Are you looking for a decadent and flavorful dessert that captures the essence of the Caribbean? Look no further than Caribbean rum cake, a delectable treat that combines the sweetness of molasses, the warmth of spices, and the intoxicating aroma of rum. This classic cake has been a staple of Caribbean cuisine for centuries, and with its rich history and tantalizing taste, it's easy to see why. In this article, we'll embark on a culinary journey to explore the secrets behind the perfect Caribbean rum cake, providing you with all the tips, tricks, and recipe variations you need to create this irresistible dessert in your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
CARIBBEAN COCONUT RUM CAKE
My take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better-overnight is best. -Jenn Hall, Collingswood, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.
Nutrition Facts : Calories 461 calories, Fat 18g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 823mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.
MARTHARAYDEEN'S CARIBBEAN RUM CAKE
This made from scratch rum cake recipe really makes you feel like you are in the Caribbean. The aroma in the Test Kitchen while this baked, was heavenly. By slowly pouring the glaze and letting it really soak in, you taste the rum flavor in every bite of this moist cake. This is good!
Provided by Martha Ray Deen
Categories Cakes
Time 1h15m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 325 degrees. Spray a large bundt pan with Pam. Then evenly sprinkle the chopped walnuts into bottom of pan.
- 2. Combine the first 6 ingredients and mix until it has a gravel/sand consistency (I used a food processor to combine it).
- 3. Add pudding mix, milk, eggs, rum, oil, and vanilla and combine on medium speed with electric mixer for 2 to 3 minutes, scraping the bowl halfway through. Pour mixture over nuts in bundt pan.
- 4. Bake at 325 degrees for 55 minutes, or until golden and toothpick comes out clean. Remove cake from the oven and place it on a cooling rack (do not remove from bundt pan).
- 5. Prepare the glaze by combining butter, water, and sugar in a pan and bring to boil. Stir constantly. Continue to boil for 3-5 minutes until the sugar is completely dissolved and the liquid begins to thicken up. Remove glaze from heat and stir in the rum, continuing to stir. It will bubble up and be a little thinner than you think it should be, but this is ok, it will be great when you finish!
- 6. Pour the warm glaze, a little bit at a time, over the cooling cake inside the bundt pan. I poke a few holes in mine, to let the rum glaze soak through the cake. It will take a little time to get all of the syrup glaze poured over, but believe me, it's worth the time. When you've got all of the syrup glaze poured over the cake, let it cool to room temperature, then cover with foil or plastic wrap and place in the fridge overnight (keeping it in the bundt pan).
- 7. The next day, submerge the bundt pan bottom into a little warm water to warm the glaze (and unstick from the pan), then invert onto a cake platter.
CARIBBEAN RUM CAKE RECIPE - (4.5/5)
Provided by Bearbuddy45
Number Of Ingredients 19
Steps:
- Preheat oven to 325°F. Spritz a 10 to 12 cup bundt pan with cooking spray. Sprinkle on the pecan 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. 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. NOTE: For a different taste, use coconut rum.
Tips:
- Use high-quality rum. The better the rum, the better the cake will taste. Look for a dark or spiced rum that has a deep, flavorful taste.
- Don't overmix the batter. Overmixing can make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the cake in a bundt pan. A bundt pan helps to create a moist, evenly-cooked cake.
- Let the cake cool completely before glazing. This will help the glaze to set properly.
- Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.
Conclusion:
Caribbean rum cake is a delicious and festive cake that is perfect for any occasion. With its rich, flavorful taste and moist, tender texture, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give Caribbean rum cake a try. You won't be disappointed!
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