Bahamian Rum Cake
The Quirky Foodster Team
Ingredients
- All-purpose flour — 2.5 cups (315 g)
- Baking powder — 1 tbsp
- Salt — 1/2 tsp
- Ground nutmeg — 1/2 tsp
- Butter, softened — 1 cup (225 g)
- Sugar — 1.5 cups (300 g)
- Large eggs — 4
- Vanilla extract — 1 tsp
- Milk — 3/4 cup (180 ml)
- Dark rum, divided — 1/3 cup (80 ml)
- Chopped candied or dried fruit (optional) — 1/2 cup (75 g)
- Butter, for the glaze — 1/2 cup (115 g)
- Sugar, for the glaze — 1 cup (200 g)
- Water, for the glaze — 1/4 cup (60 ml)
Method
- Preheat oven to 165°C (325°F). Grease and flour a bundt pan.
- Whisk flour, baking powder, salt and nutmeg together.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla.
- Alternate adding the flour mixture and milk to the butter mixture, mixing just until combined. Fold in dried fruit if using and 2 tbsp of the rum.
- Pour batter into the prepared bundt pan and bake 55-65 minutes, until a skewer comes out clean.
- While the cake bakes, make the glaze: melt butter in a saucepan, stir in sugar and water, and simmer 4-5 minutes until slightly thickened. Remove from heat and stir in remaining rum.
- Poke holes in the warm cake with a skewer while still in the pan. Slowly pour half the warm glaze over the cake and let it soak in 10 minutes.
- Invert the cake onto a serving plate and pour the remaining glaze over the top before serving.
Introduction: Dense, moist and generously soaked in island rum, Bahamian rum cake is a gift-shop and holiday favourite, often studded with dried fruit and finished with a sticky rum glaze poured over the warm cake.
Cultural Background: Dense, moist and generously soaked in island rum, Bahamian rum cake is a gift-shop and holiday favourite, often studded with dried fruit and finished with a sticky rum glaze poured over the warm cake.
Tips: Poking holes while the cake is still warm helps the glaze soak deeply rather than pooling on the surface.
Variations: A cream cheese-based version, richer and denser, is also common; some bakers add a handful of chopped pecans.
Vegetarian/Vegan: Naturally vegetarian as written.
Storage: Store covered at room temperature up to 4 days, or refrigerate up to a week; the rum acts as a natural preservative.
Reheating: Best served at room temperature; a brief 10-second microwave warms individual slices if desired.
Nutrition: Approx. 420 kcal, 5 g protein, 52 g carbohydrate, 20 g fat per serving.
FAQs:
Q: Can I make this without alcohol?
A: Yes, substitute the rum in both cake and glaze with an equal amount of milk or water plus 1 tsp rum extract.
Q: Why poke holes before glazing?
A: It creates channels for the glaze to soak into the cake rather than sitting only on the surface.
- All-purpose flour — 2.5 cups (315 g)
- Baking powder — 1 tbsp
- Salt — 1/2 tsp
- Ground nutmeg — 1/2 tsp
- Butter, softened — 1 cup (225 g)
- Sugar — 1.5 cups (300 g)
- Large eggs — 4
- Vanilla extract — 1 tsp
- Milk — 3/4 cup (180 ml)
- Dark rum, divided — 1/3 cup (80 ml)
- Chopped candied or dried fruit (optional) — 1/2 cup (75 g)
- Butter, for the glaze — 1/2 cup (115 g)
- Sugar, for the glaze — 1 cup (200 g)
- Water, for the glaze — 1/4 cup (60 ml)
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