Yellow Rum Cake

This is an alternative to the dark richness of Caribbean fruit (rum) cake. Photo by Jackie Fraser-Dunfield

Issue 3, 2016

  • 1 cup pecan or walnut, chopped or crushed
  • 1 pkg. yellow cake mix
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup oil
  • 1/2 cup dark rum


  1. Preheat oven to 325 degrees F.
  2. Grease, flour a 10-inch tube or Bundt pan.
  3. Put the chopped/crushed nuts in the bottom of the pan.
  4. Mix together cake ingredients.
  5. Pour the batter over the nuts and bake for 1 hour or until a skewer inserted intothe centre comes out clean.
  6. Cool. Invert on a serving plate.
  7.  Prick the top. Drizzle and smooth glaze evenly over the top and sides and let sit to allow the cake to absorb.


-By JamaicanEats magazine

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