Jamaican Rum Cake


  • cups
    mixed dried fruit chopped
  • 1 cup
  • ½ cup
  • 1 cup
    vegan butter depending on how the vegan butter is packaged, this is also equal to 2 sticks, or 16 tbsp
  • ¾ cup
    packed light or dark brown sugar
  • Egg alternative
  • 1 tsp
    vanilla extract
  • ½ tsp
    nutmeg grated
  • ½ tsp
    allspice ground
  • 3 tsp
  • 1 tsp
    baking powder
  • cups
    all-purpose flour


  1. Combine the dried fruit, the rum and the beer in a medium bowl. Cover and refrigerate for 3 to 4 hours.
  2. When you've taken the mixture out of the fridge, preheat the oven to 340°F degrees. Lightly grease a deep, 9in-round cake tin.

  3. Stir the dried fruit, the rum and the beer together in a bowl. Blend the mixture with a hand blender for about 10 seconds until it becomes a smooth pulp. Set aside.
  4. In a large bowl, blend the butter and the sugar together thoroughly with an electric mixer. Mix in your egg alternative as well as the vanilla, nutmeg, allspice, molasses and baking powder. Add the flour and the pureed fruit, and mix until all the ingredients are well blended.
  5. Pour the mixture into the prepared baking tin. Bake at 340°F for about 50-60 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool to room temperature before serving.

Courses: Dessert
Cuisines: Jamaican
Cooking time: > 1 hour
Season: autumn, spring, summer, winter
Number ingredients: 10-15 ingredients
Taste: sweet
Preparation method: baking
Type of dish: cake
Campaigns: VeggieChallenge

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