The Bermuda rum cake is your best bet if you’re looking for the perfect dessert to impress your guests! This mouth-watering cake is a decadent favorite from the Caribbean and tastes like the best wine in Cana.
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Follow our step-by-step tutorial for the most delicious rum cake that will leave your guests asking for more.
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How to Prepare Rum Cake Recipe from Scratch
Ingredients
- 4 large eggs
- 370 grams sugar
- ¾ cup whole milk
- 6 grams kosher salt
- 1 tbsp. baking powder
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, softened
- ¼ cup Gosling’s Bermuda Black Seal Rum
For the Glaze
- 1½ cups confectioners sugar
- A cup of Gosling’s Bermuda Black Seal Rum
Instructions
- Place the butter and sugar in a large bowl and mix until it’s fluffy.
- Add one egg and mix. Repeat until you mix all the eggs
- Add one tablespoon of vanilla extract and mix
- In a separate bowl, pour the 3 cups of all-purpose flour, 1 tablespoon of baking soda, and the kosher salt and whisk.
- Add the flour mixture bit-by-bit to the butter mixture and whisk thoroughly.
- Add the milk and stir, followed by ¼ cup Gosling’s Bermuda black seal rum and whisk
- Coat the baking bowl or bundt pan with butter or cooking spray and transfer the batter or cake mix.
- Bake in the oven at 350° for 40-50 minutes
- Poke holes in the rum cake with a wooden skewer or chopstick
- Pour ⅓ of the gosling’s Bermuda black seal rum on the rum cake, ensuring it soaks in through the holes.
- Flip the cake on a serving platter and poke more holes in the opposite sides. Pour ⅓ of the black seal rum.
For the Glaze
- Pour ⅓ cup of rum into a small bowl
- Add 1½ cups confectioners sugar and whisk with an electric mixer
- Drizzle the glaze over the rum cake
- Allow the rum cake to cool at room temperature for 5 minutes, then serve
- The prep time and total time you’ll spend on the rum cake will be about 1 ½ hour
Serving Tips for Bermuda Rum Cake
- Add 3 tablespoons of sugar to the glaze or dark rum to thicken it, adding one tablespoon at a time.
- It’s best to serve the rum cake when it’s warm
- Always use plastic wrap around the remaining rum cake and keep it in the refrigerator
- You can also bake diverse combinations, adding cherries, walnuts, lemons, apricots, pecans, and pineapple.
- A chocolate rum cake is also an alternative
- Use instant vanilla pudding mix as an alternative to the glaze for the bundt cake.
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Video source: Bermunchies
Bermunchies is a Bermudian food YouTube channel focusing on the unique fusion of cultural cuisines that make up the traditional Bermudian dishes we all enjoy.
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Bermuda Rum Cake
Ingredients
- 4 large eggs
- 370 grams sugar
- ¾ cup whole milk
- 6 grams kosher salt
- 1 tbsp. baking powder
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup unsalted butter softened
- ¼ cup Gosling’s Bermuda Black Seal Rum
- 1½ cups confectioners sugar
- A cup of Gosling’s Bermuda Black Seal Rum
Instructions
- Place the butter and sugar in a large bowl and mix until it’s fluffy.
- Add one egg and mix. Repeat until you mix all the eggs
- Add one tablespoon of vanilla extract and mix
- In a separate bowl, pour the 3 cups of all-purpose flour, 1 tablespoon of baking soda, and the kosher salt and whisk.
- Add the flour mixture bit-by-bit to the butter mixture and whisk thoroughly.
- Add the milk and stir, followed by ¼ cup Gosling’s Bermuda black seal rum and whisk
- Coat the baking bowl or bundt pan with butter or cooking spray and transfer the batter or cake mix.
- Bake in the oven at 350° for 40-50 minutes
- Poke holes in the rum cake with a wooden skewer or chopstick
- Pour ⅓ of the gosling’s Bermuda black seal rum on the rum cake, ensuring it soaks in through the holes.
- Flip the cake on a serving platter and poke more holes in the opposite sides. Pour ⅓ of the black seal rum.
- Pour ⅓ cup of rum into a small bowl
- Add 1½ cups confectioners sugar and whisk with an electric mixer
- Drizzle the glaze over the rum cake
- Allow the rum cake to cool at room temperature for 5 minutes, then serve
Video
Nutrition
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