rum cake

The macerated fruit mixture is the star ingredient to any Caribbean black cake recipe. Prepare this recipe to up to a year in advance of when you plan to make black cake, so that you'll always be sure to have some on hand.

Rum-Soaked Dried Fruit Mixture (for Caribbean Black Cake)

450 g (1 lb) seedless raisins

225 g (1/2 lb) mixed glacé fruit

225 g (1/2 lb) currents

110 g (1/4 lb) glacé cherries

110 g (1/4 lb) prunes

250 ml (1 cup) fortified

250 ml (1 cup) rum, (plus extra)

In a large, glass airtight container (like a mason jar), add in all the dried fruits.

Pour in the wine and the rum until the fruits are just covered.

Store in a cool, dark place, checking every week or so to make sure that the fruits are still immersed in the alcohol. Top up as needed.

Best if prepared at least a week in advance of making traditional Caribbean black cake, but can be stored for about a year (the longer the better).

Advance Preparation Method:

In a medium saucepan, combine the raisins, mixed peel, currents, cherries, prunes and wine over medium-high heat. When mixture just begins to boil, reduce heat and let simmer for about 30 minutes, stirring occasionally. Remove from heat.

Stir in the rum and let the mixture cool to room temperature.

Cover and set aside until ready to blend for black cake.

Quick Preparation Method:

Holiday Rum Bundt Cake Recipe

(about 18 Oz. yellow cake mix)

(3.5 Oz. INSTANT vanilla pudding mix)

eggs

water

golden rum (or “gold” rum)

pecans (optional)

butter

sugar

Prepare a bundt pan with cooking spray.

It's optional to sprinkle nuts over bottom of greased bundt pan (either 10 or 12" pan works).

Stir together cake mix, pudding mix, eggs, water, oil and rum.

Bake at 325 in oven for 1 hour.

Cool 10 minutes in pan.

Invert onto serving plate and prick top.

To make the glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly.

Remove the pan from heat. Stir in the rum.

Gently poke holes in the cake with a fork.

Pour glaze evenly over top and sides of cake.

Allow cake to absorb glaze. Keep doing this until glaze is used up.

Serve warm with vanilla ice cream.

https://embed.mediavine.com/videos/egx0qxsmwlrvnbgod6c9

Holiday Rum Bundt Cake Recipe is hit at every party! A boozy, buttery glaze makes the cake delicious and moist, the perect serving with Vanilla ice cream!

Made from scratch without the crutch of cake mix, this homemade rum cake is perfectly moist, extra buttery, and flavored with rum. Top with boozy butter rum glaze and serve warm or cold. Review recipe notes prior to beginning.

Homemade Butter Rum Cake

cup (130 grams) finely chopped pecans

(375 grams) all-purpose flour (spoon & leveled)

teaspoons baking powder

teaspoons salt

(3 sticks; 345 grams) unsalted butter, softened to room temperature

(200 grams) packed light or dark brown sugar

cup (100 grams) granulated sugar

from 1/2 orange (about 1 Tbsp)

5 large eggs,

cup (120 grams) full fat sour cream,

teaspoons pure vanilla extract

cup (120 milliliters) rum or spiced rum*

(80 milliliters) milk,

Tablespoons (43 grams) unsalted butter

Tablespoons (30 milliliters) rum

vanilla extract

salt (a bit less than 1/8 teaspoon)

(120 grams) confectioners’ sugar

Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan. Spoon pecans evenly into the bundt pan.

Make the cake

Whisk the flour, baking powder, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter, brown sugar, granulated sugar, and orange zest together until creamed, about 2 minutes. Add the eggs, sour cream, and vanilla and beat on medium speed until combined. Scrape down the sides and bottom of the bowl as needed. The mixture will look curdled; that’s ok– it will come together when you add the dry ingredients.

Pour the dry ingredients into the wet ingredients and begin mixing on low speed. As the mixer runs, slowly pour in the rum and milk. Turn the mixer up to medium speed and beat until the batter is completely combined. Batter is thick.

Pour/spoon the cake batter evenly over the pecans.

Bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven. Mine always takes about 55 minutes.

Once done, remove from the oven and allow to cool for at least 45 minutes to 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. (You can glaze and serve it while warm, or wait for it to cool completely.)

Make the glaze

Melt the butter with the rum in a small saucepan over medium heat. If using the microwave, melt the butter in the microwave, then stir in the rum. Stir in the vanilla extract, salt, and confectioners&#8217; sugar. Drizzle warm glaze over cake before slicing and serving. Glaze quickly thickens and sets as it cools. If desired, serve with maraschino cherries.

Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Hi Sally, 
               Is it possible that the icing recipe might be a bit off? I followed the recipe to the T and the icing turned out to be super thick and hard and was not flowy. I tried again with 1/2 cup of confectioner's sugar and it did the trick.

Hi Sally! A regular visitor of your page, I absolutely love your recipes and seeing the comments above, I’ll be making this cake in a regular loaf pan and hence, halving the recipe. I was just wondering, since it is not a Bundt pan and regular loaf pan, is it possible to line the pecans/ walnuts at the top of the batter of the pan? Since this way they will be on top? However the cake will rise this way so I don't know how to achieve the closest result to the one mentioned in your recipe.

Thanks!

If you’re looking for a rum-y tasting cake this is NOT it. It tastes like a pound cake with just a hint of rum. FYI I used Bacardi Oakheart Spiced Rum. However, the texture is wonderful!  It’s moist and airy and the orange zest is subtle and delicious. I would 
recommend soaking this cake with rum glaze instead of just the butter glaze topping. The topping just isn’t enough. I made this a second time and used a rum glaze of 1 cup sugar, 1/2 cup butter, 1/4 water and 1/2 cup rum and boiled on stove for a few minutes. Poked holes at the bottom of the cake and poured half the glaze letting it soak in. Turned the cake over and repeat with the rest of the glaze. This made it perfection! I suppose you could also do the glaze butter topping that hardens in addition to soaking if you want to go all out. Otherwise the cake batter recipe is fantastic!

Thank you Sally! This cake turned out perfect! Keep up the great work love your blog!

Hi Sally! I love your recipes and how detailed they all are. I have a question, any tips on making it a guava rum cake? and would I have to change anything to make it into round cake pans?

The cake is fantastic!!!!  I going to play with the icing. My family likes the traditional soaked Caribbean rum cake.  As an FYI I made this for my son's 21st b-day and he was in heaven. Thanks!

It certainly tastes like rum, but it was disappointingly dry, considering the butter and rum in the recipe.  When cutting into the cake, it crumbled a little, which is never a good sign. Perhaps it is my Caribbean roots, but I was expecting a much moister cake, which is typical for a rum cake. It did taste good and the pecans and glaze were a very nice touch, but I will have to play around with this recipe to get the moistness I’m looking for.

A fantastic summer dessert. This is a delicious rum cake with a tropical flair. Crushed pineapple and cream of coconut in the cake help to make it very moist. You taste the rum, but it's not an overpowering flavor. The pineapple rum glaze is buttery and soaks into the cake adding even more moisture. A bit of pineapple does not...

Tropical Pineapple Coconut Rum Cake

pineapple cake mix

coconut cream pudding mix (small; 3.4 oz)

can(s) crushed pineapple, drained reserving 1/2 cup juice (20 oz can)

pineapple juice

can(s) cream of coconut (2/3 cup)

c Jamaican rum

c vegetable oil

PINEAPPLE-RUM GLAZE

c brown sugar

can(s) crushed pineapple, drained (remaining from cake)

This easy Rum Cake starts with a box of cake mix and is soaked in a rich, butter-rum glaze. The perfect holiday dessert!

Grandma's Old-Fashioned Rum Cake

finely-chopped pecans

(15.25 oz) box yellow cake mix

vanilla pudding mix

vegetable oil

eggs,

(1 stick) salted butter

Preheat oven to 325 degrees F. Grease and flour a Bundt pan.

Sprinkle nuts in the bottom of the prepared pan. Set aside.

In a large bowl, combine the cake mix, pudding mix, rum, water, vegetable oil and eggs. Beat on medium speed for 2 minutes.

Pour the batter over the nuts in the pan.

Bake for 1 hour, or until a toothpick inserted in the center comes out clean.

About 10 minutes before the cake is done, prepare the glaze. In a saucepan, combine the butter, sugar, rum and water. Boil for 3 minutes, stirring constantly.

Leave the hot cake in the pan and use a toothpick or wooden skewer to poke holes in the bottom of the cake. Slowly drizzle about half of the glaze over the bottom of the cake, allowing time for the glaze to soak into the holes and be absorbed by the hot cake.

Place a wire rack over a foil-lined baking sheet to catch drips. After about 10 minutes in the pan, turn the cake out onto the wire rack (right-side up). Poke holes on the top of the cake. Gradually drizzle remaining glaze over the top of the cake. A lot of the glaze will soak into the cake, and some will also drip down the sides.

Cool completely, then slice and serve!

This Homemade Rum Cake is made completely from scratch, incredibly buttery, soft, light, and packed with rum flavor. This cake is also topped with an easy rum glaze that keeps it moist for days!

Homemade Rum Cake

(230 grams) unsalted butter (softened to room temperature)

(400 grams) granulated sugar

eggs (room temperature)

egg yolk (room temperature)

(305 grams) cake flour (spooned & leveled)

baking powder

salt

¾ cup (180 ml) buttermilk

(80 ml) dark rum

(120 grams) chopped walnuts or pecans (optional)

½ cup (115 grams) unsalted butter

(200 grams) granulated sugar

(120 ml) dark rum

(60 ml) water

Preheat oven to 350°F (177°C).

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter and granulated sugar together until light and fluffy (about 4-5 minutes). Beat in eggs one at a time, then beat in the egg yolk and pure vanilla extract, stopping to scrape down the sides of the bowl as needed.

In a separate mixing bowl whisk together the cake flour, baking powder, and salt. Set aside.

In a large measuring cup whisk together the buttermilk and rum. Set aside.

Alternate mixing the dry ingredients with the buttermilk rum mixture into the wet ingredients in three additions, starting and ending with the dry ingredients.

Generously spray a 10-inch (12-cup) bundt pan with nonstick cooking spray, making sure to fully coat the entire pan. Sprinkle the chopped nuts into the pan and spread them around in an even layer. Scoop the batter into the prepared bundt pan over the chopped nuts and spread it around into one even layer.

Bake at 350°F (177°C) for 40-55 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil for the last 5-10 minutes of baking time if needed to prevent excess browning.

Remove the cake from the oven and place it on a wire rack to cool slightly in the pan while you prepare the glaze.

To make the rum cake:

Slice the butter into pieces and place it in a large saucepan over medium heat. Once the butter has melted, add the sugar, rum, and water to the saucepan and stir until well combined.

Bring to a rapid boil over medium heat, stirring occasionally. Once the mixture begins to rapidly boil, reduce the heat to medium-low heat and simmer for 6-8 minutes, stirring occasionally. Remove from the heat, then stir in the vanilla extract.

Use a skewer to poke holes in the cake, spoon about 1/3 of the glaze over the cake in the pan. Allow it to sit for about 10 minutes.

Place some foil or parchment paper under the wire rack, then carefully invert the cake onto the wire rack and remove it from the pan. Use a skewer to poke holes on the top of the cake and then carefully spoon the rest of the glaze on top of the cake and around the sides.

Allow the cake to cool completely, then serve, and enjoy!

To make the rum glaze:

https://embed.mediavine.com/videos/pw59ffh2pot9pesoiiby

Easy and delicious coconut trifle that is made perfect with the addition of Malibu rum!

Malibu Rum Cake Trifle

white sugar

vanilla

baking soda

all-purpose flour

Sour Cream

coconut

salted butter

Malibu Rum

coconut cake

whipping cream

marshmallows

toasted coconut for topping

Kick the tires and light the fires and preheat your oven to 350 degrees.

Grease and flour a 10-inch bundt pan and set aside.

Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.

Cream together the butter and sugar mixture until light and fluffy with a stand mixer, using the paddle attachment.

Add in the vanilla, mixing in completely.

Add the eggs one at a time to the sugar mixture, beating well after each addition.

Add the flour mixture and sour cream alternately and beat until well mixed.

Mix in the coconut completely.

Pout batter into a greased and flour bundt pan.

Bake in a preheated oven for 55 minutes to an hour, or until a cake tester inserted in the middle of the cake comes out clean.

Cool for 5 minutes then turn onto a wire baking rack to cool completely.

Homemade Coconut Cake

Melt the butter in a medium-sized saucepan over medium heat.

Once it is melted, add the sugar and the water. Boil for 5 minutes, stirring constantly.

Stir in the rum and continue to heat for another 30 seconds.

Remove from the heat and set aside.

To make the Malibu Rum Sauce

Beat the whipping cream and sugar together until peaks form.

Divide the cake into three parts.

Place one layer of cake on the bottom of the trifle bowl.

Drizzle one third of the Rum Sauce on top of the cake.

Cut large marshmallows in half, then place a layer of marshmallows on top of the cake.

Place a layer of whipped cream on top, using one third of the whipped cream.

Repeat layers.

Top with toasted coconut.

Refrigerate overnight then serve.

To assemble trifle:

Why should pineapples have all the fun? Bananas work perfectly in this boozy, caramelized version of an upside-down cake.

Upside-Down Bananas Foster Cake

unsalted butter,

bananas,

(8 tablespoons) unsalted butter,

milk

sour cream

dark rum

Food Network Kitchen’s Upside-Down Bananas Foster Cake for Year of Oats/Drunk Pies/Diners, as seen on Food Network.

Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.

For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of deep amber, 8 to 9 minutes. If needed, brush any sugar crystals off the side of the pan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Arrange the bananas in a single, tight layer, then cover any gaps with the remaining slices.

For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.

Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.

Pour the batter over the bananas in the cake pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Poke the cake all over with a skewer, and brush the cake with the rum. Let cool in the pan on a rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, banana-side up. Let cool completely. Cut into wedges, and serve.

I must have done something terribly wrong because this was the worst cake I’ve ever had. I followed directions exactly as stated.

Followed the recipe exactly. Was worried when the caramel hardened faster than I expected but it turned out perfectly. It’s a beautiful cake. Great way to use ripe bananas instead of the usual banana bread.

Hubby wanted this for his birthday, and we are both amazed how wonderful this easy cake is to bake.  Added to the make-again file.  Just enough rum!

This recipe turned out wonderfully.  I made a couple modifications.  First, I added 4 tbs of butter and 1/3 cup of canola oil, rather than using all butter.  The cake turned out incredibly moist yet fluffy. Second, rather than brushing rum onto the cooked cake, I added 2 tbsp of rum to the caramel after taking it off the heat along with the butter.  I also added about 1 tbsp into the cake batter.  I was a little worried about the caramel when I poured it into the bottom of the cake tin.  It was my first time making caramel and it set hard, I thought I had done something wrong.  But I went ahead with the recipe as written, and the caramel melted beautifully into the cake when it was turned out and looked a lot like the photo.  The only thing I would change next time is using a little bit less batter for the cake, so that the cake : banana ratio is a bit more even.  I would suggest doing 75% of the cake proportions for a better ratio. 

Amazing!! Just made it and it's soooooo delicious will make again very soon

Cake Doughnut Bread Pudding

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Top Tags

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