How to Make Jamaican Rum Cake
Gather your dried fruit., Place the dried fruit in an airtight jar., Allow the fruit to soak for at least 1 day, but not over 2 weeks., Preheat your oven to 300 degrees Fahrenheit (149 degrees Celsius)., Fill a broiler pan with water and place it on...
Step-by-Step Guide
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Step 1: Gather your dried fruit.
You will want to have 1 lb. (454 g) of dried fruit, but it can be composed of dried cherries, raisins, dried prunes or currants.
You should cut large dried fruit, like prunes, into smaller pieces before soaking. -
Step 2: Place the dried fruit in an airtight jar.
Pour a mixture of 2/3 Jamaican white rum and 1/3 port, cherry branding or red cooking wine.
Pour the alcohol mixture into the jar until it covers the top of the dried fruit. , The longer it soaks, the more potent your rum cake will be. , Move a rack to the bottom level of your oven.
Move another rack to the middle level. , This will help to steam the rum cake, providing more moisture than traditional baking methods. , Grease the baking tin with butter. , Sift 6 oz. (170 g) of flour, 1/2 tsp. (1.4 g) of cinnamon, 1/2 tsp. (1.4 g) of nutmeg, 1/2 tsp. (1.4 g) of allspice, 1/4 tsp. (1.5 g) of salt and 1 tsp. (3.6 g) of baking powder. , Add 6 oz. (170 g) of dry breadcrumbs and the lime zest to your dry ingredients and stir well to mix.
While you can substitute lemon zest, limes are a traditionally ingredient used in Caribbean cooking. , Heat 4 oz. (113 g) of granulated sugar in a heavy pan.
Add a few tsp. (10 ml) of water throughout the process, until it takes on a dark caramel color as it melts.
Stir it constantly to avoid burning.
Take it off the burner once it achieves the darker color and fluid consistency. , (227 g) of butter and 4 oz. (113 g) of granulated sugar with an electric mixer.
Try to get this to a light consistency. , (5 ml) of vanilla extract and 1 tsp. (5 ml) of almond extract.
Add your browned sugar and half of your soaked fruit into this mixture.
Mix well. , This will take approximately 10 minutes. , Add in the rest of your soaked fruit and mix well. ,, If you insert a wooden spoon, it should hold up fairly well.
You can mix more flour in to get a thicker consistency. , Place your pan just above your broiler pan filled with water. , Check your cake regularly after the first hour by inserting a toothpick.
If it comes out clean, it is done. , Remove it from the baking tin and wrap it tightly in aluminum foil.
Store in an airtight container until you serve it. -
Step 3: Allow the fruit to soak for at least 1 day
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Step 4: but not over 2 weeks.
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Step 5: Preheat your oven to 300 degrees Fahrenheit (149 degrees Celsius).
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Step 6: Fill a broiler pan with water and place it on your bottom rack.
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Step 7: Line a baking tin with wax paper.
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Step 8: Sift together your dry ingredients into a medium-sized bowl.
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Step 9: Grate the zest off half of a lime.
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Step 10: Brown your sugar.
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Step 11: Cream 8 oz.
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Step 12: Add 1 tsp.
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Step 13: Beat 8 eggs until they are light and frothy.
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Step 14: Fold your egg mixture into your butter and sugar mixture.
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Step 15: Slowly pour the dry ingredients into the liquid ingredients
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Step 16: mixing well.
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Step 17: Test your batter.
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Step 18: Pour your batter into your greased pan.
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Step 19: Bake for 2 hours.
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Step 20: Pour a layer of dark rum or brandy over the top of your cake
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Step 21: once it is cooled.
Detailed Guide
You will want to have 1 lb. (454 g) of dried fruit, but it can be composed of dried cherries, raisins, dried prunes or currants.
You should cut large dried fruit, like prunes, into smaller pieces before soaking.
Pour a mixture of 2/3 Jamaican white rum and 1/3 port, cherry branding or red cooking wine.
Pour the alcohol mixture into the jar until it covers the top of the dried fruit. , The longer it soaks, the more potent your rum cake will be. , Move a rack to the bottom level of your oven.
Move another rack to the middle level. , This will help to steam the rum cake, providing more moisture than traditional baking methods. , Grease the baking tin with butter. , Sift 6 oz. (170 g) of flour, 1/2 tsp. (1.4 g) of cinnamon, 1/2 tsp. (1.4 g) of nutmeg, 1/2 tsp. (1.4 g) of allspice, 1/4 tsp. (1.5 g) of salt and 1 tsp. (3.6 g) of baking powder. , Add 6 oz. (170 g) of dry breadcrumbs and the lime zest to your dry ingredients and stir well to mix.
While you can substitute lemon zest, limes are a traditionally ingredient used in Caribbean cooking. , Heat 4 oz. (113 g) of granulated sugar in a heavy pan.
Add a few tsp. (10 ml) of water throughout the process, until it takes on a dark caramel color as it melts.
Stir it constantly to avoid burning.
Take it off the burner once it achieves the darker color and fluid consistency. , (227 g) of butter and 4 oz. (113 g) of granulated sugar with an electric mixer.
Try to get this to a light consistency. , (5 ml) of vanilla extract and 1 tsp. (5 ml) of almond extract.
Add your browned sugar and half of your soaked fruit into this mixture.
Mix well. , This will take approximately 10 minutes. , Add in the rest of your soaked fruit and mix well. ,, If you insert a wooden spoon, it should hold up fairly well.
You can mix more flour in to get a thicker consistency. , Place your pan just above your broiler pan filled with water. , Check your cake regularly after the first hour by inserting a toothpick.
If it comes out clean, it is done. , Remove it from the baking tin and wrap it tightly in aluminum foil.
Store in an airtight container until you serve it.
About the Author
Virginia Mitchell
Professional writer focused on creating easy-to-follow creative arts tutorials.
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