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Rum Cake

Total Time 1 minute
Servings: 12 12 servings
Course: Dessert / Baking
Cuisine: Jamaican
Ingredients Method Notes

Ingredients
  

  • 200 g mixed dried fruit raisins, currants, cherries
  • 150 ml dark Jamaican rum + extra for soaking
  • 200 g plain flour
  • 200 g butter softened
  • 200 g dark brown sugar
  • 4 eggs
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • ½ tsp cinnamon
  • 2 tbsp burnt sugar or browning sauce
  • 1 tsp vanilla extract

Method
 

  1. Soak the dried fruit in rum overnight (or for at least 2 hours). Drain, reserving the rum.
  2. Preheat oven to 160°C (325°F). Grease and line a 23 cm round tin.
  3. Beat the butter and brown sugar until pale and fluffy. Beat in the eggs one at a time.
  4. Fold in the flour, baking powder, mixed spice and cinnamon.
  5. Stir in the soaked fruit, burnt sugar or browning sauce, vanilla and reserved rum.
  6. Pour into the prepared tin. Bake for 60–70 minutes until a skewer comes out clean.
  7. While still hot, poke holes all over the cake and pour a generous amount of rum over. Repeat once cooled. The more rum soaked in, the better.

Notes

Source: Classic Jamaican recipe

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