What can I say, Jamaican Rum Cake is just a great dessert. Perfect for that lazy Sunday morning, you can make it in minutes and your friends and family are going to wonder what such an amazing cake is. It is one of those recipes that you can make ahead of time and keep chilled in the fridge, so the next day, you can just pop it into the oven. The best part is that it is a no-bake recipe which means no cooking required.
New Year’s Eve is a great time to gather with friends and family to ring in the new year. And what better way to welcome 2014 than with a slice of rum cake? Rum cake is a traditional Jamaican cake, a moist, rich and moist pound cake flavored with rum. This recipe is a spin-off of my Jamaican banana cake recipe that uses vanilla buttercream rather than the traditional coconut cake. It’s a super moist, decadent cake that’s perfect for New Years celebrations and celebrations in general.
Rum cake, also known as a Christmas Cake, is a traditional British Christmas cake made with ground almonds, sugar, eggs, butter, and rum. It is a somewhat lighter, more moist, and less sweet cake than a standard pound cake. This easy Jamaican Rum Cake recipe is for which everyone can easily make.
I sing “it’s starting to feel a lot like Christmas” whenever I smell a baked Jamaican rum cake. This recipe for simple Jamaican rum cake is no exception. The yuletide season and rum cake go hand in hand. It’s full-bodied and sweet, with a touch of Jamaican rum. Take care not to eat and drive! This is a cake recipe that deserves to be mastered. It takes some forethought, but it pays off in the end. The fruit mixture is when the recipe’s planning comes into play. The mix of fruits you want to use should be collected ahead of time and let to soak in the alcohol. For airtight storage, I chose an Anchor Hocking 2.5-Gallon Glass Barrel jar. I also suggest soaking your fruits for at least two months, but many people soak them for up to a year. Believe me when I say that this is the most crucial stage in the baking of this cake.
The RUM IN THIS RECIPE FOR RUM CAKE
Now that I have lauded the particular joys of this delightful Jamaican rum cake please listen to my words of caution. Ideally this cake recipe is made with Wray & Nephew Over-proof White Rum. This renders the cake entirely NOT appropriate for children, the elderly or anyone else not disposed to alcohol. It is common conjecture that the cooking process burns off the alcohol. This is not exactly accurate. How much alcohol remains depends on the length of time the dish is cooked for as well as the volume and proof of the alcohol used. When baking at low temperatures, this would require 3 hours or more to be completely free of alcohol. Added to these facts is the final step of basting the cake with additional rum. This helps to retain the moistness that we all so dearly love. So you can clearly see that in certain instances this cake may be inappropriate. Sorry Kiddies!
Recipes to Print
Cake with Jamaican Rum
The fruits should be steeped as long ahead as possible, up to a year before baking, for a really genuine rum cake. In a large glass jar with a fitting cover, combine the raisins, prunes, currants, and 1 teaspoon grated nutmeg to soak the fruits.
To taste, top with wine and rum. Depending on your preferences, you may use less rum and more wine, or more rum and less wine. I like a subtle rum taste, so I use more wine. Allow to rest covered until ready to bake.
Preheat the oven to 300 degrees Fahrenheit.
Sift together the first five ingredients in a large mixing bowl. Set aside after thoroughly mixing.
In a large mixing basin, cream together the butter and sugar until light and fluffy. With a wooden spoon, fold in the browning and 4 cups of the soaking fruit mix.
10 to 15 minutes after beating the eggs, they should be light, fluffy, and pale yellow in color. Mix in the sherry and vanilla extracts.
Fold the egg mixture into the butter, sugar, and fruit mixture until thoroughly combined.
Fold in the flour mixture 1/2 cup at a time. Check to see whether your wooden spoon stands upright in the mixture after 1/2 cup. If the mixture does not support the spoon, add additional flour.
2 9-inch baking pans, greased and lined with grease paper The lined pans should be greased and gently floured. Bake for 2 hours after pouring the ingredients into the pans. At approximately 1 1/2 hours, start checking for doneness. A knife should come out clean when put into the middle of the cake.
To prevent the cakes from drying out, place a pan of water in the bottom of the oven.
Jamaican Rum Cake for Next Year
Remember to purchase your fruits and soak them by January 1st of the following year. We all know that the years fly by, that we are busy than ever, and that Christmas will be here before we know it. Don’t wait until next year to start soaking your fruits; get a jump start now!
Rum cake is one of the most popular cakes in Jamaica with the most mundane name you could ever imagine. Its really easy to make and everyone will love it.. Read more about jamaican fruit cake recipe and let us know what you think.
Frequently Asked Questions
What is the best rum to use for rum cake?
The best rum to use for rum cake is a dark, aged rum.
What are the ingredients in a rum cake?
The ingredients in a rum cake are flour, sugar, butter, eggs, vanilla extract and rum.
How do you make rum infused cake?
To make rum infused cake, you must first prepare a simple syrup of equal parts sugar and water. You then add the syrup to the cake batter and bake it in a pan with rum soaked raisins.
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