Jamaican Rum Raisin Cake

Jamaican rum raisin cake is pure comfort for me. This is the kind of recipe I turn to when I want my kitchen to smell warm and festive. Each slice is fragrant with rum and dotted with plump raisins, making it perfect for celebrations or just a weekend treat with strong coffee.

I learned to make this cake from my aunt during a family holiday. The aroma is so inviting that everyone crowds the kitchen even before it is out of the oven.

Ingredients

• Sugar: Gives sweetness and helps the cake brown
• All purpose flour: Forms the structure, choose a fresh quality brand
• Seedless raisins: Bring bursts of flavor, make sure they are soft and plump
• Rum: Deepens flavor with warmth and a hint of spice, pick a dark Jamaican rum for the best taste
• Large eggs: Bind the batter and add richness, go for room temperature eggs if possible
• Baking soda and baking powder: Guarantee a perfect rise, freshness matters for lift
• Vanilla essence: Boosts the cake’s aroma, use genuine vanilla if you can
• Oil: Keeps the crumb tender and moist, a neutral oil like canola works well
• Salt: Balances sweetness and lifts flavors, just a pinch makes a difference
• Yogurt or sour cream: Makes the cake moist and light, pick full fat for the best result

Step-by-Step Instructions

Soak the Raisins:

Let the raisins sit in the rum for at least one hour. The longer you soak them, the plumper and more flavorful they become. I like to start this step while gathering the rest of my ingredients.

Prepare the Pan:

Line a 9 inch round cake pan with parchment paper. This guarantees easy removal and helps prevent sticking.

Mix the Dry Ingredients:

In a large bowl, combine the sugar, flour, baking soda, baking powder, and salt. Use a whisk to blend everything evenly and break up any lumps.

Combine the Wet Ingredients:

Add eggs one at a time, stirring thoroughly after each addition. Follow with oil, yogurt or sour cream, and vanilla essence. Stir until the mixture looks smooth and glossy.

Add the Raisins:

Gently fold half of the soaked raisins into the batter, reserving the rest for layering. This ensures you get a bit of raisin in every slice.

Layer the Batter:

Spread half of the batter into your prepared pan. Sprinkle with half the remaining raisins, then smooth over with the rest of the batter and top with the last of the raisins. This method gives the cake pretty layers and even fruit distribution.

Bake the Cake:

Place the pan in your preheated oven and bake for 40 to 45 minutes. The top should turn golden and a toothpick inserted into the center should come out clean.

Cool and Serve:

Let the cake cool completely in the pan before lifting it out. This helps it keep its shape and makes slicing easier. Once cool, serve with a dusting of powdered sugar or straight up.

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Rum is my favorite ingredient here. I will never forget my grandmother using a splash from her secret bottle in every holiday cake and that same bottle is now on my shelf. This cake brings back those family afternoons when everyone gathered to share a slice and a laugh.

Storage Tips

Wrap leftover cake tightly in plastic or store in an airtight container. It keeps well at room temperature for up to two days and in the refrigerator for up to a week. Leftover slices taste fantastic toasted lightly and served with tea. For longer storage, freeze individual slices wrapped well and thaw as needed.

Ingredient Substitutions

If you do not have rum, try soaking raisins in orange juice or brewed black tea for a nonalcoholic twist. Greek yogurt works just as well as sour cream. Swap half the raisins with dried cherries or chopped dates for a new spin. For an extra rich flavor, add a pinch of cinnamon or allspice to the dry mix.

Serving Suggestions

This cake shines as is, but you can dress it up easily. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For brunch, add a drizzle of caramel sauce and some fresh fruit. I sometimes dust mine with a bit of powdered sugar just before serving for a pretty finish.

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One trick I always use is to fold the raisins with a bit of flour before layering. This keeps them from sinking and gives you a beautiful even crumb every single time. Jamaican rum raisin cake might just become your new go to treat for any moment that craves a bit of warmth and nostalgia.

Frequently Asked Questions

→ How do you keep raisins moist in this cake?

Soaking raisins in rum for at least one hour not only keeps them plump but also infuses them with rich flavor, ensuring they stay soft during baking.

→ Can you substitute yogurt with sour cream?

Yes, both yogurt and sour cream can be used in the batter, each contributing to a moist texture and slight tanginess.

→ Is there a difference between using dark or light rum?

Dark rum provides a deeper, more complex flavor and color, enhancing the overall profile of the cake compared to light rum.

→ What is the best way to ensure an even bake?

Line your cake pan with parchment paper and check for doneness using a toothpick inserted into the center; it should come out clean.

→ How should this dessert be stored?

After cooling, store the cake in an airtight container at room temperature for up to three days or refrigerate for extended freshness.