The Jamaican black rum cake recipe is moist, thick, and delicious. Caribbean desserts include Jamaican Black Rum Cake. Dark sugar, molasses, spices, and lots of dark rum make it a thick, rich cake. Rum soaks the cake after baking to make it moist and delicious.
Jamaican Black Rum Cake gets its rich color from dried fruit, nuts, and burnt sugar. Christmas, weddings, and other festivities feature the cake.
Jamaican Black Rum Cake is also called Fruit Cake, Christmas Cake, or Rum Cake. It’s popular worldwide, and other nations’ versions have their own twists.
The Best Jamaican Black Rum Cake Recipe
Recently, I’ve been enjoying making and eating Jamaican Black Rum Cake, and it’s rapidly become one of my favorite desserts.
In this article, I will show you how to make the perfect Jamaican Black Rum Cake. Read on to learn more, and I’ll also address some of the most commonly asked questions about this sweet treat.
Jamaican Black Rum Cake Ingredients
- 1 lb. butter
- 1 lb. brown sugar
- 6 eggs
- 2 lbs. all-purpose flour
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 tsp. ground allspice
- 1/2 tsp. salt
- 2 cups chopped mixed fruit (raisins, currants, candied orange peel, and cherries)
- 1 cup chopped walnuts or pecans
- 1 cup dark rum
How To Make Jamaican Black Rum Cake From Scratch?
Step 1: Preheat Your Oven and Prepare Your Baking Pan
Preheat your oven to 325°F (160°C). Grease a 10-inch (25 cm) bundt pan with butter and lightly dust it with flour.
Step 2: Cream the Butter and Sugar Together
In a large mixing bowl, cream the butter and sugar together until light and fluffy. You can use a hand mixer or a stand mixer for this step.
Step 3: Add the Eggs
Add the eggs, one at a time, and beat well after each addition.
Step 4: Sift and Mix the Dry Ingredients
In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, allspice, and salt. Gradually add this mixture to the butter and sugar mixture, mixing well after each addition.
Step 5: Add the Mixed Fruit and Nuts
Fold in the chopped mixed fruit and nuts until well distributed throughout the batter.
Step 6: Pour in the Rum
Pour the dark rum into the batter and stir well to combine.
Step 7: Bake the Cake
Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake the cake for about 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Soak the Cake in Rum
Once the cake is baked, remove it from the oven and allow it to cool for about 10 minutes. Then, using a toothpick, poke several holes all over the top of the cake.
Pour about 1/2 cup of dark rum over the top of the cake, allowing it to soak in. Repeat this process several times until all the rum is absorbed.
Step 9: Serve and Enjoy!
Allow the cake to cool completely before removing it from the pan. Serve the Jamaican Black Rum Cake with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!
FAQs about Jamaican Black Rum Cake
Can I use white sugar instead of brown sugar?
While you can use white sugar in place of brown sugar, it will affect the flavor and texture of the cake. Brown sugar adds a deeper, more complex flavor to the cake, while also making it moist and tender.
Can I use a different type of rum?
Traditionally, Jamaican Black Rum Cake is made with dark rum. However, you can use any type of rum you like or even mix different types of rum for a more complex flavor.
Can I freeze this cake?
Yes, you can freeze Jamaican Black Rum Cake. Once the cake has cooled completely, wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. It will keep well for up to three months. To thaw the cake, simply remove it from the freezer and allow it to come to room temperature before serving.
Jamaican Black Rum Cake Variations
Fruit and Nut Combinations:
Instead of raisins and pecans, add other fruits and nuts to the cake mix. Chopped dates, currants, cherries, almonds, and walnuts are common. To avoid a thick cake, limit fruit and nuts to 2 cups.
Different Rums
Jamaican Black Rum Cake typically uses dark rum, but you can experiment with other rums for a unique flavor. Spiced, coconut, or banana rum can give the cake an exotic flavor.
Booze Syrups
Brushing your cake with booze syrup before soaking it in rum adds flavor. In a saucepan, boil equal parts rum, water, sugar, and spices like cinnamon or nutmeg. After brushing the syrup on the cake, let it set before adding the rum soak.
Glaze or Frosting
Jamaican Black Rum Cake is typically served plain, but it can be enhanced with a glaze or frosting. For an easy glaze, mix powdered sugar and rum until it’s pourable. Cream cheese, powdered sugar, vanilla extract, and rum can form a cream cheese frosting.
Cupcakes or Mini Cakes
Instead of a bundt cake, you can turn Jamaican Black Rum Cake into cupcakes or mini cakes for parties. Divide the dough into cupcakes or mini cake molds and bake as needed. These smaller amounts are great for parties and gifts.
How To Store Jamaican Black Rum Cake?
Jamaican Black Rum Cake can be stored at room temperature for several days, but it should be kept in an airtight container to prevent it from drying out. Here are some tips for storing Jamaican Black Rum Cake:
Wrap it well: Before storing the cake, wrap it tightly in plastic wrap or aluminum foil to help keep it fresh.
Keep it airtight: Once the cake is wrapped, place it in an airtight container or resealable plastic bag to keep out any air that could cause it to dry out.
Store in a cool, dry place: Jamaican Black Rum Cake should be stored in a cool, dry place away from direct sunlight or heat sources. Avoid storing it in the refrigerator, as this can dry out the cake.
Re-soak with rum: If you find that the cake is starting to dry out, you can re-soak it with a bit more rum to help moisten it. Simply brush the cake with a mixture of rum and water, and let it sit for a few hours before serving.
Tips To Make the best Jamaican Black Rum Cake
- Make sure all your ingredients are at room temperature before you start baking.
- Use high-quality dark rum for the best flavor.
- Soak the cake in rum immediately after baking for maximum flavor and moistness.
- Don’t overmix the batter once you add the flour mixture, as this can lead to a tough cake.
- Use a toothpick to check if the cake is done – it should come out clean when inserted into the center of the cake.
- Allow the cake to cool completely before removing it from the pan to prevent it from breaking apart.
- If you want to add an extra layer of flavor, you can brush the cake with rum syrup before soaking it in rum.
Serving Homemade Jamaican Black Rum Cake
Plain: Jamaican Black Rum Cake is best served sliced and without sauces or garnishes. This highlights the cake’s deep flavors.
Whipped Cream: Add a dollop of newly whipped cream to the cake for a light and creamy topping. This sweetens the cake’s flavor.
Vanilla Ice Cream: Jamaican Black Rum Cake goes well with vanilla ice cream. The warm, spiced cake pairs well with the ice cream’s cool, creamy texture.
Fruit Compote: Top the cake with fruit compote for a sweet taste. Mango, pineapple, and mixed berries are common choices.
Rum Cream Sauce: Drizzle the cake with rum cream sauce for a luxurious treat. Heat heavy cream, sugar, and rum in a pot until it thickens. Pour sauce over warm cake and savor!
Jamaican Black Rum Cake Recipe
Ingredients
- 1 lb. butter
- 1 lb. brown sugar
- 6 eggs
- 2 lbs. all-purpose flour
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 tsp. ground allspice
- 1/2 tsp. salt
- 2 cups chopped mixed fruit raisins, currants, candied orange peel, and cherries
- 1 cup chopped walnuts or pecans
- 1 cup dark rum
Instructions
- Step 1: Preheat Your Oven and Prepare Your Baking Pan
- Preheat your oven to 325°F (160°C). Grease a 10-inch (25 cm) bundt pan with butter and lightly dust it with flour.
- Step 2: Cream the Butter and Sugar Together
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. You can use a hand mixer or a stand mixer for this step.
- Step 3: Add the Eggs
- Add the eggs, one at a time, and beat well after each addition.
- Step 4: Sift and Mix the Dry Ingredients
- In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, allspice, and salt. Gradually add this mixture to the butter and sugar mixture, mixing well after each addition.
- Step 5: Add the Mixed Fruit and Nuts
- Fold in the chopped mixed fruit and nuts until well distributed throughout the batter.
- Step 6: Pour in the Rum
- Pour the dark rum into the batter and stir well to combine.
- Step 7: Bake the Cake
- Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake the cake for about 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean.
- Step 8: Soak the Cake in Rum
- Once the cake is baked, remove it from the oven and allow it to cool for about 10 minutes. Then, using a toothpick, poke several holes all over the top of the cake.
- Pour about 1/2 cup of dark rum over the top of the cake, allowing it to soak in. Repeat this process several times until all the rum is absorbed.
Jamaican Black Rum Cake is a delicious and festive dessert for special events or family and friends.
This post’s step-by-step directions and tips will help you make a delicious Jamaican Black Rum Cake that will impress everyone.
Try various fruit and nut combinations or rums to make a unique cake. Why wait? Enjoy baking!
