Transport yourself to the Caribbean with this Tropical Twist Jamaican Rum Cake. Infused with pineapple, coconut, and a splash of dark rum, it's a delightful escape to sunny beaches and swaying palms, right from your own kitchen.
Butter is the foundation of our cake, providing richness and moisture. Granulated sugar sweetens it up, while the eggs bind everything together, giving the cake its fluffy structure.
All-purpose flour is our base dry ingredient, and when teamed up with baking powder, it helps the cake rise beautifully. A pinch of salt enhances all the flavors.
Pineapple juice and coconut milk add that tropical flair, while dark rum brings a bold, warming depth. Vanilla extract ties the flavors together seamlessly.
The mix of chopped dried mango, chopped dried pineapple, shredded coconut, and chopped pecans adds texture and bursts of flavor throughout the cake.
For the glaze, brown sugar and melted butter create a caramel-like sauce, with another splash of dark rum enhancing the cake's overall richness.
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra tropical flair, serve it with fresh pineapple slices or a side of mango sorbet.
Start by preheating your oven to 325°F (163°C). Grab your trusty bundt pan, give it a good greasing, and dust it lightly with flour. This helps the cake release smoothly after baking.
In a large bowl, cream together the butter and sugar until light and fluffy. This can take a few minutes, but it's worth the effort for that perfect texture. Add the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to your creamed butter, alternating with the pineapple juice and coconut milk. This helps everything blend smoothly.
Stir in the vanilla extract, dark rum, and all those delightful extras: dried mango, dried pineapple, shredded coconut, and pecans. Pour the batter into your prepared bundt pan, and pop it in the oven.
Bake for 60 to 70 minutes, or until a toothpick comes out clean. While the cake bakes, make the glaze by combining brown sugar, melted butter, and dark rum in a saucepan. Heat until the sugar dissolves.
Once the cake is done, let it cool slightly before pouring the warm glaze over it. Let it soak in and cool completely before serving. It's hard to wait, but oh-so worth it!