Jamaican Black Rum Cake Recipe

Jamaican Black Rum Cake Recipe

What you need to know…

Usually, I start soaking my dried fruits in port wine and rum at the beginning of the year to be used during and at the end of the year but if you’re in a hurry soaking for four weeks will do.

Additional port wine or rum (to your taste) can be poured in small amounts onto the cake as needed to keep moist or for a more robust flavor.

 

What you need…

2 cups butter
1-1/2 cups brown sugar
9 eggs
1/4 cup rum (optional, but Appleton’s is my favorite)
1 tablespoon lime juice
1 tablespoon vanilla extract
1 tablespoon almond extract
2 pounds chopped dried mixed fruit (for best results use a combination of raisins currants, golden raisins and prunes)
2 cups or more of port wine for soaking your dried mixed fruit
1 cup dark molasses or 2 tablespoons of browning
1 1/2 – 2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground nutmeg
1 tablespoon ground allspice
1/2 teaspoon ground cinnamon
1 pinch salt

What to do…

Preheat oven to 350 degrees F (175 degrees C). Put a small layer of butter and flour around 2 – 9 inch round baking pans so the batter will not stick to the baking pan and set aside.

In a large bowl, mix together the butter and sugar until light and fluffy. Beat in eggs, then add rum, lime juice, vanilla and almond extract. Slightly blend the mixed fruit, and add to mixture. Add wine, and molasses or browning. Sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt. Fold into batter, being careful not to over-mix. Pour into prepared pans.

Bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Quick Tip: Put another baking pan with water below the baking pan with the cake batter in it so your batter will not burn.

 

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