Bahamian Rum Cake Recipe

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5 from 10 votes

delicious and moist bahamian style rum cake with nuts

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: slices

Calories: 570kcal

Author: Cari

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.

Notes

If you're allergic to nuts, feel free to omit them from the recipe

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.

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.

Nutrition