How to make Caribbean rum cake

Written by rachel asher
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How to make Caribbean rum cake
Caribbean rum cake. (

Caribbean rum cake is a favourite gift for friends when returning from a sunny holiday on a beach or cruise ship. But if you've found yourself craving more and are thousands of miles from the source, it's easy to make Caribbean rum cake at home.

Skill level:

Things you need

  • Cake:
  • 22.5 cm (9 inch) tube pan
  • Butter or non-stick spray
  • 2 mixing bowls and whisk or Kitchen Aid mixer
  • 384 g (3 cups) flour
  • 2 1/2 tsp baking powder
  • 284 g (1 1/4) cups butter (unsalted)
  • 201 g (1 cup) sugar
  • 165 g (3/4 cup) brown sugar
  • 1/2 tsp salt
  • 5 eggs
  • 237 ml (1 cup) buttermilk
  • 1 tsp vanilla extract
  • 1 tsp rum extract
  • 1 tbsp dark rum
  • Glaze:
  • Sauce pan
  • 227 g (1 cup) butter
  • 201 g (1 cup) sugar
  • 118 ml (1/2 cup) dark rum

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  1. 1

    Preheat the oven to 176 degrees C (350 degrees F). Coat the pan with butter or non-stick spray to prevent the cake from sticking to the pan during baking.

  2. 2

    Mix the flour and baking powder together in one mixing bowl. Set aside.

  3. 3

    Beat the butter, salt and sugar together until mixed, about four minutes. Then add the eggs one at a time, allowing each egg to integrate into the mix thoroughly before adding the next one.

  4. 4

    Mix the vanilla extract and rum extract into the buttermilk, and drizzle into the butter mixture while stirring slowly. Add the flour mixture gradually, followed by the dark rum.

  5. 5

    Pour the cake batter into the cake pan and bake for 60 to 70 minutes. Test with a toothpick, and if the toothpick comes out clean, the cake is ready.

  6. 6

    For the glaze, heat the saucepan on medium-low heat. Add the butter and sugar and let it melt, stirring regularly. When the sugar has dissolved into the melted butter, remove from the heat and stir in the dark rum.

  7. 7

    Take the cake out of the cake pan. Drizzle the glaze over the baked cake and serve.

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