Jamaican Rum Cake
A buttery vanilla cake soaked in a warm dark rum glaze, moist for days and a Caribbean celebration favourite.
- Time1 hr 15
- LevelEasy
- Costabout £0.54 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 170°C (150°C fan). Grease and line a 23 cm round tin or a bundt tin.
- 2
Beat the softened butter and 225 g sugar for 4 minutes, until pale and fluffy. Beat in the eggs one at a time, adding a spoonful of the flour with each egg so it does not curdle.
4 min - 3
Fold in the rest of the flour, baking powder and mixed spice. Stir in the vanilla, lime zest, milk and the first 60 ml of rum until smooth.
- 4
Spoon into the tin, level the top and bake for 45 to 50 minutes, until golden and a skewer comes out clean.
47 min - 5
While it bakes, melt the glaze butter in a small pan with the sugar and water. Simmer gently for 3 minutes, take off the heat and stir in the second 60 ml of rum.
3 min - 6
Leave the cake in the tin for 10 minutes, then prick all over with a skewer. Spoon the warm glaze slowly over the top, letting it sink in. Leave to cool completely before turning out.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
