This Jamaican Rum Raisin Cake is a moist, spiced masterpiece soaked in dark rum and bursting with bold flavor. Plump raisins, often soaked in rum for days, infuse the cake with deep sweetness and warmth, while spices like cinnamon and nutmeg add complexity. It’s rich, aromatic, and perfect for holidays, special occasions, or just when you want a dessert that really stands out. Serve it with whipped cream or a splash of extra rum for the ultimate finish.
Why You’ll Love This Jamaican Rum Raisin Cake
Moist, tender crumb soaked in real rum flavor.
Warm, aromatic spices and juicy raisins in every bite.
Ideal for gifting, entertaining, or enjoying with coffee.
Lasts well and tastes even better the next day.
A beloved Caribbean classic with global appeal.
Ingredients for Jamaican Rum Raisin Cake
To create this delightful Jamaican Rum Raisin Cake, you’ll need a handful of simple yet essential ingredients.
Each one plays a vital role in crafting that moist, flavorful cake we all crave.
Here’s what you’ll need:
Raisins: These little gems soak up the rum, adding sweetness and texture.
Dark Rum: The star of the show! It infuses the cake with a rich, deep flavor.
Unsalted Butter: This gives the cake its tender crumb and rich taste.
Granulated Sugar: Sweetens the cake and helps create that lovely golden crust.
Eggs: They provide structure and moisture, making the cake light and fluffy.
All-Purpose Flour: The backbone of the cake, giving it body and stability.
Baking Powder: This leavening agent helps the cake rise beautifully.
Ground Cinnamon: Adds warmth and a hint of spice that complements the rum.
Ground Nutmeg: A pinch of this spice enhances the cake’s flavor profile.
Salt: Just a touch to balance the sweetness and enhance flavors.
Milk: Keeps the batter moist and helps blend the ingredients smoothly.
Vanilla Extract: A splash of this adds depth and a comforting aroma.
Chopped Walnuts (optional): For a delightful crunch, but feel free to skip them if you prefer.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing.
Now that you know what goes into this cake, let’s get ready to bake!
How to Make Jamaican Rum Raisin Cake
Baking a Jamaican Rum Raisin Cake is a delightful journey that fills your kitchen with warmth and sweet aromas.
Let’s break it down step by step, ensuring you have all the tips you need for a perfect cake.
Step 1: Preheat the Oven
Start by preheating your oven to 325°F (163°C).
This step is crucial because it ensures even baking.
While the oven warms up, grease and flour your bundt pan or two round cake pans.
This will help the cake release easily once it’s baked.
Step 2: Soak the Raisins
In a small bowl, combine the raisins with dark rum.
Let them soak for at least an hour, or even overnight if you have the time.
This soaking process allows the raisins to absorb the rum, enhancing their flavor and making them plump and juicy.
Trust me, this step is worth the wait!
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
This process incorporates air into the batter, which is essential for a light texture.
Use a hand mixer or stand mixer for best results, and don’t rush it—about 3-5 minutes should do the trick.
Step 4: Add Eggs
Next, add the eggs one at a time, mixing well after each addition.
This gradual incorporation helps maintain the emulsion, ensuring a smooth batter.
Each egg adds moisture and richness, making your cake even more delicious.
Step 5: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt.
Mixing these dry ingredients separately ensures even distribution of the leavening agent and spices.
This step is key to achieving that perfect rise and flavor balance in your Jamaican Rum Raisin Cake.
Step 6: Mix Wet and Dry Ingredients
Now, it’s time to combine the wet and dry ingredients.
Gradually add the dry mixture to the butter mixture, alternating with milk and vanilla extract.
Start and end with the dry ingredients.
This method helps keep the batter smooth and prevents overmixing, which can lead to a dense cake.
Step 7: Fold in Raisins and Nuts
Gently fold in the soaked raisins along with any remaining rum and chopped walnuts if you’re using them.
Folding is a technique that helps maintain the airiness of the batter while evenly distributing the raisins and nuts.
This step adds texture and bursts of flavor throughout the cake.
Step 8: Pour and Bake
Pour the batter into your prepared pan(s), smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes for the bundt cake or 30-35 minutes for round cakes.
Keep an eye on it, and use a toothpick to check for doneness.
When it comes out clean, your cake is ready!
Step 9: Cool the Cake
Once baked, allow the cake to cool in the pan for about 10 minutes.
This resting period helps it firm up, making it easier to transfer.
After that, carefully turn it out onto a wire rack to cool completely.
Cooling is essential; it allows the flavors to meld and the texture to set perfectly.
Tips for Success
Always measure your ingredients accurately for the best results.
Let your butter sit at room temperature for easier creaming.
Don’t skip soaking the raisins; it makes a world of difference!
Use a toothpick to check for doneness; it should come out clean.
For extra flavor, consider adding a splash of orange juice to the batter.
Equipment Needed
Mixing Bowls: Use large and medium bowls; glass or stainless steel works best.
Hand Mixer or Stand Mixer: A whisk can work, but a mixer saves time.
Measuring Cups and Spoons: Essential for accuracy; consider a kitchen scale for precision.
Bundt Pan or Round Cake Pans: Either works; just ensure they’re well-greased.
Spatula: A rubber spatula is perfect for folding and scraping the bowl.
Variations of Jamaican Rum Raisin Cake
Tropical Twist: Add 1 cup of crushed pineapple to the batter for a fruity flavor that complements the rum.
Nut-Free Option: Omit the walnuts or substitute them with sunflower seeds for a nut-free version.
Spiced Rum: Use spiced rum instead of dark rum for an extra layer of flavor.
Gluten-Free: Substitute all-purpose flour with a gluten-free blend to accommodate dietary needs.
Chocolate Lovers: Fold in 1 cup of chocolate chips for a decadent chocolate-rum experience.
Serving Suggestions for Jamaican Rum Raisin Cake
Whipped Cream: A dollop of freshly whipped cream adds a light touch to each slice.
Ice Cream: Serve with vanilla or coconut ice cream for a delightful contrast.
Fruit Compote: A side of warm fruit compote enhances the cake’s flavors.
Tea or Coffee: Pair with a cup of strong coffee or spiced tea for a cozy experience.
Presentation: Dust with powdered sugar or drizzle with a rum glaze for an elegant finish.
FAQs about Jamaican Rum Raisin Cake
Can I use a different type of rum for this cake?
Absolutely! While dark rum is traditional, you can experiment with spiced rum for added flavor. Just remember, the type of rum you choose will influence the overall taste of your Jamaican Rum Raisin Cake.
How long does the cake stay fresh?
This cake can last up to a week when stored in an airtight container at room temperature. If you want to keep it longer, consider freezing it. Just wrap it tightly in plastic wrap and foil before placing it in the freezer.
Can I make this cake ahead of time?
Yes! In fact, making it a day in advance can enhance the flavors. Just let it cool completely, then wrap it well. The cake will taste even better the next day as the flavors meld together.
Is Jamaican Rum Raisin Cake suitable for special diets?
This cake is vegetarian-friendly, but if you need a gluten-free option, simply substitute the all-purpose flour with a gluten-free blend. You can also make it nut-free by omitting the walnuts.
What can I serve with Jamaican Rum Raisin Cake?
This cake pairs wonderfully with whipped cream, ice cream, or a warm fruit compote. A cup of coffee or spiced tea also complements the flavors beautifully, making for a delightful dessert experience.
Final Thoughts
Baking a Jamaican Rum Raisin Cake is more than just following a recipe; it’s about creating memories.
The rich aroma that fills your kitchen, the laughter shared over slices, and the smiles that follow each bite are what make this cake special.
Whether it’s a family gathering or a quiet evening at home, this cake brings warmth and joy to any occasion.
So, roll up your sleeves, gather your ingredients, and embark on this delicious adventure.
Trust me, once you taste this cake, it will become a cherished favorite in your home!
A delicious and moist Jamaican Rum Raisin Cake, perfect for any occasion.
Ingredients
Scale
2 cups raisins
1 cup dark rum
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or two 9-inch round cake pans.
In a small bowl, combine the raisins and dark rum. Let them soak for at least 1 hour, or overnight for a richer flavor.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla extract. Mix until just combined.
Fold in the soaked raisins (with any remaining rum) and chopped walnuts if using.
Pour the batter into the prepared bundt pan or divide it evenly between the round cake pans.
Bake in the preheated oven for 50-60 minutes for the bundt cake or 30-35 minutes for the round cakes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a tropical twist, add 1 cup of crushed pineapple to the batter.
Substitute the walnuts with pecans or omit them entirely for a nut-free version.
