celebrating 130 years 1884-2014

Jamaican Rum Cake

By Chelsea Sugar
Jamaican Rum Cake
30 servings
  • 3 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 1 hrs 30 mins
  • Serves

    500g butter
    2 cups (400g) Chelsea White Sugar
    9 eggs
    1/4 cup (60ml) white rum
    1 tablespoon lime juice
    1 teaspoon vanilla essence
    1 tablespoon almond essence
    zest of one lime
    450g chopped dried mixed fruit
    2 cups (500ml) red wine
    1 cup (250ml) Chelsea Dark Cane Sugar
    2 1/2 cups (315g) plain flour
    3 teaspoons baking powder
    1/2 teaspoon ground nutmeg
    1/2 teaspoon ground allspice
    1/2 teaspoon ground cinnamon
    1 pinch salt


    Preheat oven to 180 degrees C. Grease and flour 2 - 23cm round cake tins.
    In a large bowl, cream together the butter and Chelsea White Sugar until light and fluffy. Beat in eggs then add rum, lime juice, vanilla, almond essence and lime zest. Stir in mixed fruit, wine and Chelsea Dark Cane Sugar. Sift together flour, baking powder, nutmeg, allspice, cinnamon and salt. Fold into batter, being careful not to over-mix. Pour into prepared pans.
    Bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the centre comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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Average Rating
(3 reviews)

I love this recipe! My cakes are light, not dense and heavy like traditional Jamaican black cake; my customers love it! :)

Very good recipe to follow, it's very easy to make. I use this recipe all the time.

Wonderful recipe. I put the fruit to soak for a month....easy recipe to follow, must do it again.

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