The Ultimate Caribbean Festival Rum Cake Recipe

Caribbean Festival Rum Cake is a beloved dessert in the islands, known for its rich, moist texture and boozy flavor. This traditional treat is often served during holidays, weddings, and festivals, making it a staple of Caribbean culinary culture. The cake is infused with dark rum, packed with rum-soaked fruits, and finished with a delicious rum glaze, making every bite indulgent.

Originating from the British influence on Caribbean baking, Caribbean rum cake shares similarities with the classic English fruitcake, but with a tropical twist. Over the years, the recipe has evolved, incorporating locally distilled rum and native spices, enhancing its authenticity and cultural significance.

For an in-depth look at the variations of this classic cake, check out the Caribbean-Style Rum Cake Recipe. If you’re curious about its history, Wikipedia also provides a detailed breakdown of Rum Cake and its cultural importance.

The History of Caribbean Rum Cake

The origins of Caribbean rum cake date back to European settlers who introduced their traditional fruitcakes to the islands. However, locals adapted the recipe by incorporating Caribbean dark rum, which was widely available due to the region’s sugarcane plantations. Over time, these adaptations led to a distinctively Caribbean dessert, rich in history and flavor, symbolizing the island’s fusion of European and African culinary traditions.

Unlike its dry European counterpart, Caribbean festival rum cake is known for its ultra-moist texture, achieved by soaking dried fruits in rum for months before baking. This process enhances the flavors, allowing the ingredients to meld together beautifully. The result is a cake bursting with spiced rum flavors, citrusy undertones, and a buttery smooth finish. Some variations of the cake even include additional tropical elements such as grated coconut, pineapple essence, or orange zest, further enriching the cake’s complex flavor profile.

Traditionally, this cake is not only a delicious dessert but also an integral part of Caribbean festivities. Many families prepare their rum cakes well in advance, allowing the flavors to develop and intensify over time. In some regions, special spiced rums are used to create a unique depth of taste, with each household adding their own twist to the classic recipe. This cultural tradition of passing down and personalizing recipes ensures that no two Caribbean rum cakes are exactly alike, making each cake a one-of-a-kind culinary masterpiece.

Ingredients for the Perfect Caribbean Festival Rum Cake

To create an authentic rum cake, gather the following ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup unsalted butter (softened)
• 4 large eggs
• ½ cup whole milk
• ½ cup dark rum (Jamaican or Caribbean-style recommended)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup rum-soaked dried fruits (raisins, currants, chopped dates, or cherries)

For the Rum Glaze:

• ½ cup unsalted butter
• ¼ cup water
• 1 cup sugar
• ½ cup dark rum

How to Prepare the Rum-Soaked Fruits

The key to an authentic Caribbean festival rum cake is properly preparing the rum-infused fruits. Here’s how:

1. Choose your dried fruits – A mix of raisins, currants, dates, and cherries works best.
2. Soak the fruits in rum – Place the dried fruits in an airtight container and cover them with dark rum.
3. Let them soak for at least 48 hours – However, for the most intense flavor, soak them for several months.
4. Blend the fruits (optional) – Some Caribbean recipes blend the rum-soaked fruits into a thick paste for a smoother texture.

Step-by-Step Guide to Making Caribbean Rum Cake

1. Preparing the Cake Batter

1. Preheat your oven to 325°F (163°C).
2. Grease a bundt pan thoroughly with butter and dust it lightly with flour.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in vanilla and almond extracts.
6. In a separate bowl, sift together flour, baking powder, salt, cinnamon, and nutmeg.
7. Gradually add the dry ingredients to the wet mixture, alternating with milk.
8. Fold in the rum-soaked fruits, ensuring an even distribution.
9. Pour the batter into the prepared bundt pan and smooth the top.

2. Baking the Cake

1. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
2. Remove from the oven and let the cake cool in the pan for 15 minutes before transferring it to a wire rack.

3. Preparing the Rum Glaze

1. In a small saucepan, melt the butter over medium heat.
2. Stir in water and sugar, bringing the mixture to a boil.
3. Reduce heat and simmer for 5 minutes, stirring constantly.
4. Remove from heat and carefully stir in dark rum.

4. Glazing the Cake

1. While the cake is still warm, poke holes all over with a skewer.
2. Slowly drizzle the warm rum glaze over the cake, allowing it to soak in.
3. Let the cake sit for at least one hour before serving to absorb the flavors.

Serving Suggestions for Caribbean Rum Cake

• Serve with a side of whipped cream or vanilla ice cream.
• Garnish with toasted coconut flakes for a tropical twist.
• Pair with a glass of aged Caribbean rum or a cup of black coffee.

How to Store and Preserve Rum Cake

• Wrap the cake tightly in plastic wrap and store at room temperature for up to a week.
• For longer storage, refrigerate the cake for up to two weeks.
• To maintain its moist texture, brush the cake with additional rum glaze every few days.

Variations of Caribbean Festival Rum Cake

• Jamaican Rum Cake – Uses dark brown sugar and blended rum-soaked fruits for a denser texture.
• Trinidad Black Cake – A richer, darker version made with burnt sugar syrup.
• Coconut Rum Cake – Includes coconut milk and shredded coconut for a tropical flavor.

FAQs: Everything You Need to Know About Rum Cake

1. How long should I soak the fruits in rum?

The minimum soaking time is 48 hours, but for a deeper rum flavor, some people soak them for months.

2. Can I make rum cake without alcohol?

Yes! Substitute rum with a mix of fruit juice and vanilla extract for a non-alcoholic version.

3. What’s the best rum for Caribbean rum cake?

Dark Caribbean rums like Myers’s Rum or Wray & Nephew are excellent choices.

4. How do I keep the cake from being too dense?

Ensure you properly cream the butter and sugar, and avoid overmixing the batter.

5. Can I freeze Caribbean rum cake?

Yes, wrap it tightly in plastic wrap and freeze for up to 3 months.

Conclusion

Now that you have the perfect Caribbean festival rum cake recipe, it’s time to bring the flavors of the islands to your kitchen. This cake is not just a dessert—it’s a celebration of Caribbean heritage, tradition, and flavor. The deep, rich taste of dark rum combined with the sweetness of rum-soaked fruits creates an unforgettable experience that lingers on the palate.

Baking this cake is more than just following a recipe—it’s about embracing a long-standing tradition that has been passed down through generations. Whether it’s enjoyed during a family gathering, a holiday festivity, or simply as a treat for yourself, this cake embodies the warmth and vibrancy of the Caribbean. The distinct aroma that fills the kitchen while it bakes, the silky texture of the rum glaze as it soaks into the cake, and the first bite that melts in your mouth all make this an extraordinary indulgence.

The Ultimate Caribbean Festival Rum Cake Recipe

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• Total Time: 1 hour 20 minutes
• Yield: 10–12 servings 1x

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Description

Indulge in the rich, moist, and flavorful Caribbean Festival Rum Cake, a classic treat soaked in a buttery rum glaze. This cake is perfect for celebrations and embodies the festive Caribbean spirit.

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Ingredients

Scale 1x2x3x

For the Cake:

• 2 cups (240g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) brown sugar
• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (120ml) vegetable oil
• 4 large eggs
• 1 package (3.4 oz) instant vanilla pudding mix
• 1/2 cup (120ml) whole milk
• 1/2 cup (120ml) dark rum (e.g., Myer’s or Bacardi Black)
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/2 cup chopped pecans or walnuts (optional)

For the Rum Glaze:

• 1/2 cup (115g) unsalted butter
• 1/4 cup (60ml) water
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) dark rum

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Instructions

Prepare the Cake:

1. Preheat the oven to 325°F (163°C). Grease and flour a bundt pan thoroughly.
2. If using, sprinkle chopped nuts evenly in the bottom of the bundt pan.
3. In a large mixing bowl, beat the butter, vegetable oil, and sugars until light and fluffy.
4. Add the eggs, one at a time, mixing well after each addition.
5. Stir in the vanilla extract, almond extract, and dark rum.
6. In a separate bowl, whisk together the flour, pudding mix, baking powder, salt, nutmeg, and cinnamon.
7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until smooth.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.

2. Prepare the Rum Glaze:

1. While the cake is baking, prepare the glaze. In a saucepan over medium heat, melt the butter.
2. Stir in the water and sugar, and bring to a boil. Let it simmer for 5 minutes, stirring occasionally.
3. Remove from heat and slowly stir in the rum. Be careful, as it may bubble up.

3. Soak the Cake:

1. Once the cake is done, let it cool for 10 minutes in the pan.
2. Using a skewer or fork, poke holes all over the cake.
3. Slowly pour half of the glaze over the warm cake while still in the pan, allowing it to absorb.
4. Let the cake sit for 15-20 minutes, then carefully invert it onto a serving plate.
5. Brush or pour the remaining glaze over the top.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Caribbean

Keywords: Caribbean rum cake, festival cake, moist rum cake, boozy dessert