Bahamian Rum Cake Recipe

Why you'll love it

This rum cake tastes just like the ones you buy in the Bahamas. Rich and delicious.


– 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


– 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.


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 up to 7-10 days.  Whether or not to refrigerate is up to your own personal preference.