A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Caribbean Rum Cake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: MaryJane Robbins

Caribbean Rum Cake Recipe

If you've ever traveled to the Caribbean, chances are you've had the amazing rum cakes that the islands are famous for. Sadly, these cakes are not often found in northern latitudes; but this recipe is the closest we've ever had to the real Jamaican thing. It’s also a delicious clone of the dense rum cakes you’ll find in Italian markets during the holidays.

Yes, there’s a lot of rum in this cake, and it's definitely not for those avoiding alcohol. But the incredibly moist texture and rich flavor are deeply satisfying.

Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe; no other changes needed.

View step-by-step
directions on our blog

At a glance

Prep
Bake
Total
Yield
1 large bundt cake, 16 slices
Nutrition information

Ingredients

Choose your measure:

Cake

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 cups sugar
  • 3.4-ounce box instant vanilla pudding mix (not sugar-free)*
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 1/2 cup milk, at room temperature
  • 4 large eggs, at room temperature
  • 1/2 cup rum, plain or spiced
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon butter-rum flavor, optional
  • 1/4 cup almond flour, for dusting baking pan, optional
  • *See "tips," below

Syrup*

  • 8 tablespoons (1/2 cup) unsalted butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup rum, plain or spiced
  • 1/2 teaspoon vanilla extract
  • *See "tips," below

Instructions

  1. Preheat the oven to 325°F.
  2. Weigh your flour; you’ll find its weight by toggling to “ounces” at the top of the ingredient section above. 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.
  5. Stir in the rum, vanilla, and butter-rum flavor.
  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. 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.

Nutrition Information

  • Serving Size 114g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 410
  • Calories from Fat 190
  • Total Fat 21g
  • Saturated Fat 8g
  • Trans Fat .5g
  • Cholesterol 75mg
  • Sodium 230mg
  • Total Carbohydrate 49g
  • Dietary Fiber 1g
  • Sugars 35g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.