Jamaican Rum Cake
By Chelsea SugarAlso known as Jamaican Fruit Cake or Jamaican Christmas Cake.16 servings
Prep time 20 mins
Cooking time 1 hrs
400g chopped dried mixed fruit
1 cup red wine (250ml)
200g Tararua Butter, softened
2/3 cup Chelsea White Sugar (150g)
1/2 cup Chelsea Dark Cane Sugar (100g)
4 large eggs
2 Tbsp white rum (30ml)
Zest of 1 lime
1/2 Tbsp lime juice
1/2 Tbsp almond essence
1 tsp vanilla essence
1 2/3 cups Edmonds Standard Grade Flour (250g)
2 tsp Edmonds Baking Powder
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1 pinch salt
Chelsea Icing Sugar, to dust (optional)
Place the mixed fruit and wine in a bowl and leave to soak (for at least half an hour, ideally overnight).
Preheat oven to 180°C bake. Grease and flour a 21cm high-sided round cake tin.
In a large bowl, cream the Tararua Butter, Chelsea White Sugar and Chelsea Dark Cane Sugar together until light and fluffy. Beat in eggs, then beat in rum, lime zest, lime juice, almond essence and vanilla. Stir in the wine and fruit mixture.
Sift together Edmonds Standard Grade Flour, Edmonds Baking Powder, cinnamon, allspice, nutmeg and salt. Fold into the batter, being careful not to over-mix. Pour into prepared tin.
Bake for 55-65 minutes, or until a knife inserted into the centre comes out clean. Leave to cool in tin for 10 minutes, then turn out onto a wire rack to cool completely.
Dust with Chelsea Icing Sugar before serving, if desired.
NOTE: recipe updated December 2022 - now makes one cake rather than two (double the recipe if you need two cakes).