Caribbean Festival Rum Cake Recipe Thrillingly Authentic

Caribbean Festival Rum Cake Recipe Thrillingly Authentic

Discover the authentic Caribbean Festival Rum Cake recipe—moist, flavorful, and perfect for holidays. Learn how to make this delicious dessert!

Type: Dessert

Cuisine: Caribbean

Keywords: Caribbean rum cake, tropical dessert, holiday cake, festive dessert, rum-infused cake, island cake, moist rum cake, dark rum cake, Caribbean holiday recipe

Recipe Yield: 1 cake (approximately 10-12 servings)

Calories: Approximately 350 calories per serving (Note: this can vary depending on specific ingredients used)

Preparation Time: PT20M

Cooking Time: PT1H30M

Total Time: PT1H50M

Recipe Ingredients:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 5 large eggs
• 1 cup dark rum
• 1 cup milk
• 2 teaspoons vanilla extract
• 1 cup mixed dried fruits (raisins, currants, and candied cherries)
• 1 cup chopped nuts (walnuts, pecans, or almonds)
• 1 tablespoon dark brown sugar (for the rum syrup)
• 1 tablespoon unsalted butter (for the rum syrup)
• ¼ cup dark rum (for the rum syrup)

Recipe Instructions: Preheat the oven to 325°F (163°C) and grease and flour a Bundt pan or a 9-inch round cake pan. Mix dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside. Prepare the fruit and nuts: In a separate bowl, toss the dried fruits and chopped nuts with a tablespoon of flour (to prevent sinking during baking). Set aside. Cream the butter and sugar: In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Add liquids: Stir in the milk, dark rum, and vanilla extract, mixing well. Combine with dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the floured fruit and nuts. Bake: Pour the batter into the prepared pan and bake for 1 hour and 15-30 minutes, or until a toothpick inserted in the center comes out clean. Prepare rum syrup: While the cake is baking, combine 1 tablespoon of butter, brown sugar, and ¼ cup dark rum in a small saucepan. Heat over low heat until the sugar dissolves and the syrup thickens. Soak the cake: Once the cake is done, remove it from the oven and allow it to cool for 10 minutes. While it’s still warm, brush the rum syrup over the cake, letting it soak in. Cool and serve: Allow the cake to cool completely before serving. Garnish with additional fruit or whipped cream if desired.

Editor's Rating:
4.7

Pros

• Rich and flavorful with the perfect balance of sweetness and rum infusion
• Moist texture that lasts for days
• A festive and crowd-pleasing dessert ideal for holidays
• Customizable with various rum options or additional mix-ins like coconut or chocolate
• Great for making ahead, as the flavors intensify over time

Cons

• Requires time for soaking the cake with rum syrup for maximum flavor
• The recipe is best suited for special occasions rather than everyday baking
• Some may find the flavor of dark rum a bit too strong

Ah, there’s something truly magical about a Caribbean festival rum cake, isn’t there? It’s not just a dessert—it’s an experience that transports you straight to the heart of vibrant celebrations. Have you ever tasted a cake so rich in flavor and steeped in tradition? This authentic recipe combines the warm embrace of spices, the depth of dark rum, and the sweetness of molasses to create a treat that’s both indulgent and unforgettable.

Whether you’re hosting a holiday gathering or simply craving something special, this festive dessert promises to delight everyone who takes a bite. And don’t worry—this isn’t one of those complicated recipes! With a few key tips, even beginners can achieve that perfect moist crumb and glossy glaze. Ready to bring a taste of the tropics into your kitchen? Let’s get started!

Key Benefits of This Caribbean Festival Rum Cake Recipe

There’s nothing quite like the aroma of a freshly baked rum cake wafting through your home—it’s pure bliss! But beyond its irresistible scent, this Caribbean festival rum cake offers so much more. Here’s why it deserves a spot on your baking list:

• Authentic Flavor Profile: Packed with traditional spices, rich dark rum, and molasses, this recipe captures the essence of festive Caribbean celebrations.
• Moist and Decadent Texture: The secret to its luscious crumb? A perfectly balanced mix of ingredients that ensures every slice is tender and indulgent.
• Perfect for Any Occasion: Whether you’re hosting a holiday party or enjoying a quiet evening at home, this festive dessert adds a touch of luxury to any moment.
• Easy to Customize: With simple tweaks, you can make this recipe your own—swap out fruits, adjust sweetness levels, or even use light rum for a milder flavor.

Did you know that soaking the dried fruits in rum overnight is one of the secrets to achieving that intense, authentic taste? Don’t worry—we’ll walk you through every step to ensure success. By the time you finish baking, you’ll have created a showstopper that will leave everyone asking for seconds (and thirds). Ready to dive in? Let’s explore the ingredients that bring this masterpiece to life!

Ingredients for Caribbean Festival Rum Cake

To achieve the authentic, rich flavor of a true Caribbean rum cake, every ingredient plays a vital role. From warm spices to the deep notes of aged rum, this combination creates a cake that is irresistibly moist and packed with character.

For the Cake

• 1 cup (2 sticks) unsalted butter, softened – Adds richness and a tender crumb.
• 1 ¾ cups granulated sugar – Enhances sweetness while contributing to the cake’s soft texture.
• 4 large eggs – Provides structure and moisture.
• 2 ½ cups all-purpose flour – The foundation of the cake; for a gluten-free version, use a 1:1 gluten-free flour blend.
• 1 tablespoon baking powder – Ensures the cake rises beautifully.
• ½ teaspoon salt – Balances the sweetness.
• 1 teaspoon ground cinnamon – A signature Caribbean spice that deepens the flavor.
• ½ teaspoon ground nutmeg – Adds warmth and complexity.
• ½ teaspoon allspice – A key element of traditional Caribbean baking.
• ¾ cup whole milk – Helps create a soft, tender crumb.
• ½ cup dark rum – Infuses the cake with its signature depth; spiced rum works wonderfully too.
• 1 tablespoon vanilla extract – Enhances the cake’s natural flavors.
• 1 cup mixed dried fruits (raisins, currants, chopped cherries) – Brings chewy texture and bursts of fruity sweetness.
• ½ cup chopped pecans or walnuts (optional) – Adds a delightful crunch.

For the Rum Syrup

• ½ cup unsalted butter – Forms the rich base of the glaze.
• ¾ cup granulated sugar – Melts into a smooth, syrupy consistency.
• ¼ cup water – Helps dissolve the sugar evenly.
• ½ cup dark rum – Soaks into the cake for extra moisture and bold flavor.

💡 Pro Tip: For an alcohol-free version, replace rum with a mix of rum extract and apple juice for depth without the booze.

Next up, let’s dive into the step-by-step instructions to bring this indulgent Caribbean treat to life! 🍰✨special!

Instructions: How to Make Caribbean Festival Rum Cake

This step-by-step guide will help you bake a rich, moist, and flavorful Caribbean rum cake with ease. Follow along to create a cake that melts in your mouth and leaves a lasting impression!

Step 1: Prep Your Ingredients and Equipment

✅ Preheat the oven to 325°F (163°C). Grease a 10-inch Bundt pan thoroughly and dust it with flour or finely ground nuts for a non-stick finish.
✅ Soak the dried fruits in ¼ cup rum for at least 30 minutes (or overnight for deeper flavor).
✅ Gather all ingredients and allow the butter and eggs to come to room temperature for better mixing.

Step 2: Make the Cake Batter

1. Cream the butter and sugar – In a large bowl, beat the softened butter and sugar until light and fluffy (about 3-5 minutes).
2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Combine dry ingredients – In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and allspice.
4. Alternate adding dry and wet ingredients – Gradually add the dry mixture to the butter mixture, alternating with the milk and rum. Begin and end with the dry ingredients to ensure even mixing.
5. Fold in the soaked dried fruits and nuts (if using), distributing them evenly throughout the batter.

Step 3: Bake the Cake

1. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
2. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cake cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.

Step 4: Prepare the Rum Syrup

1. In a small saucepan over medium heat, melt the butter, then stir in the sugar and water.
2. Bring to a gentle boil and let it simmer for 4-5 minutes, stirring constantly.
3. Remove from heat and slowly stir in the rum.

Step 5: Soak the Cake

1. While the cake is still warm, poke small holes all over the top using a skewer.
2. Slowly brush or drizzle the warm rum syrup over the cake, allowing it to soak in gradually. Repeat until all the syrup is absorbed.

💡 Pro Tip: For an extra moist cake, wrap it tightly and let it rest overnight before serving. The flavors will deepen, and the texture will be even more luscious!

Next, let’s explore creative variations and expert tips to make this recipe truly your own! 🍰✨

Pro Tips & Variations: Elevate Your Caribbean Rum Cake

A classic Caribbean rum cake is already a masterpiece, but with a few expert tweaks, you can personalize it to suit your taste and dietary needs. Whether you’re looking for a deeper rum infusion, an alcohol-free version, or unique ingredient swaps, these tips will help you achieve the perfect cake every time.

💡 Expert Baking Tips for Success

✔️ Use High-Quality Rum – Aged dark rum or spiced rum delivers the richest flavor. For a stronger kick, soak the dried fruits in rum for several days before baking.
✔️ Measure Flour Correctly – Spoon and level the flour rather than scooping directly from the bag to prevent a dense cake.
✔️ Don’t Overmix the Batter – Overmixing leads to a tough texture. Mix until just combined for a tender crumb.
✔️ Slowly Add the Rum Syrup – Pour it gradually over the warm cake to ensure even absorption and ultimate moistness.

🍰 Fun Variations to Try

🔹 Alcohol-Free Version – Swap rum for a combination of rum extract and apple juice or orange juice to retain the signature depth of flavor without alcohol.
🔹 Nut-Free Option – Simply omit the pecans or walnuts for a smooth, nut-free cake. You can also replace them with shredded coconut for added texture.
🔹 Extra Moisture Boost – Add ¼ cup of sour cream or Greek yogurt to the batter for an even richer texture.
🔹 Chocolate Twist – Stir in ½ cup of finely chopped dark chocolate or cocoa powder for a decadent chocolate-infused rum cake.
🔹 Tropical Fruit Infusion – Mix in finely diced dried pineapple or mango along with the traditional dried fruits for a tropical twist.

💡 Pro Tip: Want a stronger rum flavor? Brush a little extra rum over the cake right before serving—it enhances the taste without overpowering the sweetness!

Next, let’s explore the best ways to serve this indulgent dessert to impress your guests! 🍰✨

Serving Suggestions: How to Enjoy Caribbean Rum Cake to the Fullest

Caribbean Festival Rum Cake is more than just a dessert—it’s an experience. Whether you’re serving it at a holiday gathering or enjoying a quiet moment with a slice and a cup of coffee, the right presentation and pairings can elevate every bite.

🍽️ Best Ways to Serve

✔️ Classic & Simple: Enjoy a slice as is, allowing the buttery richness and rum-infused flavor to shine.
✔️ With a Sweet Drizzle: Top with a light caramel sauce, vanilla glaze, or a dusting of powdered sugar for an elegant touch.
✔️ A La Mode: Pair with a scoop of vanilla bean ice cream, coconut ice cream, or even spiced rum gelato for a creamy contrast.
✔️ With Fresh Fruit: Balance the cake’s richness with sliced mango, pineapple, or berries for a refreshing contrast.
✔️ Decadent Whipped Cream: A dollop of coconut or cinnamon-spiced whipped cream enhances the warm spice notes of the cake.

☕️ Perfect Drink Pairings

• Coffee or Espresso: The deep, roasted notes complement the cake’s bold flavors.
• Spiced Chai or Black Tea: Enhances the warmth of the cinnamon and nutmeg.
• Aged Rum or Dessert Wine: A small glass of dark rum or a sweet wine like Madeira or Port pairs beautifully with the cake’s caramelized notes.

💡 Pro Tip: Serve the cake slightly warm for the best texture and aroma. A quick 10-second microwave refreshes the flavors, making it taste just like freshly baked!

Now that you know how to serve it like a pro, let’s wrap up with storage tips and final thoughts on making this cake part of your celebrations! 🍰✨

Conclusion: A Cake Worth Celebrating

Caribbean Festival Rum Cake isn’t just a dessert—it’s a slice of tradition, warmth, and celebration. With its rich, buttery crumb, bold rum-infused flavor, and perfectly balanced spices, this cake brings people together and creates unforgettable moments.

Storage & Make-Ahead Tips

✔️ Room Temperature: Store the cake in an airtight container for up to 5 days to keep it moist and flavorful.
✔️ Refrigeration: For extended freshness, wrap the cake tightly and refrigerate for up to 2 weeks—just bring it to room temperature before serving.
✔️ Freezing: Wrap individual slices in plastic wrap, then place them in a freezer-safe bag. This cake freezes beautifully for up to 3 months—just thaw and enjoy!
✔️ Flavor Enhancement: The longer the cake sits, the deeper the rum flavor develops. Many bakers swear it tastes even better on day two or three!

Why You’ll Want to Make It Again

• Perfect for Holidays & Gatherings – A crowd-pleaser that makes any occasion feel special.
• Make-Ahead Friendly – Prepares beautifully in advance, giving you more time to enjoy the celebration.
• Endlessly Customizable – From alcohol-free versions to chocolate or tropical twists, this cake is easily tailored to your taste.

💡 Final Tip: This cake also makes a wonderful homemade gift! Wrap it in decorative parchment paper and tie it with a ribbon for a thoughtful, delicious present.

After mastering this Caribbean classic, why not bake it for your next gathering? With its bold flavors and irresistible texture, it’s sure to become a favorite in your dessert lineup!

Caribbean Festival Rum Cake

An authentic Caribbean rum cake packed with warm spices, rich dark rum, and a buttery moist crumb perfect for festive celebrations!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings 12

Calories 450 kcal

Ingredients

  

• “1 cup 2 sticks unsalted butter, softened”,
• “1 ¾ cups granulated sugar”
• “4 large eggs”
• “2 ½ cups all-purpose flour”
• “1 tablespoon baking powder”
• “½ teaspoon salt”
• “1 teaspoon ground cinnamon”
• “½ teaspoon ground nutmeg”
• “½ teaspoon allspice”
• “¾ cup whole milk”
• “½ cup dark rum”
• “1 tablespoon vanilla extract”
• “1 cup mixed dried fruits raisins, currants, chopped cherries”,
• “½ cup chopped pecans or walnuts optional”

Instructions

 

Cake Instructions

• – Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
• – Soak dried fruits in ¼ cup of rum for at least 30 minutes or overnight.
• – In a large bowl, cream butter and sugar until light and fluffy (3-5 minutes).
• – Add eggs one at a time, mixing after each. Stir in vanilla extract.
• – In another bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and allspice.
• – Gradually mix dry ingredients into the wet, alternating with milk and rum. Start and end with dry ingredients.
• – Fold in soaked fruits and optional nuts. Pour batter into the pan and smooth the top.
• – Bake for 50-60 minutes, until a toothpick inserted comes out clean.
• – Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.

Rum Syrup & Soaking

• – In a saucepan over medium heat, melt butter. Add sugar and water.
• – Bring to a boil, then reduce to simmer for 4-5 minutes, stirring constantly.
• – Remove from heat, then stir in the rum.
• – While the cake is still warm, poke holes with a skewer and slowly drizzle the syrup over the cake, allowing it to soak in completely.

Notes

For an alcohol-free version, substitute rum with rum extract and apple or orange juice. Add ¼ cup sour cream for extra moisture. Try tropical fruits like pineapple for a fun twist.

FAQs: Your Questions About Caribbean Rum Cake Answered

Got questions? Here are the most common inquiries about making the perfect Caribbean Festival Rum Cake—along with expert answers to help you bake with confidence!

Still have questions? Drop them in the comments, and let’s bake this delicious cake together! 🍰✨

Caribbean Festival Rum Cake Recipe Thrillingly Authentic

Discover the authentic Caribbean Festival Rum Cake recipe—moist, flavorful, and perfect for holidays. Learn how to make this delicious dessert!

Type: Dessert

Cuisine: Caribbean

Keywords: Caribbean rum cake, tropical dessert, holiday cake, festive dessert, rum-infused cake, island cake, moist rum cake, dark rum cake, Caribbean holiday recipe

Recipe Yield: 1 cake (approximately 10-12 servings)

Calories: Approximately 350 calories per serving (Note: this can vary depending on specific ingredients used)

Preparation Time: PT20M

Cooking Time: PT1H30M

Total Time: PT1H50M

Recipe Ingredients:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 5 large eggs
• 1 cup dark rum
• 1 cup milk
• 2 teaspoons vanilla extract
• 1 cup mixed dried fruits (raisins, currants, and candied cherries)
• 1 cup chopped nuts (walnuts, pecans, or almonds)
• 1 tablespoon dark brown sugar (for the rum syrup)
• 1 tablespoon unsalted butter (for the rum syrup)
• ¼ cup dark rum (for the rum syrup)

Recipe Instructions: Preheat the oven to 325°F (163°C) and grease and flour a Bundt pan or a 9-inch round cake pan. Mix dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside. Prepare the fruit and nuts: In a separate bowl, toss the dried fruits and chopped nuts with a tablespoon of flour (to prevent sinking during baking). Set aside. Cream the butter and sugar: In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Add liquids: Stir in the milk, dark rum, and vanilla extract, mixing well. Combine with dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the floured fruit and nuts. Bake: Pour the batter into the prepared pan and bake for 1 hour and 15-30 minutes, or until a toothpick inserted in the center comes out clean. Prepare rum syrup: While the cake is baking, combine 1 tablespoon of butter, brown sugar, and ¼ cup dark rum in a small saucepan. Heat over low heat until the sugar dissolves and the syrup thickens. Soak the cake: Once the cake is done, remove it from the oven and allow it to cool for 10 minutes. While it’s still warm, brush the rum syrup over the cake, letting it soak in. Cool and serve: Allow the cake to cool completely before serving. Garnish with additional fruit or whipped cream if desired.

Editor's Rating:
4.7

Pros

• Rich and flavorful with the perfect balance of sweetness and rum infusion
• Moist texture that lasts for days
• A festive and crowd-pleasing dessert ideal for holidays
• Customizable with various rum options or additional mix-ins like coconut or chocolate
• Great for making ahead, as the flavors intensify over time

Cons

• Requires time for soaking the cake with rum syrup for maximum flavor
• The recipe is best suited for special occasions rather than everyday baking
• Some may find the flavor of dark rum a bit too strong