Caribbean Rum Cake.
This is a super easy recipe and perfect with a cup of tea to celebrate the holidays! The cake is soft and moist, packed with rum infused raisins and makes for a great Christmas time cake.
Caribbean Rum Cake. Well! What can I say about this cake other than it is ABSOLUTELY DELICIOUS!
Last Christmas I went to stay with a very good friend, Wilma. Wilma lives in England, however, she is originally from the Island of St Kitts. Wilma is a fabulous cook and I’ve had many a good meal at Wilma’s. On my last visit, Wilma kindly gave me a lesson on how she makes her Caribbean Rum Cake. Well, you know Caribbean people LOVE their rum and so it is no surprise they have a recipe or two which includes rum!
So I set about with my notepad and camera to have the recipe ready for sharing with you all. It is certainly one which can’t be missed. Simply because the flavours and textures, the smells when this is cooking, and the rumbling of the tummy whilst you wait for a slice of this Caribbean Rum Cake is just something you can’t miss out on!
This Caribbean Rum Cake recipe has been in Wilma’s family for generations. It is the way her mother used to make this cake, and that is just how it is. I am sure if you go to any Caribbean house, they will also have their own ‘family’ recipe for this cake. It’s a very popular cake, especially at Christmas time.
For the fruit, Wilma chose a mixture of raisins and sultanas. You can of course also add a variety of dried fruit. The trick to getting this cake so packed with flavour is to marinade the fruit a few weeks ahead. Store in an airtight container and just let the rum do it’s magic and soak in to the fruit.
The cake will store, covered tightly with foil in an air tight container for a few weeks if you did want to make ahead. You could also choose to frost or decorate it. However, Wilma serves it just as it is, as you see in the photos.
We ate this with a nice cup of tea. In fact I had several slices and several cups of tea!!
So please do enjoy and thank you to Wilma for sharing your wonderful family Caribbean Run Cake recipe!
Recipe By Wilma Facey
Prep Time: 15 minutes
Cook Time: 1 hour
Serves: 8 – 10 Slices
9 oz or 250 g Dried Fruit (raisins, sultanas,cherries etc)
zest 1 lemon
10 fl oz or 300 ml Dark Rum
8 oz or 250 g Butter, cubed
8 oz or 225 g Dark Brown Sugar
1/2 Teaspoon Vanilla Extract
3 Eggs, Lightly beaten
9 oz or 250 g Self raising Flour (or same in All Purpose PLUS 1 teaspoon Baking Powder)
1 Tablespoon Mixed Spice
1/2 Teaspoon All Spice
4 Tablespoons Brandy or Sherry
1. Add dried fruit, rum and lemon zest to a covered container and let soak. Ideally, this should be done several weeks ahead so the fruit can marinade nicely.
2. Preheat oven to 350 F or 180 C. Grease and line an 8 inch / 20 cm Cake pan
3. Cream the butter, sugar and vanilla extract until light and fluffy.
4. Add the eggs a bit at a time with some flour to combine.
5. Then add the remaining flour and spices. Combine then add the fruit, gently stirring to fully distribute.
6. Wrap the cake in foil. Bake for 1 to 1 1/4 hours or until done. Test the centre with a skewer to make sure it comes out clean. Check after 1 hour.
7. Allow to cool on a rack then pierce holes over the top of the cake and pour the sherry or brandy over. Wrap the cake in foil and let sit overnight or longer before eating.
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- 9 oz or 250 g Dried Fruit (raisins sultanas,cherries etc)
- zest 1 lemon
- 10 oz fl or 300 ml Dark Rum
- 8 oz or 250 g Butter cubed
- 8 oz or 225 g Dark Brown Sugar
- 1/2 Teaspoon Vanilla Extract
- 3 Eggs Lightly beaten
- 9 oz or 250 g Self raising Flour or same in All Purpose PLUS 1 teaspoon Baking Powder
- 1 Tablespoon Mixed Spice
- 1/2 Teaspoon All Spice
- 4 Tablespoons Brandy or Sherry
Add dried fruit, rum and lemon zest to a covered container and let soak. Ideally, this should be done several weeks ahead so the fruit can marinade nicely.
Preheat oven to 350 F or 180 C. Grease and line an 8 inch / 20 cm Cake pan.
Cream the butter, sugar and vanilla extract until light and fluffy.
Add the eggs a bit at a time with some flour to combine.
Add the remaining flour and spices.
Add the fruit and wrap the cake in foil. Bake for 1 to 1 1/4 hours or until done. Test the centre with a skewer to make sure it comes out clean.
Allow to cool on a rack then pierce holes over the top of the cake and pour the sherry or brandy over. Wrap the cake in foil and let sit overnight or longer before eating.