Hello rum cake lovers! Here’s the long awaited Jamaican Rum Cake/Pudding! It took me a couple of holidays to perfect this cake.
According to the book “The Real Taste of Jamaica” by Enid Donaldson (lent to me by a friend), in Jamaica, housewives make a mixture and bake a portion for the cake and steam the remainder for the puddings. Raisins, currants, and prunes will be soaking for months and years in real Jamaican rum in anticipation of the delicious cake to be made during the holiday season. Most of my Jamaican friends and co-workers coached me on how to make it and even brought me rum from Jamaica, and I even got my hands on some Mount Gay Rum from Barbados during my visit there. Also, last year my best friend Paulia brought me White Oak Rum and Cherry Brandy from Trinidad.
I will show you my own mixture that’s been soaking in rum for several months, perhaps even a year. I continue to add rum and stir it until it will be ready for baking and steaming.
Cake/Pudding Fruit Mixture:
1 lb. (16 oz.) raisin
1 lb. (16 oz.) currants
1 lb. (16 oz.) prunes
1. Add everything in a glass jar with a tight-fitting lid. Cover with mixture of rum and port wine.If you don’t have any of this wine, just add any red or white wine as long as the wine will ripen the mixture overtime.
2. Label the bottle and from time to time, examine soaked fruits and add more rum and wine mixture if necessary to keep the fruit covered.
Holiday Cake/Pudding Ingredients:
1 cup (249ml or 1/2 lb) butter
1 cup granulated sugar
1 and 1/2 Tbsp. browning (put more or less depending on how brownish or blackish you want it to be)
2 tsp. vanilla
1 tsp. almond flavoring
1 tsp. cinnamon
2 tsp. lime juice
1 tsp. lime or orange zest
2 cups mixed fruit mixture
2 cups of red, green cherries and some dates
6 oz (180ml) bread crumbs
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 tbsp. mixed spice (optional)
1 cup white rum
a pinch of nutmeg
1 pt. port wine/brandy (optional)
1/2 -1 cup chopped walnuts
1. Prepare bundt pan by washing and drying well. Then spray the inside with Pam and flour spray or grease it with a generous amount of butter.
2. Beat butter and sugar until light and fluffy. Mix in browning, vanilla and almond flavoring, lime juice, and zest.
3. Add eggs one at a time and beat well with electric mixer. Add soaked fruit, cherries, dates and nuts (total of 2 cups wet soaked fruit mixture and 2 cups of green and red cherries and dates). Add walnuts.
4. Mix breadcrumbs, flour, baking powder, salt, mixed spice, and a pinch of nutmeg.
5. Pour mixture into a well greased bundt pan and tap the bundt pan to evenly distribute the mixture for even baking. Bake 350ºF for 30-45 minutes until toothpick inserted in the middle comes out clean. Turn off the oven and let the cake rest on the table and cool down before loosening the sides and turning it upside down for a perfect presentation on a footed cake plate.
STEAMING THE PUDDING:
6. Pour into prepared baking ramekins or tins only 3/4 full.
7. Cover with parchment paper and tie it with cooking twine very tightly.But apply generous amount of butter the side of parchment paper towards the pudding. Cover with aluminium foil glossy side up.
8. Place in steamer, or put over boiling water.Cover the steamer.
9. Continue to add boiling water until pudding steams, approximately 3 – 3 1/2 hours for huge puddings but only 1 and for 1/2 hours for small puddings. Cooking time varies with size of container.Here’s a picture of one that’s baked and the other one that’s steamed.
We brought the baked Rum Cake to the Tewarsons and they described it as… a cake extraordinaire… that is a sublime cake with piquant ingredients for intriguing taste buds. Truly the right words to describe it. Happy Holidays everyone. They say that this cake will make you a little tipsy, anyone? Make sure that you are not driving home!