Jamaican Rum Cake Recipe
Rich and moist rum cake traditional to Jamaica.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Ingredients
Method
Baking Instructions
Prepare the Oven and Pan
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
Mix Dry Ingredients
In a bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg. Set aside.
Cream Butter and Sugar
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
Combine Mixtures
Gradually add the dry ingredients to the butter mixture, alternating with the dark rum. Mix until just combined.
Fold in Fruits and Nuts
Fold in the raisins and chopped walnuts or pecans.
Bake the Cake
Pour the batter into the prepared bundt pan and smooth the top. Bake for 60 to 75 minutes, or until a toothpick inserted comes out clean.
Cool and Serve
Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Serve sliced, optionally drizzled with extra rum.