Jamaican Rum Cake
350°F
Temperature
Temp
10
10"cakes
What you'll need
5 lbs -
R&H® RichCreme® Chocolate Cake Base
DDA® Powdered Sugar
6
oz
-
Dried Raisins
6
oz
-
Dried Prunes
6
oz
-
Dried Cherries
Dark Rum
Directions
Prep
Scale dried raisins, prunes and 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
350°F for 30-40 minutes, cool.
Finish
Garnish with DDA® Powdered Sugar.
Load More Reviews
Jamaican Rum Cake
You’ll love these recipes too
Do you like this recipe?
Tell other bakers what you thought.
I would like to receive email communications from Dawn Foods.
Rating is required
First Name is required
Last Name is required
Email is required
Email is invalid
Comments are required
SUBMIT RATING
Thank you
Your comments are very important to us! Your submitted information of this recipe will be reviewed and if accepted, will be published in the near future.
BACK TO RECIPE
An error occurred. Please try again.
Close
 | © 2018 Dawn Food Products, Inc. Unless noted otherwise, all trademarks and other intellectual property on this site are owned by Dawn Food Products, Inc., Jackson, MI, USA |
Our Insights to Your Inbox
Stay Informed
Access our industry research, consumer trends, and business tips, without leaving your inbox