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Caribbean Rum Cake

IT IS SNOWY. I know. It’s March. We’re supposed to be past this. But no. Just when I think we’re done with snow for the season, a storm that was supposed to bring 1-3 inches of snow dumped 13 inches of snow on us. It was unexpected, so I did what anyone would do in my situation. I baked. And pretended like I was in the Caribbean where it was nice and warm.

 

For those of you who don’t know, my husband and I went to Barbados last year. IT WAS AMAZING. I would recommend it to anyone. It was warm, tropical, and there were tons of things to do (for when you weren’t lounging at the beach).

 

Barbados

Barbados!

 

Anyways, the thing in Barbados is rum: they have tons of distilleries. When we got there, our hotel gave everyone a mini-rum cake. That’s where the inspiration for rum cake comes in! So, I hope you all enjoy this recipe and I hope it inspires everyone to go to Barbados!

 

Caribbean Rum Cake

Adapted from: King Arthur Flour

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Cake Ingredients:

  • 2 cups flour
  • 1 1/2 cups sugar
  • 1/2 cup butter
  • 1/2 cup milk
  • 1/2 cup oil
  • 1 package instant vanilla pudding (dry mix)
  • 4 eggs
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon molasses
  • 1 tablespoon vanilla
  • 1/2 cup white rum (such as Bacardi’s)
  • Flour for dusting the pan (I used coconut flour, but any would do)

Syrup Ingredients:

  • 1/2 cup pre-made simple syrup OR 1 cup sugar + 1/4 cup water (I used an orange simple syrup I’d made earlier)
  • 1/2 cup butter
  • 1/2 cup white rum
  • 2 teaspoons vanilla

This cake would go great with marmalade!

This cake would go great with marmalade!

 

Instructions:

  • Preheat oven to 325 degrees
  • Spray bundt pan with Pam, coat with flour of your choice (turn it upside down and tap to get out the excess flour)
  • Mix all ingredients in a stand mixer except rum, on medium for a few minutes
  • Add in the rum (in a few pours, otherwise it’ll splash everywhere!) and mix to combine (about a minute or two)
  • Bake in prepared pan at 325 degrees for 55 minutes
  • Take cake out and poke holes in the top with a skewer or lollipop stick (poke around the top, maybe 5-6 holes) – leave the cake in the pan for now
  • While the cake is cooling, make the syrup.
  • To make the syrup, put all ingredients (except vanilla) in a pot and boil. Once it reaches a boil, turn the heat down (medium), and cook for about 6-9 minutes. Take syrup off heat and stir in vanilla.
  • Once the vanilla is stirred into the cake, it’s time to pour to syrup on the cake (leave it in the pan for this)
  • Pour until coated, then stop. Let the syrup soak in. Do this process a few times until the syrup is gone.
  • Allow the cake to cool completely and the syrup to soak in completely before taking the cake out of the pan (this should be about 2 hours)
  • Flip the cake out and enjoy!

 

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