Caribbean: Jamaica: Jamaican Rum Cake

Caribbean: Jamaica: Jamaican Rum Cake
2 lbs mixed peel (I used the Old English Fruit Cake Mix from Paradise Candied Fruit – plus dried fruits like sultanas, cherries, raisins, or prunes)
1 cup dark rum (such as Wray and Nephew, Appleton Estate, Myer’s Dark Rum, Bacardi, Plantation, or Captain Morgan – more as needed, to soak the fruit)
1 cup port wine (or a dark sweet wine – more as needed, to soak the fruit)
1 ¼ cups butter (20 tablespoons or 2 ½ sticks butter)
1 cup sugar
5 Large eggs
2 teaspoon baking powder
3 teaspoon mixed spice (see recipe)
1 teaspoon ground cinnamon
1 teaspoon orange peel
2 ¼ cups all-purpose flour
1-3 tablespoon browning (or burnt brown sugar)
2 tablespoon molasses
1 lime (zest and juice)
¼ cup rum (dark rum or coconut rum)
1 teaspoon vanilla extract
1 teaspoon orange extract (or almond extract, or coconut extract)
Soak your fruit in advance. Place mixed peel, sultanas (golden raisins), and dried cherries in a medium bowl or storage container and cover with rum (or a combination of rum and port wine). Set aside in a cool place to allow the fruit to soak up the alcohol.
2 lbs mixed peel, 1 cup dark rum, 1 cup port wine
Preheat your oven to 325°F (163°C) and prepare a 10-inch spring form pan with a layer of parchment paper in the bottom. Spray the pan and parchment paper with non-stick baking spray.
Cream butter and sugar together until light and fluffy.
1 ¼ cups butter, 1 cup sugar
Add the eggs into the creamed butter and sugar 1-2 at a time. For the final egg, add a tablespoon of the flour with the egg to prevent the mixture from breaking or ‘curdling’.
5 large eggs
Add the baking powder, mixed spice, cinnamon, and orange peel to the butter mixture and combine.
2 teaspoon baking powder, 3 teaspoon mixed spice,
1 teaspoon ground cinnamon, 1 teaspoon orange peel
Add the flour. Mix until the flour is incorporated to the wet ingredients and thick batter is formed.
2 ¼ cups all-purpose flour
Add the molasses and browning (or burnt brown sugar) to the batter and combine.
2 tablespoon molasses, 1-3 tablespoon browning
Add the drained soaked fruit (including the mixed peel, sultanas, dried cherries), lime zest and juice, rum, vanilla extract, and orange extract. Mix to combine. The fruit should be evenly distributed in the batter when ready to bake.
The batter should be thick enough that a spoon will stay upright. If it is not, add a bit more flour a tablespoon at a time to thicken the batter consistency.
1 lime, ¼ cup rum, 1 teaspoon vanilla extract, 1 teaspoon orange extract
Transfer the rum cake batter to your prepared spring form pan and smooth the top of the batter.
Bake in the center of the middle oven rack at 325°F (163°C) for 1 hour 45 minutes, or until a knife or cake tester comes out clean when inserted into the center of the cake.
Remove the baked Jamaican rum cake when done and allow to cool in the pan for about 10 minutes before removing the springform round. If desired, poke the cake with a toothpick and soak with more rum or port wine while still warm. Allow the cake to cool completely before serving.
Optional Icing & Toasted Coconut:
In a small non-stick frying pan or skillet heat about a ½ cup of shredded coconut (sweetened) over medium heat. Keep the coconut moving once it starts browning. Immediately remove your pan from heat when the coconut is golden brown. Transfer toasted coconut into a small bowl to stop the toasting process.
In a small bowl, combine 1 ½ cups confectioners sugar with 2 tablespoons of karo light corn syrup, 1 tablespoon of heavy cream, and a teaspoon of coconut extract (or vanilla extract). Mix until the icing is smooth and fairly thick. Adjust the thickness by adding more sugar to thicken, or more heavy cream to thin.
Apply the icing to the center of the top of the cake. Use an offset spatula to spread the icing in a thin, even layer toward the cake edges. Sprinkle with toasted coconut.
Author: orenalwpusr

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