Jamaican black rum cake is moist, thick, and delicious. Jamaican black rum cake is a terrific choice for something new and adventurous. Rum and rich flavors lovers will appreciate this Caribbean dessert.
Jamaican black rum cake is easy to make despite its flavor and appearance. This wonderful dessert may be made with a few simple ingredients and some time.
Jamaican black rum cake is perfect for holidays, birthdays, and other celebrations. This beautiful dessert will wow your guests.
Jamaican black rum cake is a rich, decadent treat that rum lovers will appreciate. It’s easy to create and perfect for special events, making it a terrific choice for kitchen experimenters.
The Best Jamaican Black Rum Cake Recipe
Are you wanting to spice up your dessert game? Then you must try the best Jamaica’s black rum cake. Make your loved ones and friends jealous with this Caribbean classic: a delicious, rich, and tasty cake.
Jamaican black rum cake is a crowd-pleasing dessert because it is drenched in delicious rum syrup and flavored with a combination of warm and aromatic spices.
Better yet, it’s simple to prepare and can be relished at any time of the year. The next time you have a dessert party, why not try this dish to inject some Caribbean flavor? Absolutely nothing bad will happen to you!
So, how do you whip up this sweet treat? It really is that easy! For those who want to bake their own authentic Jamaican black rum cake recipe, here is a detailed Instructions.
Jamaican Black Rum Cake Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 4 eggs
- 1 cup dark rum
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup raisins
- 1 cup chopped pecans
How To Make Jamaican Black Rum Cake From Scratch?
To begin, prepare a 9-by-13-inch baking pan by greasing it lightly and placing it in a preheated oven set to 350 degrees Fahrenheit. Mix the sugar and butter thoroughly in a large bowl.
Add the eggs one at a time and beat until incorporated. The rum and vanilla extract should be combined and stirred in.
Flour, baking powder, and salt should be mixed together in a separate bowl. In a separate bowl, combine the wet ingredients. Gradually add in the dry ingredients and mix until incorporated. Mix in the dried fruit and nuts.
Fill the prepared baking dish with the batter and level it off with a spatula. Cook for 45 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
The rum syrup can be prepared while the cake bakes. One cup of sugar and one cup of water should be mixed together in a small saucepan. Cook the concoction over high heat, stirring constantly, until the sugar has dissolved. Turn off the stove and add the rum, 1/2 cup at a time. It would be best to let the syrup cool down first.
After the cake has finished baking, allow it to cool in the pan for 10 to 15 minutes. The next step is to pierce the top of the cake all over with a toothpick or fork. Carefully drizzle the rum syrup over the cake, covering it completely. Do not cut into the cake until it has cooled completely.
It’s best to serve this Jamaican Black Rum Cake slightly warmed or at room temperature. It has a shelf life of up to 5 days at room temperature (if stored in an airtight container) and up to 10 days in the fridge (if stored in an airtight container).
The cake you bake following this recipe will be moist, flavorful, and appropriate for any celebration. The rum syrup and dark rum give the cake a wonderful, distinctive flavor, and the added raisins and pecans complement the rum perfectly. Try out this dessert recipe and wow your guests with a truly Jamaican treat.
How To Store Jamaican Black Rum Cake?
So, how do you whip up this sweet treat? Jamaican black rum cake can be stored for up to 5 days in the fridge. Protect the cake from air and moisture by wrapping it in plastic wrap or aluminum foil. Putting it in an airtight container is another option for maintaining freshness.
Additionally, you can keep a frozen Jamaican black rum cake for up to three months. The cake can be frozen by first wrapping it in plastic wrap or aluminum foil, and then placing it in a resealable freezer bag. The cake can be thawed in the refrigerator overnight or left at room temperature for a few hours.
If you leave a Jamaican black rum cake out at room temperature, it will keep for a few days. The cake can be stored in an airtight container or wrapped securely in plastic wrap or aluminum foil and left at room temperature for up to a week. Keep the cake in the refrigerator or another cool, dry area to keep it from drying out.
Keep your Jamaican black rum cake well-wrapped in whatever method you choose to store it so that it doesn’t dry out. Make sure the cake is well-covered to avoid the rum syrup from evaporating if you’ve soaked it in it.
If properly stored, a Jamaican black rum cake can last up to a week, but it’s best devoured within a few days. easy to understand! For those who want to bake their own authentic Jamaican black rum cake, here is a detailed tutorial.
Tips To Make the best Jamaican Black Rum Cake
Ingredients Should Be At Room Temperature An Hour Before Baking Preheat the oven to 350 degrees F. The measured quantity can be left on the counter.
Fruits—blend all the fruits with the Red Label Wine and Wray and Nephew Overproof Rum so that you don’t have to chew them while eating the cake.
Fruit that has been soaked in rum and then pureed should be the consistency of paste. You don’t want it to be grainy or runny.
While the cake is baking, fill another cake pan with water and set it on the oven’s lowest rack. The resulting steam is what helps maintain the rum cake’s moistness.
You may expect one 9-inch cake from this recipe. In order to have two 9-inch cakes, simply double the recipe’s ingredients. If you’d like a 6-inch cake instead of a 12-inch one, simply cut the recipe ingredients in half.
The wooden spoon test is a reliable method for determining whether or not your cake batter is ready to go into the oven. If the spoons fall gradually at first, then to one side all at once, the cake is ready to bake.
Depending on how dry the cake is, add extra wine or rum to moisten it. Some people put it into an empty spray bottle and shower the cake with it once a day to keep it from drying out.
To achieve the dark, rich color that defines “black cake,” browning is essential. You may require more or less browning than is called for, depending on the brand. My choice was the Grace brand, but you may get by with less of the Bedessee Jamaica Pride brand, for example.
Too much of it (this varies by brand) might leave a bitter aftertaste, so use caution. Add 1/2 cup plain breadcrumbs and 1 cup flour if you want a cakier (cake-like) texture.
Jamaican Black Rum Cake Recipe
- 1 cup unsalted butter softened
- 2 cups brown sugar
- 4 eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 cup dark rum
- 1 cup water
- 1 cup brown sugar
- Additional dark rum optional
- Get the oven to 350 degrees and butter a big bundt pan.
- Butter and brown sugar should be mixed together in a large bowl using a mixer. Be sure to thoroughly mix the mixture after adding each egg.
- Mix the dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg) in a separate basin. Slowly incorporate this dry combination into the wet ingredients of butter and sugar.
- Fill the bundt pan with the batter and level it off with a spatula. If there are any air bubbles in your pan, tap it lightly on the counter to get rid of them.
- Make sure a toothpick placed into the center of the cake comes out clean, which should take about 50-60 minutes in the oven. Take the cake out of the oven and allow it to cool in the pan for about 10 minutes.
- To make the rum syrup, you can wait until the cake has cooled. Dark rum, water, and brown sugar should be mixed together in a small pot. As you whisk the mixture occasionally and bring it to a boil over medium heat, the sugar will dissolve.
- The top of the cake should be pierced with skewers or toothpicks once it has cooled sufficiently to be handled. Drizzle the rum syrup over the top of the cake slowly so that it can seep into the crevices.
- Cool the cake in the pan for at least an hour before trying to remove it. You can serve the cake with an extra dose of black rum brushed on top, if you like.
Everyone who likes decadent desserts and the robust flavor of rum will appreciate Jamaican black rum cake. This traditional Caribbean delight is a must-try whether you want to add a touch of Caribbean flair to your next dessert presentation or if you’re just wanting to spice things up in the kitchen.
Jamaican black rum cake is a delicious dessert that is simple to make at home. A little bit of time and a few basic ingredients are all you need to enjoy this sweet treat. Try this recipe for Jamaican black rum cake and you will see for yourself how tasty and amazing it can be.
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