Caribbean Rum Cake Recipe

While rum can be made anywhere in the world, many of the major rum producers are in the Caribbean, per Thrillist, and this spirit is often associated with not only cocktails but foods from this region. One well-known Caribbean specialty is rum cake, especially the fruit-filled black cakes that are a Christmas staple. This rum cake recipe, however, is much lighter in color and not at all fruitcake-like. As recipe developer Ting Dalton describes it, "This rum cake is full of flavor — soft, moist, [and] with a tang of rum ... It's like eating a piece of sunshine." She does say that even if you're not a rum drinker, the booze in this cake "isn't overpowering [and] really adds to the overall taste."

While not all cake batters include cornstarch, Dalton uses it in this recipe because "it acts as an anti-caking agent and helps make the sponge of the cake very light and soft with a wonderful texture." As regards another ingredient, though, she does say, "[If you] don't like walnuts, you could use other nuts including hazelnuts or almonds, or leave [the nuts] out altogether" as they are not an integral part of the cake.

To make the rum cake, you'll need some rum, of course. Dalton doesn't specify any one kind, but she's using dark rum here. You'll also need butter, flour, cornstarch, baking powder, brown sugar, white sugar, salt, eggs, milk, and vanilla, as well as some chopped walnuts if you'd like to use them. Once the cake is done, you'll also need some powdered sugar to sprinkle it with as a decorative final touch.

Before you get started baking, preheat the oven to 300 F, then grease and flour a standard-sized 10-inch bundt pan. Sprinkle the chopped nuts over the bottom of the pan.

Mix the flour, cornstarch, baking powder, and salt. Stir together the eggs, milk, rum and vanilla in a different bowl. In yet another bowl (or a stand mixer, should you have one), cream 2 sticks of butter with the brown sugar and 1 cup of the white sugar. Once the mixture looks pale and fluffy, add the dry ingredients a little at a time and beat them for a few minutes until the mixture is well-combined. Now add the egg mixture, scraping down the sides of the bowl.

Once the batter is thoroughly mixed, pour it into the bundt pan and over the nuts — these are not mixed in, but are meant to stay at the top of the cake once it comes out of the pan. Bake the cake for 50 to 60 minutes, then check to see if it is done by sticking a toothpick or skewer into the center and seeing if it comes out clean. If not, bake the cake for a few more minutes until it passes the toothpick test. Once the cake comes out of the oven, let it sit in the pan on a wire rack to cool for at least 10 minutes before you do anything more with it.

As the cake cools, you can make the syrup. Melt the remaining butter, then stir in the remaining granulated sugar along with the water. Let the syrup come to a boil, then turn the heat down so it's just simmering and cook it for 5 minutes or until it thickens up a bit. Turn off the heat, then stir in the rum.

Poke the bottom of the cake all over with a toothpick or a skewer, then brush half of the rum syrup over it and let the syrup soak in. Flip the cake over onto the rack and gently remove the bundt pan. Brush the rest of the glaze over the top and sides of the cake, then let it sit and soak in for at least 20 minutes. Once the time is up, you can go ahead and sprinkle the cake with some powdered sugar before you eat it.

Dalton says "This [cake] will keep for up to three days in an airtight container." If three days isn't enough time to finish off such a large cake, you may wish to refrigerate or even freeze the leftovers.