Jamaican Rum Cake

Ingredients

  • cups
    mixed dried fruit chopped
  • 1 cup
    rum
  • ½ cup
    beer
  • 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
    molasses
  • 1 tsp
    baking powder
  • cups
    all-purpose flour

Instructions

  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

You may also be interested to taste

Main Course

Vegetable curry

Main Course

Asian Sweet Pepper and Cashew Stir-Fry

Breakfast Drinks inbetween

Banana-Cherry Smoothie

You may also be interested to taste

Main Course

Marinated “chicken” pieces with roasted onion

lunch Main Course Side Dish snacks starter

Vegan Sushi

lunch Main Course

Eggplant stew

Dessert

Polish Babka Cake

Top