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Reviews
20
What did you think of this recipe?
Chynna
What size tin is this recipe for
5
Bicky
5
nope
it is to die for. litterly
5
Lana
I made this cake for my friends birthday it was a big hit with all our guests
5
Jan
Where does it say 9 eggs??
5
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..
5
Charmaine F.
I love this recipe! My cakes are light, not dense and heavy like traditional Jamaican black cake; my customers love it! :)
5
Phillipa
Traditional and delicious!
5
iGenie
9 eggs?? why so many?CHELSEA: this is a big cake! Made for sharing x
4
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.
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).
I made this cake for my friends birthday it was a big hit with all our guests
5
Jan
Where does it say 9 eggs??
5
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..
5
Charmaine F.
I love this recipe! My cakes are light, not dense and heavy like traditional Jamaican black cake; my customers love it! :)
5
Phillipa
Traditional and delicious!
5
iGenie
9 eggs?? why so many?CHELSEA: this is a big cake! Made for sharing x
4
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.