Jamaican Rum Cake Extravaganza

There’s something magical about a Jamaican Rum Cake Recipe, isn’t there? The moment you take a bite, the world fades away, and you’re whisked away to the vibrant shores of Jamaica. This recipe embodies warmth and celebration, perfect for any occasion or simply as an indulgent treat. Whether it’s for a holiday gathering, a birthday celebration, or just a personal indulgence, this cake will elevate any event. Today, I’m excited to share this incredible recipe with you! Subscribe to receive more delightful recipes like this straight to your inbox!

Why You’ll Love Jamaican Rum Cake Recipe

Why is Jamaican Rum Cake so irresistible? Well, the rich flavors of dark rum blend harmoniously with warm spices, and the moist, tender crumb creates a sensory delight with every slice. Not only is this cake incredibly flavorful, but it’s also easy to prepare—perfect for bakers of all skill levels. Moreover, its aromatic scent, paired with its rich texture, is guaranteed to impress your family and friends. Whether you’re hosting a festive gathering or simply want to treat yourself, this Jamaican Rum Cake is sure to be a crowd-pleaser.

Ingredients

Before diving into this delicious recipe, let’s gather all the ingredients you’ll need to make this decadent Jamaican Rum Cake.

• 1 cup unsalted butter, softened 🧈
• 2 cups granulated sugar 🍬
• 4 large eggs 🥚
• 1 teaspoon vanilla extract 🍦
• 2 cups all-purpose flour 🌾
• 1 tablespoon baking powder 🍰
• 1/2 teaspoon salt 🧂
• 1/2 teaspoon ground nutmeg 🌰
• 1/2 teaspoon ground allspice 🍂
• 1/2 cup whole milk 🥛
• 1/2 cup dark rum 🍹
• 1/2 cup raisins 🍇
• 1/4 cup chopped pecans 🌰
• Zest of 1 lemon 🍋
• 1/2 cup unsalted butter (for glaze) 🧈
• 1/2 cup granulated sugar (for glaze) 🍬
• 1/4 cup water (for glaze) 💧
• 1/4 cup dark rum (for glaze) 🍹

Necessary Tools for Jamaican Rum Cake Recipe

Here’s a quick checklist of everything you’ll need to bring this delicious cake to life:

• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Bundt or tube pan
• Toothpick or skewer
• Small saucepan
• Wire rack

Furthermore, you can explore this delightful Caribbean-style rum cake recipe from King Arthur Baking for another take on this classic dessert!

Ingredient Swaps and Additions

Feel free to play around with this recipe! Here are a few ideas for ingredient swaps or additions that can make the cake uniquely yours:

• Swap dark rum for spiced rum for a different flavor profile that adds an extra layer of complexity to the cake.
• For a non-alcoholic version, you can use rum extract instead of dark rum. This provides a similar flavor without the alcohol.
• If raisins aren’t your thing, dried cranberries or apricots are fantastic alternatives that add a slightly tart, sweet flavor to the cake.
• You can experiment with adding other nuts, such as walnuts or almonds, to replace or supplement the pecans.

Step-by-Step Instructions of Jamaican Rum Cake Recipe

1. Preheat and Prepare Your Pan
   First, preheat your oven to 325°F (165°C). Then, grease and flour your bundt or tube pan thoroughly to ensure your cake comes out perfectly.
2. Cream Butter and Sugar
   In a large mixing bowl, cream together 1 cup of softened butter and 2 cups of sugar until light and fluffy.
3. Add Eggs and Vanilla
   Add the eggs one by one, beating well after each addition. Then, stir in the vanilla extract, letting the sweet aroma infuse the mixture.
4. Mix Dry Ingredients
   In another bowl, whisk together your dry ingredients: flour, baking powder, salt, nutmeg, and allspice.
5. Combine Wet and Dry Ingredients
   Then, gradually add the dry ingredients to the creamed butter mixture, alternating with the milk and dark rum.
   After that, gently fold in the raisins, chopped pecans, and lemon zest.
6. Pour and Smooth
   Then, pour the batter into your prepared pan and smooth the top with a spatula to ensure even baking.
7. Bake the Cake
   Thereafter, place the pan in the preheated oven and bake for 60-70 minutes. After that, you can check the doneness by inserting a toothpick into the center.
8. Make the Glaze
   While the cake bakes, prepare the glaze. Then, combine 1/2 cup butter, 1/2 cup sugar, and 1/4 cup water in a small saucepan.
9. Glaze the Cake
   Once the cake is out of the oven and has cooled for about 10 minutes, carefully invert it onto a wire rack. Then, use a toothpick or skewer to poke holes all over the cake.
10. Cool and Serve
    Finally, allow the cake to cool completely on the wire rack before slicing into it.

Serving Suggestions

This Jamaican Rum Cake is perfect on its own, but if you want to take it to the next level, consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it alongside a cup of spiced tea or a rich cup of coffee for a comforting treat. It’s the kind of cake that doesn’t need much but is always enhanced by a thoughtful pairing.

Pro Tips for Success of Jamaican Rum Cake Recipe

• Room Temperature Ingredients: Ensure that your butter, eggs, and milk are all at room temperature before starting. This helps the ingredients incorporate more easily, giving you a smoother batter.
• Don’t Overmix: Moreover, overmixing the batter can lead to a dense texture. Once the ingredients are combined, stop mixing.
• Let the Glaze Soak: For maximum flavor, allow the cake to soak in the glaze while still warm.

Storing and Reheating

Store your Jamaican Rum Cake in an airtight container at room temperature for up to 5 days. Moreover, if you want to keep it for a longer period, you can freeze individual slices. Just wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to 3 months. When you’re ready to enjoy, thaw at room temperature or warm in the microwave for a few seconds.

Nutritional Information (per serving)

Approximate values:

• Calories: 420
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 105mg
• Carbohydrates: 58g
• Sugars: 30g
• Protein: 6g

FAQ 

1. Can I make this cake ahead of time?
   Yes! This cake actually tastes better after a day as the flavors meld together. It’s a great make-ahead dessert!
2. Can I use a different pan?
   Absolutely! You can use a regular round cake pan or even a loaf pan. Just make sure to adjust the baking time accordingly, as smaller pans may cook faster.
3. Can I freeze the cake?
   Yes! Wrap slices tightly in plastic wrap and store in the freezer for up to 3 months. Thaw before serving for the best taste.
4. What type of rum should I use?
   Dark rum is traditionally used in Jamaican Rum Cake for its rich flavor. However, you can also use spiced rum for a unique twist.
5. Can I omit the nuts and raisins?
   Yes! Feel free to omit the nuts and raisins if you prefer a nut-free version or if you’re serving guests with dietary restrictions.

Conclusion

This Jamaican Rum Cake is more than just a dessert; it’s an experience that brings people together and warms the heart. With its rich flavors and easy preparation, it’s sure to become a beloved recipe in your home. Whether it’s for a celebration or a personal indulgence, this cake is a crowd-pleaser that never fails to impress. Please leave reviews, share your stunning photos, and tag me when you make this delightful treat on Pinterest or Instagram!

Jamaican Rum Cake

This Jamaican Rum Cake is a rich, moist dessert that combines dark rum, warm spices, and dried fruits for an indulgent treat. Perfect for holidays or special occasions, this cake is a celebration in every bite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine Jamaican, Caribbean

Servings 12 Servings

Equipment

• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Bundt or tube pan
• Toothpick or skewer
• Small saucepan
• Wire rack

Ingredients

  

• 1 cup unsalted butter softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 cup whole milk
• 1/2 cup dark rum
• 1/2 cup raisins
• 1/4 cup chopped pecans
• Zest of 1 lemon
• 1/2 cup unsalted butter for glaze
• 1/2 cup granulated sugar for glaze
• 1/4 cup water for glaze
• 1/4 cup dark rum for glaze

Instructions

 

• Preheat the oven to 325°F (165°C) and grease and flour a bundt or tube pan.
• Cream together 1 cup of softened butter and 2 cups of sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
• In a separate bowl, whisk together flour, baking powder, salt, nutmeg, and allspice.
• Gradually add the dry ingredients to the butter mixture, alternating with the milk and dark rum. Mix until just combined.
• Fold in raisins, chopped pecans, and lemon zest.
• Pour the batter into the prepared pan and smooth the top.
• Bake for 60-70 minutes, or until a toothpick comes out clean.
• For the glaze, combine 1/2 cup butter, 1/2 cup sugar, and 1/4 cup water in a saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from heat and stir in 1/4 cup dark rum.
• Once the cake has cooled for about 10 minutes, poke holes in the top and brush the warm glaze over the cake. Let it absorb and cool completely.

Notes

Swap the dark rum for spiced rum for a different flavor profile.
For a non-alcoholic version, you can use rum extract instead of dark rum.
Allow the cake to sit for a day before serving to allow the flavors to meld.