Jamaican Rum Cake
350°F
Temperature
Temp
What you'll need
Dawn Exceptional R&H RichCream Chocolate Cake Base (00546814)
Bakery Essentials® Natural Seedless Raisin Select (02503573)
Prunes
Dried Cherries
Dark Rum
DDA Pasteurized Whole Eggs Frozen (00235317)
Bakery Essentials Soybean Vegetable Oil (2505321)
Water
Bakery Essentials Cane 6/10X Powdered Sugar (02492784)
Directions
Working Method
Scale 6 oz each raisins, prunes and dried cherries. Add enough dark rum to immerse the dried fruits, cover and let sit overnight. Scale R&H® Chocolate RichCreme® Cake Base according to bag directions, adding soaked fruits. Pour into 10” baking pans. Bake at 350°F for 30-40 minutes or until cake springs back lightly when touched, cool. Garnish with DDA® Powdered Sugar.
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Jamaican Rum Cake
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