Montego Bay Rum Cake Recipe

from The Rise by Marcus Samuelsson

Active time: 20 minutes
Start to finish: 1 hour
Serves 10 to 12

Jamaican Rum



4 large eggs

1/2 cup granulated sugar

1 cup cake flour, plus extra for coating pan

1 teaspoon baking powder

1/4 teaspoon kosher salt

1/4 cup clarified butter, melted, plus extra for coating pan

3/4 cup (12 tablespoons) dark rum

1 teaspoon vanilla extract

1 cup whipping cream

1 tablespoon brown sugar

Preheat the oven to 350°F. Coat an 8-inch round cake pan with butter. Line the bottom of the pan with parchment paper and coat it with butter. Sprinkle with flour and shake until coated evenly over the butter. Discard the excess.

Whisk the eggs in a stand mixer with the whisk attachment for 2 minutes, or until the eggs lighten in color. With the mixer still running, gradually add the granulated sugar over 1 minute and continue to whisk for 15 to 20 minutes, until the batter is pale yellow in color, fluffy, and a ribbon of batter falls off of the whisk and doesn’t disappear immediately into the remaining batter.

While the eggs and sugar are whisking, sift together the flour, baking powder, and salt and set aside. Combine the butter, 2 tablespoons of the rum, and the vanilla extract in a small bowl and set aside.

Remove the bowl from the mixer. Add one-fourth of the flour mixture to the batter in the mixer bowl and gently fold until combined. Add the remaining flour mixture and fold in just enough to incorporate. Fold in the butter mixture until no streaks of liquid can be seen.

Scrape the batter into the prepared cake pan. Place on the middle rack of the oven and bake for 25 to 30 minutes, until a toothpick inserted in the cake comes out clean.

Cool in the pan on a wire rack for 10 minutes. Poke holes all over the top of the cake. Pour 9 tablespoons (1/2 cup plus 1 tablespoon) of the rum all over the top of the cake. Once the cake has soaked up all of the rum, carefully remove the cake from the pan and leave to cool completely.

Combine the cream, brown sugar, and remaining 1 tablespoon rum in a stand mixer and whisk until stiff peaks form.

Spread the whipped cream over the top of the cake and serve.