Caribbean Festival Rum Cake
Sweet, boozy, and unforgettable—this cake is a slice of paradise!
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.