Whether it’s a holiday gathering, birthday, or just a Sunday dinner where something extra special is in order, Jamaican Rum Raisin Cake delivers every time.
With deep flavors of dark rum, warm cinnamon and nutmeg, and sweet raisins that melt into the tender crumb, this cake is as much about tradition as it is about indulgence.
While it shares some similarities with fruit cake, this version is lighter, more buttery, and absolutely irresistible with its glossy rum glaze soaking into every bite.
In Jamaican kitchens, this cake has long been a celebration staple—passed down through generations, made for weddings, holidays, and family get-togethers.
But don’t wait for a special occasion to try it. Once you’ve tasted that golden-baked richness with boozy fruit, you’ll find yourself coming back to it for every excuse to celebrate.
Why You’ll Love This Recipe
If you love cozy spices, buttery cake, and the slight edge of rum, this cake is going to become a favorite. It’s moist and flavorful without being heavy, and the rum-soaked raisins provide pops of chewy sweetness throughout the crumb.
The batter comes together easily, and the rum glaze poured over the warm cake adds moisture and bold flavor. Even better, it’s make-ahead friendly. In fact, this cake gets even better after a day or two, as the flavors settle in and deepen.
Serve it plain, with whipped cream, or alongside a scoop of vanilla ice cream—it’s unforgettable however you slice it.
What You’ll Need
For the Cake
- 1 cup dark raisins
- ½ cup dark rum (plus more for glazing)
- 1 cup unsalted butter, room temperature
- 1¼ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ cup whole milk
For the Rum Glaze
- ¼ cup butter
- ¼ cup water
- ½ cup granulated sugar
- ¼ cup dark rum
Pro Tips
- Soak the raisins overnight for the deepest flavor. Don’t skip this step—it transforms the texture and taste.
- Cream the butter and sugar thoroughly—this helps create a light, tender crumb.
- Pour the rum glaze while the cake is still warm so it absorbs properly.
- Use a toothpick to poke holes in the cake before glazing for even more soak.
- Let it rest overnight before slicing for the best flavor and texture.
Tools You’ll Need
- Stand mixer or hand mixer
- Medium saucepan (for glaze)
- Mixing bowls
- 9×5 loaf pan or 10-cup bundt pan
- Whisk and spatula
- Cooling rack
Substitutions and Variations
- Use golden raisins for a lighter, slightly tangier flavor.
- Add chopped nuts like pecans or walnuts for crunch.
- Make it non-alcoholic by soaking raisins in apple juice or black tea and omitting rum from the glaze.
- Add orange zest to the batter for a citrusy lift.
- Top with cream cheese glaze instead of rum syrup for a more dessert-cake feel.
Make Ahead Tips
- Soak raisins overnight or up to 3 days in advance (store in airtight jar).
- Bake cake 1–2 days ahead—it gets better as it sits!
- Store wrapped at room temperature or refrigerate for longer shelf life.
- Freezes well (unglazed) for up to 2 months—thaw and glaze before serving.
How to Make Jamaican Rum Raisin Cake
Step 1: Soak the Raisins
Place raisins in a small bowl and pour ½ cup dark rum over them. Cover and soak for at least 4 hours or overnight.
Step 2: Cream Butter and Sugar
Preheat oven to 350°F. In a large bowl, cream butter and sugar together until light and fluffy, about 3–4 minutes.
Step 3: Add Eggs and Vanilla
Add eggs one at a time, beating well after each. Stir in vanilla extract.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk flour, baking powder, salt, cinnamon, nutmeg, and allspice.
Step 5: Combine Batter and Fold in Raisins
Alternate adding dry ingredients and milk to the butter mixture. Stir until just combined. Fold in soaked raisins with remaining rum.
Step 6: Bake the Cake
Pour batter into a greased loaf or bundt pan. Bake for 50–60 minutes, or until a toothpick comes out clean. Let cool slightly in pan.
Step 7: Make the Rum Glaze
In a saucepan, melt butter. Add water and sugar. Boil for 3 minutes, then remove from heat and stir in dark rum.
Step 8: Glaze the Cake
Poke holes in the warm cake with a skewer. Pour glaze slowly over top, letting it soak in. Cool completely before slicing.
Leftovers and Storage
- Store at room temperature for 3–4 days, wrapped tightly.
- Refrigerate for up to 7 days for best texture.
- Freeze slices individually and thaw at room temperature.
- Serve room temp or slightly warmed for best flavor.
Recipe FAQs
1. Can I use spiced rum instead of dark rum?
Yes! Spiced rum adds extra warmth and complexity—great for holiday versions.
2. Can I use golden raisins?
Absolutely—they’re slightly less sweet and offer a lovely contrast.
3. How strong is the rum flavor?
It’s noticeable but not overpowering. You can adjust the amount in the glaze to taste.
4. Do I have to use a bundt pan?
No—this cake works beautifully in a loaf pan or 8×8 square pan too. Just adjust baking time.
Warm Spices, Sweet Raisins, and That Island Touch
This Jamaican Rum Raisin Cake brings together classic Caribbean warmth and old-fashioned baking comfort. Whether you make it for a celebration or a cozy Sunday bake, you’ll fall in love with its bold flavor, soft crumb, and unforgettable glaze.
Bake a batch and let me know—did you go classic, or add your own twist? Leave a comment and share your version!
