Jamaican rum cake
A rich butter cake spiced with nutmeg and allspice and soaked in a dark rum syrup. Even better the day after.
- 75 min20 prep · 55 cook
- MediumDifficulty
- 450 kcalper serving
Ingredients
- Chopped walnuts50 g
- Butter230 g
- Dark brown sugar230 g
- Eggs4
- Plain flour250 g
- Baking powder2 tsp
- Ground nutmeg½ tsp
- Ground allspice½ tsp
- Whole milk120 ml
- Dark rum180 ml
- Vanilla extract1 tsp
- Grated lime zest1 tsp
- Sugar100 g
- Water60 ml
Missing something? Ingredients with × can be left out.
Steps
- 1
Heat the oven to 170 °C. Grease a bundt tin and scatter the walnuts in the bottom.
- 2
Cream the butter and brown sugar until fluffy, then beat in the eggs one at a time.
- 3
Mix the flour, baking powder and spices and fold them in, alternating with the milk, 60 ml of rum, the vanilla and lime zest.
- 4
Pour into the tin and bake until a skewer comes out clean.
- 5
Boil the sugar and water for the syrup, then take it off the heat and stir in the rest of the rum.
- 6
Prick the warm cake all over, pour over half the syrup and let it soak in. Turn it out and brush with the rest.
Tips and questions
- Can I make it alcohol-free?
- Replace the rum with apple or pineapple juice and a teaspoon of rum extract. It will be less rich but still moist.
- How long does it keep?
- Wrapped tightly, it keeps a week at room temperature and gets better each day as the rum soaks in.
- Why did it stick to the tin?
- Bundt tins need generous greasing in every groove. Turn the cake out after 30 minutes, before the syrup sets.
Enjoy your meal!
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