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Classic Jamaican Rum Pound Cake
A rich, buttery pound cake flavored with rum, orange liqueur, and a hint of lemon. This traditional Jamaican‑style cake uses a true 1‑pound‑each ratio of butter, sugar, and flour for a dense yet tender crumb. Perfect for celebrations, birthdays, or a simple dessert with tea.
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Cost Breakdown
Critical Success Points
- • Cream butter and sugar until light and fluffy
- • Add eggs one at a time to prevent curdling
- • Alternate dry and wet ingredients, ending with flour
- • Do not over‑mix after flour is added
- • Bake until a toothpick comes out clean
Safety Warnings
- • Handle the hot oven and pan with oven mitts to avoid burns
- • Raw eggs can carry salmonella; ensure the batter reaches proper bake temperature
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