Caribbean Rum Cake (no pudding version)

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"Caribbean Rum Cake – This from scratch version of Caribbean Rum Cake is super soft and moist and drunk with rum – as it should be!"
-- @chefmireille
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  • Recipe Card
Prep time: 15mins
Cook time: 45mins
Serves or Makes: 12

Recipe Card

ingredients

  • 1 3/4 cup all purpose flour
  • 1/2 cup dry milk powder full fat
  • 4 teaspoons baking powder
  • 1/4 cup cornstarch
  • 1 teaspoon salt
  • 1 1/2 cups white sugar
  • 1/4 cup firmly packed brown sugar
  • 1/2 cup oil
  • 4 eggs
  • 1/2 cup rum
  • 2 teaspoons vanilla extract
  • Chopped nuts optional

ingredients

Rum Glaze Ingredients

  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/2 cup rum

Method

  • Step 1

    Preheat oven to 350 F. Spray a springform pan with non stick spray.

  • Step 2

    Sprinkle chopped nuts on bottom of pan (if using).

  • Step 3

    In the bowl of an electric mixer, combine flour, milk powder, baking powder, cornstarch, salt and sugars. Mix to combine.

  • Step 4

    In a small bowl, combine oil, eggs, rum and vanilla extract.

  • Step 5

    Add to dry ingredients and mix until thoroughly incorporated.

  • Step 6

    Transfer to prepared baking dish.

  • Step 7

    Bake for 45 minutes.

  • Step 8

    Turn off oven and leave cake in oven for 10 minutes.

  • Step 9

    Meanwhile, in a saucepan, combine butter, salt, sugar and water.

  • Step 10

    Cook on medium high heat until the butter melts. Boil for 2 minutes.

  • Step 11

    Add rum and cook for another 2 minutes.

  • Step 12

    Let cake rest for 5 minutes.

  • Step 13

    With a rubber spatula, go around the perimeter of the cake, making sure it is not sticking anywhere.

  • Step 14

    Pierce cake all over with a toothpick.

  • Step 15

    Pour rum glaze over cake and wait 2-3 minutes until the cake has absorbed all of the liquid.

  • Step 16

    Remove the sides of the springform pan.

  • Step 17

    Flip cake over onto a plate.

  • Step 18

    Using a rubber spatula, carefully remove the bottom of the cake pan.

  • Step 19

    Wrap the cake tightly with plastic wrap and then aluminum foil, using 2 plates to flip the cake back and forth until it is properly wrapped.

  • Step 20

    On the next day, unwrap and cake, slice and enjoy!

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