Dark Cane Sugar
A moist, dark brown sugar...
Details page sections
Cakes
Jamaican Rum Cake
20 mins
1 hours
Easy
16
Also known as Jamaican Fruit Cake or Jamaican Christmas Cake.
Keep my screen awake
- 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
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
20
What did you think of 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).
Chelsea Products in Recipe
Dark Cane Sugar
A moist, dark brown sugar...
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
20
What did you think of this recipe?
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt