Jamaican Rum Cake

Jamaican Rum Cake Recipe - Authentic Caribbean Flavors

Region / culture: Jamaica | Preparation time: 4 hours | Cooking time: 50-60 minutes | Servings: 8-10

Introduction

Jamaican Rum Cake is a delicious and decadent dessert that is perfect for special occasions or as a sweet treat any time of the year. This rich and moist cake is infused with the flavors of dark rum, dark beer, and a blend of warm spices, making it a truly indulgent dessert.

History

Jamaican Rum Cake, also known as Black Cake, is a traditional dessert that is popular in Jamaica and throughout the Caribbean. This cake is often served during the holiday season, especially during Christmas and New Year's celebrations. The recipe for Jamaican Rum Cake has been passed down through generations and is a beloved treat that is enjoyed by many.

Ingredients

2 cups coarsely chopped mixed dried fruit (raisins, apricots, cherries, figs or dates)
1 cup dark rum
0.5 cup dark beer
2 sticks (1 cup) margarine
0.75 cup packed light or dark brown sugar
2 large eggs, at room temperature
1 tsp vanilla extract
0.5 tsp grated nutmeg
0.5 tsp ground allspice
3 tbsp molasses
1 tsp baking powder
1.25 cups all-purpose unbleached flour

How to prepare

Place the dried fruit into a medium bowl and pour over the rum and dark beer.
Cover the bowl and refrigerate for 3 to 4 hours.
Preheat the oven to 350°F (177°C). Lightly grease a deep 9-inch round cake pan.
Transfer the dried fruit mixture with the liquid to a food processor or blender and process until a smooth pulp is formed, about 10 seconds. Set it aside.
In a large bowl, beat together the margarine and sugar with an electric mixer until well blended.
Beat in the eggs, vanilla, nutmeg, allspice, molasses, and baking powder.
Stir in the flour, then add the pureed fruit and mix until well blended.
Pour the batter into the prepared pan.
Bake until a toothpick inserted into the center comes out clean, for 50 to 60 minutes.
Remove the cake from the oven and place it on a wire rack to cool to room temperature before serving.

Variations

Add chopped nuts or dried fruit to the batter for added texture and flavor.
Substitute the dark rum with brandy or whiskey for a different twist on the classic recipe.
Drizzle the cake with a rum glaze or caramel sauce for extra sweetness.

Cooking Tips & Tricks

Be sure to soak the dried fruit in rum and dark beer for several hours to allow the flavors to meld and the fruit to plump up.

- Use room temperature eggs for a smoother batter and better incorporation of ingredients.

- Be careful not to overmix the batter, as this can result in a dense and tough cake.

- Allow the cake to cool completely before serving to ensure the best texture and flavor.

Serving Suggestions

Jamaican Rum Cake can be served on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs well with a cup of coffee or a glass of dark rum.

Cooking Techniques

Be sure to properly cream the margarine and sugar together for a light and fluffy texture.

- Use a food processor or blender to puree the soaked dried fruit for a smooth and even batter.

- Bake the cake in a preheated oven to ensure even cooking and a golden brown crust.

Ingredient Substitutions

You can use butter instead of margarine for a richer flavor.

- If you don't have dark beer, you can use apple juice or water as a substitute.

- Whole wheat flour can be used in place of all-purpose flour for a healthier option.

Make Ahead Tips

Jamaican Rum Cake can be made ahead of time and stored in an airtight container at room temperature for up to a week. The flavors will continue to develop over time, making it even more delicious.

Presentation Ideas

Decorate the top of the cake with dried fruit, nuts, or a dusting of powdered sugar for a beautiful presentation. Serve the cake on a decorative platter or cake stand for an elegant touch.

Pairing Recommendations

Jamaican Rum Cake pairs well with a cup of tea, coffee, or a glass of dark rum. It also goes well with fresh fruit or a scoop of ice cream for a delicious dessert.

Storage and Reheating Instructions

Store any leftover Jamaican Rum Cake in an airtight container at room temperature for up to a week. To reheat, simply microwave a slice for a few seconds or warm it in the oven at a low temperature until heated through.

Nutrition Information

Calories per serving

Each serving of Jamaican Rum Cake contains approximately 300 calories.

Carbohydrates

Each serving of Jamaican Rum Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Jamaican Rum Cake contains approximately 12 grams of fats.

Proteins

Each serving of Jamaican Rum Cake contains approximately 3 grams of proteins.

Vitamins and minerals

Jamaican Rum Cake is not a significant source of vitamins and minerals.

Alergens

Jamaican Rum Cake contains eggs and wheat.

Summary

Jamaican Rum Cake is a rich and indulgent dessert that is high in carbohydrates and fats. It is best enjoyed in moderation as a special treat.

Summary

Jamaican Rum Cake is a decadent and flavorful dessert that is perfect for special occasions or as a sweet treat any time of the year. With its rich and moist texture, warm spices, and boozy kick, this cake is sure to be a hit with family and friends. Enjoy a slice of this delicious cake with a cup of coffee or a glass of rum for a truly indulgent experience.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a hot summer day in Jamaica, the sun beating down on us as we walked through the bustling market in Kingston. The air was filled with the sweet aroma of fresh fruits and spices, and the sound of reggae music played in the distance. I had always been drawn to the vibrant culture and flavors of this beautiful island, and I couldn't wait to try my hand at making a traditional Jamaican Rum Cake.

As we wandered through the market, we came across a small stall run by a friendly elderly woman named Mrs. Thompson. She had a kind smile and warm eyes, and she welcomed us with open arms. She was surrounded by an array of colorful ingredients, from ripe bananas and coconuts to fragrant spices like cinnamon and nutmeg. I could tell that she was a talented cook, and I knew that I had stumbled upon a treasure trove of recipes.

Mrs. Thompson noticed my interest in her cooking and began telling me about the Jamaican Rum Cake that she was famous for. She explained that it was a moist and rich cake made with dark rum, dried fruits, and a blend of warm spices. The cake was traditionally served during special occasions like weddings and Christmas, and it was believed to bring good luck and prosperity to those who ate it.

I was captivated by Mrs. Thompson's description of the cake, and I knew that I had to learn how to make it myself. She kindly offered to teach me her secret recipe, and I eagerly accepted. We spent the afternoon in her humble kitchen, surrounded by the enticing scents of sugar, butter, and rum.

Mrs. Thompson guided me through each step of the process, from soaking the dried fruits in rum to mixing the batter and baking the cake to perfection. She shared with me her tips and tricks, like how to fold the ingredients gently to ensure a light and fluffy texture, and how to brush the warm cake with a rum glaze to enhance its flavor.

As the cake baked in the oven, Mrs. Thompson regaled me with stories of her own grandmother, who had passed down this recipe to her many years ago. She spoke fondly of the family gatherings and celebrations where the Jamaican Rum Cake was always the star of the show, bringing joy and laughter to all who indulged in its decadent sweetness.

Finally, the moment of truth arrived as we removed the cake from the oven. The kitchen was filled with the heavenly aroma of warm spices and rum, and my mouth watered in anticipation. Mrs. Thompson carefully inverted the cake onto a platter, revealing a golden-brown crust studded with plump raisins and chopped nuts.

We let the cake cool for a few minutes before slicing into it, the tender crumb yielding to our forks with a delicate crumble. I took my first bite, savoring the rich flavors of rum, cinnamon, and nutmeg that danced on my tongue. The cake was moist and luscious, with a subtle sweetness that lingered on the palate.

Mrs. Thompson watched me with a knowing smile, her eyes twinkling with pride. She knew that I had been bitten by the baking bug, and that I would carry on the tradition of making Jamaican Rum Cake for generations to come. I thanked her profusely for sharing her wisdom and her recipe with me, and I promised to cherish it always.

As I bid farewell to Mrs. Thompson and the enchanting island of Jamaica, I knew that I had gained more than just a recipe that day. I had discovered a deep connection to a culture and a people who celebrated life's joys with love, laughter, and good food. And I vowed to honor that spirit in every bite of Jamaican Rum Cake that I baked, sharing its magic with my family and friends for years to come.