This Caribbean-inspired rum cake is a rich and buttery treat infused with a vibrant rum flavor that perfectly complements its sweetness. Traditionally enjoyed as a holiday dessert in the Caribbean, this rum-soaked cake is a delightful choice for any occasion throughout the year!
WHAT IS CARIBBEAN RUM CAKE?
If you’ve ever traveled to the Caribbean, you may have encountered a slice of rum cake during your visit. Traditionally a holiday dessert, rum cake has roots in British holiday puddings, which are made with dried fruits soaked in rum and sweet buttery caramel.
Over time, the cake has evolved into a lighter sponge cake that is generously soaked in a rum-butter syrup, resulting in an incredibly moist and sweet treat. While you can still find variations that resemble the classic fruitcake, the modern rum cake is rich in rum flavor, making it a delightful indulgence for those who appreciate the bold and sweet notes of this beloved spirit.
WHAT KIND OF RUM SHOULD I USE?
Since rum is a key ingredient in this rum-soaked cake recipe, choosing a rum with great flavor is essential. My personal favorite for baking is Myers’s dark rum (not sponsored—just a huge fan) because its bold flavor gives the cake the delightful essence of a sweet rum cocktail. While I prefer dark rum, which I also use in my Rum Soaked Banana Brownies, you can use any rum you enjoy. Whether you opt for dark, light, or spiced rum, select one that matches your taste preferences for the best results.
HOW TO MAKE RUM CAKE
INGREDIENTS
- For the Cake:
- 1 ¾ cups (245g) all-purpose flour
- ¼ cup (35g) cornstarch
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, at room temperature
- 1 ⅓ cups (260g) granulated sugar (or ⅓ cup brown sugar plus 1 cup granulated sugar)
- ¼ cup (60 ml) canola or vegetable oil
- 3 large eggs
- ½ cup (120 ml) heavy cream (or milk)
- ½ cup (120 ml) dark rum
- 2 teaspoons vanilla extract
- For the Glaze:
- 1 stick (115g) unsalted butter
- ¼ cup (60 ml) water
- ¾ cup (150g) granulated sugar
- ¼ cup (60 ml) dark rum
INSTRUCTIONS
- Preheat the Oven:
- Adjust the oven rack to the middle position and preheat the oven to 350°F (180°C). Grease a 12-cup (10-inch) bundt pan and set aside.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
- Make the Cake Batter:
- In a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugar together for about 5 minutes, or until the mixture is light and fluffy. Occasionally scrape down the sides and bottom of the bowl.
- Add the eggs one at a time, beating well after each addition.
- Mix in the heavy cream (or milk), dark rum, and vanilla until well combined.
- On low speed, gradually beat in the flour mixture until just combined.
- Bake the Cake:
- Pour the batter into the prepared bundt pan and smooth the top. Bake for 40-50 minutes, or until a skewer inserted into the center comes out clean. If the top is browning too quickly, cover the pan loosely with aluminum foil.
- Make the Rum Syrup:
- While the cake is baking, prepare the syrup: In a small saucepan, combine the butter, water, and sugar. Cook over medium-low heat until the sugar dissolves and a syrup forms. Remove from heat and stir in the dark rum. Set aside.
- Soak the Cake:
- Once the cake is out of the oven, pour about half of the syrup gently over the cake. Allow the cake to cool in the pan for 10-15 minutes.
- Run a knife gently around the edges of the cake, then carefully invert it onto a plate. Brush the top and sides of the inverted cake with the remaining syrup.
- Cool and Store:
- Allow the cake to cool to room temperature. It is best served at room temperature.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can freeze leftovers for up to 2 months.
