Jamaican Rum Cake

Jamaican Rum Cake Ingredients

All-purpose Flour: This pantry staple forms the base of this bundt cake, providing structure and volume.

Rum: Undoubtdly the star ingredient, rum infuses this cake with a distinctive boozy flavour. If you want its flavours to shine through in the finished dessert, use dark rum such as Jamaican or spiced rum.

Eggs: Like many other baking recipes, these protein-packed powerhouses act as binders, holding this cake together while adding richness and moisture.

Butter: Time for a confession! It took me a lot of unsuccessful attempts to master this rum cake recipe before I realized what I was missing. Butter is the real hero here, lending this rum cake a delightful, moist, buttery, melt-in-your-mouth texture. Be sure to use softened butter for easy incorporation into the batter.

Sugar: Works as a primary sweetener that perfectly balances the intense boozy kick of rum.

Oil: Adding oil to the batter ensures a moist and tender cake even after baking.

Buttermilk: This tangy dairy product adds subtle acidity to the cake, resulting in a tender crumb and moist texture.

Baking Powder: A leavening agent, baking powder helps the cake rise and achieve a light, fluffy texture.

Salt: It may seem weird in a dessert, but please don't overlook its importance! Just a pinch helps to balance the sweetness of the rum cake.

Vanilla Extract: A staple in baking, vanilla extract adds flavour depth and subtle sweetness to the cake.

For the Rum Sauce

Butter: Forms the rich, velvety base of our rum sauce, lending luxurious texture and flavour.

Rum: More rum? You bet! This time, it's the star of our decadent sauce, infusing it with its unmistakable flavour and boozy warmth.

Water: helps thin out the sauce and creates the perfect consistency for drizzling over cake.

Brown Sugar: Adds a deep, caramel-like sweetness to the rum sauce and creates a luscious glaze.

Heavy Cream: Of course, for richness and creaminess.

How to Make Jamaican Rum Cake

• Preheat the Oven

Grease the bundt pan with cooking oil spray or butter. Preheat the oven to 350F.

• Mix the Dry Ingredients

Whisk the flour, salt, and baking powder in a bowl and set aside.

• Cream the Butter, Sugar, and Oil

Add the butter, sugar, and oil to the stand mixer bowl and mix at medium speed for 5 minutes until light and fluffy. Stop the mixer and scrape the sides with a spatula.

• Whisk In Eggs and Vanilla

Add the eggs one at a time and beat until all the eggs are incorporated. Add the vanilla extract and mix until well incorporated.

• Alternate Wet and Dry Ingredients

At low speed, add the buttermilk alternating with the flour mixture until it is well combined. Stop the mixer and scrape the sides again.

• Incorporate the Rum

Once the wet and dry ingredients are thoroughly combined, add the rum and mix well.

• Bake the Cake

Transfer the cake batter to the greased cake pan. Bake at 350℉ in the middle rack of the oven for 60 minutes until a toothpick or cake tester inserted in the center comes out clean.

• Cool and Make the Rum Sauce

Remove the cake from the oven and let it sit in the baking pan for 10 minutes. Transfer to a cooling rack and let it cool. While the cake is cooling, make the glaze. Melt the butter in a pot over medium heat. Add the rum, sugar, water, and heavy cream and stir until combined. Boil for 3-5 minutes, then transfer to a bowl and let it cool.

• Glaze the Cake

When the cake and rum sauce is cooled, pour the sauce all over the cake and make sure it is well-soaked in it.

• Serving the Cake

Slice the Jamaican Rum Cake and serve it immediately, perhaps with a scoop of vanilla ice cream on the side for an extra indulgent treat.

Jamaican Rum Cake Recipe Tips

Room-Temperature Ingredients: Ensure your dairy ingredients are at room temperature before baking. Room-temperature ingredients mix more efficiently, resulting in a silky, smooth batter and a cake with a better texture.

Proper Mixing: When mixing the batter, do not overdo it, as it can lead to a tough, dense cake. Mix until the ingredients are just combined for the best results.

Alternate Wet and Dry Ingredients: When adding the buttermilk and flour mixture to the batter, alternate between the two, beginning and ending with the dry ingredients. This technique ensures a uniform texture and prevents dense batter.

Don't Overbake: Keep a close eye on your cake in the oven to avoid overbaking. Overbaking can result in a dry cake, so test for doneness with a toothpick or cake tester.

Let it Cool Completely: Allow your cake to cool completely before pouring the rum sauce. This gives the flavors time to develop and ensures that the sauce absorbs evenly into the cake.

Storage Instructions

One of the best things about this rum cake is its extended shelf life, making it an ideal tea-time treat or anytime sweet cravings strike. You can store Jamaican rum cake leftovers in an airtight container at room temperature for several days. If you prefer, you can also refrigerate the cake to extend its shelf life. However, be sure to bring it to room temperature before serving for the best texture and flavor.

FAQ’s

Can Jamaican rum cake get you drunk?

An average rum cake recipe calls for adding approximately ½ cup of rum to the batter. Thus, consuming two to three pieces of dry rum cake is unlikely to intoxicate you due to the low alcohol content per serving. Additionally, most of the alcohol evaporates as the cake bakes, leaving behind the rum flavor without the intoxicating effects. So, it is highly unlikely that you will get drunk consuming rum cake, especially if you eat it in moderation.