So here it is! I wasn't really planning on sharing my rum cake recipe, but since several people asked for it I decided I couldn't keep this gem to myself. I have made several rum cake recipes over the years, but this is by far my favorite. This is the best rum cake I have ever made
This recipe is consistent and delicious every time. There is a lot of booze in this cake, but it works perfectly and is not over powering.
What you'll love about my Bahama Rum Cake
My Bahama Rum Cake is a tropical escape in every bite. Here's what makes it so special:
- Moist and Tender: The cake is perfectly moist and tender, with a melt-in-your-mouth texture.
- Rich Rum Flavor: The cake is generously soaked in a delicious rum syrup, providing a bold and authentic taste.
- Tropical Paradise: The Caribbean rum creates a true taste of the tropics.
- Perfect for Any Occasion: Whether it's a special celebration or a casual get-together, this cake is sure to impress.
Get ready to be transported to a tropical paradise with every bite of this irresistible rum cake!
Bahamian Rum Cake ingredients
- All-purpose flour
- Brown sugar
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Finely chopped nuts
- JELLO French Vanilla instant pudding mix
- Milk
- Eggs
- Good aged dark rum
- Vegetable oil
- Vanilla extract
Best rum for Rum Cake
I always opt for a good dark rum, preferably something at least 7 years old.
How to Make Rum Cake (Bahamas)
- Preheat your oven to 325 degrees
- Grease and flour your desired bundt pan
- In a large mixing bowl, combine flower, sugar, baking powder, salt and butter
- On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
- Add to the large bowl, the pudding mix, milk, eggs, rum, oil, and vanilla extract and combine on medium speed with electric mixer for 2 to 3 minutes, be sure scrape down the bowl halfway through.
- Sprinkle in the chopped walnuts and then pour the rest of the batter into the bundt pan.
7. At this point the batter should be really smooth, pour the batter into your prepared bundt pan
8. Bake for about 55 minutes- until fully golden and tooth pick comes out clean.
9. Remove from oven and place on a cooling rack while making the soaking rum glaze.
10. Once your cake is completely cooled, using a wooden skewer, poke the entire cake to ensure the rum soaks the cake as much as possible.
11. Prepare your rum glaze by combining butter, rum, water and sugar in a small saucepan over medium heat. Bring to a boil to ensure all of the sugar is dissolved.
12. Once the sugar has completely melted into the syrup, remove from the heat and slowly pour it into the cake inside the cake pan.
13. After you've poured all the rum sauce onto the cake and it's been completely absorbed, carefully flip the cake pan onto a serving dish.
Feel free to dig in once this cake has cooled down to room temperature.. However, I promise this cake tastes best the next day after all the rum glaze has soaked into the cake completely.
Rum Bundt Cake Variations
Get creative with this recipe by using flavored rums like a coconut or pineapple rum.
Instead of vanilla pudding mix use a different flavor to alter the flavor of the cake.
Allergic to nuts? Simply omit them from the cake.
Tips for Rum Soaked Cake
- Use good quality aged rum you like.
- To ensure the rum sauce soaks into the cake, be sure to poke deep holes throughout the entire cake.
- After you've poured the rum sauce into the cake, do not wait more than 5 minutes to invert it onto a platter. Waiting too long can cause the rum to soak through to the bottom of the pan and cause the cake to stick to the pan.
Storing Rum Soaked Cake
To ensure your cake has a longer shelf life, store in an air-tight cake container at room temperature, away direct light. At room temperature, the cake can be stored for upto 5 days.
If refrigerating, store in an airtight container for upto 7-10 days.
Check out these other cake recipes
Bahama Rum Cake
Ingredients
- 2 cups of all-purpose flour
- 1 cup of brown sugar
- ½ cup of granulated sugar
- 4 teaspoons of baking powder
- 1 teaspoon of salt
- ½ cup of unsalted butter cut into bits
- ½ cup of finely chopped nuts
- 1 3.4 ounce package of JELLO French Vanilla instant pudding mix
- ½ cup of milk
- 4 eggs
- ½ cup of good aged dark rum
- ½ cup of vegetable oil
- 1 teaspoon of vanilla extract
- For the rum glaze:
- ½ cup of unsalted butter don't substitute
- ¼ cup of water
- 1 cup of brown sugar
- ½ cup of aged dark rum
Instructions
- Preheat oven to 325 degrees
- Spray a large bundt pan (12 cup) with nonstick baking spray
- In a large mixing bowl, combine flower, sugar, baking powder, salt and butter
- On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
- Add to the large bowl, the pudding mix, milk, eggs, ½ cup of rum, oil, and vanilla extract and combine on medium speed with electric mixer for 2 to 3 minutes, be sure scrape down the bowl halfway through.
- At this point the batter should be really smooth, pour ½ the batter into your prepared bundt pan
- Sprinkle in the chopped nuts and then pour the rest of the batter into the bundt pan.
- Bake for about 55 minutes- until fully golden and tooth pick comes out clean.
- Remove from oven and place on a cooling rack while making the soaking glaze.
- Combine butter, rum, water and sugar in a small saucepan over medium-high heat.
- Bring to a boil carefully as mixture boils over very easily, whisking occasionally.
- Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.
- While cake is still cooling, use a skewer to poke lots of holes all over the surface of the cake (while it is still in the pan)
- Pourhe hot syrup on top of the cake, allowing it time to soak in (this may take a while as there will be a lot of syrup) continue to add syrup until all of the syrup is added.
- Allow cake to cool for about 5 minutes in the pan before turning out onto serving platter. Be sure to use a large enough platter in case some rum glaze seeps out.
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