Go Back
Jamaican Rum Cake

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
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
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.