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martharaydeen's caribbean rum cake

★★★★★ 9 Reviews
MarthaRayDeen avatar
By Martha Ray Deen
from Charlotte, NC

I love the rum cakes you get while on vacation in the Caribbean, but I don't like the price of having one shipped, so I found a way to bring the Caribbean to me! This cake is amazing!

Blue Ribbon Recipe

This made from scratch rum cake recipe really makes you feel like you are in the Caribbean. The aroma in the Test Kitchen while this baked, was heavenly. By slowly pouring the glaze and letting it really soak in, you taste the rum flavor in every bite of this moist cake. This is good!

— The Test Kitchen @kitchencrew
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★★★★★ 9 Reviews
serves 8-10
prep time 20 Min
cook time 55 Min
method Bake

Ingredients For martharaydeen's caribbean rum cake

  • 2 c
    cake flour (or 1 3/4 c. all purpose flour + 1/4 c. corn starch)
  • 1 1/2 c
    granulated sugar
  • 4 tsp
    baking powder
  • 1 tsp
    salt
  • 1/2 c
    butter, cut into bits (do not substitute)
  • 3 Tbsp
    vegetable oil
  • 1 pkg
    vanilla instant pudding mix (3.5 oz)
  • 1/2 c
    milk
  • 4 md
    eggs
  • 1/4 c
    dark rum
  • 1/4 c
    vanilla rum (I used Cruzan)
  • 1/2 c
    vegetable oil
  • 1 tsp
    pure vanilla extract
  • 1/2 c
    chopped walnuts (for bottom of pan, not in cake)
  • RUM GLAZE
  • 1/2 c
    butter (do not substitute)
  • 1/4 c
    water
  • 1 c
    granulated sugar
  • 1/2 c
    vanilla rum (I used Cruzan)

How To Make martharaydeen's caribbean rum cake

  • 1
    Preheat oven to 325 degrees. Spray a large bundt pan with Pam. Then evenly sprinkle the chopped walnuts into bottom of pan.
  • 2
    Combine the first 6 ingredients and mix until it has a gravel/sand consistency (I used a food processor to combine it).
  • 3
    Add pudding mix, milk, eggs, rum, oil, and vanilla and combine on medium speed with electric mixer for 2 to 3 minutes, scraping the bowl halfway through. Pour mixture over nuts in bundt pan.
  • 4
    Bake at 325 degrees for 55 minutes, or until golden and toothpick comes out clean. Remove cake from the oven and place it on a cooling rack (do not remove from bundt pan).
  • 5
    Prepare the glaze by combining butter, water, and sugar in a pan and bring to boil. Stir constantly. Continue to boil for 3-5 minutes until the sugar is completely dissolved and the liquid begins to thicken up. Remove glaze from heat and stir in the rum, continuing to stir. It will bubble up and be a little thinner than you think it should be, but this is ok, it will be great when you finish!
  • 6
    Pour the warm glaze, a little bit at a time, over the cooling cake inside the bundt pan. I poke a few holes in mine, to let the rum glaze soak through the cake. It will take a little time to get all of the syrup glaze poured over, but believe me, it's worth the time. When you've got all of the syrup glaze poured over the cake, let it cool to room temperature, then cover with foil or plastic wrap and place in the fridge overnight (keeping it in the bundt pan).
  • I used Bacardi Gold as my rum and I soaked the walnuts in the rum for a few hours!
    7
    The next day, submerge the bundt pan bottom into a little warm water to warm the glaze (and unstick from the pan), then invert onto a cake platter.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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