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Jamaican Rum Raisin Cake Recipe

Jamaican Rum Raisin Cake Recipe

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. 
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Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: Caribbean
Keyword: Jamaican Rum Raisin Cake Recipe
Servings: 7 Servings
Calories: 295kcal
Author: Bex Smith

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

Calories: 295kcal
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