jamaican rum cake recipe
The Best jamaican rum cake recipe
This cake is also surprisingly good for you in a way that feels indulgent. The whole grain flour and natural sugars from the rum and molasses give it fiber and energy without the crash of refined sugar. It’s not a health food, but it’s not the worst thing you can eat either—just a balanced way to enjoy something rich without feeling guilty. And honestly? It’s the kind of dessert that works for any occasion. Serve it at a holiday gathering, or just for a quiet Sunday afternoon with the family. The kids will love it, the adults will appreciate the depth of flavor, and you’ll feel good knowing you made something that’s both nostalgic and nourishing. It’s the kind of recipe that doesn’t just taste good—it makes the whole meal feel right.
Classic Jamaican Rum Cake
A moist, spiced rum-infused cake with a tender crumb and subtle tropical flavors, perfect for any occasion. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 large egg
- ½ cup rum (dark or golden)
- ½ cup melted butter
- ½ cup powdered sugar
- 2 tbsp rum
- 1 tbsp milk
👨🍳Directions
-
1
Preheat oven to 350°F. Grease a loaf pan and line the bottom with parchment paper. -
2
In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt. -
3
Add the egg, rum, and melted butter. Mix until just combined. -
4
Pour batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted comes out clean. -
5
While the cake cools slightly, whisk together powdered sugar, rum, and milk for the glaze. -
6
Drizzle the glaze over the warm cake and let it set for 10 minutes before slicing.
🔧Equipment
- Mixing bowls
- Whisk
- Loaf pan (9×5 inches)
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Jamaican Rum Cake Works
❓ Frequently Asked Questions About Jamaican Rum Cake
1. What is the best way to store leftover Jamaican rum cake?
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to five days or freeze for up to three months. To reheat, warm slices gently in the oven at 350°F (175°C) for about 5–10 minutes to restore moisture.
2. Can I substitute rum for another alcoholic beverage in this recipe?
Yes, you can use a dark rum alternative like bourbon or spiced rum, but the flavor profile will differ. For a non-alcoholic version, replace the rum with apple cider or a dark fruit juice (like plum or cherry) and add a pinch of cinnamon or vanilla extract for depth.
3. How do I know if the cake is done?
The cake is ready when the center is set but still slightly moist and pulls away from the pan edges. Use a toothpick or skewer—if it comes out clean, it’s done. If not, bake for another 5–10 minutes.
4. Should I use a non-stick pan for this recipe?
Yes, a non-stick pan works best to prevent sticking, but a greased or lightly oiled standard pan also works fine. Avoid overcrowding the pan to ensure even browning.
