Jamaican Mystery Cake
Dive into the tropical allure of Jamaican Mystery Cake, a decadent dessert bursting with island-inspired flavors. This moist, spiced treat combines ripe mashed bananas, sweet crushed pineapple, a splash of dark rum, and warm spices like cinnamon, nutmeg, and allspice for a flavorful depth in every bite. Dotted with raisins, shredded coconut, and crunchy walnuts, this cake offers a perfect balance of texture and taste. With easy preparation and a quick bake time, it's a dessert that feels luxurious without the hassle. Whether dusted with powdered sugar or drizzled with a rich rum glaze, Jamaican Mystery Cake makes an irresistible centerpiece for gatherings or a satisfying weeknight treat. Perfect for lovers of tropical cakes, banana-based desserts, and island-inspired recipes!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups dark brown sugar
- 1 cup unsalted butter
- 4 large eggs
- 1 cup ripe mashed bananas
- 0.5 cup crushed pineapple, drained
- 0.25 cup dark rum
- 0.25 cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground allspice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup raisins
- 0.5 cup sweetened shredded coconut
- 0.5 cup chopped walnuts
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Mix in the mashed bananas, crushed pineapple, dark rum, milk, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the raisins, shredded coconut, and chopped walnuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Optional: Dust the cooled cake with powdered sugar or drizzle it with a rum glaze for extra indulgence.
Nutrition Facts
Calories |
4998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.4 g | 221% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 999 mg | 333% | |
| Sodium | 3899 mg | 170% | |
| Total Carbohydrate | 791.3 g | 288% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 490.3 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 727 mg | 56% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 3404 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
