Jamaican rum raisin cake is a classic Caribbean dessert that is perfect for special occasions. This delicious cake is made with moist yellow cake, creamy vanilla frosting, and raisins soaked in rum.
It’s a delicious and simple recipe that is sure to be a hit with your family and friends. Whether you’re serving this cake at a birthday party or a holiday gathering, you can be sure that it will be a hit!
What is Jamaican Rum Raisin Cake?
Located in the Caribbean Sea, Jamaica is an island country covering an expanse of 10,990 square kilometers (4,240 sq mi). It stands as the third largest island in the Greater Antilles and the Caribbean, surpassed in size only by Cuba and Hispaniola. The pronunciation in Jamaican Patois is “Jumieka” [dʒʌˈmi̯eka].
Jamaican rum raisin cake is a classic Caribbean dessert. It is made with a moist yellow cake, creamy vanilla frosting, and raisins soaked in dark rum.
The raisins are soaked overnight in a mixture of dark rum, brown sugar, and cinnamon, which gives the cake a unique and delicious flavour. The cake is then topped with a creamy and sweet vanilla frosting.
Why You’ll Love this Jamaican Rum Raisin Cake?
Jamaican rum raisin cake is a unique and delicious dessert that is sure to be a hit at any gathering. The rum-soaked raisins add a subtle sweetness to the cake that pairs perfectly with the creamy vanilla frosting.
It’s easy to make and can be served for any occasion. Plus, it’s a classic Caribbean recipe that is sure to be a hit with your family and friends.
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The ingredients
- 1/2 Cup of Boiling Water, a steaming elixir to awaken the magic in your culinary creation: Boiling water serves as a steaming elixir to enhance the texture and moisture of the cake. It helps to bring out the flavors of the other ingredients and activate certain elements in the baking process.
- 2 Tablespoons of Aromatic Rum, a spirited touch to infuse your masterpiece with depth: Aromatic rum adds a spirited touch, infusing the cake with depth and complexity of flavor. The rum also contributes to the overall richness and moistness of the cake.
- 1/3 Cup of Plump and Chopped Raisins, nature’s sweet jewels for a delightful surprise: Plump and chopped raisins are nature’s sweet jewels, providing bursts of sweetness and chewy texture throughout the cake. They add a delightful surprise and contribute to the overall flavor profile.
- 6 Velvety Tablespoons of Melted Butter, a luscious base to enrich your culinary canvas: Melted butter serves as a luscious base, enriching the batter with a velvety texture and a buttery flavor. It enhances the overall richness of the cake.
- 1/2 of an Egg, a fraction of golden richness for the perfect binding: The egg, even in half, acts as a binding agent, providing structure to the cake and contributing to its moist and tender crumb. It also adds a touch of richness and helps achieve the desired consistency.
- 5/8 Cup of Pure White Sugar, crystalline sweetness to elevate your baking alchemy: Pure white sugar adds crystalline sweetness, elevating the overall sweetness of the cake and contributing to its desirable taste.
- 4/3 Cups of All-Purpose Flour, a versatile foundation for your baking symphony: All-purpose flour serves as a versatile foundation, providing structure and texture to the cake. It is a key component in the baking symphony, ensuring the proper consistency and rise.
- 1/2 Teaspoon of Baking Soda, a leavening agent to add a touch of lightness: Baking soda acts as a leavening agent, adding a touch of lightness and helping the cake rise during baking. It contributes to the overall texture and structure.
- 2 Tablespoons of Unsweetened Cocoa Powder, a dark and decadent essence for chocolatey bliss: Unsweetened cocoa powder adds a dark and decadent essence, infusing the cake with a rich chocolate flavor. It brings a layer of complexity and depth to the overall taste.
- 1/3 Cup of Chopped Pecans, toasted to perfection, adding a nutty crunch to your delightful creation: Chopped pecans, toasted to perfection, add a nutty crunch to the cake. They provide a delightful contrast in texture and enhance the overall sensory experience of the dessert.
Directions
Step 1: Prepare the Raisin Infusion
- In a bowl, pour the boiling water over the chopped raisins.
- Add the aromatic rum to the mixture and let it steep for at least 30 minutes.
- Once steeped, strain the raisins and reserve both the raisins and the liquid.
Step 2: Preheat the Oven
- Preheat your oven to the temperature specified in your cake recipe.
Step 3: Prepare the Batter
- In a large mixing bowl, combine the melted butter and sugar.
- Beat in the egg until well incorporated.
- In a separate bowl, sift together the flour, baking soda, and cocoa powder.
- Gradually add the dry ingredients to the butter and sugar mixture, alternating with the reserved raisin liquid.
- Mix until smooth and well combined.
- Fold in the soaked raisins and chopped toasted pecans.
Step 4: Bake the Cake
- Grease and flour your baking pan.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake in the preheated oven according to the specific instructions for your cake recipe.
Step 5: Check for Doneness
- Use a toothpick or cake tester to check if the cake is done.
- Insert it into the center of the cake; if it comes out clean or with a few moist crumbs (not wet batter), the cake is ready.
Step 6: Cool and Serve
- Allow the cake to cool in the pan for a few minutes.
- Transfer the cake to a wire rack to cool completely.
- Once cooled, slice and serve your Jamaican Rum Raisin Cake.
Notes
- Make sure to soak the raisins for at least 1 hour to ensure that they are fully infused with the rum-cinnamon mixture.
- For a lighter cake, substitute the butter with vegetable oil.
- You can use either light or dark rum for this recipe.
- If you don’t have a 9-inch round cake pan, you can use an 8-inch round cake pan. The baking time may need to be adjusted.
- If you don’t have a stand mixer, you can use a hand mixer or a whisk to mix the cake batter.
- You can substitute the vanilla frosting with your favorite flavor of frosting.
- If you don’t have raisins, you can use dried cranberries or dried cherries for a different flavor.
Storage Tips
Jamaican rum raisin cake can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Information
Serving Size: 1 slice (1/8 of the cake)
Calories:295
Total Fat: 12g
Saturated Fat: 6g
Cholesterol: 57mg
Sodium: 324mg
Total Carbohydrates: 48g
Dietary Fiber: 1g
Sugar: 33g
Protein: 3g
Serving Suggestions
- Serve with a scoop of ice cream on the side.
- Top with a dollop of whipped cream.
- Sprinkle with chopped nuts for added crunch.
- Drizzle with caramel sauce or chocolate sauce.
- Serve with a glass of milk.
- Serve with fresh fruit.
Equipment
- Mixing bowl
- Bowl for Raisin Infusion
- strainer
- oven
- baking pan
- Wire Rack
Ingredients
- 2 Tablespoons of Aromatic Rum a spirited touch to infuse your masterpiece with depth.
- 1/3 Cup of Plump and Chopped Raisins nature’s sweet jewels for a delightful surprise.
- 6 Velvety Tablespoons of Melted Butter a luscious base to enrich your culinary canvas.
- 1/2 Teaspoon of Baking Soda a leavening agent to add a touch of lightness.
- 5/8 Cup of Pure White Sugar crystalline sweetness to elevate your baking alchemy.
- 1/2 Cup of Boiling Water a steaming elixir to awaken the magic in your culinary creation.
- 4/3 Cups of All-Purpose Flour a versatile foundation for your baking symphony.
- 2 Tablespoons of Unsweetened Cocoa Powder a dark and decadent essence for chocolatey bliss.
- 1/3 Cup of Chopped Pecans toasted to perfection, adding a nutty crunch to your delightful creation.
- 1/2 of an Egg a fraction of golden richness for the perfect binding.
Instructions
Prepare the Raisin Infusion:
- In a bowl, pour the boiling water over the chopped raisins.
- Add the aromatic rum to the mixture and let it steep for at least 30 minutes.
- Once steeped, strain the raisins and reserve both the raisins and the liquid.
Preheat the Oven:
- Preheat your oven to the temperature specified in your cake recipe.
Prepare the Batter:
- In a large mixing bowl, combine the melted butter and sugar.
- Beat in the egg until well incorporated.
- In a separate bowl, sift together the flour, baking soda, and cocoa powder.
- Gradually add the dry ingredients to the butter and sugar mixture, alternating with the reserved raisin liquid.
- Mix until smooth and well combined.
- Fold in the soaked raisins and chopped toasted pecans.
Bake the Cake:
- Grease and flour your baking pan.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake in the preheated oven according to the specific instructions for your cake recipe.
Check for Doneness:
- Use a toothpick or cake tester to check if the cake is done.
- Insert it into the center of the cake; if it comes out clean or with a few moist crumbs (not wet batter), the cake is ready.
Cool and Serve:
- Allow the cake to cool in the pan for a few minutes.
- Transfer the cake to a wire rack to cool completely.
- Once cooled, slice and serve your Jamaican Rum Raisin Cake.
Notes
- Make sure to soak the raisins for at least 1 hour to ensure that they are fully infused with the rum-cinnamon mixture.
- For a lighter cake, substitute the butter with vegetable oil.
- You can use either light or dark rum for this recipe.
- If you don’t have a 9-inch round cake pan, you can use an 8-inch round cake pan. The baking time may need to be adjusted.
- If you don’t have a stand mixer, you can use a hand mixer or a whisk to mix the cake batter.
- You can substitute the vanilla frosting with your favorite flavor of frosting.
- If you don’t have raisins, you can use dried cranberries or dried cherries for a different flavor.
Nutrition
What other substitute can I use in Jamaican Rum Raisin Cake?
Butter: If you don’t have butter, you can use vegetable oil or coconut oil.
Eggs: If you don’t have eggs, you can use a flax egg substitute.
Flour: If you don’t have flour, you can use almond flour or oat flour.
Raisins: If you don’t have raisins, you can use dried cranberries or dried cherries.
Dark Rum: If you don’t have dark rum, you can use spiced rum or white rum.
Vanilla Frosting: If you don’t have vanilla frosting, you can use cream cheese frosting or chocolate frosting.
Frequently Asked Questions
Q1. How long should I soak the raisins?
A1. The raisins should be soaked for at least 1 hour to ensure that they are fully infused with the rum-cinnamon mixture.
Q2. Can I use light rum instead of dark rum?
A2. Yes, you can use either light or dark rum for this recipe.
Q3. Can I use almond flour instead of all-purpose flour?
A3. Yes, you can use almond flour or oat flour instead of all-purpose flour.
Conclusion
Jamaican rum raisin cake is a classic Caribbean dessert that is perfect for special occasions. This delicious cake is made with moist yellow cake, creamy vanilla frosting, and raisins soaked in dark rum.
It’s easy to make and can be served for any occasion. Plus, it’s a classic Caribbean recipe that is sure to be a hit with your family and friends.
With just a few simple ingredients and a few hours of soaking time, you can enjoy a delicious and unique dessert that is sure to be a hit!