Adair Vineyards New Paltz

Wreath Fineries – Jamaican Rum Cake


1 cup butter or margarine

1/2 cup shortening

3 cups granulated sugar

5 eggs

1 teaspoon vanilla extract

3 cups flour

1/2 teaspoon baking powder

1/2 teaspoon salt

5 tablespoons cocoa

1 cup milk

6 ounces bittersweet chocolate, roughly chopped

½ cup Appleton dark rum

Beat butter and shortening; add sugar and mix well. Add eggs, one at a time, beating well after each addition; beat in vanilla and rum. Combine dry ingredients in a separate bowl then add alternating with milk to creamed mixture, then mix in chopped chocolate.  Bake cake in a greased 10-inch tube pan at 325° for 60-80 minutes, or until cake bounces back when touched lightly in the center with finger.  May drizzle additional rum over cake to taste.