Oh wow, this Jamaican Rum Cake is pure magic. I make it when I want something rich and festive. It just feels like a little celebration in my kitchen.

The flavors are so deep and sweet. Rum, spices, and fruits all come together. Every bite makes me feel happy and cozy.

I love how moist and soft it is. Honestly, it’s hard to stop at just one slice. It’s the kind of cake that feels special every time.

So yeah, you should definitely give it a try. It’s easier than you think. And it makes any day feel a little more joyful.

Why You’ll Love This Recipe

Authentic Flavor: A perfect balance of rum, buttery richness, and nutty goodness.
Festive Delight: This cake is a must-have for holidays, birthdays, or special occasions.
Make-Ahead Marvel: The cake’s flavors deepen over time, making it even better days after baking.
Versatile Recipe: Great for loaf pans, bundt pans, or even cupcakes.
Moist and Tender: Thanks to the syrup glaze and the perfect blend of wet ingredients.

Required Kitchen Tools

Mixing Bowls: Large and medium-sized for dry and wet ingredients.
Hand or Stand Mixer: To cream the butter and sugar to perfection.
Measuring Cups and Spoons: For precise ingredient portions.
Spatula: To fold ingredients gently.
Bundt Pan or Loaf Pans: Greased and floured to prevent sticking.
Saucepan: For preparing the rum syrup.
Toothpick or Cake Tester: To check for doneness.

Ingredients

Here’s what you’ll need to create this rich, flavorful cake:

For the Cake:

All-Purpose Flour: 3 cups
Baking Powder: 2 ½ teaspoons
Salt: ½ teaspoon
Unsalted Butter: 1 cup, softened
Sugar: 1 ¾ cup
Eggs: 5 large
Vegetable Oil: ¼ cup
Evaporated Milk: ½ cup
Vanilla Extract: 1 teaspoon
Dark Rum: ⅓ cup
Chopped Pecans: ½ cup

For the Rum Syrup:

Butter: ¼ cup
Brown Sugar: ½ cup
Evaporated Milk: ¼ cup
Dark Rum: ½ cup
Vanilla Extract: ½ teaspoon

Variations for Jamaican Rum Cake

Nut-Free Option: Skip the pecans or substitute with raisins or dried cranberries.
Chocolate Twist: Add ½ cup of dark chocolate chips to the batter for a chocolaty surprise.
Citrusy Flavor: Incorporate orange zest for a bright, citrusy note.
Light Rum Substitute: Use light rum for a milder flavor.
Rum-Soaked Fruit: Add rum-soaked raisins or currants to the batter for a traditional twist.

Step-by-Step Instructions

1. Prepare Your Ingredients

Start by gathering all your ingredients and preheating your oven to 325°F (165°C). Grease and flour your bundt pan or loaf pans to ensure the cake releases cleanly after baking.

2. Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agents are evenly distributed throughout the batter.

3. Cream Butter and Sugar

Using a hand or stand mixer, cream the softened butter and sugar together until the mixture is light, fluffy, and pale in color. This step is crucial for a tender and moist cake.

4. Incorporate Wet Ingredients

Gradually add the eggs, one at a time, beating well after each addition. Follow with the oil, evaporated milk, and vanilla extract, mixing until fully combined.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed to avoid overmixing. Once the batter is smooth, gently fold in the dark rum and chopped pecans.

6. Transfer to Pan

Pour the batter into the prepared pan(s), spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.

7. Bake

Bake the cake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If using loaf pans, start checking for doneness at 55 minutes.

8. Make the Rum Syrup

While the cake bakes, prepare the rum syrup. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, evaporated milk, and dark rum. Bring the mixture to a simmer and cook for 3-5 minutes until slightly thickened. Stir in the vanilla extract.

9. Soak the Cake

Once the cake is out of the oven, allow it to cool for 10 minutes in the pan. Use a skewer or toothpick to poke holes all over the cake. Slowly pour the rum syrup over the top, allowing it to soak into the cake.

10. Cool and Serve

Let the cake cool completely before removing it from the pan. Slice, serve, and enjoy!

How to Serve Jamaican Rum Cake

Classic Style: Serve slices on their own for a rich and indulgent treat.
With Ice Cream: Pair with vanilla or rum raisin ice cream for a decadent dessert.
Decorated: Dust with powdered sugar or drizzle with additional rum syrup.
As a Gift: Wrap in parchment and gift to friends and family during the holidays.

Storing Jamaican Rum Cake

At Room Temperature: Store in an airtight container for up to 4 days.
In the Refrigerator: Keep refrigerated for up to 1 week for extended freshness.
Freezing: Wrap tightly in plastic wrap and foil; freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	420
Fat	20g
Saturated Fat	10g
Cholesterol	90mg
Sodium	180mg
Carbohydrates	50g
Fiber	2g
Sugar	30g
Protein	5g