How To Make Jamaican Rum Cake | Jamaican Christmas Cake Recipe

Add 1 pound of dry fruit (raisins) and 0.5 pound of prunes to a pot.

Pour in 3 cups of red label wine and 1 cup of white rum.

Bring the mixture to a boil, then cover and turn off the stove, allowing it to steam for 5 minutes.

In a bowl, combine 3.5 cups of cake flour, 1 tablespoon of baking powder, 0.5 cup of plain breadcrumbs, a pinch of salt, 1 teaspoon of nutmeg, and 1 teaspoon of ground cinnamon. Mix well and set aside.

Cream together 4 sticks of salted butter and 1.5 cups of brown sugar until creamy, using an electric mixer or by hand.

Blend the steamed raisins and prunes in a blender, adding a little water if needed to achieve a smooth consistency.

In a large bowl, combine the creamed butter and sugar with 6 eggs, mixing well with an electric mixer.

Add 1 tablespoon of ginger extract, 1.5 tablespoons of rose water, 1 tablespoon of vanilla extract, and 8 tablespoons of browning sauce (or to taste). Mix well and taste, adjusting sweetness with more brown sugar if necessary.

Grate the zest of an orange, lime, and lemon into the mixture, then squeeze in the juice from the lime and orange.

Grate 1 tablespoon of fresh ginger and add it to the mixture, then mix again until well combined.

Slowly add the flour mixture to the wet ingredients, mixing until fully combined and the batter reaches the right consistency.

Prepare 2 9-inch baking pans by spraying them with baking spray.

Pour the batter into the prepared pans, filling them not all the way to the top.

Equipment Needed

Spice Level: