Rum Cake Recipe
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Caribbean Rum Cake Recipe

From the Dominican Republic, which also makes excellent rum. A somewhat elaborate recipe that would be good for any special occasion.

And it’s much less expensive than purchasing a rum cake in-a-can available in Grand Cayman, the British Virgin Islands or Bermuda.

Serves 10


Cake Mix:
2 cups cake flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, cut into bits
3 tablespoons vegetable oil
1/2 cup finely chopped walnuts
1 (3.5 ounce) package instant vanilla pudding mix
1/2 cup milk
4 eggs
1/2 cup rum
1/2 cup vegetable oil
1 teaspoon vanilla extract

Rum Soaking Glaze
1/2 cup butter
1/4 cup water
1 cup granulated sugar
1/2 cup rum

Combine “cake mix” ingredients with a low-speed electric mixer in a large bowl until mix is the consistency of fine gravel and all of the particles are almost equal in size.

Preheat oven to 325 degrees F. Spray a large (12-cup size) bundt pan with nonstick cooking spray. Sprinkle the chopped nuts into the bottom.

Place cake mix, pudding mix, milk, eggs, rum, oil and vanilla extract in a large bowl and combine on medium speed with an electric mixer for about 2 or 3 minutes. Scrape down the bowl halfway through. Batter should be very smooth. Pour into prepared bundt pan and level out top.

Bake until fully golden and tester comes out clean and cake springs back - about 55 minutes.

Remove from oven and place on cooling rack while making soaking glaze.

In a small saucepan combine butter, water and sugar. Bring to a boil carefully as mixture boils over very easily. Reduce to a simmer and cook until sugar is dissolved and syrup is combined well and a little thicker. Remove from heat and add the rum and mix to combine.

While cake is still cooling, pour hot syrup into and on top of cake. There is a lot of syrup and if cake doesn't soak it up right away just wait a couple minutes and add the rest. It will eventually take the entire mixture.

Cool cake completely in bundt pan before turning out onto serving platter.

This cake is delicate, so once it is turned out it cannot be moved around easily. The cake can be eaten when fully cool but is better the next day.

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