Description
This Caribbean festival rum cake is a moist, buttery, and rum-soaked delight, perfect for Carnival, Christmas, Easter, or any special occasion. Made with rich dark rum, vanilla, and warm spices, this traditional recipe creates a cake that gets better over time as the flavors deepen. Serve it with coffee, whipped cream, or fresh tropical fruit for an authentic island experience!
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 (3.4 oz) box instant vanilla pudding mix
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- ½ cup whole milk, room temperature
- 4 large eggs, room temperature
- ½ cup dark or spiced rum
- 2 teaspoons vanilla extract
- ¼ cup almond flour (optional, for dusting pan)
For the Rum Syrup:
- ½ cup unsalted butter
- 1 cup granulated sugar
- ¼ teaspoon salt
- ¼ cup water
- ½ cup dark or spiced rum
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Cake Batter
- Preheat oven to 325°F (163°C). Grease a 10-12 cup Bundt pan and dust it with almond flour or crushed nuts for extra flavor.
- In a large bowl, whisk together flour, sugar, pudding mix, baking powder, and salt.
- In a separate bowl, mix butter, oil, eggs, milk, vanilla extract, and rum until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Step 2: Bake the Cake
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then invert it onto a cooling rack.
Step 3: Make the Rum Syrup
- In a saucepan, melt butter over medium heat. Stir in sugar, salt, and water, bringing to a simmer.
- Cook for 5-8 minutes, then remove from heat and stir in rum and vanilla extract.
Step 4: Soak the Cake
- While the cake is still warm, poke holes all over with a skewer.
- Slowly pour ¼ cup of rum syrup over the cake, letting it absorb before adding more. Repeat until all syrup is used.
- Cover the cake and let it sit overnight for maximum flavor.
Step 5: Serve and Enjoy!
- Slice and serve with coffee, whipped cream, or fresh fruit.
Notes
- For a stronger rum flavor, brush additional rum over the cake before serving.
- For a non-alcoholic version, replace the rum with a mix of rum extract and apple juice.
- Cake tastes even better after 1-2 days as the flavors develop.
- Store at room temperature for up to 5 days, refrigerate for 2 weeks, or freeze for 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: ~400 kcal
- Sugar: ~35g
- Sodium: ~250mg
- Fat: ~18g
- Saturated Fat: ~8g
- Unsaturated Fat: ~9g
- Trans Fat: 0g
- Carbohydrates: ~55g
- Fiber: ~1g
- Protein: ~4g
- Cholesterol: ~55mg
Keywords: Caribbean festival rum cake, traditional rum cake, moist rum cake, holiday dessert, boozy cake