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Tassel Daley - Love Jamaican Rum Cake

The document provides a recipe for Jamaican Rum Cake, highlighting its festive nature and popularity. It includes a list of ingredients and detailed directions for preparation and baking. The total time for making the cake is 2 hours and 30 minutes, yielding 12 servings.

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snamprog
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13 views3 pages

Tassel Daley - Love Jamaican Rum Cake

The document provides a recipe for Jamaican Rum Cake, highlighting its festive nature and popularity. It includes a list of ingredients and detailed directions for preparation and baking. The total time for making the cake is 2 hours and 30 minutes, yielding 12 servings.

Uploaded by

snamprog
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Tassel Daley is feeling festive.

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dornSoptsehac11rhay831 :tm8m e21610r1ta0Pc47Mu 96l1fba95m26F ·

This is very popular. You will love this recipe.


My favorite cake.
I love Jamaican Rum Cake.
Jamaican Rum Cake
Ingredients:
1/2 cup salted butter, softened (plus extra for greasing pan)
1 cup packed dark brown sugar
6 large eggs, room temperature
2 tbsp vanilla extract
5 tbsp browning (or homemade browning sauce)
2 tbsp molasses
1 tbsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground allspice
1 1/2 cup all-purpose flour, spooned and leveled
1 1/2 tsp baking powder
1/2 tsp salt
2 cups rum-soaked, pureed fruit mixture (raisins, prunes, cherries, with rum and wine)
1/4 cup Wray & Nephew White Overproof Rum
1/4 cup J. Wray & Nephew Red Label Wine
Juice and zest from 1/2 lime
Additional 1/2 cup J. Wray & Nephew Red Label Wine (for soaking cake after baking)
Directions:
Preheat oven to 300°F (149°C). Grease a 9-inch round cake pan with butter and set
aside a separate pan of water to place in the oven for added moisture.
In a large mixing bowl, cream the butter and sugar on medium speed until light and
fluffy (about 5 minutes).
Beat the eggs two at a time until light yellow and foamy. Add vanilla, browning,
molasses, and mix gently. Then add cinnamon, nutmeg, allspice, baking powder, salt,
and lime zest. Mix gently until combined.
Fold the egg mixture into the butter-sugar mixture, then gently incorporate the
pureed fruit. Lastly, fold in the flour.
Pour batter into the prepared pan, place in the oven, and bake for about 2 hours or
until a toothpick comes out almost clean.
Once baked, remove the cake from the oven and pour 1/2 cup of Red Label Wine over
the hot cake. Allow it to soak and cool before serving.
Prep Time: 30 minutes | Cooking Time: 2 hours | Total Time: 2 hours 30 minutes Kcal:
413 kcal | Servings: 12
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#Jamaica #jamaicanfoodie #weddingcake #caribbean #tasseldaley
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