Jamaica Cake Recipe

Moist, flavorful, and utterly irresistible, this Jamaica Cake Recipe is a tropical getaway in every bite! With the sweetness of pineapple, the crunch of pecans, and the warmth of dark rum (if you dare), this show-stopping cake is sure to transport you to a Caribbean paradise, no passport required!

Ingredients

• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, at room temperature
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup chopped fresh pineapple
• 1/2 cup chopped pecans
• 1/2 cup brown sugar
• 1/4 cup dark rum (optional)

Instructions

Preheat your oven to 350°F (175°C) and grease two 9-inch (23cm) round cake pans. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Beat in those 4 large eggs one at a time, making sure each egg is fully incorporated before adding the next.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients.

Beat just until combined.

Stir in the pure vanilla extract, chopped pineapple, chopped pecans, and brown sugar. If you’re feeling extra festive, stir in that 1/4 cup of dark rum (if using).

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 35-40 minutes or until a toothpick inserted into the center of each cake comes out clean. Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Once the cakes are completely cool, you can frost and decorate them as desired.

Slice, serve, and share with your friends and family – you should get 6 slices from this recipe!

Notes

Make sure to use room temperature ingredients, especially the butter and eggs, for a lighter cake.

Don’t overmix the batter, especially when incorporating the dry ingredients, to prevent a dense cake.

If using rum, be cautious not to add too much as it can make the cake overly moist and even soggy.

To ensure the cakes bake evenly, try to divide the batter as evenly as possible between the two pans.

Resist the urge to open the oven door during the baking time, as this can cause the cakes to sink or not bake properly.

Let the cakes cool completely before frosting or decorating to prevent the frosting from melting or becoming too runny.

Nutrional Value

• Calories: 560
• Total Fat: 34g
• + Saturated Fat: 20g
• Cholesterol: 120mg
• Sodium: 350mg
• Total Carbohydrates: 58g
• + Dietary Fiber: 1g
• + Sugars: 36g
• Protein: 6g