Experience the warmth of the Caribbean with this ultra-moist Jamaican Spiced Cake. Infused with aromatic spices and soaked in a rich buttery glaze, it is the ultimate dessert for holidays and special gatherings.
There is a specific kind of warmth that fills a kitchen when spices like cinnamon and nutmeg hit the heat—it feels like a hug. This Jamaican Spiced Cake is not just a dessert; it is a centerpiece that demands attention. It is dense yet incredibly moist, thanks to a secret bakery trick involving pudding mix.
While many cakes rely on frosting to hide imperfections, this cake wears its glaze proudly. The liquid gold soaks deep into the crumb, ensuring that every single bite is as flavorful as the first. Whether you are serving this for a festive holiday dinner or a cozy Sunday brunch, this recipe delivers a slice of paradise that melts in your mouth.
Kitchen Tools You Will Need
- 10-inch Bundt Pan: Essential for that classic, elegant shape.
- Electric Mixer: A hand mixer or stand mixer to get the batter fluffy.
- Saucepan: For simmering the rich glaze.
- Skewer or Toothpick: To poke holes for the soaking step.
- Cooling Rack: To allow the cake to cool evenly.
Ingredients
For the Cake
- 2 cups All-Purpose Flour: The structural base of the cake.
- 1 tsp Baking Soda & 1½ tsp Baking Powder: The lifting agents for a perfect rise.
- ½ tsp Salt: Balances the sugar.
- 1 box (3.4 oz) Instant French Vanilla Pudding Mix: The secret ingredient for undeniable moisture and density.
- 1 cup Granulated Sugar & ½ cup Brown Sugar: For sweetness and depth.
- ½ cup Unsalted Butter: Room temperature, for creaming.
- 2 Large Eggs: Room temperature.
- ⅓ cup Full-Fat Sour Cream: Adds tang and tenderness to the crumb.
- ½ cup Milk: Whole milk works best here.
- 1 tsp Vanilla Extract: For aroma.
- ½ cup Premium Spiced Apple Cider: This adds a complex, fruity depth and keeps the cake incredibly moist.
For the Glaze
- ½ cup Unsalted Butter: The base of the sauce.
- ¼ cup Brown Sugar: For a caramel-like richness.
- 3 tbsp Water: To adjust consistency.
- ½ cup Dark Grape Juice: Provides a deep, rich color and fruity undertone that mimics the look of a traditional dark syrup.
- 1 cup Confectioners’ Sugar: To thicken and sweeten.
- 1 tsp Vanilla Extract: Flavour enhancer.
- Pinch of Salt: To cut the sweetness.
- ½ tsp Cinnamon & ¼ tsp Nutmeg: The spices that bring the “warmth.”
Step-by-Step Instructions
Step 1: Prep the Oven and Pan Preheat your oven to 350°F (175°C). Generously grease your Bundt pan with butter and dust it with flour, or use a baking spray that contains flour. Do not rush this step; Bundt pans are notorious for sticking, and a well-greased pan ensures a perfect release.
Step 2: Whisk Dry Ingredients In a medium bowl, combine the flour, baking soda, baking powder, salt, and the dry French vanilla pudding mix. Whisk them together to ensure no lumps remain, then set aside.
Step 3: Cream the Butter In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed. You want this to be light and fluffy, which takes about 5 minutes. Add the eggs one at a time, beating well after each addition, followed by the sour cream and vanilla extract.
Step 4: Create the Batter Turn your mixer to low speed. Add the dry ingredients alternately with the milk and the spiced apple cider. Mix gently and stop as soon as the batter is combined and smooth. Overmixing here can make the cake tough, so be gentle.
Step 5: Bake to Perfection Pour the batter into your prepared Bundt pan and smooth the top. Bake for 45–55 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Step 6: Simmer the Glaze While the cake cools in the pan for about 10 minutes, prepare the glaze. In a saucepan over medium heat, melt the butter, brown sugar, water, salt, cinnamon, and nutmeg. Bring it to a gentle boil, then remove from heat. Stir in the dark grape juice and vanilla, then whisk in the confectioners’ sugar until smooth.
Step 7: The Soak This is the most important part. While the cake is still warm, use a skewer to poke deep holes all over the bottom of the cake (which is currently facing up in the pan). Pour about half of the warm glaze over the cake, letting it seep into those holes.
Step 8: Flip and Finish Invert the cake onto a serving platter. Drizzle the remaining glaze over the top and sides, letting it drip down the grooves. Garnish with chopped nuts if desired.
Tips for Success
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature. This allows them to emulsify properly, creating a smoother batter and a better rise.
- The Flip: Let the cake cool in the pan for exactly 10 minutes before flipping. If you flip it too hot, it might break; too cold, and the sugar might make it stick to the pan.
- Don’t Skip the Pudding: The instant pudding mix is not a flavor additive as much as it is a texture enhancer. It creates that signature velvety “bakery” texture.
Variations and Additions
- Nutty Crunch: Fold ½ cup of chopped pecans or walnuts into the batter before baking for added texture.
- Citrus Zest: Add a tablespoon of orange zest to the batter to brighten the flavor profile.
- Extra Spice: If you love spice, increase the cinnamon in the cake batter to 1 teaspoon.
Storage and Reheating
- Storage: This cake stays incredibly moist at room temperature for up to 3 days if covered tightly. You can also refrigerate it for up to 5 days.
- Freezing: The cake freezes beautifully. Wrap slices individually in plastic wrap and store them in a freezer bag for up to 3 months. Thaw at room temperature.
- Serving Tip: This cake is best served slightly warm. A quick 10-second zap in the microwave revives the glaze and softens the crumb.
Nutritional Information (Approximate per serving)
- Calories: ~380 kcal
- Carbohydrates: 52g
- Fat: 18g
- Protein: 4g
- Sugar: 35g
Prep Time
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
Frequently Asked Questions
Why did my cake stick to the Bundt pan? Bundt pans have many intricate grooves where batter can get trapped. The sugar in the glaze and batter can act like glue. Always grease every nook and cranny thoroughly, even if the pan says it is “non-stick.”
Can I use a different juice for the glaze? Yes. While dark grape juice gives a beautiful color, apple juice or even pear nectar works wonderfully. The goal is to provide a fruity, liquid base for the sugar and spices.
Do I have to use instant pudding mix? For this specific recipe, yes. It replaces the need for complex oil and flour ratios to achieve that dense, moist texture. Omitting it will result in a dry cake.
Final Thought
Honestly, the hardest part of making this cake is waiting for it to cool. The aroma of cinnamon and warm butter will fill your entire home, testing your patience. But if you can manage to let it sit for a few hours—or even better, overnight—magic happens. The flavors meld, the glaze softens the crumb even further, and it transforms into something truly special. Serve a slice with a strong cup of coffee or a glass of cold milk, and take a moment to enjoy the simple pleasure of a homemade masterpiece.