Traditional Jamaican Rum Cake

This Traditional Jamaican Rum Cake is a moist, rich, and festive dessert that embodies the warm and tropical essence of the Caribbean with a spiced and rum-soaked cake.

Prep time: 30 minutes
Cook time: 1 hour
Serves: 12

Ingredients

1 cup unsalted butter

1 cup granulated sugar

5 large eggs

2 1/4 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 cup dark rum

1 tsp vanilla extract

1 tsp almond extract

1 cup chopped dried fruits (raisins, currants, prunes)

1/2 cup chopped nuts (walnuts, pecans)

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

Instructions

1. Preheat your oven to 325°F. Grease and flour a 10-inch cake pan.

2. In a large bowl, cream together the butter and sugar until light and fluffy.

3. Add the eggs one at a time, beating well after each addition.

4. In a separate bowl, sift together the flour, baking powder, and salt.

5. Gradually add the dry ingredients to the creamed mixture, alternating with the dark rum.

6. Stir in the vanilla and almond extracts, followed by the dried fruits and nuts. Mix well.

7. Pour the batter into the prepared pan and smooth the top.

8. Bake for 1 hour or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

10. Once cooled, the cake can be brushed with additional rum if desired for extra moistness and flavor.

Storage

Store the rum cake in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.

Reheating

To reheat, place a slice on a microwave-safe plate and warm in the microwave for 10-15 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.