There's something magical about a homemade Jamaican Rum Cake. It's rich with spices, fruits, and nuts, offering a slice of the Caribbean right in your kitchen. Perfect for celebrations or whenever you crave a touch of island flavor.
Butter provides a rich, creamy base for the cake, ensuring a tender crumb. Granulated sugar sweetens and helps create a perfect texture when creamed with butter. Eggs add structure and moisture, making the cake rise beautifully. All-purpose flour gives the cake its body and holds everything together. Baking powder helps the cake to rise, while salt enhances all the flavors. The star ingredient, dark rum, infuses the cake with deep, complex flavors. Vanilla extract and almond extract add layers of aromatic flavor. A mix of chopped dried fruits and nuts gives the cake texture and a natural sweetness. Finally, cinnamon and nutmeg bring warmth and spice that make every bite memorable.
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive feel, serve it with a side of fresh tropical fruits like mango or pineapple. A glass of aged rum or a cup of freshly brewed coffee also complements its rich flavors perfectly.
Start by preheating your oven to 325°F. Grease and flour a 10-inch cake pan to prevent sticking. In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. This is key for a great texture, so take your time. Next, add the eggs one at a time, beating well after each addition to ensure they're fully incorporated.
In a separate bowl, sift together the flour, baking powder, and salt. This step makes sure everything is evenly distributed and prevents clumping. Gradually add these dry ingredients to the creamed mixture, alternating with the dark rum. This helps keep the batter smooth and prevents it from becoming too thick.
Once your batter is well mixed, stir in the vanilla and almond extracts. Then, fold in the dried fruits and nuts, ensuring they're evenly dispersed throughout the batter. Pour the batter into your prepared cake pan, smoothing the top with a spatula.
Bake for about 1 hour, but start checking at 50 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely. If you like, brush the cooled cake with a bit more rum for extra flavor and moistness.
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