Jamaican Rum Cake

Excuse my absence for the past few days, but I'm back and mi hav somting good fi yu.  This is something a few people have been asking me about and I had to check with a few family members to make sure I have everything correct.  With the holidays fast approaching, a lot of people are asking for this recipe.  Hope you enjoy it!

Jamaican Rum Cake:

Things you will need: (Fruits are optional):

• 1/2 - 1 lbs Raisins
• 1/2 - 1 lbs Currants
• 1 tsp grated or ground Nutmeg
• 1 tsp Cinnamon Powder
• 3 tsp Baking Powder
• 1/2 tsp Mixed Spice (The kind for baking)
• 2/3 tsp Salt
• 2 tsp Vanilla extract
• 3 cups Flour (Baking or All Purpose) 
• 1 Small Lemon well grated (Rinds)
• 8 oz. Butter
• 2 cups Sugar
• 3 Tbsp Browning
• 1 dozen Eggs
• 2 tsp Rose Water
• 1 bottle Red Label Wine or Red Cooking Wine (Port Wine)
• 1/2 cup Cherry or Blackberry Brandy/Any type of Brandy
• 1 bottle Jamaica Over-proof White Rum or some type of White Rum 

1. To start, about 2-3 days before you're ready to bake your cake, soak your raisins and currants in some of the rum and wine in a large covered glass bowl or jar.  Make sure the fruits are completely covered by the rum and wine.

    To start baking: 

1.  First, mix together your flour and cinnamon, baking spice, salt, baking powder and lemon rinds. 
2.  Mix butter and sugar in a large mixing bowl (best to use a wooden spoon) then, add about 4 cups of  your soaked fruits to the mixture.
3.  Beat your dozen eggs in a separate bowl for about 1-2 min. until frothy and add in vanilla.
4.  Add your egg mixture to your butter mixture.  Turn (fold) in well, not mix (too much mixing will thin your batter).  Add your fruit mixture, fold in well.
5.  Now, add your flour mixture gradually. Fold the entire mixture over well to ensure all the contents are evenly blended.
6.  Use your wooden spoon to do a density test.  Place your spoon in the middle of your batter; if it stands up, you're good, if not, add more flour to your mixture, until spoon stands up.

     I don't know what size pans you will be using, it depends on what size cake you're making or how many.

     7.   Grease your pan(s) or line with grease paper (or grease and thinly flour dust your pans).  Pour your  mixture into your pans and bake for about 1 hr. at 300 F.

     8.   Check your cake from time to time because depending on your oven type, baking time will vary.

     

 Some people keep a small pan of water on the bottom of the oven to add moisture in the oven so the  cake won't be dry out.

     9.   Using a toothpick to check your cake.  Stick in toothpick in the center of the cake; if it comes out clean, cake is done.

     

     This is the good part.

     10.  Allow cake(s) to cool almost completely, then brush cake(s) top to bottom with some of the Red   Label wine and a little rum.  You can also pour some of the wine on top of the cake(s) so it is absorbed from the top and some around the base of the cake.

 Be careful - remember, this is a cake, not a drink, and depending on who will be eating this, you may want to consider how much liquor to use on the cake.  The wine will also help preserve the cake for a few weeks if well wrapped in aluminum foil and kept refrigerated.

Hope this adds some island flavor to your upcoming holidays.

HAPPY BAKING

No nawm too much

(Don't eat too much)

Enjoy!