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Caribbean Festival Rum Cake Recipe

Traditional Caribbean Festival Rum Cake Recipe Moist, Rich & Flavorful

A moist, buttery, and rum-soaked cake that’s perfect for Caribbean festivals, holidays, and special occasions. Packed with rich tropical flavors, warm spices, and a sweet rum glaze, this cake is a crowd favorite that only gets better with time.

Ingredients

Scale

Cake Ingredients:

  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • ½ cup whole milk (or coconut milk)
  • 1 teaspoon vanilla extract
  • ½ cup dark rum

Rum Syrup Ingredients:

  • ½ cup dark rum
  • 1 cup granulated sugar
  • ½ cup water
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Optional Toppings:

  • Chopped nuts (pecans, walnuts)
  • Dried fruits (raisins, cherries)
  • Powdered sugar for dusting

Instructions

  1. Prepare the Batter:
    • Preheat oven to 325°F (163°C).
    • Grease a bundt pan and lightly flour it.
    • In a bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
    • In a separate bowl, cream butter and brown sugar until light and fluffy.
    • Add eggs one at a time, beating well after each addition.
    • Slowly mix in milk, vanilla extract, and rum.
    • Gradually fold in dry ingredients until just combined.
  2. Bake the Cake:
    • Pour batter into prepared bundt pan and smooth the top.
    • Bake for 50-60 minutes or until a toothpick inserted comes out clean.
    • Allow the cake to cool for 10 minutes before removing from the pan.
  3. Make the Rum Syrup:
    • In a saucepan, combine sugar, water, and butter over medium heat.
    • Stir until sugar is dissolved and mixture is simmering.
    • Remove from heat and stir in vanilla and rum.
  4. Soak the Cake:
    • Poke holes in the cake with a skewer or toothpick.
    • Slowly pour the rum syrup over the cake, allowing it to soak evenly.
    • Let the cake sit for at least 12 hours for full flavor infusion.
  5. Decorate and Serve:
    • Garnish with nuts, dried fruit, or a dusting of powdered sugar.
    • Serve slices with a scoop of vanilla ice cream or a cup of coffee.

Notes

  • For a non-alcoholic version, substitute rum with pineapple or orange juice.
  • Store the cake tightly wrapped at room temperature for up to 3 days.
  • Freezing tip: Wrap the cake in plastic wrap and foil; it keeps well for up to a month.

Nutrition

Keywords: Caribbean rum cake, festival rum cake, tropical cake, holiday cake recipe