Description
An authentic Caribbean Festival Rum Cake soaked in rum syrup—rich, moist, and deeply flavorful. Perfect for celebrations or just treating yourself to a tropical delight!
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)
Rum Syrup:
½ cup unsalted butter
¾ cup granulated sugar
¼ cup water
½ cup dark rum
Instructions
1. Preheat oven to 325°F (163°C). Grease a 10-inch Bundt pan and dust with flour or nuts.
2. Soak dried fruits in ¼ cup dark rum for 30 minutes or overnight.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time. Stir in vanilla.
4. In a bowl, whisk flour, baking powder, salt, and spices.
5. Alternate adding dry ingredients with milk and rum into the butter mixture. Mix until combined.
6. Fold in soaked fruits and optional nuts.
7. Pour batter into prepared pan. Bake 50–60 minutes or until a toothpick comes out clean.
8. Cool 10–15 minutes, then invert onto a wire rack to cool completely.
9. For syrup: Melt butter. Add sugar and water. Simmer 4–5 minutes. Remove from heat and stir in rum.
10. Poke holes in warm cake. Slowly pour syrup over until fully absorbed.
Notes
For an alcohol-free version, substitute dark rum with rum extract and apple or orange juice.
Best made a day in advance for deeper flavor.
Store at room temperature for 5 days or freeze slices for up to 3 months.
- Prep Time: 30
- Cook Time: 60
- Category: Dessert
- Method: Bake
- Cuisine: Caribbean