Tropical Twist Jamaican Rum Cake

🕒 Prep: 30 min
🔥 Cook: 1 hour 10 min
🍽 Serves: 12
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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.

Ingredients for Tropical Twist Jamaican Rum Cake

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.

Tips & Tricks

  • Keep the butter and eggs at room temperature for easier mixing.
  • Use a metal skewer instead of a toothpick for deeper cakes to ensure they are cooked through.
  • If the top browns too quickly, cover it loosely with foil while baking.
  • For extra flavor, toast the pecans before adding them to the batter.

Serving Suggestions

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.

Frequently Asked Questions

Can I use light rum instead of dark rum?
Dark rum is recommended for its rich flavor, but light rum can be used if that's what you have.
Can I substitute fresh fruit for the dried fruit?
Dried fruit is preferred for texture and to avoid excess moisture, which could alter the cake's consistency.
How should I store leftovers?
Store in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.

Tropical Twist Jamaican Rum Cake Recipe Walkthrough

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!

Why You'll Love This Recipe

  • Rich, moist texture with a tropical flavor explosion.
  • Easy to make, yet impressive enough for special occasions.
  • Perfect balance of sweetness and a hint of rum warmth.
  • Unique blend of dried fruits and nuts for a delightful crunch.

Ingredients

1 cup unsalted butter
1 cup granulated sugar
4 large eggs
1 1/2 cups all-purpose flour
1/2 cup pineapple juice
1/4 cup coconut milk
1/2 cup dark rum
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1/4 cup chopped dried mango
1/4 cup chopped dried pineapple
1/4 cup shredded coconut
1/2 cup chopped pecans
1/2 cup brown sugar
1/2 cup melted butter
1/4 cup dark rum (for glaze)

Step-by-step Instructions

1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
2. Cream the butter and sugar together until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. In a separate bowl, mix flour, baking powder, and salt.
5. Gradually add the flour mixture to the butter mixture, alternating with pineapple juice and coconut milk.
6. Stir in vanilla extract, dark rum, chopped mango, pineapple, shredded coconut, and pecans.
7. Pour batter into prepared bundt pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
8. For the glaze, combine brown sugar, melted butter, and dark rum in a saucepan. Heat until sugar is dissolved.
9. Once the cake is done, let it cool slightly, then pour the glaze over it while still warm.
10. Allow the cake to cool completely before serving.

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