This Jamaican Rum Cake recipe is exactly what you’re looking for!

Jamaican Rum Cake is a delicious dessert that leaves your taste buds wanting more.

With its rich, moist texture and deep, spiced rum flavor, this cake is a holiday favorite in Jamaica, especially during Christmas time.

Jamaican Rum cake is also known as Black cake, Christmas cake, Fruit cake or Wedding cake.

It’s perfect for special occasions or whenever you’re craving something delicious!

What is Jamaican Rum Cake?

Jamaican Rum Cake, also known as Black Cake, Christmas Cake, Fruit cake or Wedding cake is a dense, moist cake infused with a generous amount of rum (and wine).

Jamaican Rum Cake is traditionally made with dried fruits like raisins, currants, and prunes that have been soaked in rum for weeks or even months. The cake is rich, dark, and fragrant, thanks to the blend of spices and the caramelized sugar (browning) that is used to give it that signature deep color.

Once baked, it is generously drizzled in rum to keep it moist and enhance the flavors. This cake is truly a labor of love and a symbol of celebration and togetherness in Jamaican culture.

Why You Will Love This Jamaican Rum Cake Recipe

There are several reasons you’ll love this Jamaican Rum Cake recipe:

1. Rich and Moist Texture: The rum-soaked dried fruits and extra rum drizzle after baking make this cake incredibly moist and tender.

2. Authentic Flavor: Using Jamaican rum and traditional spices ensures your cake tastes just like the ones enjoyed in Jamaica.

3. Perfect for Special Occasions and Celebrations: This cake is a showstopper for Christmas, weddings, New Year’s, birthdays, and other holiday gatherings. It also makes a delightful homemade gift.

4. Make-Ahead Friendly: Jamaican Rum Cake can be prepared in advance and left to sit for a few days (or even weeks) to develop even deeper, richer flavors.

Ingredients for Jamaican Rum Cake

To make authentic Jamaican Rum cake, you will need the following ingredients:

For the Cake Batter:

Eggs, at room temperature
Butter, softened (plus extra for greasing the pan)
Dark brown sugar, firmly packed
All-purpose flour, spooned and leveled
Ground cinnamon
Ground allspice
Browning sauce (homemade or store-bought)
Molasses
Vanilla extract
Ground nutmeg
Lime
Baking powder
Salt

For the Fruit Mixture:

J. Wray & Nephew Red Label Wine, to blend with dried fruits
ray & Nephew White Overproof Rum, to blend with dried fruits
Mixed dried fruit, pureed until smooth (with the rum above). (Alternatively, try the quick soak method to prepare the fruit. Refer to the notes for details.)

To Finish the Cake:

Wray & Nephew Red Label Wine, to pour over the cake immediately after baking
Red Label Wine and White Overproof Rum, mixed as desired, to lightly spray the cake every few days to keep it moist

Essential Kitchen Tools

9-inch round cake pan, plus an extra baking pan filled with water to add moisture while baking
Large mixing bowl for combining the egg mixture
Stand mixer or hand mixer for creaming butter and sugar
Whisk (optional, if you’re mixing by hand)
Rubber spatula or scraper for scraping batter from the mixing bowl
Wooden spoon for folding ingredients smoothly
Measuring spoons to accurately measure spices and extracts
Measuring cups (both liquid and dry) for precise measurements

How to Make Jamaican Rum Cake

To make Jamaican Rum Cake, preheat your oven to 300°F (149°C) and grease a 9-inch round cake pan. Place a pan of water on the bottom rack to keep the cake moist.

Cream together butter and dark brown sugar until light and fluffy, then set aside. In a separate bowl, beat eggs until foamy, then mix in vanilla extract, browning sauce, molasses, and lime juice. Add cinnamon, nutmeg, allspice, baking powder, salt, and lime zest, blending the spices well.

Gradually combine the egg mixture with the creamed butter and sugar, folding in pureed fruit mixture and sifting in flour. Pour the batter into the prepared pan and bake for about 2 hours. Check after about 1 hour 30 minutes to 1 hour 45 minutes by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.

Once done, remove the cake, pour ½ cup of J. Wray & Nephew Red Label wine over it, and let it soak in. Cool, slice, and enjoy the rich, spiced flavors of this traditional Jamaican rum cake.

🍴✨ You can view the step-by-step instructions and the full recipe below.

Tips for Baking Jamaican Rum Cake

1. Use Room Temperature Ingredients: Allow the eggs and butter to come to room temperature about an hour before baking. This ensures better mixing and a smoother consistency.

2. Blend the Fruits with the Rum and Wine: Blending the fruits with the rum and wine creates a smooth texture and prevents large fruit pieces in the cake.

3. Adjust the Recipe Size: This recipe makes one 9-inch cake. Double the ingredients to make two cakes, or halve them for a smaller cake.

4. Add Moisture During Baking: For extra moisture, place a pan filled with water on the bottom shelf of the oven during baking.

5. Check the Fruit Consistency: The pureed fruit mixture should have a paste-like consistency. The cake batter is ready for baking when a wooden spoon inserted in the center falls slowly, indicating the right thickness.

6. Enhance Flavor and Texture: To enrich the flavor, brush the cake with additional wine or rum as needed. Let it rest for at least a week before serving to allow the flavors to fully develop. For a cakier texture, consider adding ½ cup breadcrumbs and an extra cup of flour to the batter.

How to Store Jamaican Rum Cake

Jamaican rum cake is best when it’s made ahead of time. The flavors intensify as it sits, making it even more delicious with each passing day.

Follow the guidelines below for storing options:

1. At Room Temperature: Store any leftover rum cake in an airtight container or wrap it tightly using parchment paper and aluminum foil, or just foil alone. Keep it in a cool, dry place away from direct sunlight. Properly stored, it can last for several weeks or even longer, depending on how well it’s preserved.

2. In the Refrigerator: If you plan to enjoy the cake at a later time, wrap it securely in parchment paper and foil or use an airtight container before placing it in the fridge. This will help maintain its moisture and flavor.

3. In the Freezer: For longer storage, wrap the cake in a rum-soaked cheesecloth, then cover it with plastic wrap followed by aluminum foil. Avoid wrapping directly in foil alone, as this can cause the cake to spoil. You can freeze it for up to 6 months or more. To keep it fresh, spray the cake every 2-4 weeks with a mixture of rum and wine using a spray bottle. When you’re ready to enjoy the cake, let it thaw at room temperature. Refresh the flavors by lightly spraying with your rum and wine mixture before serving.

Note: Always use your best judgment and inspect the cake for any signs of spoilage, particularly if it has been stored for a long time.

What to Serve Jamaican Rum Cake With

Jamaican Rum Cake is typically enjoyed on its own, paired with a drink of your choice. However, during the Christmas season, it can be served with a refreshing glass of Jamaican sorrel drink for an authentic Jamaican Christmas treat.

Jamaican Rum Cake Recipe: FAQS

These FAQs address common questions and provide practical tips to help you achieve the best results with your Jamaican Rum Cake!

1. Is there alcohol in Jamaican rum cake?
Yes, Jamaican Rum Cake contains a blend of Wray & Nephew White Overproof Rum and J. Wray & Nephew Red Label Wine, which are essential for its rich flavor.

2. Can eating Jamaican rum cake make you tipsy?
Eating one slice of rum cake won’t make you tipsy. While it’s possible to feel a slight effect if you consume a large amount, it would take quite a few slices to reach that point, as much of the alcohol content is cooked off during baking.

3. How far in advance should I soak the fruits for Jamaican rum cake?
Ideally, you should start soaking your fruits in Jamaican rum months or a year in advance. However, at a minimum, soak it for at least 7 days before baking. The longer the fruit soaks, the richer the flavor becomes, with the alcohol acting as a preservative. Store the fruit in an airtight container, adding more alcohol as needed over time.

4. What is a quick method for soaking fruits for Jamaican black cake?
The quick soak method involves combining 6 cups of water with 1 cup each of raisins, cranberries, mixed peel, deluxe fruit mix, and prunes in a pot. Bring it to a rapid boil, then reduce the heat and simmer for 1 to 1.5 hours until the fruit is plump and the liquid has mostly reduced. Once cooled, cover the fruit with equal parts rum and wine, let it soak for 24 hours, and then use it in your cake recipe.

5. Which type of rum is best for soaking the fruits?
The best rum for soaking the fruits is a combination of dark or white rum along with a sweet dessert wine. Traditionally, Wray & Nephew White Overproof Rum and Red Label Wine are used for making Jamaican Christmas cake.

6. How far in advance should I bake Jamaican rum cake?
For the best flavor, bake the cake at least 3 to 7 days in advance—or even longer—before serving. This allows the flavors to mature and develop.

7. How should I store Jamaican rum cake, and how long does it last?
Store your Jamaican Rum Cake in an airtight container at room temperature or in the fridge, where it can last for weeks due to the preservative effect of the alcohol. For longer storage, wrap it tightly in plastic wrap and foil and freeze it for up to several months. Thaw at room temperature before serving.

Note: Always use your best judgment and inspect the cake for any signs of spoilage, particularly if it has been stored for a long time.

Jamaican Rum Cake Recipe

Recipe by easyjamaicanrecipes.comCourse: DessertCuisine: Jamaican

Servings

servings

Prep time

minutes

Baking time

hours

minutes

Calories

380

kcal

Enjoy this delicious and authentic Jamaican rum cake recipe!

Ingredients

For the Cake Batter:
6 large eggs, at room temperature
½ cup salted butter, softened (plus extra for greasing the pan)
1 cup dark brown sugar, firmly packed
1 ½ cups all-purpose flour, spooned and leveled
1 tablespoon ground cinnamon
¼ teaspoon ground allspice
5 tablespoons browning sauce (homemade or store-bought)
2 tablespoons molasses
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
Juice from half a lime
1 ½ teaspoons baking powder
Zest from half a lime
½ teaspoon salt
For the Fruit Mixture:
¼ cup J. Wray & Nephew Red Label Wine, to blend with dried fruits
¼ cup Wray & Nephew White Overproof Rum, to blend with dried fruits
2 cups mixed dried fruit, pureed until smooth (with the rum and wine above). (Alternatively, try the quick soak method to prepare the fruit. Refer to the notes below for details.)
To Finish the Cake:
½ cup J. Wray & Nephew Red Label Wine, to pour over the cake immediately after baking
Red Label Wine and White Overproof Rum, mixed as desired, to lightly spray the cake every few days to keep it moist

Instructions

Preheat and Prepare the Oven:
Preheat your oven to 300°F (149°C). Grease the bottom and sides of a 9-inch round cake pan with butter, ensuring even coverage. Set aside.
Place an additional baking pan filled with water on the bottom rack of the oven. This will create steam during baking to keep the cake moist.
Cream the Butter and Sugar:
In a large mixing bowl or the bowl of a stand mixer, combine the butter and dark brown sugar. Cream together on medium speed for 5 to 7 minutes until the mixture becomes light and fluffy. Once creamed, set aside.
Prepare the Egg Mixture:
In a separate large bowl, add the eggs. Using a hand mixer or whisk, beat on medium speed until the eggs turn a light yellow color and have a foamy texture (about 3 to 6 minutes).
Add Flavorings to the Eggs:
To the beaten eggs, add the vanilla extract, browning sauce, molasses, and lime juice. Mix on low speed for about 35 seconds until combined.
Incorporate the Spices:
Next, add the ground cinnamon, nutmeg, allspice, baking powder, salt, and lime zest to the egg mixture. Mix on low speed for another 35 seconds to blend the spices evenly.
Combine Wet and Dry Ingredients:
Gradually pour the egg mixture into the creamed butter and sugar. Using a wooden spoon, fold the ingredients together gently until fully incorporated (about 3-4 minutes).
Add the Fruit Puree and Flour:
Fold in the pureed fruit mixture until evenly distributed. Finally, sift in the all-purpose flour and gently fold until just combined. Be careful not to overmix.
Transfer to Cake Pan and Bake:
Pour the cake batter into the prepared cake pan, smoothing the top with a spatula. Place the pan on the middle rack of the oven. Ensure the additional water-filled pan remains on the bottom rack to prevent the cake from drying out.
Bake for approximately 2 hours, but start checking if it’s done at about the 1 hour 30 minute to minute 1 hour 45 minute mark. The cake is ready when a toothpick is inserted into the center comes out clean or with just a few moist crumbs.
Add the Finishing Touches:
Once the cake is fully baked, remove it from the oven and immediately place the cake pan on a cooling rack. While the cake is still hot, pour ½ cup of J. Wray & Nephew Red Label wine over the top. Allow the wine to soak into the cake.
Cool, Slice, and Serve:
Let the cake cool completely in the pan. Once cooled, carefully remove the cake from the pan. Slice into pieces and enjoy the rich, spiced flavors of this traditional Jamaican Rum Cake!

Notes

This recipe makes one 9-inch cake. If you’d like to make two cakes, simply double the ingredient quantities to yield two 9-inch cakes. For a smaller cake, halve the ingredients to produce a smaller cake.
The quick soak method involves combining 6 cups of water with 1 cup each of raisins, cranberries, mixed peel, deluxe fruit mix, and prunes in a pot. Bring it to a rapid boil, then reduce the heat and simmer for 1 to 1.5 hours until the fruit is plump and the liquid has mostly reduced. Once cooled, cover the fruit with equal parts rum and wine, let it soak for 24 hours, and then use it in your cake recipe.
This recipe makes one 9-inch cake. If you’d like to make two cakes, simply double the ingredient quantities to yield two 9-inch cakes. For a smaller cake, halve the ingredients to produce a smaller cake.
Browning is essential for achieving the deep, rich color that makes Black Cake truly “black.” The amount needed can vary depending on the brand you use. Grace brand is recommended. If you are using other grands, you may need to use less than what’s stated in the ingredients. Be cautious—too much browning can result in a bitter aftertaste, so adjust accordingly based on your brand.

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