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Moist Caribbean Rum Cake Recipe with Rich Amber Glaze

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A moist, tender Caribbean rum cake soaked with rum syrup and topped with a rich amber glaze, perfect for celebrations and family gatherings.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) light or dark rum, plus extra for soaking
  • 1 cup (240ml) buttermilk
  • ½ cup (113g) unsalted butter (for glaze)
  • ¾ cup (150g) packed brown sugar (for glaze)
  • ¼ cup (60ml) dark rum (for glaze)
  • 1 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch Bundt pan thoroughly with butter and dust with flour. Set aside.
  2. In a medium bowl, sift together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
  3. Using an electric mixer, beat 1 cup softened unsalted butter and 1 ¾ cups granulated sugar on medium-high speed until pale and fluffy, about 4-5 minutes.
  4. Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in 2 teaspoons vanilla extract.
  5. Reduce mixer speed to low. Add the dry flour mixture in three parts, alternating with 1 cup buttermilk, beginning and ending with flour. Mix just until combined.
  6. Gently fold in ½ cup light or dark rum with a spatula until evenly incorporated.
  7. Pour batter into prepared pan, smoothing the top with a spatula. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
  8. While the cake bakes, combine ¼ cup rum and ¼ cup granulated sugar in a small saucepan over low heat. Stir until sugar dissolves; keep warm.
  9. When cake is out of the oven and still warm, poke holes all over the top using a skewer or toothpick. Slowly pour the warm rum syrup over the cake, letting it soak in. Repeat with an additional ¼ cup rum if desired.
  10. In a small saucepan, melt ½ cup unsalted butter over medium heat. Stir in ¾ cup packed brown sugar. Bring to a gentle boil and simmer for 2 minutes.
  11. Remove from heat and stir in ¼ cup dark rum and 1 teaspoon vanilla extract.
  12. After cake has cooled in the pan for about 20 minutes, invert onto a serving plate. Drizzle the warm amber glaze over the top, allowing it to drip down the sides.
  13. Let the cake cool completely before slicing. Serve and enjoy.

Notes

Do not skimp on creaming butter and sugar for a fluffy texture. Use room temperature eggs to avoid curdling. Avoid overmixing after adding flour to keep cake tender. Poke holes in cake after baking to soak rum syrup deeply. Tent cake with foil if browning too fast. Make glaze while cake cools and pour warm for glossy finish. Can substitute gluten-free flour and dairy-free alternatives as needed.

Nutrition

Keywords: Caribbean rum cake, moist rum cake, rum cake recipe, amber glaze cake, celebration cake, tropical dessert

Find it online: https://evabake.com/moist-caribbean-rum-cake-recipe-with-rich-amber-glaze-easy-and-perfect-for-celebrations/