Jamaican Rum Cake Recipes

JAMAICAN RUM CAKE

Steps:

• Begin by preheating the oven to 325 degrees F. Grease and flour a bundt pan or funnel pan.
• To the bowl of an electric mixer, add the flour, corn starch, baking powder, salt, sugar, butter and oil.
• Mix on low speed for just a couple of minutes until the butter and oil are well incorporated and the mixture is crumbly and sandy looking.
• Mix in the milk and then mix in the eggs one at a time. Scrape the sides and bottom of the bowl well after each egg is added.
• Finally, mix in the rum and vanilla extract until the batter is smooth.
• Pour the batter into the prepared pan and bake for 55-65 minutes or until a wooden toothpick inserted into the centre comes out clean.
• Completely cool the cake on a wire rack.
• Add the butter, water and sugar to you smallest saucepan.
• Bring to a slow boil and simmer for 7 or 8 minutes.
• Remove from the heat and allow to cool completely before adding in the rum and vanilla extract.
• The amount of rum you add to the syrup is completely up to you. I like it with the full 3/4 cup but you can use less if you want a less rummy cake.
• Place the cooled cake back in the bundt pan. This traps in any syrup that drips over the edges and then absorbs it into the cake.
• With a long skewer, poke holes all over the top of the cake, straight through to the bottom of the pan.
• Slowly spoon all of the rum and butter syrup, evenly over the surface of the cake.
• Cover the pan with plastic wrap and leave for several hours or overnight.
• This cake needs no frosting or glaze. It is perfect as it is. I think a frosting might make it a little too sweet.
• Store in an airtight plastic cake container at room temperature.
• This cake remains moist for days. The cake was just as good on day four as it was on day one. It didn't see a day five.

JAMAICAN RUM CAKE

Steps:

• Preheat oven to 350°F
• Sift together and set aside the flour, baking powder, baking soda and salt.
• Cream butter and sugar until it is light and fluffy. Stir in vanilla and eggs, mix well.
• Add the lime zest and rum. Stir well to combine.
• Gradually add the dry ingredients, alternating with the heavy cream and ending with the dry ingredients. Mix between additions until well combined.
• Grease a bundt cake pan with some butter. Pour batter into the pan and bake for approximately an hour or until a toothpick inserted into the cake comes out clean.
• Carefully turn out and cool on a wire rack. Dust with some powdered sugar if desired. You can also sprinkle on some more rum too. Slice and serve when cool.

JAMAICAN RUM CAKE RECIPE

Steps:

• Preheat the oven to 325 F.
• Spray a bundt pan with non-stick spray.
• Sprinkle the pan with the almond flour and gently shake the pan so the almond flour evenly coats the sides.
• Sprinkle the chopped pecans evenly in the bottom of the pan.
• Combine the flour, 1 ½ cups sugar, pudding mix, baking powder, and 1 teaspoon salt, beating them together for 20-30 seconds.
• Add 1 stick butter to the mixing bowl, along with the oil, and beat on low for about 2 minutes.
• Add the milk and beat on low until combined.
• Beat in the eggs, one at a time.
• Add ½ cup rum and 2 ½ teaspoons vanilla, mixing on low until incorporated.
• Pour the batter into the prepared pan.
• Bake the cake for 50-60 minutes, until a wooden toothpick inserted into the center comes out clean.
• Remove the cake from the oven and allow it to cool.
• Melt the remaining 4 tablespoons butter over medium heat, stirring in the remaining sugar and rum along with ¼ teaspoon salt and ¼ cup water.
• Bring the syrup to a slow boil, then reduce the heat to medium-low and simmer for 7-8 minutes.
• Remove the syrup from the heat and allow it to cool.
• Stir the remaining vanilla into the syrup.
• Poke holes in the cake with a long skewer.
• Slowly pour about half the cooled syrup over the cake and allow it to sit for 1 hour.
• Pour the rest of the syrup over the cake and cover it with plastic wrap.
• Allow the cake to sit for several hours, or overnight.
• Loosen the cake around the edges of the pan and turn it out onto a plate before slicing and serving.

JAMAICAN BLACK CAKE

Steps:

• Add the dates, figs, 1 cup of the port, 1 cup of the rum, the almonds, brandied cherries with their liquid, currants, candied orange peel, prunes and dark and golden raisins to a food processor. Process this mixture until the dried fruit is broken down into smaller chunks. Stir in the orange juice. Allow it to soak in the rum for at least 2 hours 30 minutes, but preferably for 2 to 3 days.
• Preheat the oven to 350 degrees F. Grease 2 cake pans and line them with brown or wax paper.
• In a stand mixer, combine the butter, flour, brown sugar, baking powder, allspice, cinnamon, cloves, nutmeg, salt, molasses, browning and eggs. Slowly add the rum-soaked fruit to the mixer a little at a time and mix to combine all of the ingredients.
• Divide the cake batter between the prepared cake pans. Bake the cakes in a water bath by filling a large roasting pan halfway up with water and then setting the cake pans inside. Bake for 1 hour 30 minutes.
• Sprinkle the remaining port and rum on top of the cakes and let them cool. These cakes will last for days stored in parchment paper and plastic wrap and for weeks when frozen.

JAMAICAN RUM CAKE

Steps:

• cream sugar and butter then add eggs
• mixed egg, sugar, butter together until light and fluffy
• add flour, cinamond, almond essence, baking powder, rum, colouring and mixed for 4 minutes.
• grease a "10 inch tin and pour the mixture
• bake for 1 hour, when finish pour some red label wine straight away over the cake while hot.

SHARON'S JAMAICAN FRUIT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, then add rum, lime juice, vanilla, almond extract, and lime zest. Stir in mixed fruit, wine, and molasses. 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.

JAMAICAN MOCHA RUM CAKE

Steps:

• Preheat oven to 300°F Butter (or spray with Bakers Joy) a 12-cup bundt pan and dust with cocoa powder, knocking out excess.
• In a bowl whisk together flour, baking soda, and salt. In a large metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring until smooth. Remove chocolate from heat and stir in rum, coffee, and granulated sugar. With an electric mixer beat in flour, 1/2 cup at a time, scraping down side, and beat in eggs and vanilla until batter is combined well. Pour batter into the prepared pan.
• Bake cake in middle of oven until a tester comes out clean, about 1 hour and 40 minutes. Let cake cool completely in pan on a rack and turn it out onto rack.
• Dust cake with confectioners' sugar and serve with whipped cream.

BANANA RUM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
• In a large bowl, combine cake mix, baking soda, rum, water, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes.
• Divide into prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely.
• For the frosting: Combine 1/3 cup butter or margarine with the confectioners sugar. Blend thoroughly. Stir in vanilla and 2 tablespoons rum. Beat until smooth.