Picture this: You’re at a vibrant Caribbean festival, surrounded by the rhythm of steel drums and the aroma of coconut, spices, and rum wafting through the air. The star of the show? A decadent, buttery rum cake soaked in a tropical glaze. Today, I’m sharing my secret recipe for Caribbean Festival Rum Cake—a dessert so moist and flavorful, it’ll transport your taste buds to the islands.
Whether you’re hosting a party or craving a taste of the tropics, this cake is a guaranteed crowd-pleaser. Let’s dive in!
Why You’ll Love This Caribbean Festival Rum Cake
This isn’t just any rum cake. Here’s why it’s special:
- Bold Rum Flavor: Infused with dark rum in the batter and glaze for a double dose of Caribbean spirit.
- Moist Texture: A buttery, tender crumb that melts in your mouth.
- Festive Appeal: Perfect for holidays, birthdays, or pairing with cocktails like this Bacardi Rum Vanilla Syrup Cocktail.
Ingredients You’ll Need for Authentic Flavor
(Pro tip: Use high-quality rum like Appleton Estate for the best results!)
For the Cake:
- 1 cup unsalted butter (softened)
- 1½ cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup dark rum
- ½ cup pineapple juice (for a tropical twist!)
For the Rum Glaze:
- ½ cup butter
- 1 cup sugar
- ¼ cup water
- ½ cup dark rum
Step-by-Step Guide to Moist Rum Cake
1. Prep Your Pan Like a Pro
Grease a 10-inch Bundt pan (I swear by this non-stick pan) with butter and dust with flour. Preheat the oven to 325°F (165°C).
2. Cream Butter & Sugar
In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, mixing well after each.
3. Mix Dry Ingredients
Whisk flour, baking powder, and salt. Alternate adding the dry mix and rum/pineapple juice to the butter mixture.
4. Bake to Perfection
Pour batter into the pan and bake for 60–70 minutes. A toothpick should come out clean.
5. Soak with Rum Glaze
While the cake bakes, make the glaze: Boil butter, sugar, and water for 5 minutes. Remove from heat, stir in rum. Poke holes in the warm cake and pour glaze over it.
Let it soak for 2 hours—trust me, patience pays off!
Pro Tips for the Best Rum Soaking
- Double the Glaze: For extra boozy flavor, make 1.5x the glaze recipe.
- Non-Alcoholic Swap: Replace rum with pineapple or orange juice.
- Storage: Wrap the cake in cling film and let it sit overnight—it gets better with time!
Pairing Your Rum Cake with Caribbean Drinks
Serve your cake with a side of tropical vibes:
- Mimosa with a Twist: Try this Lemon San Diego Cocktail.
- Coffee Pairing: A bold cup of Irish Breakfast Tea balances the sweetness.
Caribbean Festival Rum Cake
Equipment
- 10-inch Bundt pan
- Mixing bowls
- Saucepan
Ingredients
For the Cake:
- 1 cup unsalted butter softened
- 1½ cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup dark rum
- ½ cup pineapple juice for a tropical twist!
For the Rum Glaze:
- ½ cup butter
- 1 cup sugar
- ¼ cup water
- ½ cup dark rum
Instructions
- Preheat oven to 325°F. Grease Bundt pan.
- Cream butter and sugar. Add eggs.
- Mix dry ingredients; alternate with wet.
- Bake 60–70 minutes.
- Prepare glaze and soak cake.
Notes
- For a nutty crunch, add ½ cup chopped pecans to the batter.
- Substitute rum with coconut rum for a sweeter twist.
Hungry for more? Try our Grandma’s Pound Cake next! Don’t forget to tag us @FouziasKitchen when you share your rum cake masterpiece—we’d love to see it!
Learn about the history of Caribbean rum from Smithsonian Magazine.
Did you try this recipe? Share your photos below and tell us about your Caribbean-inspired feast!