Description
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.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg