Ingredients for Jamaican Rum Cake
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Unsalted Butter
- Granulated Sugar
- Pure Vanilla Extract
- 2 large eggs
- Zest of 1 lime
- 1 cup heavy cream
- Dark Rum
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Jamaican Rum Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Jamaican Rum Cake
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and the rum from the soaked vanilla beans (see notes).
- Add the zest of 1 lime and ½ cup of the rum infusion.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup heavy cream, beginning and ending with the dry ingredients. Mix until just combined.
- Fill cupcake liners about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Frost with rum-flavored butter icing or glaze (recipe not included).
- Dust with powdered sugar and a drizzle of extra rum, if desired.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
151g
Fat
147g
Carbs
24g
