Jamaican Rum Cake Recipe: Jamaican rum cake isn’t just a dessert—it’s a cultural treasure. Moist, rich, and drenched in the bold, warm flavors of Caribbean rum and mixed fruits, this cake is more than just a holiday tradition. It’s a celebration of heritage, flavor, and family gatherings. Whether you call it black cake, fruit cake, or rum cake, there’s no denying its delicious charm.
Made popular during Christmas, weddings, and special events, Jamaican rum cake is deep in flavor and loaded with soaked fruits, spices, and aged rum. What sets this cake apart is the preparation method—fruits are soaked for weeks, sometimes months, giving the cake its iconic dense texture and boozy kick.
Let’s break down how to create this masterpiece at home with a foolproof step-by-step recipe. Ready to bake the Caribbean into your kitchen?
Why You’ll Love This Recipe
If you’ve never tried Jamaican rum cake before, you’re in for a treat—and if you have, this recipe will give you that same authentic taste you remember from family gatherings or island vacations. Here’s why this recipe stands out:
- Authentic Flavor: Uses real Jamaican rum and the traditional soaked fruits method.
- Moist & Rich Texture: The perfect balance between dense and tender.
- Make-Ahead Friendly: Gets better with time, making it perfect for planning ahead.
- Flexible Soaking Options: Soak fruits overnight or for several months.
- Holiday Favorite: Perfect for Christmas, New Year’s, weddings, and birthdays.
This cake isn’t your average sponge—it’s deep, bold, and unforgettable.
A Brief History of Jamaican Rum Cake
Jamaican rum cake is heavily influenced by the British plum pudding, brought to the Caribbean during colonial times. Over generations, Jamaicans made the dish their own by adding local spices, dried fruits, and of course—Caribbean rum.
The cake is traditionally served during Christmas and weddings, symbolizing love, prosperity, and celebration. Each family has its own version, often passed down like heirlooms. Some soak fruits for over a year, while others blend them for a smoother texture.
This cake isn’t just dessert—it’s a legacy, and now, you’re about to become a part of that tradition.
Types of Rum Used in Jamaican Rum Cake
Not all rums are created equal, especially when it comes to baking. Choosing the right type of rum will define the cake’s flavor. Here are the best types to use:
- Dark Rum: Rich, caramel, molasses-forward—essential for the cake’s deep flavor.
- Overproof Rum (like Wray & Nephew): Strong and bold; use carefully for soaking.
- Spiced Rum: Adds warmth and complexity with hints of cinnamon, vanilla, and nutmeg.
- Gold Rum: Milder than dark rum but still adds richness.
For authenticity, go for Jamaican-made rum like Appleton Estate or Wray & Nephew. Want a mellower flavor? Mix dark and gold rum for balance.
Traditional vs. Modern Jamaican Rum Cake
The traditional method calls for soaking chopped dried fruits in rum and wine for months, even up to a year. This fermentation gives the cake its legendary depth and boldness.
Modern adaptations may blend the fruits for a smoother batter and soak them for a shorter time—overnight or a few days. Both approaches are valid. Here’s how they compare:
| Feature | Traditional Style | Modern Style |
|---|---|---|
| Fruit Soaking Time | Weeks to Months | Overnight to Few Days |
| Fruit Texture | Chunky or whole | Blended/Smooth |
| Rum Intensity | Strong & Bold | Milder but flavorful |
| Prep Time | Longer | Quicker & Efficient |
You can pick either based on your time and taste preferences.
List of Ingredients You’ll Need
For Soaking the Fruits:
- 2 cups raisins
- 1 cup prunes
- 1 cup currants
- 1/2 cup dried cherries or cranberries
- 1 ½ cups dark rum
- 1 cup red wine (like port or sweet red wine)
For the Cake Batter:
- 2 sticks (1 cup) unsalted butter, room temperature
- 1 ½ cups brown sugar
- 5 large eggs
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tbsp lime or lemon zest
- 1/4 cup browning (for color and flavor)
- 2–3 cups blended soaked fruits
For the Rum Syrup (Optional but Recommended):
- 1/2 cup dark rum
- 1/4 cup sugar
- 1/4 cup water
- 1 tsp vanilla extract
Want a non-alcoholic version? Substitute rum with fruit juice and skip the rum glaze.
Tools and Equipment You’ll Need
Before you start, gather the following:
- Large mixing bowls
- Cake pan (9-inch springform or loaf pan)
- Electric mixer (hand or stand)
- Blender or food processor (for fruits)
- Measuring cups and spoons
- Whisk and spatula
- Cooling rack
- Parchment paper
Proper tools make baking smoother and more enjoyable—especially for a cake this rich and dense.
Preparing the Fruits (Soaking or Blending)
This is the soul of Jamaican rum cake—don’t skip it! Here’s how to prep the fruits for maximum flavor.
Method 1: Traditional Soaking
- Chop all fruits into small pieces.
- Combine in a glass jar or container.
- Pour in rum and wine.
- Cover and let sit for at least 1 week (ideally 1-3 months).
- Shake or stir occasionally.
Method 2: Quick Blend Method
- Chop fruits roughly.
- Place in a saucepan with rum and wine.
- Simmer gently for 10 minutes.
- Cool completely, then blend into a smooth or chunky paste.
- Let sit overnight for flavor to deepen.
Pro tip: Blending gives a more uniform texture, while soaking whole gives the cake more bite.
Step-by-Step Instructions to Make Jamaican Rum Cake
Let’s dive into the actual baking process!
Step 1: Soaking the Fruits
Combine dried fruits such as raisins, currants, and prunes in a bowl. Pour dark rum (and a little red wine if desired) over the fruits until fully covered. Let them soak for at least 24 hours, or longer for deeper flavor. Blend the soaked fruits into a thick paste before using.
Step 2: Preparing the Cake Pan
Preheat your oven to 160°C (325°F). Grease a cake pan generously with butter, then dust lightly with flour or line the bottom with parchment paper. This prevents sticking and ensures easy removal.
Step 3: Creaming Butter and Sugar
In a large bowl, beat softened butter and brown sugar together until light and fluffy. This step adds air to the batter and helps create a moist, tender cake.
Step 4: Mixing the Wet and Dry Ingredients
Add eggs one at a time to the creamed mixture, beating well after each addition. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and mixed spice. Gradually add the dry ingredients to the wet mixture, alternating with rum or milk, mixing gently.
Step 5: Adding the Fruit Mix
Fold the blended fruit mixture into the batter until evenly distributed. Mix gently to avoid overworking the batter.
Step 6: Baking the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 1½–2 hours, or until a skewer inserted into the center comes out clean. Let the cake cool, then brush with extra rum if desired before serving.
Making the Rum Glaze (Optional but Recommended)
Want that extra rum punch? This glaze adds flavor, moisture, and shine.
To make:
- Combine ½ cup rum, ¼ cup sugar, and ¼ cup water in a saucepan.
- Bring to a simmer and stir until sugar dissolves.
- Remove from heat and stir in 1 tsp vanilla.
- While the cake is still slightly warm, poke holes across the surface with a skewer.
- Brush or spoon the rum glaze slowly over the cake, allowing it to soak in.
Let it rest for a few hours—or even overnight—before slicing. The glaze deepens the flavor like a fine aged wine.
Cooling and Storing the Cake
After your cake has cooled, it’s time to wrap it up for storage—or better yet, aging.
- Wrap in parchment or wax paper, then in aluminum foil.
- Store in an airtight container in a cool, dry place.
- For best flavor, let the cake rest for at least 24–48 hours before serving.
- Some people brush more rum every few days to keep it moist and flavorful—this is called “feeding” the cake.
Properly stored, your Jamaican rum cake can last up to a month at room temp, 3 months refrigerated, or even longer if frozen!
How Long Should the Cake Be Soaked?
There’s no strict rule—it’s all about preference and time.
- Quick soak: Simmer fruits and use them the next day.
- Standard soak: 1–2 weeks gives a balanced flavor.
- Deep soak: 1–3 months for a rich, boozy punch.
- Aged soak: 6–12 months is legendary. You’ll need patience, but the result is next-level.
The longer the soak, the richer the flavor. Just remember to top off with more rum as the fruit absorbs it over time.
Serving Suggestions
This cake is so rich it hardly needs anything—but here are a few great ways to enjoy it:
- With whipped cream or vanilla ice cream
- With a hot cup of tea or Jamaican coffee
- As part of a holiday dessert table
- Gift-wrapped in foil and ribbon for festive gifts
Slice it thin—this cake is powerful! A little goes a long way.
Expert Tips for Perfect Jamaican Rum Cake
Making Jamaican rum cake isn’t difficult, but a few expert tips can take your cake from good to unforgettable. Here’s how to nail it like a pro:
- Use quality rum: Cheap rum = flat flavor. Go for authentic Jamaican brands like Appleton Estate or Wray & Nephew.
- Don’t rush the soaking: Even 3 days makes a noticeable difference in flavor. If you’re short on time, blend the fruits and simmer them to accelerate infusion.
- Measure accurately: Baking is science. Use proper measuring cups and level them off.
- Don’t overmix: After adding the flour, mix gently. Overmixing leads to a dense, rubbery cake.
- Test the cake before removing from the oven. Stick a toothpick into the center—it should come out clean.
- Cool completely before storing: Wrapping a warm cake can create condensation and ruin the texture.
- “Feed” the cake: If storing long-term, brush with more rum every few days to keep it moist and intensify the flavor.
These small steps can make the difference between a good cake and an incredible one.
Common Mistakes to Avoid
Even seasoned bakers can slip up when it comes to rum cake. Watch out for these common pitfalls:
- Not soaking the fruits: Skipping this step removes half the cake’s soul. Even a quick soak makes a huge difference.
- Using too much browning: It adds color and depth, but too much makes the cake bitter.
- Overbaking: This cake is dense but moist. Overbaking dries it out, leaving it crumbly.
- Adding alcohol to hot batter: Alcohol will evaporate. Always add soaked fruits (and any leftover rum) after the batter cools slightly.
- Storing while hot: Traps moisture and creates sogginess.
- Not letting it rest before serving: This cake improves with time. The flavors need to settle.
Avoiding these mistakes guarantees a moist, flavorful result that everyone will rave about.
FAQs about Jamaican Rum Cake Recipe
1. Can I make Jamaican rum cake without alcohol?
Yes! You can soak the fruits in grape juice or apple juice instead of rum. Skip the rum glaze or substitute it with a sugar syrup for moisture.
2. How long does Jamaican rum cake last?
At room temperature, it lasts about 1 month when wrapped properly. Refrigerated, up to 3 months. You can also freeze it for 6 months or more.
3. Can I use a different type of rum?
Absolutely. While Jamaican dark rum gives the best flavor, spiced rum or gold rum work too. Just avoid light/white rum—it won’t provide the depth.
4. Why is browning used in the recipe?
Browning adds a rich, dark color and a slightly bitter, caramelized flavor. It’s optional but traditional in Jamaican fruit cakes.
5. Can I serve this cake immediately after baking?
Technically, yes—but it’s best after resting for 24–48 hours. The flavors deepen, and the texture improves dramatically.
Conclusion
Jamaican rum cake isn’t just dessert—it’s a flavorful slice of Caribbean tradition. From the sweetly spiced fruit to the rich rum glaze, every bite is a warm hug from the islands. Whether you’re baking for Christmas, a wedding, or simply to try something new, this step-by-step guide brings the authentic taste of Jamaica into your home.
It’s a cake that takes time, love, and patience—but the end result is so worth it. So get your fruits soaking, preheat that oven, and bake something legendary.
