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The Jamaican rum cake is a special occasions dessert. It is made with cake ingredients, fruits and rum, which imparts a characteristic flavor to the cake.
Jamaica has a nice collection of traditional desserts, all of which have the Jamaican flavor and are exotic in their own way. Cakes are the main desserts in Jamaica, which has a huge variety of cakes, ranging from simple cakes to elaborate and painstakingly prepared special occasion cakes. The Jamaican rum cake is one such recipe, used mainly for special occasions like Christmas and weddings.
The recipe of the Jamaica rum cake uses standard cake ingredients. The base of the cake is made by proportionately mixing flour, baking powder, baking soda and a small amount of salt. The fruits, usually dates, cherries, raisins and papaya are finely chopped and cooked in port wine till the raisins are puffed. Then the mixture is cooled and refrigerated for a day, after which the wine is drained, and a medium amount of rum is mixed with the mixture, and it is kept aside.
Butter, sugar and brown sugar are then creamed together until frothy, and then cloves, nutmeg, essence of vanilla and two eggs are added to it, while stirring constantly.
Next, the fruit mixture, a generous amount of rum, a small amount of wine (optional), almond essence and rose water are mixed to create the cake batter. The cake mixture is now poured into a baking dish, which is lined with wax paper, greased with traces of butter and brushed with flour. The mixture is cooked on medium high heat, until it is well baked, and a pick comes out clean when inserted.
The Jamaican rum cake can be served with fruit topping or a glazing mixture.
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