Jamaican Rum Cake
Jamaican Rum Cake Say it: ruh-MAY-shun rum cake
Jamaican rum cake is a rich, moist fruitcake soaked in dark rum that is a beloved holiday treat across Jamaica. It is traditionally prepared for Christmas, weddings, and special occasions, where families bake it weeks in advance to allow the flavors to mature. The cake bursts with tropical fruits, warm spices, and the unmistakable kick of Jamaican rum, delivering a dense yet tender texture that tastes even better after a few days of soaking.
Jamaican Rum Cake
Jamaican Rum Cake
Pronounced ruh-MAY-shun rum cake
- Serves
- 12
- Prep
- 30 min
- Cook
- 1 hr 30 min
- Total
- 2 hr
- Level
- Medium
Allergens: contains gluten, milk, egg, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
One to two days before baking, combine the mixed dried fruit with ½ cup (120 ml) of the rum and the port wine in a bowl. Cover and let the fruit soak, stirring once or twice.
Preheat oven to 325°F (165°C). Grease and line a 9-inch (23 cm) round or 10-inch (25 cm) tube pan with parchment paper.
In a large bowl, cream the softened butter and brown sugar until light and fluffy, about 4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lime juice.
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and salt.
Gradually fold the dry ingredients into the butter mixture until just combined. Do not overmix.
Drain any excess liquid from the soaked fruit (reserve it), then gently fold the fruit, optional nuts, and remaining ½ cup (120 ml) rum into the batter.
Spoon the thick batter into the prepared pan and smooth the top. Bake for 75–90 minutes until a skewer inserted in the center comes out clean and the top is deep golden brown.
While the cake is still hot, poke holes all over the surface with a skewer. Slowly drizzle the reserved soaking liquid and an additional ¼ cup (60 ml) rum over the cake.
Cool completely in the pan, then wrap tightly in foil or plastic wrap. Store in a cool place and drizzle with 1–2 tbsp extra rum every few days for at least one week before serving.
Regional variants
Some Jamaican home cooks add a splash of rose water or almond extract, while others include grated fresh coconut or replace part of the fruit with chopped dates. Modern versions sometimes reduce the rum for a milder cake suitable for children.
Cook's notes
- The longer the cake matures with periodic rum feedings, the better the flavor and moistness.
- Use a good-quality dark Jamaican rum such as Appleton or Wray & Nephew for authentic taste.
- If the top browns too quickly, cover loosely with foil during the last 20 minutes of baking.
Serve with
Serve at room temperature with a cup of Jamaican Blue Mountain coffee or a glass of sorrel drink during the holidays.
Make ahead and storage
This cake improves with age. It can be baked up to a month ahead, kept wrapped in a cool place, and fed with rum weekly. Refrigerate only if storing longer than one month.
