What is the history of Caribbean rum cake?

Caribbean rum cake evolved from the British plum pudding brought to the islands during colonization. Islanders substituted rum for other spirits, creating a unique dessert.

While the exact origin is difficult to pinpoint, rum cake has been a part of Caribbean culinary traditions for centuries, evolving with the history of the islands.

What country is known for rum cake?

Many Caribbean islands are known for rum cake, including Jamaica, Trinidad and Tobago, and Barbados, each with its own unique variations.

How long does Caribbean rum cake last?

Caribbean rum cake can last up to a week at room temperature, two weeks in the refrigerator, or up to three months in the freezer, thanks to the rum , which acts as a preservative.

Caribbean Festival Rum Cake Recipe: A Taste of Paradise!

Name: Ultimate Caribbean Festival Rum Cake Recipe: A Taste of Paradise
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Caribbean
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup (2 sticks) unsalted butter, softened; 1 ¾ cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 cup buttermilk; 1 cup chopped walnuts or pecans (optional); 1 cup mixed dried fruits (raisins, currants, cherries), soaked in ½ cup rum overnight; 1 cup rum (dark or light); ½ cup granulated sugar; ¼ cup water; 1 tablespoon butter

Description

A rich, moist Caribbean festival rum cake infused with rum-soaked fruits, spices, and a buttery rum syrup. A true taste of paradise, perfect for celebrations and gifting.

Ingredients

For the Cake:

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chopped walnuts or pecans (optional)
1 cup mixed dried fruits (raisins, currants, cherries), soaked in ½ cup rum overnight

For the Rum Soak:

1 cup rum (dark or light)
½ cup granulated sugar
¼ cup water
1 tablespoon butter

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Instructions

Preheat oven to 325°F (160°C). Grease and flour a 9-inch Bundt pan.
Whisk flour, baking powder, baking soda, and salt.
Cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla extract.
Alternate adding dry mixture and buttermilk, starting and ending with dry ingredients. Mix until just combined.
Fold in rum-soaked dried fruits and nuts (if using).
Pour batter into prepared pan. Bake 60–70 minutes, until a skewer inserted comes out clean.
While baking, make a rum soak: simmer rum, sugar, and water until sugar dissolves. Stir in butter.
When the cake is done, poke holes in the top and slowly pour the rum soak over the cake until absorbed.
Cool completely before removing from pan. Slice and serve.

Notes

Use dark rum for bold flavor and light rum for a milder cake.

Soak dried fruits overnight for maximum richness.

Tent with foil if the cake browns too quickly.

Wrap and refrigerate overnight for even deeper flavor.

Keeps well for up to a week thanks to the rum.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking + soaking
Cuisine: Caribbean

Nutrition

Serving Size: 1 slice
Calories: ~420 kcal
Sugar: 35g
Sodium: 160mg
Fat: 18g
Saturated Fat: 9g
Saturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 2g
Protein: 5g
Cholesterol: 85mg