Caribbean Rum Cake with Dark Rum Syrup
Why this recipe works
- Layered rum flavour: Dark rum is used in the syrup in two stages, giving the cake both rounded warmth and a more fragrant finish.
- Even syrup absorption: Pricking the warm cake before adding syrup helps the rum mixture travel through the crumb instead of sitting on the surface.
- Stays moist: The butter-rich sponge and syrup soak help the cake keep well, making it practical for preparing ahead.
Get the most out of this recipe
Timing notes
- Let it settle before unmoulding: Rest the cake briefly in the tin after baking so the structure firms up and releases more cleanly.
- Allow time for the syrup: After spooning over the syrup, give the cake time to absorb it fully before turning it out to serve.
Common mistakes
- Do not overwork the batter: Fold in the flour only until no dry patches remain; overmixing can make the sponge dense.
- Add the syrup gradually: Spoon the warm syrup over slowly, letting each addition soak in before adding more.
- Start with room-temperature ingredients: Soft butter and room-temperature eggs help the batter emulsify smoothly for a finer crumb.
Ingredient notes
- Choose a flavourful rum: Dark or aged rum gives the syrup its depth, so use one with a flavour you enjoy.
- Prepare the tin carefully: A bundt-style tin needs thorough buttering, especially in the grooves, to help the cake release cleanly.
Make-ahead tips
- Good for making ahead: Once cooled, store the cake airtight; the syrup helps keep the crumb moist.
- Freeze in slices: Wrap slices well before freezing, then defrost at room temperature for an easy make-ahead dessert.
- Refresh gently: Warm defrosted slices briefly in a 160°C (320°F) oven to restore a softer texture.
Equipment you'll need
Ingredients
Cake
Rum syrup and finish
Instructions
- Heat the oven to 170°C (340°F). Generously butter a bundt-style cake tin, making sure you get into all the grooves.
- Beat the butter and caster sugar until very pale and fluffy. Beat in the eggs one at a time, then mix in the vanilla.
- Whisk together the flour, baking powder and salt. Fold this into the batter just until you no longer see dry flour, then scrape into the tin and level the top.
- Bake for 45 to 55 minutes, until deeply golden and a skewer comes out clean. Leave the cake in the tin for 10 minutes so it firms up slightly.
- Meanwhile, make the syrup: put the caster sugar, butter and half the rum in a saucepan over medium heat. Bring to a gentle simmer for 2 to 3 minutes, stirring, until glossy and slightly thickened, then take off the heat and stir in the remaining rum and vanilla.
- Turn the warm cake out onto a plate, then return it to the tin. Prick all over with a skewer, then slowly spoon the warm syrup over, letting it soak in before adding more.
- Leave the cake to absorb the syrup for at least 10 minutes, then turn out to serve. Dust lightly with icing sugar, if using.
Recipe notes
Tips
- For the best texture, make sure the butter and eggs are at room temperature before you start, so the batter emulsifies smoothly.
- Pour the syrup over the cake while both are warm; it soaks in more evenly and keeps the crumb moist.
- Alcohol note: this cake contains rum. If serving to children or anyone avoiding alcohol, choose a different cake.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a slightly fuller vanilla flavour.
- Replace Dark rum with aged rum for a rounder, oakier syrup.
Storage
- Refrigerate up to 5 days
- Store airtight at cool room temperature for up to 3 days, or in the fridge for up to 5 days. Freeze slices well wrapped for up to 2 months; defrost at room temperature, then warm briefly in a 160°C (320°F) oven to refresh.
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Recipe overview
- Servings: 10 servings
- Yield: rum-soaked bundt cake
- Total time: 1h 35min (25min active)
- Difficulty: Medium
- Cuisine: Caribbean
-
Allergens:
Eggs Gluten Milk Wheat
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