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. The cake’s unique taste comes from the exquisite Jamaican rum, known worldwide for its superior quality and distinctive flavor. This recipe is not just about making a cake; it’s about creating an experience.
As you bake, the aroma of rum and spices fills your kitchen, transporting you to the sunny shores of Jamaica. So, get ready to embark on a culinary journey as we dive into the steps of making this delectable Jamaican Rum Raisin Cake.
What is Jamaican rum raisin cake?
Jamaican Rum Raisin Cake, also known as Caribbean Rum Cake, is a dessert that’s held in high esteem in the Caribbean culinary world, especially in Jamaica. This cake is characterized by its rich density and moist texture, which is achieved by soaking it in a delectable rum and butter syrup post-baking. The star ingredients of this cake are raisins, which are typically soaked in rum to allow them to absorb the liquid, plump up, and get imbued with a tantalizing rum flavor.
The recipe for this cake can also encompass other dried fruits like cherries and prunes, sometimes soaked in wine for an extra layer of complexity. Other ingredients that might find their way into this cake include butter, lemon zest, and various types of sugar. The result is a cake that is dense yet moist and packed full of flavor.
Why You’ll Love this Jamaican rum raisin cake?
The Jamaican Rum Raisin Cake is bound to captivate your taste buds and leave you craving more. Its unique flavor profile, derived from rum-soaked raisins and a mix of other ingredients, offers a delightful blend of sweetness and a hint of tanginess that is hard to resist. The rum not only lends its distinctive flavor but also enhances the flavors of the other ingredients. The cake’s texture is another highlight – dense yet incredibly moist, thanks to the rum and butter syrup.
This dessert brings a slice of Caribbean culture right to your table, making it an exciting culinary experience. Whether you’re celebrating a special occasion or simply satisfying a sweet tooth, this versatile cake is a great fit. Plus, the ability to customize the recipe according to your preference makes it even more appealing. From adjusting the rum content to adding different types of dried fruit or spices, there’s room for creativity. In essence, the Jamaican Rum Raisin Cake is a celebration of flavors and textures, making it a dessert you’ll love.
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Ingredients
Sugar: Sugar is a crucial ingredient in cake recipes as it provides sweetness and helps to balance the flavors. In baking, sugar also contributes to the browning and caramelization that gives a cake its appealing color and aroma.
All-Purpose Flour: The primary structure provider in cakes, flour gives the cake its body and texture. It reacts with the leavening agents to help the cake rise as it bakes.
Seedless Raisins: These add a chewy texture and natural sweetness to the cake. They are soaked in rum in this recipe, which helps them plump up and infuses them with a delicious rum flavor that is characteristic of a Jamaican Rum Raisin Cake.
Rum: A key ingredient in this recipe, rum gives the cake a distinctive flavor and aroma. The alcohol in the rum also acts as a flavor enhancer, bringing out the taste of the other ingredients.
Large Eggs: Eggs serve multiple functions in baking. They provide structure, add moisture, act as a leavening agent, and contribute to the rich taste of the cake.
Baking Soda: This is a leavening agent that reacts with acidic ingredients in the batter (like yogurt or sour cream) to produce carbon dioxide. This helps the cake to rise and become fluffy.
Vanilla Essence: Vanilla essence adds a pleasing aroma and enhances the flavor of the other ingredients. It’s a common addition to many baked goods for its sweet, creamy flavor.
Oil: Oil contributes to the moistness of the cake. Unlike butter, oil remains liquid at room temperature, which helps keep the cake soft even when cool.
Baking Powder: Another leavening agent, baking powder helps the cake rise and gives it a light, fluffy texture.
Salt: While it might seem counterintuitive to add salt to a sweet dish, it enhances the flavors of the other ingredients, making the cake tastier.
Yogurt or Sour Cream: These add moisture to the cake and contribute to its tender crumb. They also react with baking soda to help the cake rise. The tanginess of yogurt or sour cream can also help balance the sweetness of the cake.
Directions
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.
Notes
- 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 Tips
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.
Nutrition Information
Serving Suggestions
- Serve Jamaican Rum Raisin Cake as a dessert after a Caribbean-inspired meal.
- Enjoy it with a cup of coffee or tea for an afternoon snack.
- Top your cake with chopped nuts, coconut flakes, or dried fruit for added crunch and flavor.
- For an extra special touch, drizzle melted chocolate over the top.
What other substitute can I use in Jamaican rum raisin cake?
- You can substitute the rum with other alcoholic beverages such as brandy, whiskey, or sherry. If you don’t want to use alcohol in your cake, you can use orange juice or apple juice as a non-alcoholic option.
- For a vegan version of this recipe, you may substitute the yogurt or sour cream with coconut yogurt and the oil with melted vegan butter or coconut oil.
- You may opt to use honey instead of sugar for a sweeter cake. You can also add spices such as cinnamon, nutmeg, ginger, or cardamom to the batter for added flavor.
- Finally, you can top your cake with chopped nuts, grated coconut flakes, dried fruit, or even drizzle melted chocolate over the top for an extra special touch.
Jamaican Rum Raisin Cake Recipe
Equipment
- cake pan
- bowl
Ingredients
Instructions
- Preheat your oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper.
- In a large bowl, combine sugar, all-purpose flour, baking soda, baking powder, and salt.
- Add eggs one at a time, followed by oil, yogurt (or sour cream), and vanilla essence, stirring until well combined.
- Soak raisins in dark rum for an hour before adding them to the batter.
- Spread half of the batter into the prepared pan, sprinkle with half of the soaked raisins, then add the remaining batter and top with the rest of the raisins.
- Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before removing and serving.
Notes
- 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.
FAQs
Can I make Jamaican Rum Raisin Cake without alcohol?
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.
Can I make a vegan version of the Jamaican Rum Raisin Cake?
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.
What kind of rum is best for this cake?
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.
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!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
excellent keepü it going
So glad to hear you enjoyed it! That rum raisin combo is such a classic—happy baking! 😊