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.
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.
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.
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.