Caribbean-Style Rum Cake
Ingredients
- 2 cups King Arthur Unbleached All-Purpose Flour
240g
- 1 1/2 cups granulated sugar
298g
- 3.4-ounce box instant vanilla pudding mix
*, not sugar-free
- 2 teaspoons baking powder
- 1 teaspoon salt
- 8 tablespoons unsalted butter
softened, 113g
- 1/2 cup vegetable oil
99g
- 1/2 cup milk
at room temperature, 113g
- 4 large eggs
at room temperature
- 1/2 cup rum
plain or spiced, 113g
- 2 teaspoons King Arthur Pure Vanilla Extract
- 1/4 cup King Arthur Almond Flour
for dusting baking pan, optional, 24g
- 8 tablespoons unsalted butter
113g
- 1/4 cup water
57g
- 1 cup granulated sugar
198g
- 1/4 teaspoon salt
- 1/2 cup rum
plain or spiced, 113g
- 1/2 teaspoon King Arthur Pure Vanilla Extract
Directions
- 1
Preheat the oven to 325°F.
- 2
To make the cake: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- 3
Place the flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a mixing bowl, and mix at medium speed until everything is thoroughly combined and the mixture is sandy looking.
- 4
Beat in the milk, then beat in the eggs one at a time. Scrape the bowl thoroughly, and beat briefly to recombine any sticky residue. Perfect your technique Blog Caribbean-Style Rum Cake By PJ Hamel
- 5
Stir in the rum and vanilla.
- 6
Spritz a 10- to 12-cup Bundt pan with cooking spray. For an extra layer of nutty flavor, sprinkle the inside of the pan with almond flour and turn the pan to coat evenly; shake out any excess. Pour the batter into the prepared pan and spread level with a spatula.
- 7
Bake the cake for 50 to 60 minutes. When done, a cake tester, long toothpick, or strand of uncooked spaghetti will come out clean when inserted into the center. Remove the cake from the oven.
- 8
Leave the cake in the pan to cool slightly while you make the syrup.
- 9
To make the syrup: In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook (without stirring) for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.
- 10
Use a long skewer to poke holes all over the cake. Pour about 1/4 cup of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used.
- 11
Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release, don't force it. Place it in the oven, turn the oven to 350°F, and warm for about 10 minutes, to soften the sticky syrup. (If your oven is one that preheats by making its upper element red-hot, place the cake on a lower rack and tent it with aluminum foil to protect it.) Remove the cake from the oven, and tip it onto the serving plate.
- 12
Serve with hot coffee or tea. The cake is very moist, fragrant and potent.
- 13
Wrap securely (or place under a cake cover) and store at room temperature for several days. Freeze for longer storage, up to 1 month.
Caribbean-Style Rum Cake
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About this Recipe
Craving a truly exceptional dessert that evokes tropical warmth and sophisticated sweetness? This Caribbean-Style Rum Cake is your ticket to a rich, moist, and utterly delightful experience, perfect for any special occasion or a cozy evening.
Why This Cake Is a Must-Make
What sets this Caribbean-Style Rum Cake apart is its incredible depth of flavor and tender, moist crumb. The inclusion of instant vanilla pudding mix in the batter helps lock in moisture, creating a cake that stays fresh and flavorful for days. A generous soaking in a buttery rum glaze after baking infuses every bite with that signature boozy sweetness and a subtle warmth that is simply irresistible.
What to expect is a beautifully golden-brown Bundt cake with a dense yet incredibly soft texture. The rum flavor is prominent but balanced, complementing the vanilla and a hint of almond from the optional pan dusting. Each slice is deeply satisfying, not overly sweet, and leaves you with a lingering taste of the Caribbean. This is a dessert designed to be savored, making the most of its ample rum infusion.
Customization & Variations
Feel free to experiment with the type of rum you use; the recipe calls for plain or spiced rum, allowing you to tailor the flavor profile to your preference. If you prefer a richer, more aromatic cake, opt for a good quality spiced rum for both the batter and the glaze. The King Arthur Almond Flour for dusting the pan is optional, but it adds a lovely subtle nutty note and helps with release.
Serving & Context
This Caribbean-Style Rum Cake is an ideal showstopper for holidays, dinner parties, or any gathering where you want to impress. Serve slices simply on their own, or with a dollop of freshly whipped cream to complement its rich flavors.