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Jamaican Rum Cake
Jamaican Rum Cake

Jamaican Rum Cake

20 mins
1 hours

Also known as Jamaican Fruit Cake or Jamaican Christmas Cake.

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  • Ingredients
  • Method


  • 400g chopped dried mixed fruit
  • 1 cup red wine (250ml)
  • 200g butter, softened
  • ⅔ cup Chelsea White Sugar (150g)
  • ½ cup Chelsea Dark Cane Sugar (100g)
  • 4 large eggs
  • 2 Tbsp white rum (30ml)
  • Zest of 1 lime
  • ½ Tbsp lime juice
  • ½ Tbsp almond essence
  • 1 tsp vanilla essence
  • 1 ⅔ cups Edmonds Standard Grade Flour (250g)
  • 2 tsp Edmonds Baking Powder
  • ½ tsp ground cinnamon
  • ¼ tsp ground allspice
  • ¼ tsp ground nutmeg
  • 1 pinch salt
  • Chelsea Icing Sugar, to dust (optional)

Chelsea Products in Recipe

Dark Cane Sugar

Dark Cane Sugar

A moist, dark brown sugar...
Icing Sugar

Icing Sugar

Icing sugar can also be...
White Sugar

White Sugar

The uniform size of the...

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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 ButterChelsea 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).

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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