caribbeancakerumclassicbakeddessertholiday

Rum Cake

Name: Rum Cake
Prep time: 15 min
Cook time: 35 min
Total time: 65 min
Yield: 2
Cuisine: Caribbean
Ingredients: 90 g plain flour; 4 g baking powder; 1 g fine salt; 60 g unsalted butter, softened; 70 g caster sugar; 1 large (50 g without shell) egg; 5 ml vanilla extract; 45 ml whole milk; 60 ml dark rum; 40 ml water; 50 g caster sugar; 10 g unsalted butter; 2 ml vanilla extract; 5 g unsalted butter, melted; 5 g plain flour

This small-format Rum Cake is rich, buttery, and tender, with warm vanilla notes and a deep caramel aroma from dark rum. A generous soaking in glossy rum syrup gives it the signature moist crumb and festive Caribbean character.

1h 5min

2 servings

760 kcal

Caribbean

Ingredients

Cake batter

90 gplain flour
4 gbaking powder
1 gfine salt
60 gunsalted butter, softened
70 gcaster sugar
1 large (50 g without shell)egg
5 mlvanilla extract
45 mlwhole milk

Rum syrup

60 mldark rum
40 mlwater
50 gcaster sugar
10 gunsalted butter
2 mlvanilla extract

Tin preparation

5 gunsalted butter, melted
5 gplain flour

Instructions

1
Preheat the oven to 175°C conventional / 160°C fan. Butter and flour a small 14-16 cm cake tin or loaf tin thoroughly, tapping out any excess flour so the cake releases cleanly after baking.
2
In a small bowl, whisk together the plain flour, baking powder, and fine salt to distribute the leavening evenly; this helps the cake rise uniformly.
3
In a separate bowl, beat the softened butter and caster sugar for 2-3 minutes until pale and fluffy. This aeration is important for a light crumb. Beat in the egg until fully incorporated, then mix in the vanilla extract.
4
Fold in half of the flour mixture, then the whole milk, then the remaining flour mixture, mixing only until smooth. Do not overmix once the flour is added or the cake can become tough.
5
Scrape the batter into the prepared tin and level the top. Bake for 28-32 minutes, until golden and a skewer inserted in the centre comes out clean or with a few dry crumbs.
6
While the cake bakes, make the syrup: combine the dark rum, water, caster sugar, butter, and vanilla extract in a small saucepan. Bring just to a simmer over medium heat, stirring until the sugar dissolves, then cook gently for 2 minutes. Do not boil hard, to preserve the rum aroma.
7
When the cake is done, leave it in the tin for 5 minutes. Turn it out while still warm, set it on a plate or rack over a tray, and prick the top all over with a skewer so the syrup can soak in deeply.
8
Slowly spoon about two-thirds of the warm rum syrup over the warm cake in several additions, allowing each addition to absorb before adding more. Let the cake rest for 10 minutes, then spoon over the remaining syrup for a fully soaked, glossy finish.
9
Let the cake rest another 5 minutes before slicing. Serve slightly warm or at room temperature with any syrup pooled on the plate spooned over each portion.

Nutrition per serving

760 kcal

Calories

Protein

94g

Carbs

28g

Fat

Fiber

Notes

•A small bundt tin works especially well and gives a more traditional presentation; keep the capacity around 500-600 ml for this quantity.
•For a deeper flavour, use a dark, molasses-rich Caribbean rum.
•If you prefer a less boozy cake, simmer the syrup for 1-2 minutes longer after adding the rum to cook off more alcohol.
•This cake is excellent with whipped cream, vanilla ice cream, or lightly sweetened crème fraîche.

Background

Rum cake is a beloved celebration dessert across the Caribbean, especially in islands with long histories of sugar cane and rum production such as Jamaica, Barbados, and the Cayman Islands. It evolved from European holiday cakes and puddings, adapted with local rum and a syrup-soaked style that keeps the cake moist and intensely aromatic.

Love this recipe?

Get personalised AI-curated recipes, meal plans and smart shopping lists — free.

Download Gourmate – Free