Description
A rich and buttery Caribbean rum cake soaked in dark rum and infused with warm spices, making it the ultimate celebratory dessert!
Ingredients
For the Cake:
• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 cup unsalted butter, softened
• 4 large eggs
• ¾ cup dark rum
• ½ cup whole milk
• 1 tbsp vanilla extract
• ½ cup chopped pecans or walnuts (optional)
For the Rum Glaze:
• ½ cup unsalted butter
• ½ cup granulated sugar
• ¼ cup dark rum
• 1 tbsp vanilla extract
Instructions
1. Preheat oven to 325°F (165°C). Grease a Bundt pan and sprinkle nuts at the bottom if using.
2. In a bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
4. Alternate adding the flour mixture with milk and rum, mixing until just combined.
5. Pour batter into the pan and bake for 50-55 minutes.
6. For the glaze, melt butter in a saucepan, add sugar, and stir until dissolved. Remove from heat and mix in rum and vanilla.
7. Poke small holes in the warm cake and slowly pour the glaze over the top. Let soak for 1 hour.
8. Slice and serve!
Notes
• For an even richer flavor, soak the cake overnight.
• Serve with whipped cream or caramel sauce.
• Store in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: Caribbean rum cake, festival cake, boozy dessert, Jamaican cake, moist cake recipe