Miss G’s Simple Jamaican Rum Cake Recipe – aka Jamaican Christmas Cake or Jamaican Fruit Cake. 1 3 cups baking flour. 2 3 teaspoon baking powder. 3 1 teaspoon cinnamon powder. 4 1/2 teaspoon mixed spice for baking. 5 1/2 teaspoon salt. 6 1 cup breadcrumbs. 7 Lime rind (finely grated) 8 8 oz butter. 9 2 cups sugar. 10 3 tablespoons browning.
Jamaican Black Cake. Ingredients. Directions. Add the dates, figs, 1 cup of the port, 1 cup of the rum, the almonds, brandied cherries with their liquid, currants, candied orange peel, prunes and dark and golden raisins to a food processor. Process this mixture until the dried fruit is broken down into smaller chunks.
Totally worth it. Traditional Caribbean rum cakes usually add in some rum-soaked fruit, which by the way would be delicious, but for keto it would most likely be very high in carbs. So instead, I am making this similar to a ‘butter cake’ that is soaked in a delicious rum syrup (sugar free of course).
Whisk together the eggs, lemon juice and lemon zest. Add it a little at a time to the cream butter and sugar. Add the flour mixture a little at a time. Fold in using a wooden spoon. Don't overwork the batter or the fruit cake will turn out dense. Add the blended fruit, vanilla extract, rose water, browning sauce, molasses and the rest of the rum.