Jamaican Black Rum Cake
Caribbean celebration classic from Jamaica, dense dark fruit cake soaked weekly in aged rum and port, iced with glossy royal icing for Christmas and weddings.
Caribbean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 75g mixed dried fruit (raisins, sultanas, currants, prunes, chopped), 30ml Jamaican dark rum, and 15ml ruby port in a jar. Soak at room temperature at least 24 hours, ideally 1 week, stirring daily until fruits are plump and dark. Blitz half the soaked fruit to a rough paste, leave half whole. Line a 15cm round cake tin with double parchment, 5cm extending above rim.
Bake 1
Preheat oven to 150°C. Beat 37g softened butter and 37g dark brown sugar with an electric mixer 3–4 minutes until pale and fluffy. Beat in 1 egg, adding 1 tsp flour to prevent curdling. Beat in 0.75 tsp browning sauce until batter is deep mahogany.
Bake 2
Whisk 37g flour, 0.25 tsp baking powder, 0.25 tsp mixed spice, 0.125 tsp cinnamon, 0.06 tsp nutmeg, and 0.06 tsp salt in a bowl. Fold dry ingredients into batter in two additions. Fold in 0.25 tsp vanilla, 0.25 tsp lime zest, and all soaked fruit until dense and uniformly dark.
Bake 3
Spoon batter into prepared tin and smooth the top. Tie double brown paper around the outside. Bake 50–60 minutes at 150°C until deep mahogany, firm to touch, and a skewer comes out clean.
Rest
While still warm in the tin, prick the top all over with a skewer and slowly spoon 0.75 tbsp extra rum over so it soaks in. Cool completely in the tin at least 1.5 hours. Wrap tightly in parchment and foil; store at room temperature, feeding with 0.5 tbsp rum weekly for up to 4 weeks.
Plate
Slice the cake into 2 generous slices and serve at room temperature with a cup of tea or coffee alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.