Quirky Foodster
  1. Back

Desserts

Dark Fruited Rum Cake (Jamaican Rum Cake)

★ ★ ★ ★ ★ (0)
20 min (plus fruit soaking)
Prep
65 min
Cook

Ingredients

  • 200 g (1 1/2 cups) mixed dried fruit (raisins, currants, prunes), soaked in 150 ml (2/3 cup) dark rum for at least 1 week
  • 225 g (1 cup) butter, softened
  • 200 g (1 cup) brown sugar
  • 4 eggs
  • 250 g (2 cups) flour
  • 1 tsp baking powder
  • 1/2 tsp mixed spice
  • 1/4 tsp salt
  • 2 tbsp dark rum, for brushing

Method

  1. Cream butter and sugar together until light and fluffy.
  2. Beat in eggs one at a time.
  3. Fold in the soaked fruit along with its soaking rum.
  4. Sift together flour, baking powder, mixed spice and salt, then fold into the batter.
  5. Pour into a greased cake pan and bake at 160C (325F) for 60-70 minutes until a skewer comes out clean; brush with extra rum while warm.

Introduction: A dense, moist cake made with dried fruits soaked in rum for weeks or months beforehand, closely related to the island's Christmas black cake tradition but enjoyed year-round in a lighter form.

Cultural Background: A dense, moist cake made with dried fruits soaked in rum for weeks or months beforehand, closely related to the island's Christmas black cake tradition but enjoyed year-round in a lighter form.

Tips: Soaking the dried fruit for at least a week (longer if possible) is key to the cake's deep flavor and moistness. Brush the warm cake with extra rum for added moisture and flavor depth.

Variations: Wrap the finished cake in rum-soaked cheesecloth and let it mature for a few days for an even richer flavor. Already vegetarian as written.

Storage: Store wrapped in foil or an airtight container at room temperature for up to 2 weeks; the flavor improves over the first few days.

Reheating: Not typically reheated; served at room temperature.

FAQs:

Q: How long should the fruit be soaked?

A: At least 1 week is recommended, though many Jamaican bakers soak fruit for months for a deeper, more complex flavor.

Q: Is this the same as Christmas black cake?

A: It's closely related but generally lighter in color and less intensely soaked; black cake (see Holidays section) uses browning and a longer soak specifically for Christmas.

© Arscale 2026