From what I hear, if you’ve travelled to the Caribbean, you’ve indulged in one of their famous Tortuga Rum Cakes. Truth be told, I haven’t been to the Caribbean. I tend to vacation in much more Northern climes…like Iceland.
But I do like Rum….so my interest was piqued. These booze laden cakes are rumored to be AH-Mazing and pretty dang difficult to find once folks have returned home. If that sounds familiar and you haven’t been able to satisfy that rum cake craving, don’t fret! I’ve got a recipe here for Caribbean Rum Cake that will taste just as good as those legendary island delicacies. This homemade Caribbean Rum Cake has it all going on. It is rich, it is incredibly moist and perhaps most importantly of all – it is absolutely loaded with booze! Yippee! There is a whole cup of that lovely libation in this cake – 1/2 cup in the batter and another 1/2 cup in the unbelievably decadent buttered rum glaze. Yes…you heard me…buttered rum glaze. And get this – the cake literally soaks in that boozy ambrosia overnight. In the morning you’re met with a cake that has such a velvety texture, I tell you it just melts in your mouth!
Now this cake does pack quite a punch with all that rum. It might not be the best thing to take to a church social (or maybe it would …) or to a work luncheon (again….perhaps it would be just the thing…). And you may find that after a few slices you begin to talk like a pirate, “Arrrrr”. Dang! If only I would’ve posted this a couple of days early, you could’ve whipped it up for International Talk Like a Pirate Day, which is held on September 19th. Oh well, there’s always next year I suppose. In the meantime I’m sure you can find plenty of other occasions that would be greatly enhanced by the appearance of this incredible cake! So as those beloved pirates say: Yo ho ho and a bottle of rum!
Caribbean Rum Cake
recipe from: King Arthur Flour
For the cake:
- 2 cups (8 1/2 ounces,241 grams) Unbleached All-Purpose Flour
- 1 1/2 cups (10 1/2 ounces, 298 grams) sugar
- 1/2 cup (4 ounces, 113 grams) unsalted butter, softened
- 1/2 cup (3 1/2 ounces, 99 grams) pastry cream filling mix or instant vanilla pudding mix, dry
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup (4 ounces, 113 grams) vegetable oil (I used coconut oil – YUM!)
- 1/2 cup (4 ounces, 113 grams) milk
- 4 large eggs
- 1/2 cup (4 ounces, 113 grams) white or golden rum
- 2 teaspoons vanilla
- 1/4 teaspoon butter rum flavor (optional but excellent)
- 1/4 cup (3/4 ounce, 23 grams) pecan or almond flour, for dusting baking pan*
For the Rum Soaking Syrup:
- 1/2 cup (4 oz. 113 grams) unsalted butter
- 1/4 cup (2 oz. 57 grams) water
- 1 cup (7 oz. 198 grams) sugar
- 1/2 cup 4 oz. 113 grams) white or golden rum
- 1/2 teaspoon vanilla
Preheat oven to 325°F. Spritz a 10 to 12 cup bundt pan with cooking spray. Sprinkle on the pecan or almond flour and turn the pan to coat evenly. Set aside.
Place all of the cake ingredients except the rum, vanilla and butter rum flavoring in the bowl of your stand mixer and blend on medium speed for 2 minutes. Be sure to scrape down the bowl after one minute.
Add the rum, vanilla and flavor if using to the batter and blend for another minute. Pour the batter into the prepared bundt pan and spread level with a spatula.
Bake the cake for 50 to 55 minutes. You may smell the nut flour toasting at first, especially those not covered in cake batter. When done, the cake will test clean on a cake tester. Bundt cakes are difficult to test properly with a short toothpick. Instead try a piece of dry uncooked spaghetti or linguine.
Leave the cake in the pan to cool slightly while you make the soaking syrup.
In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.
Use a long skewer to poke holes all over the cake. Pour about 1/4 of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used.
Cover the pan loosely with plastic wrap and allow the cake to sit out overnight to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert on to your serving plate.
Serve with hot coffee or tea. The cake is very moist, fragrant and potent.
Yield: one large or two small bundt cakes. Cake freezes very well.
*Dusting the cake pan with pecan flour is optional. You can just spray the pan with a non-stick spray. However, the pecan flour a layer of flavorful crust to the outside of the cake. It will also aid in easy release of the cake. I have included a link below if you would like to purchase some pecan flour. Or you could simply make your own by toasting pecans for about 5 minutes in a 350° oven. Once the nuts have cooled completely, place them in a food processor and pulse until they are the consistency you desire.
Caribbean Rum Cake brought to you by: Runcible Eats (www.leaandjay.com)
Links to Useful Kitchen Tools & Ingredients for Caribbean Rum Cake: