Jamaican Rum Cream Recipes

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JAMAICAN RUM CAKE

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.

Provided by rainna

Categories     Dessert

Time 1h30m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 11



Jamaican Rum Cake image

Steps:

  • Preheat oven to 350°F
  • Sift together and set aside the flour, baking powder, baking soda and salt.
  • Cream butter and sugar until it is light and fluffy. Stir in vanilla and eggs, mix well.
  • Add the lime zest and rum. Stir well to combine.
  • Gradually add the dry ingredients, alternating with the heavy cream and ending with the dry ingredients. Mix between additions until well combined.
  • 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.
  • 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.

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 pinch salt
1 1/2 cups unsalted butter, softened
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
4 eggs
1 tablespoon grated lime zest
1 cup heavy cream (35%)
3/4 cup dark rum

RUM CREAM LIQUEUR

If you're watching your waistline then don't try this recipe, well once a year is okay LOL! This is a drink from heaven!.... Because of the raw eggs, I advise not to serve this to the elderly due to Salmonella. This recipe will make 1 litre, but I really suggest to double the amount.

Provided by Kittencalrecipezazz

Categories     Beverages

Time P7D

Yield 1 litre, 15 serving(s)

Number Of Ingredients 6



Rum Cream Liqueur image

Steps:

  • Mix all ingredients in a blender until smooth.
  • Pour into a very clean glass bottle.
  • Refrigerate it for up to 7 days, the flavors will intensify the longer you leave it, believe me it won't last that long LOL!
  • DELICIOUS!

1 (300 g) can sweetened condensed milk
1 1/2 cups rum (use white or amber, you can use less if desired, I like to use the 1-1/2 cups!)
1 cup whipping cream
2 eggs
2 tablespoons chocolate syrup
2 teaspoons vanilla

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