Jamaican Rum Cake
Indulge in the rich, decadent flavors of Jamaican Rum Cake, a traditional Caribbean dessert that combines luscious dried fruits, warm spices, and a bold infusion of dark rum. With tender raisins, currants, prunes, and a hint of candied citrus peel, this cake boasts a perfectly moist texture and a deep, sophisticated sweetness. The fruits are soaked overnight in rum and red wine, ensuring every bite is filled with intense, aromatic flavors. A touch of nutmeg, cinnamon, and vanilla accents the richness, while a drizzle of browning sauce adds the signature mahogany hue. Perfect for holidays or special occasions, this boozy dessert stays beautifully moist when basted with rum, making it even more delectable over time. Whether served with coffee or by itself, Jamaican Rum Cake is guaranteed to be the star of your dessert table.
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Recipe Information
Ingredients
- 1.5 cups Dried raisins
- 1 cup Dried currants
- 1 cup Dried prunes
- 0.5 cup Mixed candied peel
- 1.25 cups Dark rum
- 0.5 cup Red wine
- 1 cup Unsalted butter
- 1.25 cups Brown sugar
- 5 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Almond extract
- 1 teaspoon Lime zest
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 2 tablespoons Browning sauce
Instructions
Finely chop the dried raisins, currants, prunes, and mixed candied peel. Alternatively, pulse them in a food processor for a smoother finish.
In a large bowl, combine the chopped fruits with 1 cup of the dark rum and the red wine. Stir well, cover tightly, and let the mixture soak for at least 12 hours, preferably overnight, for maximum flavor.
Preheat the oven to 325°F (160°C). Grease and line a 9-inch round cake pan with parchment paper.
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, almond extract, and lime zest.
Sift together the flour, baking powder, cinnamon, nutmeg, and salt in another bowl.
Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
Stir in the soaked fruit mixture and its liquors, along with the browning sauce for a rich color and flavor.
Pour the batter into the prepared cake pan and smooth the top.
Bake in the preheated oven for 85–90 minutes, or until a skewer inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 20 minutes. Then, transfer it to a wire rack.
Once the cake has cooled slightly, brush the top with the remaining 1/4 cup of rum for an extra infusion of flavor.
Serve at room temperature and enjoy! Store in an airtight container, basting occasionally with additional rum if desired to keep moist.
Nutrition Facts
Calories |
5423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.2 g | 162% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1178 mg | 393% | |
| Sodium | 2745 mg | 119% | |
| Total Carbohydrate | 862.1 g | 313% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 570.7 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 806 mg | 62% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 4873 mg | 104% | |
*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.
