Jamaican Plain Cake

A sweet cake, Jamaican Plain Cake may be served on its own. Try it with Jamaican Coconut Sauce for a special treat.


5 oz. plus

2 teaspoons butter

12 oz. flour

4 teaspoons baking powder

½ teaspoon salt

8 oz. sugar

3 eggs, lightly beaten

4 fl. oz. milk

2 fl. oz. rum

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Using the 2 teaspoons of butter grease a 10-inch cake tin. Set aside.

Sift the flour, baking powder and salt into a large mixing bowl. Add the remaining butter and cut it into small pieces with a table knife. Using your fingertips, rub the fat into the flour until the mixture resembles coarse breadcrumbs. Stir in the sugar and the eggs.

In a small bowl, mix together the milk and rum. Pour the liquids into the flour and eggs mixture and beat well with a wooden spoon to make a smooth batter. Pour the batter into the cake tin.

Place the tin in the oven and bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean.

Remove the tin from the oven and turn the cake out on to a wire rack. Allow the cake to cool completely before serving.

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