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Caribbean Festival Rum Cake

Caribbean Festival Rum Cake

Sweet, boozy, and unforgettable—this cake is a slice of paradise!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course: Appetizer, Dessert
Cuisine: Tropical/Caribbean
Calories: 380
Ingredients Equipment Method Notes

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

Equipment

  • 10-inch Bundt pan
  • Mixing bowls
  • Saucepan

Method
 

  1. Preheat oven to 325°F. Grease Bundt pan.
  2. Cream butter and sugar. Add eggs.
  3. Mix dry ingredients; alternate with wet.
  4. Bake 60–70 minutes.
  5. 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.