Jamaican Black Rum Cake

Jamaican Black Rum Cake is a rich, aromatic, and decadent treat with a moist texture infused with dried fruits and a delightful kick of rum, offering a blissful tropical taste. It is perfect for festive gatherings or a delightful gift for the season.

Servings servings

Calories 543.1kcal

Equipment

Mixing Bowl: for combining and mixing ingredients.
Electric Mixer or Stand Mixer: For mixing and achieving a smooth batter.
Measuring Cups and Spoons: For accurate measurement of ingredients
Spatula: To scrape the sides of the bowls and ensure all ingredients are well combined.
Whisk or Sifter: To sift dry ingredients like flour, baking powder, and spices together, ensuring they're free of lumps and thoroughly mixed.
Bundt Pan or Cake Tin: Ensure it's well-greased and floured to prevent sticking.
Oven: Preheat to the specified temperature for baking the cake.
Cooling Rack: To cool the cake after baking and allow air circulation, preventing the bottom from becoming soggy.
Cheesecloth or Parchment Paper (Optional): For wrapping the cooled cake in rum-soaked material to enhance its flavor.

Ingredients

Mixed dried fruits

1 ½ cup Prunes Dried and pitted
1 cup dried raisins seedless
1 cup dried Cranberries
1 cup dried Cherries
½ cup orange zest lemon, citron (Mixed)
1 - 2 cups red wine cherry wine, sweet red dessert wine
1 cup Rum

Ingredients for the cake

1 cup all purpose flour
1 cup breadcrumbs plain
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon allspice
2 teaspoon baking powder
½ teaspoon of salt
½ lb butter 2 sticks room temperature
1 cup dark brown sugar firmly packed
6 large eggs at room temperature
1 tablespoon pure vanilla extract
1 tablespoon lime juice and lime zest
2 cups dried berries about 2 cups of pureed soaked dry fruits
4 tablespoon browning sauce commercial or homemade
1 tablespoon molasses
¼ cup red wine Red label wine

US Customary - Metric

Instructions

Instructions for the Mixed dried fruits:

Method 1:

Place the fruits in a large jar, pour wine/rum in until fruits are entirely covered, and seal the jar tightly. Leave the fruits to soak for at least one week or up to a year to allow them to absorb the flavored liquid.

Method 2:

To quickly and easily marinate dried fruits, place them in a pot and pour the wine over them until they are fully covered. Boil the mixture for 1-2 minutes, then let it cool and marinate for 24 hours. This will result in the fruits being soaked as if they had been left to marinate for a month in advance.
When you are ready to use the soaked fruits, depending on the texture you want, yo can either blend till smooth with a blender or use a food processor to achieve a coarsely blended texture.

Instructions for the cake

Preheat your oven to 300°F (149°C). Grease and line a 10 inch round baking bowl with parchment paper and set aside. Prepare an additional pan with water and set it at the bottom rack of the oven when baking.
Mix the flour, bread crumbs, cinnamon, nutmeg, allspice, baking powder, and salt together in a bowl and set aside.
Place the room temperature butter and dark brown sugar into the bowl of your stand mixer and using the beater attachment, cream until light and fluffy. This should take about 5 to 6 minutes. May take a little longer if using an electric hand mixer.
Gradually add the egg into the creamed butter one at a time. Creaming after each addition.
Add vanilla, lime juice, and zest. Mix gently using a low-speed setting (about 30 seconds). Fold in the pureed fruit mixture with a wooden spoon.
Fold in the flour and bread crumbs mixture. Once combined, stir in the browning and molasses
Pour the cake batter into the prepared baking pan and place it into the preheated oven. Remember to place the water-filled pan on the bottom rack to prevent your cake from drying out. Bake for approximately 2 hours. You'll know when the cake is done if a toothpick inserted into the center comes out clean.
Once the cake is baked, let it rest in the pan for few minutes then pour ¼ cup of sweet red wine over the cake. After that, leave the cake to cool overnight. During this time, the cake will absorb the liquid poured on top, giving it a delicious flavor.

Notes

Soak mixed dried fruits, cranberries, cherries, and Mixed Peel in dark Jamaican rum overnight to enhance flavors and moisture content.
Before using butter and eggs in the batter, ensure they are at room temperature to create a smoother and more cohesive mixture.
Sift flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice together to create a uniform batter texture and prevent lumps.
To prevent overcooking, monitor baking time and check the cake's center with a toothpick, which should come out clean or have moist crumbs.
Customize the flavor profile of your dessert by adding optional ingredients such as browning sauce, sweet red dessert wine, or a rum glaze.
Ensure that the cake is cooled before you apply the glaze.

Nutrition