How to Make Traditional Jamaican Rum Cake from Scratch

Jamaican rum cake is a moist, dense, rum-soaked cake that is a beloved tradition in Jamaica and beyond. With its rich flavor and boozy kick, it's a perfect dessert for any occasion. While you can find rum cakes from Jamaican bakeries, making one from scratch at home allows you to control the quality of ingredients and customize it to your liking. With some simple pantry ingredients and a bit of time, you'll have a show-stopping Jamaican rum cake that looks and tastes like it came straight from the islands.

Ingredients You'll Need

Making Jamaican rum cake requires just a few basic ingredients you likely have on hand:

• All-purpose flour - The base of the cake is all-purpose flour. Use high quality flour for the best texture.
• Sugar - Granulated white sugar adds sweetness to the cake. You'll also need brown sugar.
• Eggs - Eggs help bind the cake and add moisture. Large eggs work best.
• Butter - Butter gives the cake richness. Use unsalted butter at room temperature.
• Spices - Traditional Jamaican rum cake calls for nutmeg, cinnamon, and allspice.
• Baking powder - Leavens the cake for a soft, even crumb.
• Vanilla - Pure vanilla extract enhances the flavor.
• Dark rum - Of course, no Jamaican rum cake is complete without plenty of rum! Use a high-quality dark rum.
• Raisins - Dried raisins add bursts of fruity sweetness.
• Walnuts - Chopped walnuts contribute crunch.

Step-by-Step Instructions

Making Jamaican rum cake from scratch is a simple process of mixing up a cake, soaking it in a rum syrup, and frosting. Follow these steps:

Make the Cake

1. Preheat your oven - Preheat your oven to 325°F. Grease a 10-inch Bundt pan and dust it with flour. This helps prevent sticking.
2. Cream the butter and sugar - In a large bowl, beat 1 cup of softened butter and 1 1⁄2 cups granulated sugar until light and fluffy.
3. Add the eggs - Beat in 4 large eggs one at a time, allowing each to incorporate before adding the next. Scrape down the sides of the bowl as needed.
4. Mix in vanilla and spices - Add 2 tsp pure vanilla extract, 1 tsp nutmeg, 1 tsp cinnamon, and 1⁄2 tsp allspice. Mix until combined.
5. Whisk together dry ingredients - In a separate bowl, sift together 3 cups flour, 1 tsp baking powder, and 1⁄2 tsp salt.
6. Add dry ingredients to wet - Add the dry ingredients to the wet ingredients in 3 additions, mixing just until incorporated after each. Be careful not to overmix.
7. Fold in raisins and walnuts - Gently fold in 1 cup raisins and 1 cup chopped walnuts.
8. Pour batter into prepared pan - Pour the batter into the greased Bundt pan. Smooth the top.
9. Bake - Bake for 60-70 minutes until a toothpick inserted in the center comes out clean.
10. Cool completely before removing from pan - Allow the cake to cool completely in the pan on a wire rack. This helps ensure it holds its shape when removing from the pan.

Make the Rum Syrup

11. Combine syrup ingredients - In a small saucepan, combine 1 cup sugar, 1 cup water, and 1⁄2 cup dark rum.
12. Heat until sugar dissolves - Heat over medium, stirring constantly, until the sugar fully dissolves. Remove from heat.
13. Poke holes in cooled cake - Use a skewer or toothpick to poke holes all over the top and sides of the cooled cake.
14. Gradually pour rum syrup over cake - Slowly pour the hot rum syrup over the entire cake, allowing it time to absorb into the holes.

Finish the Cake

15. Make glaze - In a small bowl, mix 1⁄4 cup rum, 2 Tbsp butter, and 1⁄4 cup brown sugar. Microwave until bubbling, then whisk smooth.
16. Remove cake from pan - Run a knife around the edges of the cake to loosen. Invert onto a serving plate.
17. Brush glaze over cake - Use a pastry brush to coat the cake in the rum glaze.
18. Let cake absorb glaze before slicing - Allow the glaze to soak in for at least 15 minutes before slicing.
19. Slice and enjoy! - Dig into moist slices of your rummy homemade Jamaican rum cake!

Tips for Perfect Jamaican Rum Cake

Follow these tips for the ideal rum-soaked cake:

• Use fresh, high quality ingredients - this makes a big difference in flavor!
• Be sure to fully dissolve the sugar in the rum syrup so it permeates the cake.
• Don't overmix the batter so the cake stays tender and moist.
• Check for doneness early to prevent overbaking. The cake should spring back when gently pressed.
• Use a high proof rum, at least 80 proof. Dark rum has the best flavor.
• Make extra rum glaze and serve alongside slices for boozy impact!
• Store rum cake well wrapped at room temperature up to 5 days.

With this easy recipe, you can impress your friends and family with a from-scratch Jamaican rum cake that's even better than the bakery version. The complex blend of spices paired with rum-soaked sweetness makes this one cake you'll want to eat again and again. Enjoy a taste of the islands with this traditional Jamaican dessert.