How to Make Jamaican Black Rum Cake

Making Jamaican Black Rum Cake requires patience and preparation, as the dried fruits are traditionally soaked in rum and wine for several weeks or even months. However, the result is well worth the wait.

Ingredients:

For the Fruit Mixture:

• 1 cup raisins
• 1 cup prunes, chopped
• 1 cup currants
• 1 cup mixed dried fruits (cherries, pineapple, etc.)
• 1 cup dark rum
• 1 cup red wine

For the Cake Batter:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1 cup unsalted butter, softened
• 1 1/2 cups brown sugar
• 5 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• Zest of 1 lime
• 1/4 cup molasses or browning sauce (for color)
• 1/2 cup chopped almonds (optional)

For the Rum Syrup:

• 1/2 cup dark rum
• 1/4 cup red wine
• 1/4 cup sugar (optional)

Instructions:

Step 1: Prepare the Fruit Mixture

1. In a large bowl, combine the raisins, prunes, currants, and mixed dried fruits.
2. Pour the dark rum and red wine over the fruits and mix well.
3. Transfer to an airtight container and let soak for at least one week (or up to several months for a deeper flavor).

Step 2: Make the Cake Batter

1. Preheat your oven to 325°F (163°C). Grease and line a cake pan with parchment paper.
2. In a medium bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, and allspice.
3. In a large mixing bowl, cream the butter and brown sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract, almond extract, and lime zest.
6. Gradually fold in the sifted dry ingredients until well combined.
7. Blend the soaked fruit mixture into the batter along with the molasses or browning sauce. If using, fold in the chopped almonds.

Step 3: Bake the Cake

1. Pour the batter into the prepared cake pan and smooth the top.
2. Bake for about 1.5 to 2 hours, or until a skewer inserted into the center comes out clean.
3. Remove from the oven and let cool in the pan for 15 minutes before transferring to a wire rack.

Step 4: Add the Rum Syrup

1. In a small bowl, mix the rum and wine together (add sugar if a sweeter glaze is preferred).
2. Brush the cake with the rum mixture while it is still warm.
3. For a richer flavor, continue to brush the cake with rum over several days before serving.

Enjoying Jamaican Black Rum Cake

Once the cake has absorbed the rum syrup, it’s ready to be served! Many Jamaicans enjoy it with a side of sorrel, a spiced hibiscus drink traditionally served during the holidays. The combination of deep, boozy flavors and warm spices makes this cake an unforgettable Christmas delight.

Whether you’re making it for the first time or continuing a family tradition, Jamaican Black Rum Cake is a must-have for the holiday season. With its rich history and unforgettable taste, Christmas is never truly the same without it.