How to Make Jamaican Rum Cake

There was an Old Person of Rheims,
Who was troubled with horrible dreams;
So, to keep him awake,
they fed him with cake,
Which amused that Old Person of Rheims. ~ Edward Lear

Well, who wouldn't be amused if the first thing they taste when they wake up in the morning is a generous helping of a delectably baked cake that just melts in the mouth? What if that generous helping turns out to be that of a sinfully bittersweet rum cake? Whoa! I don't know about you but I would go bonkers with delight and stay that way for the rest of the day! Talking about rum cakes, have you ever tried one that has the distinctive essence of original Jamaican rum saturating every inch of it? Whether you have or whether you haven't it sure won't be a waste of time to learn how to make Jamaican rum cake from scratch! So, read right ahead!

Recipe for Jamaican Rum Cake

Game to take your taste buds on a decadent ride of pure sensual ecstasy? Well, then check out one of the best Jamaican rum cake recipes that is simple to prepare and the result is - hey, go ahead and find out yourself....give yourself some surprise!

Ingredients

• Cake mix with pudding - 18.25 oz (1 packet)
• Water - 1 cup
• Eggs - 3
• Jamaican Rum - 1 cup
• Cooking Oil - 1/3rd of a cup
• Walnuts - 1 cup
• Raisins - ½ a cup
• Butter - 1/4th of a pound
• Granulated Sugar - 1 cup

Method of Preparation

• Soak the raisins in about ¼ cup of rum for at least a day before preparing for the cake.
• Empty the packet of cake mix in a large mixing bowl and add eggs, oil, water and 1/4th cup rum to it.
• Beat these ingredients together for about two minutes or more, depending upon how long it takes to get a smooth textured batter.
• Take a tube baking pan that has a diameter measuring 10 inches. Grease it with some oil and brush some flour all over the inner surface.
• Lay the walnuts evenly along the bottom of the tube pan.
• Pour half of the batter over the nuts and then evenly lay out the rum soaked raisins on the surface of this batter. Pour in the rest of the batter over the raisin layer.
• Place the baking pan in the oven and bake at a temperature of 350°F for about 40 minutes.
• Take out the pan and allow the cake to cool before transferring it to a plate or tray. Allowing it to cool is important as the cake might break and its consistency might get ruined if you attempt to tamper with it while it is still hot.
• Prepare the glaze by melting and mixing butter, sugar and 1/4th cup of water in a saucepan over medium flame. Bring to boil and keep boiling for about 5 minutes, stirring constantly all the time.
• Take the glaze off the heat and let it cool for about 5 minutes. Add ½ cup rum to it and slowly pour the glaze over the cake, letting it seep into the outer surface of the cake.

Use golden light or dark rum to get the best liqueur flavor. If you're keen on making a black Jamaican rum cake and use dark heavy rum, be careful not to expose the liquor to too much heat as this will make the cake more bitter than sweet. In this case, when making the glaze, allow it to cool to slightly more than room temperature before you add the rum. Also, it is advisable to use a light golden rum for the cake batter instead of a dark heavy rum. You can, however, soak the raisins in dark rum.

You can turn it into a Bacardi rum cake recipe by substituting original Jamaican rum with dark or white Bacardi rum. You can also innovate by using other dried fruits such as apricots, peaches, cherries, plum, etc., instead of or besides raisins. The more rum soaked dried fruits you add, the richer your cake gets! Now that you know how to make Jamaican rum cake, when should I expect an invitation to taste some of it made by you?