Jamaican Rum Cake Recipes

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

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:

• 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.

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.