Caribbean Rum Cake
If you've ever traveled to the Caribbean, chances are you've had the amazing rum cakes that the islands are famous for. This recipe closely mimics Tortuga Rum Cakes found in the Caribbean. Yes, there is a lot of rum in this cake, definitely not for the faint of heart but the texture and flavor are unbeatable. Moist, rich and deeply satisfying. Whisk yourself away to white sandy beaches with this incredible cake. The cake is very moist, fragrant and potent.
This cake is a delicious clone of the dense rum cakes you’ll find in Italian-American markets during the holidays. Yes, there’s a lot of rum in it, and it's definitely not for those avoiding alcohol. But the incredibly moist texture and rich flavor are deeply satisfying.
Rum Cake Base
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup pastry cream filling mix or instant vanilla pudding mix, dry
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup milk
- 4 large eggs
- 1/2 cup rum, plain or spiced
- 2 teaspoons vanilla extract
- 1/4 teaspoon butter rum flavor (optional but excellent)
- 1/4 cup pecan or almond flour, for dusting baking pan
Rum Soaking Syrup
- 1/2 cup unsalted butter
- 1/4 cup water
- 1 cup sugar
- 1/2 teaspoon salt
- 1/2 cup rum, plain or spiced
- 1/2 teaspoon vanilla extract
- Heat oven to 325 degrees F. Spritz a 10 to 12 cup Bundt pan with cooking
spray. Sprinkle on the pecan flour and turn the pan to coat evenly. Set aside.
- Rum Cake Base: Place all of the cake ingredients except the rum, vanilla and butter rum
flavoring in the bowl of your stand mixer and blend on medium speed for 2 minutes.
Be sure to scrape down the bowl after one minute.
- Add the rum, vanilla extract and butter rum flavor, if using, to the batter and blend for another
minute. Pour the batter into the prepared Bundt pan and spread level with a
- Bake the cake for 50 to 55 minutes. You may smell the nut flour toasting
at first, especially those not covered in cake batter. When done, the cake will
test clean on a cake tester. Bundt cakes are difficult to test properly with
a short toothpick. Instead try a piece of dry uncooked spaghetti or linguine.
- Leave the cake in the pan to cool slightly while you make the soaking syrup.
- Rum Soaking Syrup: In a medium-size saucepan combine the syrup ingredients, except vanilla extract.
Bring to a rapid boil then reduce to a simmer and cook for about 5 to 8 minutes,
until the syrup thickens slightly. Remove from the heat and stir in the vanilla extract.
- Pour about 1/4 of the syrup over the cake (still in the pan). Allow the
syrup to soak in, then repeat again and again until all the syrup is used.
- Cover the pan loosely with plastic wrap and allow the cake to sit out overnight
to cool completely and soak in the syrup. When ready to serve, loosen the edges
of the cake and invert on to your serving plate.
- Serve with hot coffee or tea.
Hands-on time: 30 to 40 min | Baking time: 50 to 55 min
Yield: 1 large Bundt cake or 2 small Bundt cakes
Cake freezes very well.
Recipe and photo credit (used with permission): King Arthur Flour