Caribbean Rum Cake
This decadent Caribbean rum cake is soaked in a dark rum butter glaze that keeps it impossibly moist and richly flavored, making it the star of any holiday table. It is a tradition across the islands and is even better when made a day ahead to allow the rum to fully permeate every crumb.
A dense, boozy Caribbean rum cake drenched in a buttery dark rum glaze.
Nutrition per serving
Ingredients
cake
glaze
Instructions
Mix and Bake the Cake
Preheat the oven to 325 degrees Fahrenheit. Grease and flour a Bundt pan. Combine flour, pudding mix, sugar, eggs, oil, water, and a quarter cup of the dark rum in a bowl. Beat until smooth, pour into the pan, and bake for 55 to 60 minutes.
Make the Rum Glaze
While the cake bakes, melt butter in a small saucepan over medium heat. Add sugar and stir until dissolved. Remove from heat and carefully stir in the remaining quarter cup of dark rum.
Soak the Warm Cake
Remove the cake from the oven and let cool in the pan for 10 minutes. Invert onto a wire rack set over a baking sheet. Slowly pour and brush the warm rum glaze over the entire surface, allowing it to absorb fully.
Rest and Serve
Let the cake rest for at least 1 hour before slicing so the rum glaze sets and the crumb stabilizes. Wrap and rest overnight for best results. Serve at room temperature.
Substitutions
Common mistakes
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