How can I make a non-alcoholic version of Jamaican Rum Cake?

For a non-alcoholic twist, substitute the rum and wine with grape or orange juice and add a bit of rum extract for a similar flavor profile.

What type of rum should I use?

Jamaican rum is preferred for its bold, rich flavor. Wray & Nephew White Overproof Rum is commonly used, but any dark or spiced rum can work well.

How do I store Jamaican Rum Cake?

Stored in an airtight container, this cake can last for up to two weeks at room temperature. For longer storage, refrigerate it for up to a month, or freeze it for up to six months.

Can I use other dried fruits?

Absolutely! While raisins, prunes, and cherries are traditional, you can add cranberries, apricots, or even dried pineapple for a unique twist. Just be sure to soak any added fruit in rum and wine beforehand.

Why is my cake so dense?

This can happen if the butter and sugar aren’t creamed well, or if you overmix the batter after adding the flour. For a lighter texture, cream the butter and sugar until fluffy, and fold the flour in gently.

Jamaican Rum Cake: A Guide to This Caribbean Delight

Ingredients

Scale

1/2 cup salted butter, softened (plus extra for greasing pan)
1 cup packed dark brown sugar
6 large eggs, room temperature
2 tbsp vanilla extract
5 tbsp browning (or homemade browning sauce)
2 tbsp molasses
1 tbsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground allspice
1 1/2 cups all-purpose flour, spooned and leveled
1 1/2 tsp baking powder
1/2 tsp salt
2 cups rum-soaked, pureed fruit mixture (raisins, prunes, cherries, soaked in rum and wine)
1/4 cup Wray & Nephew White Overproof Rum
1/4 cup J. Wray & Nephew Red Label Wine
Juice and zest from 1/2 lime
Additional 1/2 cup J. Wray & Nephew Red Label Wine (for soaking cake after baking)

Instructions

Preheat your oven to 300°F (149°C). Grease a 9-inch round cake pan with butter and set aside a separate pan of water to place in the oven for added moisture.
Cream the butter and sugar in a large mixing bowl on medium speed until it’s light and fluffy. This step should take about 5 minutes, so be patient—fluffy butter makes a moist cake!
Beat the eggs two at a time until they’re light yellow and foamy. Add in the vanilla, browning, molasses, and give it a gentle mix. Now, add the cinnamon, nutmeg, allspice, baking powder, salt, and lime zest, stirring until everything is well-combined.
Fold the egg mixture into the creamed butter and sugar. Once that’s blended, gently fold in the rum-soaked, pureed fruit mixture. Lastly, add the flour and fold it in gently to avoid overmixing.
Pour the batter into your prepared pan, place it in the oven, and bake for about 2 hours, or until a toothpick inserted near the center comes out with just a few moist crumbs.
Soak the cake immediately after baking by pouring an additional 1/2 cup of Red Label Wine over it. Let the cake cool fully in the pan, allowing it to soak up all the delicious flavors.

Notes

Patience is key when creaming the butter and sugar. The fluffier the mix, the softer the cake!
Soak the fruits well ahead of time. The longer the fruit soaks in rum and wine, the richer the flavor.
Browning sauce adds depth to the color and flavor of the cake, but you can make your own with sugar and water if you’re out.
Avoid overmixing after adding the flour, as this can make the cake dense. Fold ingredients gently for a better crumb.
Let the cake rest before serving. This cake only gets better with time, so letting it rest overnight will enhance the flavors.

Author: Elina
Prep Time: 30 minutes
Cook Time: 2 hours
Category: Dessert
Method: Baking
Cuisine: Caribbean, Jamaican
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 420kcal
Sugar: 40g
Sodium: 160mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 5g
Cholesterol: 95mg

Keywords: Caribbean Christmas Cake, Black Cake, Rum Fruit Cake