If you love the taste of rum in your dishes, you’ll enjoy the Caribbean rum cake. It’s one of those recipes you can make any time and enjoy for several days with friends and family. For those who are used to baking, this shouldn’t be a hustle, but if this is your first time, this Caribbean rum cake recipe guide is essential in preparing an unforgettable dish. Most of the ingredients you’ll need are usually readily available in our pantries.
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Ingredients
- 2 cups of all-purpose flour
- ½ Softened butter
- 1 ½ Sugar
- ½ of milk
- 4 eggs
- ½ cup of vanilla pudding
- 1 teaspoon of salt
- ½ baking powder
- ½ cup of rum
- ¼ cup of almond flour
- Rum Syrup
- ¼ cup of water
- ½ teaspoon of vanilla
- ½ sugar
- ½ cup of unsalted butter
- ¼ cup of water
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Instructions
- Preheat your oven to 325 degrees
- Spray the pan with cooking spray and then place the flour.
- In a mixing bowl, pour the flour, softened butter, salt, baking powder, sugar, vegetable oil, vanilla, eggs, and milk, and blend with a mixer for two minutes. Scrap the bowl to ensure all ingredients combine well.
- Add vanilla, rum and butter rum and mix the ingredients for another minute.
- Pour the butter into the preheated bundt pan and level it with a spatula.
- Place this in a preheated oven for about 55 to 60 minutes. After this period, use a long toothpick or a spaghetti strand to test it. If it goes all the way down and comes out clean, the cake is ready.
- Remove the cake from the oven and leave it cool. Meanwhile, prepare the syrup.
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How to Make the Rum Syrup
- Over medium heat, boil the sugar, rum, water, and butter in a medium-sized pan. After it boils, let it simmer for about 5 to 8 minutes without stirring.
- Poke holes in the skewer using a skewer and pour the syrup all over the cake until it’s done. The cake will absorb it all.
- Cover the pan overnight at room temperature to let it cool completely and soak in the syrup. When ready to serve, loosen the cover from the edge of the cake and serve.
- Accompany it with coffee or tea.
- Store the rest properly by covering it or placing it in the fridge.
Caribbean Rum Cake
Ingredients
- 2 cups of all-purpose flour
- ½ Softened butter
- 1 ½ Sugar
- ½ of milk
- 4 eggs
- ½ cup of vanilla pudding
- 1 teaspoon of salt
- ½ baking powder
- ½ cup of rum
- ¼ cup of almond flour
- Rum Syrup
- ¼ cup of water
- ½ teaspoon of vanilla
- ½ sugar
- ½ cup of unsalted butter
- ¼ cup of water
Instructions
- Preheat your oven to 325 degrees
- Spray the pan with cooking spray and then place the flour.
- In a mixing bowl, pour the flour, softened butter, salt, baking powder, sugar, vegetable oil, vanilla, eggs, and milk, and blend with a mixer for two minutes. Scrap the bowl to ensure all ingredients combine well.
- Add vanilla, rum and butter rum and mix the ingredients for another minute.
- Pour the butter into the preheated bundt pan and level it with a spatula.
- Place this in a preheated oven for about 55 to 60 minutes. After this period, use a long toothpick or a spaghetti strand to test it. If it goes all the way down and comes out clean, the cake is ready.
- Remove the cake from the oven and leave it cool. Meanwhile, prepare the syrup.
- How to Make the Rum Syrup
- Over medium heat, boil the sugar, rum, water, and butter in a medium-sized pan. After it boils, let it simmer for about 5 to 8 minutes without stirring.
- Poke holes in the skewer using a skewer and pour the syrup all over the cake until it’s done. The cake will absorb it all.
- Cover the pan overnight at room temperature to let it cool completely and soak in the syrup. When ready to serve, loosen the cover from the edge of the cake and serve.
- Accompany it with coffee or tea.
- Store the rest properly by covering it or placing it in the fridge.
Video
Nutrition
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