Staff #Dessert Pick: Spiced Rum Cake

We may be biased but we think homemade is always better! For our last Staff Pick recipe on Bite we pulled out the big stops with a family Jamaican Rum Spice Cake that will knock you sock off with it's flavor.


  • 3 cups plain flour
  • 3 teaspoon baking powder
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoon mixed spice
  • 1/2 teaspoon salt
  • 1 cup breadcrumbs
  • Lime Juice
  • 8 oz butter
  • 2 cups sugar
  • 3 tablespoons browning
  • 12 eggs
  • 2 teaspoon rose water
  • 2 teaspoon vanilla extract
  • 1/2 cup sherry
  • 1 pound raisins
  • 1 pound prunes
  • 1 pound currants
  • 1 teaspoon nutmeg
  • 375ml of red wine
  • 375 ml White Rum


  • Combine the raisins, prunes, currants and nutmeg.
  • Pour the wine and rum in with the mixed fruits and allow them to soak in a closed container overnight.
  • Firstly prepare the cake batter. To do this combine the plain flour, baking powder along with cinnamon, mixed spice and half a teaspoon salt. Mix these all together.
  • Add in the breadcrumbs and lime-juice and continue to stir. Then leave this aside.
  • In a separate container, mix the butter and sugar together.
  • Mix in the browning and the soaked fruits from the night before. Keep stirring the batter constantly.
  • In another bowl, beat the eggs till they become light and fluffy and then pour in the rose water along with vanilla extract and sherry. Stir it well.
  • Pour the egg mix into the bowl containing the butter mixture and fold in gently. Do no stir this, allow the air to get in
  • Slowly fold the flour mix in.
  • Grease the baking pan and put in grease paper
  • Pour the prepared batter and spread it evenly.
  • Place the pan in the oven and bake them for 2 hours at 180C for 3 hours. Insert a skewer into the cake to to if it is cooked.

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