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, an easy delicious recipe! 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!

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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.

What fruit is inside this rum cake?

For the fruit, Wilma chose a mixture of cherries, 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.

Caribbean Rum Cake, an easy delicious recipe! The cake is soft and moist, packed with rum infused raisins and makes for a great Christmas time cake.

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

Ingredients

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

Instructions

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.

Caribbean Rum Cake, fruit soaking
Can you smell the rum?!
Caribbean Rum Cake, fruit soaking
All those fruits are plump from the rum

2. Preheat oven to 350 F or 180 C. Grease and line an 8 inch / 20 cm Cake pan or 9 inch loaf 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.

Caribbean Rum Cake, add fruit to cake batter

6. 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.

Caribbean Rum Cake, an easy delicious recipe! The cake is soft and moist, packed with rum infused raisins and makes for a great Christmas time cake.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Caribbean Rum Cake, an easy delicious recipe! The cake is soft and moist, packed with rum infused raisins and makes for a great Christmas time cake.

Caribbean Rum Cake

Yield: 8 -10
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Caribbean Rum Cake, an easy delicious recipe! The cake is soft and moist, packed with rum infused raisins and makes for a great Christmas time cake.

Ingredients

  • 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

Instructions

  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 or 9-inch loaf 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. Add the remaining flour and spices and fruit
  6. Bake for 1 to 1 1/4 hours or until done. Test the center with a skewer to make sure it comes out clean.
  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.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 502Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 110mgSodium: 560mgCarbohydrates: 58gFiber: 3gSugar: 35gProtein: 5g

Nutrition information isn’t always accurate

Recipes using Rum

Here's a selection of delicious recipes using Rum as an ingredient

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15 thoughts shared

  1. Thank you, the only problem I’ve had is the top cooking to quick. Everyone that’s tried it has lived it.
    Thanks again for sharing with us

    1. Hi Kelly, Glad you enjoyed the cake! If your top is browning too fast, half way through cooking, cover it with some foil and that should do the trick next time!

  2. Hi,
    I already have a large batch of fermented fruit. Do I just use 550g of it? I have also blended it as I hate biting into fruit in cakes. Will this work?

  3. 4 stars
    I have baked this Jamaican rum cake the once, couple days ago.
    The dark rum seems to be overpowering as in strong in taste, do you think it will be a good idea if I soak in red label wine, with a bit of white rum?
    Will it give the same effect?

    It says 225g of dark brown sugar, it was really sweet, what grams of sugar can I use?
    I was thinking between 180g or 200g what do you think.

    My cooker is a fan assisted electric cooker, I baked it on 150c for one hour and the sides of the cake was not the softest, I was thinking still bake it for the hour on 140c, what do you think
    Other than that the cake is beautiful
    I await your reply

    Althea Kerr

    1. Hi Althea, feel free to adjust the oven settings according to your oven, as you know all ovens can be very different!
      For the sugar, you can adjust the quantity to suit.
      The alcohol, again, you can swap the run for another spirit if you prefer.
      It’s quite a flexible recipe so give it another go and let us know how it turns out!

  4. Hello I am going to bake Caribbean Rum cake when I soak the fruit, rum and lemon zest in a container do I put it in the fridge or is it not needed to do that. MARINADE.
    THANKS

    1. Hi Sheridan,
      There seems to be a typo, the fool should be wrapped in point 7, after it is baked. There is no need for foil when putting the batter in the cake pan.
      I’ve amended the recipe to read correctly. For some reason that sentence was added in point 6 and 7 which obviously caused the confusion!
      It’s a delicious cake so I hope you can make it soon!