Recipe courtesy of Cheryl Smith

Rum Spice Cake

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  • Total: 1 hr 21 min
  • Prep: 10 min
  • Inactive: 1 min
  • Cook: 1 hr 10 min
  • Yield: 10 servings
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1/2 pound unsalted butter

1/2 pound light brown sugar

1 teaspoon vanilla extract

2 teaspoons lime juice

1 teaspoon lime zest

6 eggs

6 ounces bread crumbs

6 ounces flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon cloves, ground

1 1/2 teaspoon baking powder

1/4 teaspoon kosher salt

1 cup with rum

1 pint Port

4 cups mixed marinated fruit, recipe follows, squeezed

Mixed Marinated Fruit:

1 pound black raisins

1 pound golden raisins

1 pound prunes, cut in quarters or eighths, depending on size.

4 cinnamon sticks

2 vanilla beans, split

5 ounces Jamaican White rum

5 ounces Jamaican Spiced Rum

5 ounces Port wine


  1. Preheat the oven to 350 degrees F.
  2. In a mixing bowl, cream the butter and sugar till light and fluffy. Mix in the vanilla, lime juice, and lime zest. Add the eggs, 1 at a time, and incorporate well.
  3. In a separate bowl, combine the bread crumbs, flour, all the spices, baking powder, and salt.
  4. In another bowl, combine rum and port. Add flour mixture alternately with rum/port mixture into the batter.
  5. Prepare a 9-inch cake or spring form pan by lining bottom and sides with parchment paper. Fill the pan 3/4 of the way and bake until a skewer comes out of the center of the cake clean, about an 1 hour and 10 minutes.

Mixed Marinated Fruit:

  1. Put raisins, prunes, cinnamon sticks, and vanilla beans in a glass jar and cover with mixture of equal parts Jamaican white rum, Jamaican spiced rum, and Port. Cover with a tight fitting lid, label, and date the jar. Put in a cool, dry cupboard. From time to time, check the fruits to see if more liquor is needed, as the fruits will plump and soak up the liquid. Keep the fruit covered in liquor. It is best to allow the fruit to marinated for at least a month for best flavor.