Recipe for a Tempting Jamaican Rum Cake

As the name suggests, the Jamaican rum cake finds itself originating from Jamaica, the land of desserts. Sweet dishes are the Jamaicans strongest area when it comes to culinary excellence. The recipes for their various dessert dishes have pleased and tempted worldwide sweet tooth audiences.

Not too long ago I happened to eat this delicious cake (Kuchen Meister), and I'm glad to say that it was well worth the buy. It wasn't made from scratch, but pre-packed instead. Nonetheless it was the most buttery and most memorable melt-in-your-mouth experience that I can still recall.

It was strong in flavor where rum was concerned, not taking away the other ingredients' flavors, rather enhancing it.

Special occasions and festive moments with a celebratory air call for the Jamaican rum cake. If you feel like baking and downing some Jamaican goodness on an ordinary Sunday afternoon, then by all means go ahead.

The ingredients of the cake have been experimented with and altered over the years, but the true cake consists of the usual cake batter mix made with every cake preparation, where cherries, dates, papaya, and raisins are boiled in wine first before it is drained the following day.

Using wine is optional, but if you want to keep the original ingredients intact, then you can stick to the traditional method of preparing this cake.

To make this cake you need to first get all the necessary ingredients that are either quintessentially Jamaican, or you could follow this recipe and make one that is just as delicious.

What You'll Need

• 1 cup of Bacardi rum (Bacardi O)
• 1 cup of toasted walnuts (chopped)
• ¼ cup of water
• ½ cup of non fat cold milk
• 1 cup of powdered sugar
• 18½ ounces yellow cake mix
• 2 tablespoons of butter (unsalted)

• ½ cup of vegetable oil
• Instant vanilla pudding mix (1¾ amount of this)
• A pinch of salt
• 2 tablespoons of almond essence
• 4 eggs
• Orange sections (8 pieces)

Method of Preparation
You need to first pre-heat your oven to 325° F and take a deep dish tray lined with greasy paper. After you toast your roughly chopped up walnuts until they turn slightly brown and give out that deep nutty flavor, let it cool down to one side before lining the deep dish with a bed of these nuts to form the base of the cake.

Combine your ingredients of eggs, milk, ½ cup of the Bacardi rum, vegetable oil, vanilla and pudding mix using a mixer on medium speed. Wait until the texture of your batter mix takes on a smooth and creamy finish before pouring it out evenly into your deep dish tray. Time the baking process at 1 hour and get on with your glazing mixture.

Take a non-stick saucepan and stir slowly into this on low flame, your butter, sugar, and water. Let this boil and bubble away for five minutes with you continuously stirring this together to avoid the butter from burning. Once your five minutes are up, place this to one side and allow it to cool down to room temperature.

Then pour into this your second half of Bacardi O and mix well. Check on your cake in the classic way of inserting a toothpick or fork into its side and making sure it exits the cake without any of it stuck to its surface.

Then place your cake onto a nice big plate and puncture its center randomly using a fork, before pouring your glaze over its surface. Place the orange sections in a neat circle over its top before devouring your cake. If you'd like icing instead of glaze, all you have to do is combine double cream with melted spiked dark chocolate with two tablespoons of lemon juice. Using a spatula you can then decorate the cake's surface with this thick creamy icing.

It's all about timing and how much of each ingredient goes in, that will help you slip out of the oven a perfectly baked cake. Be sure to share this dessert with loved ones because this is something eaten best with company. Hearty eating!