Decadent Jamaican Rum Cake with Dried Fruits

A rich and flavorful traditional dessert

Experience the luscious taste of Jamaica with this moist, rum-soaked cake loaded with a medley of dried fruits and the warm spices of the Caribbean.

3 h 30 min (including soak time)
12
Intermediate

Ingredients

For the Fruit Mixture

1 cup raisins

1 cup dried prunes

chopped

1/2 cup dried cherries

1 cup dark rum

For the Cake Batter

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1 cup unsalted butter

softened

1 cup brown sugar

4 large eggs

1/2 cup orange juice

1 tbsp vanilla extract

For the Rum Syrup

1/2 cup butter

1/2 cup granulated sugar

1/4 cup water

1/2 cup dark rum

Preparation

Marinating the Fruit Mixture

Combine Fruits

Place raisins, prunes, and cherries in a bowl.

Add Rum

Pour dark rum over the fruits and stir to combine.

Soak Fruits

Cover and let soak for at least an hour, preferably overnight.

For the richest flavor, soak the dried fruits in rum overnight before baking.

Preparing the Cake Batter

Preheat and Grease

Preheat the oven to 325°F (160°C) and grease a Bundt pan.

Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Sift the dry ingredients to avoid clumps in the batter.

Cream Butter and Sugar

In a large bowl, beat butter and brown sugar until light and fluffy.

Ensure the butter is at room temperature before beating to achieve the right texture.

Add Eggs and Flavorings

Add eggs one at a time, then mix in orange juice and vanilla extract.

Cooking Process

Mix the Batter

Gradually mix dry ingredients into the wet ingredients until just combined. Stir in the soaked fruits and their liquid.

Bake the Cake

Pour batter into the prepared Bundt pan and smooth the top. Bake for an hour or until a toothpick comes out clean.

Baking: Preheat oven to 325°F (160°C).

Make Rum Syrup

In a saucepan, combine butter, sugar, and water. Bring to a boil, stirring to dissolve. Remove from heat, then stir in rum.

Use medium heat for the syrup until it comes to a boil.

Plating & Serving

Decadent Jamaican Rum Cake with Dried Fruits

FaUtensils

Drizzle and Serve

Allow the cake to cool slightly before drizzling with warm rum syrup and serving slices with a spoonful of extra syrup over each.

Sauce Pairings

Extra rum syrup

Serve warmed on the side.

Freshly whipped cream

Light and sweetened to balance the cake.

Garnishes & Accompaniments

Orange zestFresh mint sprigs

Perfect Sides

Vanilla ice cream

Spiced nuts for a contrasting crunch