Jamaican Rum Cake or Black Cake, as we fondly call it in Jamrock, finds its origin on our beautiful island and is renowned for its moist, flavorful charm bursting with spices and boozy rum goodness. It’s a staple during festive seasons, particularly at Christmas or weddings. Yet there’s no wrong time to indulge in this delectable treat. To paraphrase our reggae king Bob Marley, when the music hits you, you don���t feel no pain; trust me, this cake is that music! You can almost taste the warm Caribbean sun, coconut trees swaying in the wind, and the rhythmic steel drum tunes as soon as you take a bite.
Talk about a rum-infused ecstasy, this delicious pleasure bomb is bolder and richer than your average fruitcake! The readers would love this traditional Jamaican festive treat as its not only delicious but it also brings a touch of the Jamaican spirit to any gathering.
- Prep time: 30 minutes
- Cook time: 2 hours
- Total time: 2 hours 30 minutes
- Servings: 16
- Yield: One 10-inch cake
So grab your apron, your mixer, and your bottle of rum, let’s bake some serious cake vibes.
Ingredients & Equipment You’ll Need
- 1 cup of unsalted butter
- 1 cup of dark brown sugar
- 5 large eggs
- 1 teaspoon of vanilla extract
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 cup of dark rum
- 1 cup of dried mixed fruits, chopped
- 2 tablespoons of molasses
You’ll need a large mixing bowl, a 10-inch bundt pan, and an electric mixer for this recipe.
The all-star in this cake is the rum, which adds a warm, rich flavor that is simply tantalizing. The dried fruits, soaked in rum, give the cake its characteristic taste, and my oh my, is it a taste to live for! Bundt pan is crucial to getting that classic ring shape, but if you don���t have one, a loaf pan could work too.
How To Make Jamaican Rum Cake
- Preheat the oven to 320��F (160��C). Butter and flour your bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, along with the vanilla extract.
- In another bowl, combine the flour with the baking powder and salt. Gradually mix the dry ingredients into the wet ingredients until just combined. Careful not to overmix.
- Stir in the rum, molasses, and dried fruits into the batter. Pour the batter into the prepared pan.
- Bake for 2 hours or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan before removing it.
Tips For The Best Results
- Soak the fruits in rum a day before baking for a more pronounced rum flavor.
- Avoid overmixing the batter, as it can result in a denser cake.
Storage Tips
- Store the rum cake in an airtight container. It can last up to 1 week at room temperature or 2 weeks in the refrigerator.
Frequently Asked Questions
Q: Can I make this cake without the rum?
A: Yes, you can substitute the rum with apple juice or a non-alcoholic rum extract. However, the signature flavor comes from the rum.
Q: Is there a specific type of rum that I need to use?
A: A dark rum will give the cake a richer flavor, but you can use any rum that you prefer.
Q: Can I use fresh fruits instead of dried ones?
A: Dried fruits are traditionally used in this recipe, but if you want to use fresh ones, make sure you chop them up finely.
Q: How long should I soak the fruits in rum?
A: You can soak the fruits in rum for at least 24 hours, but the longer, the better. Some people do it for months!
Q: Can this recipe be made gluten-free?
A: Yes, simply swap out the regular all-purpose flour for a gluten-free version.
Nutritional Facts of Jamaican Rum Cake
Each serving of this cake contains about 350 calories, 10g of fat, 30g of carbs, and 5g of protein.
In conclusion, baking a Jamaican Rum Cake is not just about making a cake ��� it’s experiencing a small slice of Jamaican culture right in your kitchen! So come on, get involved, and let���s spice up the party with a chill Caribbean vibe. Serve it up with a scoop of vanilla ice cream or a dollop of whipped cream, and you’ll be winning hearts and taste buds alike. One love!
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