Authentic Caribbean Rum Cake Recipe

By David Leite

For the Rum Cake

• 5 large eggs (for richness and structure)
• 1 cup dark rum (the heart of the cake’s flavor)
• 2 teaspoons vanilla extract (enhances sweetness and aroma)
• 2 1/2 cups cake flour, plus more for the pan (for a tender crumb)
• 3/4 cup light or dark brown sugar (adds moisture and caramel notes)
• 3/4 cup granulated sugar (for sweetness and texture)
• 2 teaspoons baking powder (the leavening agent for a beautiful rise)
• 1 teaspoon sea salt (balances the sweetness)
• 1 teaspoon grated nutmeg (a signature Caribbean spice)
• 2 sticks (8 oz) unsalted butter, softened, plus more for the pan (for rich flavor and moistness)

For the Rum Glaze

• 1 stick (4 oz) unsalted butter (forms the rich base of the glaze)
• 1/4 cup water (to help dissolve sugars and create syrup)
• 1 cup granulated sugar (for sweetness and thickness)
• 1/3 cup dark rum, or less to taste (infuses the cake with boozy goodness)
• Pinch sea salt (to enhance flavors and cut richness)

Make the Rum Cake

• Preparation is Key: Preheat your oven to 325°F (163°C). Take extra care to generously butter a 10- to 12-cup Bundt pan, ensuring every intricate crevice is coated. Follow this by adding a tablespoon or so of flour, tilting and tapping the pan to thoroughly coat the inside. Invert the pan over your sink and tap gently to remove any excess flour. This meticulous buttering and flouring is crucial for an effortless release of your beautiful rum cake.
• Combine Wet Ingredients: In a medium-sized bowl, whisk together the eggs, the generous measure of dark rum, and the fragrant vanilla extract until well combined. Set aside.
• Prepare Dry Ingredients: In the bowl of an electric mixer fitted with the paddle attachment, begin on low speed. Add the cake flour, both the brown and granulated sugars, baking powder, sea salt, and grated nutmeg. Mix on low for about 1 minute, or until any clumps of brown sugar are completely broken down and the mixture is uniform. Next, add the softened unsalted butter and continue mixing on medium-low speed for 1 to 2 minutes, ensuring the butter is well incorporated.
• Gradually Incorporate Wet into Dry: Slowly add the whisked egg and rum mixture to the dry ingredients. Do this in 4 to 6 small batches. After each addition, mix everything for at least 10 to 15 seconds before adding the next portion. This incremental approach ensures all ingredients are thoroughly combined, creating a smooth and homogenous batter. Don’t forget to scrape down the sides and bottom of the bowl with a rubber spatula frequently to ensure no pockets of unmixed ingredients remain. Continue until all the liquid is fully incorporated and the batter is beautifully smooth with no streaks.
• Bake to Perfection: Gently scrape the prepared batter into your meticulously buttered and floured Bundt pan. Bake for 50 to 70 minutes. To check for doneness, insert a toothpick into the thickest part of the cake. It should come out clean or with a few moist crumbs clinging to it. If you see wet batter, continue baking for a few more minutes and re-test. Once baked, allow the cake to cool completely in its pan on a wire rack for approximately 1 hour. Resist the temptation to remove it just yet, as it needs to firm up before glazing.

Make the Rum Glaze

• Crafting the Glaze: In a small saucepan, combine the unsalted butter, water, and granulated sugar. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and continue to cook, stirring frequently, until the mixture visibly thickens, which typically takes 3 to 5 minutes. Remove the saucepan from the heat, and then carefully stir in the dark rum. Your aromatic glaze is now ready.
• Glazing the Cake (First Pass): While the cake is still resting in its Bundt pan, use a toothpick or a thin wooden skewer to poke numerous holes all over its exposed surface. These holes are essential for the glaze to deeply penetrate the cake. Spoon about half of the prepared rum glaze evenly over the cake, allowing it ample time to soak in. This initial glaze application will infuse the cake with incredible moisture and flavor.

To Serve Your Caribbean Rum Cake

• The Grand Reveal & Final Glaze: Once the first layer of glaze has completely soaked into the cake, it’s time for the big reveal. Place a wire rack directly on top of the cake pan, holding them firmly together. Carefully invert both the pan and the rack, then gently lift off the Bundt pan. Now, poke even more holes into the top and sides of the exposed cake using your toothpick or skewer. Using a pastry brush, generously brush the remaining rum glaze over the entire surface of the cake, ensuring an even, glossy coat. For the best flavor and texture development, patience is a virtue: ideally, allow the cake to rest for about an hour before slicing and serving. This resting period allows the glaze to fully absorb and the flavors to meld beautifully. Originally published May 18, 2017.
  

Adapted From

This phenomenal rum cake recipe is lovingly adapted from the captivating cookbook: Coconut. Ginger. Shrimp. Rum. – a true treasure for any lover of Caribbean cuisine.

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Nutrition

Kim Venglar’s Experience

Kim Venglar found this rum cake to be wonderfully moist with a strong, satisfying rum flavor that she described as “almost perfect” given its ease of preparation. She suggested beating the eggs prior to mixing with other ingredients for a more evenly blended batter. Kim also advised allowing more time for the glaze to soak in while the cake remains in the pan and even using a bit more than half the glaze during this initial saturation phase to achieve maximum absorption. Her cake released effortlessly from the Bundt pan, and she served it with a delightful rum-laced whipped cream (made with brown sugar) and rum-candied pecan pieces, creating an indulgent presentation.

Jennifer Combs’ Take

Jennifer Combs reported immense success for this rum cake at a weekend event, garnering numerous compliments for its exceptional taste and texture. The rum truly was the star, prompting diverse reactions; some praised its perfect balance of rum flavor without being overly “boozy,” while others enthusiastically declared it strictly for adults. She noted its moist, dense crumb and very fine texture, with one person likening it to a cake donut. Although Jennifer personally found the texture slightly too spongy, she was an outlier, with everyone else expressing their love for it. She emphasized the glaze’s critical role in balancing the rum’s bite and reiterated the importance of patient and thorough buttering and flouring of the Bundt pan for an easy release, especially with intricate designs. She used a 10-cup Bundt pan for her test.

C. Humphries’ Detailed Review

C. Humphries was captivated by the alluring aroma of rum, butter, and brown sugar emanating from the warm Caribbean rum cake. She found that the pungent alcohol taste was beautifully balanced by the cake’s rich, buttery crumb. Interestingly, she served it to family members who aren’t drinkers, and they were all “seduced by the sharp yet decadent flavor,” only discovering its rum content after enjoying it without objection. She prepared the cake in a 7-cup Bundt mold, with enough leftover batter for a mini version, noting that the cake’s richness lends itself well to smaller slices. Humphries stressed the importance of using good quality butter, such as unsalted Kerrygold, to complement the dark rum, and added a dash of salt to the glaze to balance the sweetness. She also humorously recounted an accidental glaze boil-over, which hastened thickening but served as a cautionary tale for stove cleanliness. Following the explicit instructions for pan preparation, her cake released effortlessly, making the entire 2-hour process (1 hour prep, 1 hour bake) a pleasurable and delicious experience.

Lydia Brimage’s Perspective

Lydia Brimage drew a comparison between this rum cake and a rum baba, noting the use of baking powder for leavening instead of yeast. She used light brown sugar, fine table salt, and unsalted butter. Lacking a Bundt pan, she successfully utilized a normal loose-bottomed cake tin with a 22.5 cm diameter, buttering and flouring it conventionally. While she found the final cake pleasant, she expressed a desire for accompanying cream to add a layer of sweetness that would complement the rum flavor, akin to the traditional presentation of a rum baba. She indicated she would make the cake again, but would experiment with combining the egg and sugar first to potentially achieve a better blend of ingredients.

Allison J.’s Boozy Verdict

Allison J. unequivocally declared this the rum cake for those who appreciate an “extra boozy” dessert! She praised its incredibly moist and tender crumb, noting the charming, tiny light brown swirls of glaze that permeated the cake through the poked holes. Using a 12-cup original NordicWare Bundt pan, Allison observed a division among her friends and family regarding the rum content; many, including herself, found it “far too rummy,” while others deemed it just right. This highlights that the ideal rum level is truly a matter of personal preference. If she were to bake it again, Allison would reduce the rum to 1/2 cup for the cake batter and 2 1/2 tablespoons for the glaze, and would also boil the added rum for a minute or two after incorporating it into the glaze to slightly mellow its potency.