Jamaican Rum Raisin Cake is a delightful dessert that carries with it the vibrant spirit of the Caribbean. This moist, rich cake is infused with plump raisins soaked in dark rum, delivering a burst of flavor with every bite.Â
Jamaican Rum Raisin Cake Recipe
Ingredients
Instructions
Step 1: Preheat and Prepare the Cake Pan
- Preheat your oven to 350°F (175°C).
- Grease and line a 9-inch round cake pan with parchment paper. This ensures that the cake won’t stick to the pan and can be easily removed.
Step 2: Mix Dry Ingredients
- In a large bowl, combine the following dry ingredients:
- Sugar
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Mix these dry ingredients until they are thoroughly combined. This is the dry base for your cake.
Step 3: Incorporate Wet Ingredients
- Add the eggs to the dry mixture one at a time, ensuring they are fully incorporated into the mixture. Include the oil, yogurt (or sour cream), and vanilla essence into the bowl with the dry and egg mixture. Stir everything together until a well-combined batter forms.
Step 4: Soak Raisins
- Soak the raisins in dark rum for an hour. This step infuses the raisins with flavor before adding them to the cake batter.
Step 5: Layer Batter and Raisins
- Pour half of the prepared cake batter into your lined cake pan. Use a spatula to spread it out evenly. Sprinkle half of the soaked raisins evenly over this first layer of batter. Spread the remaining batter on top of the raisin layer, ensuring an even distribution. Sprinkle the remaining soaked raisins on top of the batter.
Step 6: Bake the Cake
- Bake the cake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. This indicates that the cake is fully baked and set.
Step 7: Cool and Serve
- Allow the cake to cool completely in the pan. This prevents it from falling apart when removed.
Note
- You can substitute the raisins with other dried fruits such as cranberries, cherries, dates, or figs.
- If you don’t have dark rum, light rum or bourbon will also work.
- Top the cake with a lemon cream cheese frosting for added sweetness and flavor.
- For a more indulgent version of this cake, you can drizzle the cooled cake with a butter syrup made of butter and light brown sugar. This lends extra flavor and moisture to the cake.
- The rum content can be adjusted according to personal preference — use more or less depending on how strong you’d like your cake’s rum flavor to be.
- You can also add spices such as cinnamon, nutmeg, ginger, or cardamom to the cake batter for a spicier version.
- To make this cake vegan, substitute the eggs with a flax egg and the yogurt or sour cream with coconut yogurt. You can also use vegan butter instead of regular butter.
- For a more flavorful experience, you can replace the oil in this recipe with melted butter or coconut oil.
- For an extra special touch, garnish your Jamaican Rum Raisin Cake with chopped nuts, grated coconut, or dried fruit before serving.
Storage TipsÂ
This cake is best served the day it is made, but it can be stored for up to five days in an airtight container at room temperature. To extend its shelf life, you can store it in the refrigerator for up to a week. It can also be frozen for up to two months. When ready to serve, simply thaw out and enjoy! If your cake has become dry, you can add some extra rum to the top of the cake for added moisture.
Conclusion
No matter how you choose to customize your Jamaican Rum Raisin Cake, be sure to follow the instructions carefully and use quality ingredients. Enjoy this classic Caribbean dessert with friends and family for a delicious treat that will surely satisfy everyone’s sweet tooth!
Also, don’t forget to store the cake in an airtight container to preserve its freshness. You can also freeze it for up to two months if you need to make it ahead of time. With a few simple swaps and tweaks, you’ll be able to create your unique version of this classic Caribbean dessert!
Please let us know,- What other substitutions have you tried in this recipe in the comments below!
Frequently Asked Questions
Yes, you can make a non-alcoholic version of the Jamaican Rum Raisin Cake. Instead of soaking the raisins in rum, use a fruit juice of your choice. Apple, orange, or pineapple juice would work well. Also, you can replace the rum in the syrup with the same amount of juice or simply skip the syrup part.
Yes, you can make a vegan version of this cake by replacing the butter with vegan margarine or coconut oil and using an egg substitute like flaxseed or chia seeds. Ensure that the sugar you use is vegan (some sugars are processed with bone char). Also, check the rum label to ensure it’s vegan-friendly as some types of rum might contain animal products.
Dark rums are typically used in Jamaican Rum Raisin Cake because they have a stronger flavor that stands out in the cake. Popular choices include Jamaican rums like Appleton Estate and Myers’s, but any good quality dark rum will do. If you prefer a milder rum flavor, you can use a light rum.
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