Jamaican Rum Cake
Member recipe

Jamaican Rum Cake

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(1 ratings)

Member recipe by


Serves 16

Curtis special rum cake done to perfection, light and fluffy with that great J Wray & Nephew Rum taste to top it off.

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  • 3 shot Rum
  • 3 shot Wine
  • 500g Flour
  • 8 Eggs
  • 500g Butter
  • 500g Sugar
  • 2 tsp Almond essence
  • 2 tsp Cinamond
  • 2 tsp Baking powder
  • 5 tsp Colouring


    1. cream sugar and butter then add eggs
    2. mixed egg, sugar, butter together until light and fluffy
    3. add flour, cinamond, almond essence, baking powder, rum, colouring and mixed for 4 minutes.
    4. grease a "10 inch tin and pour the mixture
    5. bake for 1 hour, when finish pour some red label wine straight away over the cake while hot.

Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
13th Dec, 2015
What oven temperature please?
13th Dec, 2015
Why no fruit? Also, what type of flour & sugar? What colouring are you referring to and for what reason? What type of wine?
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