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Jamaican Rum Cake

Name: Jamaican Rum Cake
Prep time: 20 min
Cook time: 1 h
Yield: 16
Ingredients: 400g chopped dried mixed fruit; 1 cup red wine (250ml); 200g butter, softened; ⅔ cup Chelsea White Sugar (150g); ½ cup Chelsea Dark Cane Sugar (100g); 4 large eggs; 2 Tbsp white rum (30ml); Zest of 1 lime; ½ Tbsp lime juice; ½ Tbsp almond essence; 1 tsp vanilla essence; 1 ⅔ cups Edmonds Standard Grade Flour (250g); 2 tsp Edmonds Baking Powder; ½ tsp ground cinnamon; ¼ tsp ground allspice; ¼ tsp ground nutmeg; 1 pinch salt; Chelsea Icing Sugar, to dust (optional)

4.7

Preparation

20 mins

Bake

1 hours

Difficulty

Easy

Servings

Also known as Jamaican Fruit Cake or Jamaican Christmas Cake.

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Ingredients
Method

Ingredients

400g chopped dried mixed fruit
1 cup red wine (250ml)
200g butter, softened
⅔ cup Chelsea White Sugar (150g)
½ cup Chelsea Dark Cane Sugar (100g)
4 large eggs
2 Tbsp white rum (30ml)
Zest of 1 lime
½ Tbsp lime juice
½ Tbsp almond essence
1 tsp vanilla essence
1 ⅔ cups Edmonds Standard Grade Flour (250g)
2 tsp Edmonds Baking Powder
½ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground nutmeg
1 pinch salt
Chelsea Icing Sugar, to dust (optional)

Chelsea Products in Recipe

Dark Cane Sugar

A moist, dark brown sugar...

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Icing Sugar

Icing sugar can also be...

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White Sugar

The uniform size of the...

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Reviews

20

What did you think of this recipe?

Chynna

What size tin is this recipe for

Bicky

nope

it is to die for. litterly

Lana

I made this cake for my friends birthday it was a big hit with all our guests

Jan

Where does it say 9 eggs??

Holly

I love this recipe... I have baked this cake in over 25 years...Extremely light and fluffy.... I made it one Christmas Eve and New Year's Day.. and now planning to make it very soon again.... thanks so much..

Charmaine F.

I love this recipe! My cakes are light, not dense and heavy like traditional Jamaican black cake; my customers love it! :)

Phillipa

Traditional and delicious!

iGenie

9 eggs?? why so many?CHELSEA: this is a big cake! Made for sharing x

JOYCE

I like the traditional Jamaican Rum Cake it is an annual reminder of my Granny. She is the one who taught me how to soak the cake. Her recipe requires one to make the cake long before Christmas :) But I do like this recipe.

Method

Place the mixed fruit and wine in a bowl and leave to soak (for at least half an hour, ideally overnight).

Preheat oven to 180°C bake. Grease and flour a 21cm high-sided round cake tin.

In a large bowl, cream the Tararua Butter, Chelsea White Sugar and Chelsea Dark Cane Sugar together until light and fluffy. Beat in eggs, then beat in rum, lime zest, lime juice, almond essence and vanilla. Stir in the wine and fruit mixture.

Sift together Edmonds Standard Grade Flour, Edmonds Baking Powder, cinnamon, allspice, nutmeg and salt. Fold into the batter, being careful not to over-mix. Pour into prepared tin.

Bake for 55-65 minutes, or until a knife inserted into the centre comes out clean. Leave to cool in tin for 10 minutes, then turn out onto a wire rack to cool completely.

Dust with Chelsea Icing Sugar before serving, if desired.

NOTE: recipe updated December 2022 - now makes one cake rather than two (double the recipe if you need two cakes).