For Jamaicans, Christmas is synonymous with Rum Cake. You simply cannot get through the year end holiday season without enjoying at least one slice of this dessert. And chances are if you’re eating rum cake you are not stopping at just one slice. Here are seven food facts about Jamaican Rum Cake to chew on:
- Referred to as Fruit Cake
- As the name suggests, the main ingredient is fruit; candied, chopped fruit consisting of orange peels and pineapple, along with raisins and cherries. But unlike other traditional fruit cakes, Jamaican Rum Cakes are made with grounded or pureed fruits for a smooth consistency.
- Also called Black Cake and Christmas Cake
- It is the choice for wedding cake in Jamaica and other parts of the Caribbean. Because of its popularity at weddings, it is sometimes referred to as Wedding Cake.
- Dark in color
- Color ranges from dark brown to black. If you’re not careful, you’ll mistake it for a chocolate cake at first glance. In some cases, depending how it is cut, it can resemble brownie too.
- Traditionally a very dense cake
- Made with rum and wine
- Fruits are soaked in wine [and rum] for many weeks or even months prior to baking.
Today, like most other products, rum cakes come in all shapes and sizes, including cupcake. For example our JADE cupcakes feature minis as well as standard cupcake size, and with a variety of icings.
When it comes to fruit cakes Jamaican Rum Cake takes the cake.