Traditional Caribbean Rum Cake

🕒 Prep: 20 min
🔥 Cook: 1 hour
🍽 Serves: 12
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If you’re looking for a dessert that promises both a taste of the tropics and a touch of nostalgia, this Traditional Caribbean Rum Cake is your go-to. Rich, moist, and laced with the warming notes of dark rum, this cake is perfect for gatherings or a special treat at home.

Ingredients for Traditional Caribbean Rum Cake

Butter brings richness and a tender crumb to the cake. Granulated sugar sweetens and helps create the cake's structure. Eggs bind everything together while adding moisture. All-purpose flour provides the base and structure. Baking soda ensures a good rise. A pinch of salt enhances all the flavors. Whole milk adds moisture and richness, while dark rum infuses the cake with its signature warmth. Vanilla extract rounds out the flavors with its sweet aroma. For a crunchy contrast, chopped pecans are a delightful addition. The brown sugar, butter, water, and a second helping of dark rum come together to create a glaze that soaks into the cake, making it irresistibly moist.

Tips & Tricks

  • Ensure your butter is at room temperature for easy creaming.
  • Use a skewer to poke holes for the glaze; it makes sure the cake absorbs all the deliciousness.
  • Let the cake sit overnight for the flavors to meld beautifully.

Serving Suggestions

This rum cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more tropical twist, serve it alongside some fresh pineapple or mango slices.

Frequently Asked Questions

Can I use a different type of rum?
Yes, you can use any rum you prefer, but dark rum provides a deep, rich flavor that is traditional for this cake.
How should I store the cake?
Store it in an airtight container at room temperature for up to 5 days. It can also be refrigerated.
Can I make this cake without nuts?
Absolutely, simply omit the pecans if you prefer a nut-free version.

Traditional Caribbean Rum Cake Recipe Walkthrough

First, get your oven preheating to 325°F (165°C). You’ll want a well-greased bundt pan ready, so the cake comes out easily later. In a large mixing bowl, cream together the butter and granulated sugar until the mixture is light and fluffy; this usually takes a few minutes with a hand mixer.

Next, add the eggs one at a time, making sure each is fully incorporated before adding the next. In a separate bowl, whisk together the flour, baking soda, and salt. Now, slowly add these dry ingredients to your creamed mixture, alternating with the milk. Start and finish with the dry ingredients for the best mix.

Once combined, stir in the dark rum and vanilla extract until just mixed. Pour the batter into your prepared bundt pan and smooth out the top. Bake for 55 to 60 minutes, checking with a toothpick — it should come out clean when done.

While the cake bakes, make your glaze. In a saucepan over medium heat, combine the brown sugar, butter, and water. Stir continuously until it reaches a boil. Remove from heat and carefully stir in the dark rum.

After the cake is out of the oven, let it cool in the pan for about 10 minutes. Poke holes all over the warm cake and pour the glaze over it slowly, allowing the liquid to soak in. Leave the cake to cool completely in the pan before turning it out onto a serving plate.

Why You'll Love This Recipe

  • A perfect balance of sweet and spirited with a heartwarming rum glaze.
  • Simple but impressive centerpiece for any occasion.
  • Stays moist and flavorful for days, thanks to the luxurious rum soak.

Ingredients

1 cup unsalted butter
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk
1/2 cup dark rum
1 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup brown sugar
1/2 cup unsalted butter
1/4 cup water
1/2 cup dark rum for glaze

Step-by-step Instructions

1. Preheat your oven to 325°F (165°C) and grease a bundt pan.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. In another bowl, combine flour, baking soda, and salt.
5. Gradually add dry ingredients to the creamed mixture alternately with milk, beginning and ending with dry ingredients.
6. Stir in 1/2 cup of dark rum and vanilla extract, mixing until just combined.
7. Pour the batter into the prepared bundt pan, smoothing the top.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake bakes, prepare the glaze by combining brown sugar, 1/2 cup unsalted butter, and water in a saucepan. Bring to a boil over medium heat, stirring constantly.
10. Remove the glaze from heat and carefully stir in 1/2 cup dark rum.
11. Once the cake is done, remove from oven and let it cool in the pan for 10 minutes.
12. Poke holes in the warm cake and slowly pour the rum glaze over the top, allowing it to soak in.
13. Let the cake cool completely in the pan before turning out onto a serving plate.

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