The Jamaican Rum Cake is traditionally eaten at Christmas time. We put all the, raisins, cherries & currants in a container, then pour whole heap of rum and red label wine on them, shake them up and lock the container tight, then hide it in a cool spot for a few months before we use them to bake to allow the rum to soak in. On baking day we combine all wet and dry ingredients thoroughly and allow to bake to perfection. Every bite is rich and moist and the flavors ignite your taste bud. Every bite will lead to another bite. We pair this cake with Jamaican Sorrel drink.
