why make this recipe
This Caribbean-Style Rum Cake brings warm flavors and simple joy. It mixes butter, brown sugar, and dark rum to make a moist cake. If you like easy cakes with deep taste, you will enjoy this. If you want another easy treat to try later, see banana bread with pancake mix for a simple quick bake.
introduction
This rum cake is rich, moist, and full of warm rum flavor. It is good for parties, holidays, or a sweet finish to dinner. The cake keeps well and gets better after a day. It uses simple tools and common ingredients. You can make it in one bundt pan.
how to make Caribbean-Style Rum Cake
Make the cake in three parts: make the cake batter, bake it, then pour the rum glaze. Mix room-temperature butter and sugar until light. Add eggs one at a time. Stir in dry mix and milk in turns. Bake until a toothpick comes out clean. While warm, pour the rum sauce over the cake so it soaks in.
Ingredients :
- 1 cup (225 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 2 1/2 cups (320 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (240 ml) whole milk, room temperature
- 1/2 cup (120 ml) dark rum, divided (use more or less to taste)
- 1 tsp vanilla extract
- 1/2 cup (120 ml) vegetable oil or melted butter (for extra moisture)
For the rum glaze:
- 1/2 cup (115 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 ml) water
- 1/4 cup (60 ml) dark rum
Directions :
- Preheat the oven to 325°F (165°C). Grease a 10-inch bundt pan well and flour it lightly.
- In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and 2 cups sugar until light and fluffy. Add eggs one at a time, beating after each. Stir in vanilla.
- Add dry mix to the butter mixture in three parts, alternating with milk and ending with flour. Mix until just combined. Stir in oil and 1/4 cup rum.
- Pour batter into the prepared pan. Smooth the top. Bake 50–65 minutes or until a toothpick in the center comes out clean. Let cake cool in pan for 10 minutes.
- While the cake bakes, make the glaze: in a small saucepan, melt 1/2 cup butter with 1 cup sugar and 1/4 cup water. Bring to a gentle boil and simmer 4 minutes, stirring. Remove from heat and stir in 1/4 cup rum. Be careful with the hot liquid. For notes on keeping a cake light and moist, see cloud cake a heavenly dessert you’ll love.
- Turn the cake out onto a wire rack over a tray. Slowly spoon the warm glaze over the cake so it soaks in. Use all the glaze. Let the cake cool fully before serving.
how to serve Caribbean-Style Rum Cake
Serve slices at room temperature. Add whipped cream or vanilla ice cream if you like. Garnish with toasted nuts or fresh berries for color. A small glass of coffee or tea pairs well.
how to store Caribbean-Style Rum Cake
Wrap the cooled cake in plastic wrap or keep it in an airtight container. Store at room temperature for 3–4 days. For longer storage, refrigerate up to 1 week or freeze slices for up to 3 months. Thaw in the fridge and bring to room temperature before serving.
tips to make Caribbean-Style Rum Cake
- Use room-temperature eggs and milk for a smooth batter.
- Measure flour by spooning it into the cup and leveling it. Too much flour makes the cake dry.
- Let the cake rest 10 minutes before turning out to avoid sticking.
- Pour glaze slowly so the cake soaks the sauce well.
- If you want a stronger rum taste, brush extra rum on the cake after it cools. You can read a fruity cake idea with the cherry chip cake guide for more variation ideas.
variation (if any)
- Pineapple rum cake: Fold 1 cup crushed pineapple (drained) into the batter.
- Nut rum cake: Add 1 cup chopped toasted pecans or walnuts to the batter.
- Light rum glaze: Use orange juice instead of water in the glaze for a citrus note.
FAQs
Q: Can I use light rum instead of dark rum?
A: Yes. Light rum works but gives a milder color and flavor. Use the same amount.
Q: Can I make this cake without alcohol?
A: Yes. Replace rum with brewed strong coffee or orange juice. The cake will still be moist.
Q: How do I keep the cake from sticking to the pan?
A: Grease well and flour the pan. Let the cake cool 10 minutes before turning out. Use a knife to loosen edges if needed.
Q: Can I use a different pan?
A: Yes. Use a tube pan or two 9-inch round pans. Adjust baking time and test with a toothpick.
Q: Will the glaze make the cake soggy?
A: If you pour the glaze slowly, the cake will soak it without getting soggy. Allow the cake to cool so it holds shape.
Caribbean-Style Rum Cake
Ingredients
Method
- Preheat the oven to 325°F (165°C). Grease a 10-inch bundt pan well and flour it lightly.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating after each addition. Stir in vanilla.
- Add the dry mix to the butter mixture in three parts, alternating with the milk and ending with the flour. Mix until just combined. Stir in oil and 1/4 cup of rum.
- Pour the batter into the prepared bundt pan. Smooth the top.
- Bake for 50–65 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes.
- While the cake bakes, melt 1/2 cup butter with 1 cup sugar and 1/4 cup water in a small saucepan.
- Bring to a gentle boil and simmer for 4 minutes, stirring frequently. Remove from heat and stir in 1/4 cup rum.
- Turn the cake out onto a wire rack placed over a tray.
- Slowly spoon the warm glaze over the cake so it soaks in completely. Use all the glaze. Let the cake cool fully before serving.