celebrating 130 years 1884-2014

Jamaican Rum Cake

By Chelsea Sugar
Jamaican Rum Cake
30 servings
  • 14 reviews

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

    500g Tararua 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) Edmonds Standard Grade Flour
    3 teaspoons Edmonds 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 Tararua 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 Edmonds Standard Grade Flour, Edmonds 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
(14 reviews)

I made this cake for my friends birthday it was a big hit with all our guests

Love this cake ♥️

I love this recipe. I have baked this cake in over 25 years.
Extremely light and fluffy. II made it one Christmas Eve and New Year’s Day.. and now planning to make it very soon again.... thanks so much..

I love this recipe... I have baked this cake in over 25 years...
Extremely light and fluffy.... I made it one Christmas Eve and New Year’s Day.. and now planning to make it very soon again.... thanks so much..

I like the traditional Jamaican Rum Cake it is an annual reminder of my Granny. She is the one who taught me how to soak the cake. Her recipe requires one to make the cake long before Christmas :) But I do like this recipe.

Like this recipe, have been using for 2 years now. Get 2 cakes from one mixture.

What size eggs should I use?
CHELSE SUGAR: Hi there, we recommend size 7 eggs.

Hi Chealsea Sugar, thank you so much. I've used this recipe some years ago and the finished product was just as I made with my parents growing up. I will use it again this year. Thank you. Blessings

The ratios of flour, butter and sugar correct?
I am see too much sugar to the flour????
Chelsea Sugar:
The amount of flour, butter and sugar stated in the ingredients list are correct.

Traditional and delicious!

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.

9 eggs?? why so many?
CHELSEA: this is a big cake! Made for sharing x

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