Jamaican Mocha Rum Cake Recipes

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MOCHA RUM CAKE

Categories     Cake     Coffee     Rum     Mixer     Chocolate     Dessert     Bake     Chill     Gourmet

Number Of Ingredients 13



Mocha Rum Cake image

Steps:

  • Preheat oven to 300°F. Butter a 4 1/2-inch-deep (12-cup) Kugelhupf or bundt pan and dust with cocoa powder, knocking out excess.
  • In a bowl whisk together flour, baking soda, and salt. In a large metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring until smooth. Remove chocolate from heat and stir in rum, coffee, and granulated sugar. With an electric mixer beat in flour, 1/2 cup at a time, scraping down side, and beat in eggs and vanilla until batter is combined well. Pour batter into prepared pan.
  • Bake cake in middle of oven until a tester comes out clean, about 1 hour and 50 minutes. Let cake cool completely in pan on a rack and turn it out onto rack. Cake may be made 3 days in advance and kept wrapped well and chilled.
  • Dust cake with confectioners' sugar and serve with whipped cream.

cocoa powder for dusting
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 pound fine-quality bittersweet chocolate (not unsweetened), chopped
3 sticks (1 1/2 cups) unsalted butter, cut into pieces
1/3 cup dark rum
2 cups strong brewed coffee
2 1/4 cups granulated sugar
3 large eggs, beaten lightly
1 1/2 teaspoons vanilla extract
confectioners' sugar for dusting
lightly sweetened whipped cream

JAMAICAN RUM CAKE

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

Provided by curtiscakes2009

Time 1h

Yield Serves 16

Number Of Ingredients 10



Jamaican Rum Cake image

Steps:

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

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

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