Back in 1999, I had the chance to sample Caribbean’s best Jamaican rum cake, and it was amazing. The dessert was made by Norma Shirley of the historic waterfront eatery, Norma’s at the Wharfhouse, in Montego Bay, Jamaica. Built in 1780, Norma's at the Wharfhouse is set in a charming coral stone sugar warehouse whose walls are bound together with molasses and lime.
1/4cupunsalted butter, cut into 1/2-inch cubes(1/2 stick)
3tablespoonsdark rum
2tablespoonsdark corn syrup
3/4teaspoonground allspice
1/4teaspoonground nutmeg
Instructions
Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides.
Whisk flour and baking powder in medium bowl.
Beat butter, sugar, and salt in large bowl until light and fluffy, about 4 minutes.
Add eggs 1 at a time, beating well after each addition.
Mix 1 cup water and vanilla extract in measuring cup. Fold flour mixture into butter mixture in 3 additions alternately with water mixture in 2 additions.
Transfer batter to prepared springform pan.Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Store airtight at room temperature.)
Make the Rum Sauce
Combine first 7 ingredients in heavy medium saucepan.
Stir over medium heat until sugar dissolves, about 3 minutes. Increase heat to medium-high.
Boil without stirring until sauce is reduced to 1 1/2 cups, about 5 minutes.
Cool slightly. (Can be prepared 1 day ahead. Let stand at room temperature. Rewarm slightly before continuing.)
Assemble Cake:
Remove sides from cake pan. Slice cake.
Place 1 wedge on each plate. Drizzle cake with sauce.