Jamaican Mocha Rum Cake Recipes

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JAMAICAN RUM CAKE



Jamaican Rum Cake image

Jamaican Rum Cake. The best recipe I've tried! A dense yet moist cake infused with a rum & butter syrup that just takes the deliciousness to a whole other level. Utterly irresistible!!

Provided by Copyright Barry C. Parsons 2019

Categories     Cakes, Pies, and Tarts

Time 1h20m

Number Of Ingredients 16

1/4 cup butter
1/2 cup sugar
1/4 cup water
1/2 to 3/4 cup rum ( I used amber rum)
1/2 tsp vanilla extract
2 1/4 cups flour
1/4 cup corn starch
3 tsp baking powder
1/2 tsp salt
1 1/4 cups sugar
1/2 cup soft butter
1/4 cup canola oil (or other vegetable oil)
1/2 cup evaporated milk (undiluted; straight from the can)
4 eggs
1 tbsp pure vanilla extract
1/3 cup rum ( I used amber rum)

Steps:

  • Begin by preheating the oven to 325 degrees F. Grease and flour a bundt pan or funnel pan.
  • To the bowl of an electric mixer, add the flour, corn starch, baking powder, salt, sugar, butter and oil.
  • Mix on low speed for just a couple of minutes until the butter and oil are well incorporated and the mixture is crumbly and sandy looking.
  • Mix in the milk and then mix in the eggs one at a time. Scrape the sides and bottom of the bowl well after each egg is added.
  • Finally, mix in the rum and vanilla extract until the batter is smooth.
  • Pour the batter into the prepared pan and bake for 55-65 minutes or until a wooden toothpick inserted into the centre comes out clean.
  • Completely cool the cake on a wire rack.
  • Add the butter, water and sugar to you smallest saucepan.
  • Bring to a slow boil and simmer for 7 or 8 minutes.
  • Remove from the heat and allow to cool completely before adding in the rum and vanilla extract.
  • The amount of rum you add to the syrup is completely up to you. I like it with the full 3/4 cup but you can use less if you want a less rummy cake.
  • Place the cooled cake back in the bundt pan. This traps in any syrup that drips over the edges and then absorbs it into the cake.
  • With a long skewer, poke holes all over the top of the cake, straight through to the bottom of the pan.
  • Slowly spoon all of the rum and butter syrup, evenly over the surface of the cake.
  • Cover the pan with plastic wrap and leave for several hours or overnight.
  • This cake needs no frosting or glaze. It is perfect as it is. I think a frosting might make it a little too sweet.
  • Store in an airtight plastic cake container at room temperature.
  • This cake remains moist for days. The cake was just as good on day four as it was on day one. It didn't see a day five.

Nutrition Facts : Calories 315 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 72 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 260 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

JAMAICAN MOCHA RUM CAKE



Jamaican Mocha Rum Cake image

Make and share this Jamaican Mocha Rum Cake recipe from Food.com.

Provided by Annacia

Categories     Dessert

Time 2h

Yield 1 cake

Number Of Ingredients 13

cocoa powder, for dusting
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 lb fine-quality bittersweet chocolate, chopped (not unsweetened)
1 1/2 cups unsalted butter, cut into pieces
1/3 cup jamaican dark rum
2 cups strong brewed blue mountain coffee
2 1/4 cups granulated sugar
3 large eggs, beaten lightly
1 1/2 teaspoons vanilla extract
confectioners' sugar, for dusting
lightly sweetened whipped cream

Steps:

  • Preheat oven to 300°F Butter (or spray with Bakers Joy) a 12-cup bundt pan and dust with cocoa powder, knocking out excess.
  • In a bowl whisk together flour, baking soda, and salt. In a large metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring until smooth. Remove chocolate from heat and stir in rum, coffee, and granulated sugar. With an electric mixer beat in flour, 1/2 cup at a time, scraping down side, and beat in eggs and vanilla until batter is combined well. Pour batter into the prepared pan.
  • Bake cake in middle of oven until a tester comes out clean, about 1 hour and 40 minutes. Let cake cool completely in pan on a rack and turn it out onto rack.
  • Dust cake with confectioners' sugar and serve with whipped cream.

MOCHA RUM CAKE



Mocha Rum Cake image

Categories     Cake     Coffee     Rum     Mixer     Chocolate     Dessert     Bake     Chill     Gourmet

Number Of Ingredients 13

cocoa powder for dusting
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 pound fine-quality bittersweet chocolate (not unsweetened), chopped
3 sticks (1 1/2 cups) unsalted butter, cut into pieces
1/3 cup dark rum
2 cups strong brewed coffee
2 1/4 cups granulated sugar
3 large eggs, beaten lightly
1 1/2 teaspoons vanilla extract
confectioners' sugar for dusting
lightly sweetened whipped cream

Steps:

  • Preheat oven to 300°F. Butter a 4 1/2-inch-deep (12-cup) Kugelhupf or bundt pan and dust with cocoa powder, knocking out excess.
  • In a bowl whisk together flour, baking soda, and salt. In a large metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring until smooth. Remove chocolate from heat and stir in rum, coffee, and granulated sugar. With an electric mixer beat in flour, 1/2 cup at a time, scraping down side, and beat in eggs and vanilla until batter is combined well. Pour batter into prepared pan.
  • Bake cake in middle of oven until a tester comes out clean, about 1 hour and 50 minutes. Let cake cool completely in pan on a rack and turn it out onto rack. Cake may be made 3 days in advance and kept wrapped well and chilled.
  • Dust cake with confectioners' sugar and serve with whipped cream.

JAMAICAN RUM CAKE



Jamaican Rum Cake image

I made this over the weekend. It was so good, and moist. The norm would be to bake it in a bundt pan, but I turned them into cupcakes so everyone would have their own without fighting for a slice. I soaked 4 stalks of vanilla beans in the rum for a month before using, it had a very nice familiar smell you would find in Rum and Raisin ice cream. For an added oomph, top it up with some rum flavoured butter icing or rum glaze.

Provided by rainna

Categories     Dessert

Time 1h30m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 11

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 pinch salt
1 1/2 cups unsalted butter, softened
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
4 eggs
1 tablespoon grated lime zest
1 cup heavy cream (35%)
3/4 cup dark rum

Steps:

  • Preheat oven to 350°F
  • Sift together and set aside the flour, baking powder, baking soda and salt.
  • Cream butter and sugar until it is light and fluffy. Stir in vanilla and eggs, mix well.
  • Add the lime zest and rum. Stir well to combine.
  • Gradually add the dry ingredients, alternating with the heavy cream and ending with the dry ingredients. Mix between additions until well combined.
  • Grease a bundt cake pan with some butter. Pour batter into the pan and bake for approximately an hour or until a toothpick inserted into the cake comes out clean.
  • Carefully turn out and cool on a wire rack. Dust with some powdered sugar if desired. You can also sprinkle on some more rum too. Slice and serve when cool.

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