Caribbean-Style Rum
Cake
This cake is a delicious clone of the dense rum cakes you’ll find
in Italian-American markets during the holidays. Yes, there’s a
lot of rum in it, and it's definitely not for those avoiding alcohol.
But the incredibly moist texture and rich flavor are deeply
satisfying.
PREP BAKE T O TA L YIELD
35 mins 50 mins to 9 hrs 35
1 hr mins
1 large
Bundt cake,
16 slices
Ingredients Instructions
Cake 1 Preheat the oven to 325°F.
2 cups (240g) King Arthur 2 To make the cake: Weigh your flour; or measure it by
Unbleached All-Purpose Flour gently spooning it into a cup, then sweeping off any
1 1/2 cups (298g) granulated excess.
sugar 3 Place the flour, sugar, pudding mix, baking powder, salt,
3.4-ounce box instant vanilla butter, and vegetable oil in a mixing bowl, and mix at
pudding mix, (not sugar-free)* medium speed until everything is thoroughly combined and
2 teaspoons baking powder the mixture is sandy looking.
1 teaspoon table salt 4 Beat in the milk, then beat in the eggs one at a time.
8 tablespoons (113g) Scrape the bowl thoroughly, and beat briefly to recombine
unsalted butter, softened any sticky residue.
1/2 cup (99g) vegetable oil 5 Stir in the rum and vanilla.
1/2 cup (113g) milk, at room 6 Spritz a 10- to 12-cup Bundt pan with cooking spray. For
temperature an extra layer of nutty flavor, sprinkle the inside of the pan
4 large eggs, at room with almond flour and turn the pan to coat evenly; shake
temperature out any excess. Pour the batter into the prepared pan and
1/2 cup (113g) rum, plain or spread level with a spatula.
spiced 7 Bake the cake for 50 to 60 minutes. When done, a cake
2 teaspoons King Arthur tester, long toothpick, or strand of uncooked spaghetti will
Pure Vanilla Extract come out clean when inserted into the center. Remove the
1/4 cup (24g) King Arthur cake from the oven.
Almond Flour, for dusting 8 Leave the cake in the pan to cool slightly while you make
baking pan, optional the syrup.
*See "tips," below 9 To make the syrup: In a medium-sized saucepan combine
the syrup ingredients, except vanilla. Bring to a rapid boil
Syrup*
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Syrup* then reduce to a simmer and cook (without stirring) for
about 5 to 8 minutes, until the syrup thickens slightly.
8 tablespoons (113g)
Remove from the heat and stir in the vanilla.
unsalted butter
1/4 cup (57g) water 10 Use a long skewer to poke holes all over the cake. Pour
about 1/4 cup of the syrup over the cake (still in the pan).
1 cup (198g) granulated
Allow the syrup to soak in, then repeat again and again until
sugar
all the syrup is used.
1/4 teaspoon table salt
11 Cover the pan loosely with plastic wrap and allow the cake
1/2 cup (113g) rum, plain or
to sit overnight at room temperature to cool completely
spiced
and soak in the syrup. When ready to serve, loosen the
1/2 teaspoon King Arthur edges of the cake and invert onto your serving plate. If the
Pure Vanilla Extract cake won’t release, don't force it. Place it in the oven, turn
*See "tips," below the oven to 350°F, and warm for about 10 minutes, to
soften the sticky syrup. (If your oven is one that preheats
by making its upper element red-hot, place the cake on a
lower rack and tent it with aluminum foil to protect it.)
Remove the cake from the oven, and tip it onto the serving
plate.
12 Serve with hot coffee or tea. The cake is very moist,
fragrant and potent.
13 Wrap securely (or place under a cake cover) and store at
room temperature for several days. Freeze for longer
storage, up to 1 month.
Tips from our Bakers
Looking for a gluten-free version of this recipe? Find it
here: Gluten-Free Caribbean Rum Cake.
The pudding mix adds a bit of flavor and sweetness, plus
enhances the cake's moisture. Use a different flavor pudding
mix if desired: banana, caramel, butterscotch, coconut,
etc. Want to omit the pudding mix? You can; your cake will
be a bit less sweet, and somewhat drier. Be aware we've tried
substituting cornstarch, sugar, and extra vanilla for the
pudding mix, and the result just isn't the same.
Using the full amount of syrup in the recipe will make a
traditional rum-soaked rum cake, one that's incredibly
moist. For a less "rummy" cake, one with a more standard
cake texture, make and use just half the amount of syrup.
Avoiding alcohol? Use a non-alcoholic rum substitute in
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place of the rum.
We're here to help. King Arthur Baker's Hotline: (855) 371 2253
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