Caribbean Rum Cake with Buttered Rum Glaze
Indulge in the luscious decadence of our Classic Rum Cake. Inspired by Caribbean flavors and my grandmother's cherished recipe, this dessert combines the richness of butter with the sharp, warm undertones of a fine dark rum. Perfect for celebrations, this cake envelops your senses with its moist texture and intoxicating aroma.
Equipment
- 10-12 cup bundt pan
- Stand mixer with paddle attachment
- Large mixing bowl
- Small Saucepan
- Wire cooling rack
- Wooden skewer or cake tester
- Serving platter
Ingredients
Cake Batter
- 1 cup pecans finely chopped, 120g
- 2 ½ cups all-purpose flour sifted, 315g
- 1 box instant vanilla pudding mix 3.4 oz / 96g
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened, 115g / 1 stick
- ½ cup vegetable oil 120ml
- 1 ½ cups granulated sugar 300g
- ½ cup water 120ml
- 4 large eggs
- ½ cup dark rum high quality preferred, 120ml
Rum Glaze
- ½ cup unsalted butter 115g / 1 stick
- 1 cup granulated sugar 200g
- ¼ cup water 60ml
- ½ cup dark rum 120ml
Instructions
- Preheat your oven to 325°F / 165°C (160°C fan-forced). Grease and flour a 10-12 cup bundt pan, then sprinkle the chopped pecans evenly across the bottom.1 cup pecans
- In a large mixing bowl, whisk together the flour, vanilla pudding mix, baking powder, and salt. Set aside.2 1/2 cups all-purpose flour, 1 box instant vanilla pudding mix, 2 teaspoons baking powder, 1/2 teaspoon salt
- In a stand mixer fitted with a paddle attachment, cream together the softened butter, vegetable oil, and sugar until light and fluffy. Add in eggs one at a time, ensuring each is well incorporated before adding the next.1/2 cup unsalted butter, 1/2 cup vegetable oil, 1 1/2 cups granulated sugar, 4 large eggs
- With the mixer on low speed, add the dry ingredients in three additions, alternating with the water and rum combined together, beginning and ending with the dry ingredients. Mix just until incorporated after each addition — do not overmix.2 1/2 cups all-purpose flour, 1 box instant vanilla pudding mix, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup water, 1/2 cup dark rum
- Pour the batter into the prepared bundt pan over the pecans, smoothing the top.
- Bake in the preheated oven for 55-60 minutes, or until a skewer inserted into the centre comes out clean. Place the pan on a wire cooling rack and cool for 10 minutes.
- For the rum glaze, melt butter in a small saucepan over medium heat. Stir in the sugar and water, and bring to a gentle boil. Cook for 4-5 minutes, stirring constantly, until the sugar is completely dissolved and the mixture is slightly thickened. Remove from heat and carefully stir in the rum (it may sputter).1/2 cup unsalted butter, 1 cup granulated sugar, 1/4 cup water, 1/2 cup dark rum
- Invert the warm cake onto a serving platter. Using a wooden skewer, poke 40-50 small holes across the top and sides of the cake. Spoon about one-third of the warm glaze over the cake, wait 2-3 minutes for it to absorb, then repeat twice more with the remaining glaze until it is all used and the cake is thoroughly soaked.
Notes
Storage: Keep covered at room temperature for up to 3 days. Refrigerate for up to 1 week — let slices sit out 20 minutes before serving so the butter softens back up.
Freezer: Wrap individual slices tightly in plastic wrap then foil. Freeze for up to 2 months. Thaw overnight in the fridge or 2 hours at room temperature.
Make-Ahead: Bake the cake a day ahead, wrap in plastic unglazed, then make and apply the glaze the next day. Rewarm the cake at 300°F / 150°C for 10 minutes before glazing — it absorbs just as well.
Non-Alcoholic Version: Replace the rum with 1 teaspoon rum extract mixed into ½ cup (120ml) water for each ½ cup rum called for. Texture stays the same; flavour will be milder.
Pro Tip: Spoon the glaze in three rounds rather than all at once — let each round absorb for 2-3 minutes before adding the next. This prevents pooling and gives you the most even soak.
Serving Suggestion: Serve with lightly sweetened whipped cream or vanilla bean ice cream. A dusting of powdered sugar over the top adds a finishing touch.
Nutrition
Serving: 1servingCalories: 635kcalCarbohydrates: 70gProtein: 6gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 103mgSodium: 246mgPotassium: 96mgFiber: 2gSugar: 48gVitamin A: 568IUVitamin C: 0.1mgCalcium: 65mgIron: 2mg
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