Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

I made this over the weekend. It was so good, and moist. The norm would be to bake it in a bundt pan, but I turned them into cupcakes so everyone would have their own without fighting for a slice. I soaked 4 stalks of vanilla beans in the rum for a month before using, it had a very nice familiar smell you would find in Rum and Raisin ice cream. For an added oomph, top it up with some rum flavoured butter icing or rum glaze.

Ingredients Nutrition


  1. Preheat oven to 350°F
  2. Sift together and set aside the flour, baking powder, baking soda and salt.
  3. Cream butter and sugar until it is light and fluffy. Stir in vanilla and eggs, mix well.
  4. Add the lime zest and rum. Stir well to combine.
  5. Gradually add the dry ingredients, alternating with the heavy cream and ending with the dry ingredients. Mix between additions until well combined.
  6. Grease a bundt cake pan with some butter. Pour batter into the pan and bake for approximately an hour or until a toothpick inserted into the cake comes out clean.
  7. Carefully turn out and cool on a wire rack. Dust with some powdered sugar if desired. You can also sprinkle on some more rum too. Slice and serve when cool.
Most Helpful

I was looking for a recipe for Jamaican rum cake and came across this. This is NOT Jamaican rum cake as a real Jamaican would make it. It might be good but it is not Jamaican

4 5

Very nice cake. I did not have the lime zest, so omitted that, used whole wheat flour and coconut light rum. With the changes, still came out great.

4 5

Very good cake. I made half a recipe and got six mini bundt cakes. I think I'll serve them with a little lime sherbet next time. Served as a dessert with Jamaican pork kabobs and Jamaican potato salad.