How to make Jamaican Rum Cake | Full Recipe

dark rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: white rum

Non-alcoholic extract provides flavor without alcohol.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: raisins

Raisins are more affordable and still provide sweetness.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor while being dairy-free.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Cake flour can yield a lighter texture.

Soften butter in a bowl and cream with sugar until light and fluffy, about 5 minutes.

In another bowl, combine all-purpose flour, ground clove, ground cinnamon, ground nutmeg, salt, and baking powder.

In a separate bowl, crack and mix the eggs.

Blend dried fruits (prunes, raisins, cherries, currants) with red wine and rum until smooth but not pureed, then store in the refrigerator.

Mix blended fruits into the creamed butter and sugar, then add sweet orange zest and lime juice.

Using a wooden spoon, alternate adding eggs and flour to the mixture in three batches, stirring gently to combine.

Add pure vanilla extract and browning sauce gradually, adjusting the amount based on color preference.

Pour in 1/4 cup of red label wine and mix gently.

Prepare a baking pan lined with parchment paper, buttered, and dusted with flour.

Pour batter into the prepared pan, smooth the top, and tap against the counter.

Place a baking pan of water in the oven for steam, then bake the cake.

Once baked, use a butter knife to loosen the edges and flip the cake out.

Brush the top of the cake with 1 cup of red label wine for moisture.

Dust with powdered sugar and decorate with cherries and mint.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens