Homestyle Jamaican Rum Cake Recipe 
Deliciously Tasty & Rummy!
In Text & Video

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Kayann's Jamaican Rum Cake Recipe (Step by Step)

Ingredients

• 2 pounds JF Mills yellow cake mix (or any yellow cake mix)
• 2/3 (two third) cups vegetable oil
• 1.5 cups water
• 6 eggs
• 1 tsp almond flavouring (optional)
• 1/2 tsp rose water

For Rum Sauce

• 2 tablespoon butter
• 1 tablespoon corn starch
• 1/2 cup sugar
• 1/2 cups water
• 100ml Appleton rum (or any dark rum or brandy)
  

Preparation

The procedure easy, simply...

1. Pour cake mix in mixing bowl
2. Break eggs and pour in jar 
   Tip: Break each egg in a smaller container and pour into larger one, just in case there is a bad one it can be isolated
3. Measure and add the vegetable oil
4. Pour both into the cake mix already in the mixing bowl
5. Add half cups of water
   
6. Mix for approximately 2 minutes
   Tip: Start slowly then increase speed to prevent splashing.
   
7. Optional: add the almond flavouring and rose water
   You may also add a tablespoon of the rum to the mixture while it is blending as well
8. Slow down mixture and gently ad the full cup (remaining water) and continue mixing for another 2 minutes or so, or as soon as it is smooth, light and fluffy
9. Prepare baking tin:
   Grease baking tin with shortening then pour a bit of flour in and rotate to ensure a smooth consistency in the baking tin. Remove any lumps. This coating will allow the cake to be easily removed after baking (prevent sticking)
   
10. Pour the finished mixture into the baking tin
11. Place in oven and bake for approximately 60-75 minutes
    Use a wooden toothpick to check its readiness
12. When complete, remove the cake from the oven and place on heat rack on top of a bun pan
    

Preparing The Rum Sauce

1. In a small sauce pan, mix the sugar and corn starch with water
2. Bring to a boil
3. Add the 2 tbsp. butter while on the fire 
4. Stir until dissolves
5. Remove from heat, add rum and stir
   
   

Applying The Rum Sauce

1. Using a pastry brush, spread the sauce on top of the cake while it is hot.
2. Then brush the sides while turning the cake, trying to cover all areas.
3. Do this at least three (3) times, after pausing for 5-7 minutes between applications.

At this point your cake is ready for consumption!
  
Ideally though, you can wait for additional 15-20 minutes for the cake to properly soak and cool.

Optional (but recommended): 
For added rum flavour, pour more of the rum directly but slowly on top of the cake

This recipe yields 1 x 9 inches rum cake.

Frequently Asked Questions about Jamaican Rum Cake - Answered!

I realized that persons had questions and so I grabbed the opportunity to ask Kayann  some of the popular questions about Jamaican rum cake. Here are the questions with her response (below):

1. Which rum is best for cake?
   Ans: Any dark rum or brandy. However you can always use any rum of your choice,
   
   
2. Can I substitute eggs in my rum cake?
   Ans: Yes. For every egg, substitute a tablespoon of flaxseed or chia seeds.
   
   
3. Should you refrigerate rum cake?
   Ans: Not recommended. It lessens the flavor. Room temperature is best.
   
   
4. Does rum cake get you drunk?
   Ans: Not easily, but it can happen if excess amounts of rum is used or if excess amount of cake is eaten.
   
   
5. Why does my rum cake fall?
   Ans: Perhaps, too frequent opening of the oven during baking or improper mixing.
   Give the cake at least 15-20 to start baking before attempting to test it.
   
   
6. How long will Rum Cake stay fresh?
   Ans: 3-4 days at room temperature. Longer in the cooler or refrigerator, but you may need to.
   
   
7. How do you fix a raw cake in the middle?
   Ans: Put it back in the oven for approximately 10 minutes, depending on how raw it is.

WATCH Jamaican Rum Cake (Special YouTube Premiere)

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