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Caribbean festival rum cake recipe

Caribbean Festival Rum Cake Recipe – Traditional Dessert

Creating an authentic caribbean festival rum cake recipe starts with gathering the right ingredients. You’ll need a mix of dry and wet components that come together to form the perfect balance of sweetness, moisture, and spice.

    Ingredients

    Scale
    • Dry Ingredients:
      • 2 cups all-purpose flour
      • 1 cup brown sugar
      • 1 teaspoon baking powder
      • ½ teaspoon salt
      • 1 teaspoon cinnamon
      • ½ teaspoon nutmeg
    • Wet Ingredients:
      • 1 cup unsalted butter, softened
      • 4 large eggs
      • ½ cup whole milk (or coconut milk for a tropical twist)
      • 1 teaspoon vanilla extract
      • ½ cup dark rum

    Instructions

    Preparing the Cake Batter

    1. Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
    2. Cream the butter and sugar: Use an electric mixer to beat the butter and sugar until light and fluffy.
    3. Add eggs one at a time: Make sure to mix well after each addition for a smooth consistency.
    4. Incorporate the milk and rum: Slowly add the milk and rum mixture to create a smooth batter.
    5. Fold in the dry ingredients: Gently mix everything together until just combined.

    Tip: Be careful not to overmix—the key to a moist cake is gentle folding.

    Baking the Perfect Rum Cake

    1. Preheat the oven to 325°F. This ensures an even bake.
    2. Grease your bundt pan: Use butter and a light dusting of flour to prevent sticking.
    3. Pour in the batter: Smooth it out to ensure an even rise.
    4. Bake for 50-60 minutes: Check for doneness by inserting a toothpick—if it comes out clean, it’s ready.
    • Author: Vectoria