Caribbean Rum Cake

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We had a beachy theme for my husband’s birthday since we both are having major beach withdrawals. He wanted a rum tasting party. So, to go along with the theme, I made rum cake. Now, he wouldn’t try it because it had flour and sugar in it, but the rest of the party-goers were all for it. The cake must be made well in advance because it has to soak up the rum butter sauce for at least 12 hours. It was an easy cake to make, but does take patience. The adults all loved the cake. I will tell you, that this cake was actually better one to two days after the party (so 2 to 3 days after it was made). It has a little bit of a sugary crunch on the outside and is very moist on the inside. I got the recipe from King Arthur’s website.  I am listing the ingredients, but go to their site to find out how to make it.

Ingredients

RUM CAKE BASE

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup instant vanilla pudding mix, dry
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 4 large eggs
  • 1/2 cup white or golden rum
  • 2 teaspoons vanilla
  • 1/4 teaspoon butter rum flavor (optional but excellent)
  • 1/4 cup pecan or almond flour, for dusting baking pan

RUM SOAKING SYRUP

  • 1/2 cup unsalted butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup white or golden rum
  • 1/2 teaspoon vanilla

 

If you try it, I hope you love it as much as the grown-ups at our party did!

 

 

 

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This site has an auction to help the Meyers family (The Freckled Fox), if you want to check it out.

 

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