Combine butter, water, ½ cup brown sugar, and ½ cup white sugar in a saucepan over medium heat. Bring to boil and boil for about 5 minutes, stirring occasionaly. Remove from heat and stir in 1/2 cup of rum. The SteamBake function couldn’t be simpler, you just add 100ml of water to the cavity in the bottom of your oven, set the oven to ‘True Fan Cooking’ press the ‘SteamBake’ button and select the desired temperature. The oven will beep when it has got up to temperature and you can begin cooking. It can be used for a whole of host of baked goods from bread, pastry and even Yorkshire pudding.

For the glaze you will need butter, sugar, dark rum, and orange juice. We like to use local orange juice, but use whatever is your favorite. This cake tastes best when enjoyed a few days after it is baked so the rum has time to be completely incorporated into the hot cake. You can use either a 9″ or 10″ cake pan, but you will get more height in the cake (like in the first image) if you use the 9″ cake pan.

Ingredients

Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through. This Caribbean Rum Cake recipe is inspired by the Tortuga rum cakes. A moist vanilla sponge cake that is soaked in a sweet rum mixture, topped with a delicious pecan crunch. To make this citrus cake you’ll need the same ingredients as in the basic recipe, but add fresh orange juice, butter, and grated orange zest. If you really love citrus, try mixing it up by adding one part orange juice and one part pineapple or grapefruit juice! Make the syrup: In a small saucepan, combine butter, water, and sugar. Cook on medium-low heat until sugar dissolves and syrup forms. Turn off heat and mix in rum. Set aside until the cake is ready. In a large bowl, combine flour, sugar, pudding mix, baking powder, salt, and butter. Beat on low until mix resembled small pebbles…..

If you want to impress your future in-laws, bake them a Caribbean Rum Cake. Well, that’s what I did. My then guy friend, who is now my husband, invited me to his house for Thanksgiving soon after we met. I wanted to bring something that was delicious yet a little risky. Rum cake became a clear and obvious choice to bring. However, I was at a food festival a few weeks ago when I tasted this type of Rum Cake and I knew I had to figure out how to replicate it. The vendor was so nice and explained to me how she made it. Place the cake mix, pudding mix, orange juice, melted butter, rum, eggs, and orange zest in a large mixing bowl. Allowed to season for at least a day, your cake will not have a ‘smelly alcohol’ scent, nor will it taste as though you’ve doused your dessert with a drink. Or two.

Method

This cake is not simply infused with rum flavor so that you just get a slight aftertaste. This cake is drunk with rum, literally, as the methodology involves feeding the cake with a rum syrup after it has been baked. After soaking, use a butter knife to release the sides of the cake from the bundt pan. Remove cake from bundt cake by flipping it onto a platter. After the glaze has been absorbed, wrap the cake tightly with plastic wrap and then aluminum foil. Don’t cut the cake until the next day. This will seal in all of the rum flavor. While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all of the syrup is added. Remove from heat and stir in the rum.Slowly begin to pour the syrup over the cake {while still warm, but it doesn’t have to be immediately}.

Add the eggs, milk, rum, oil and vanilla extract. Beat until well combined and smooth, scraping the sides as needed….. This recipe may seem like a bit of departure as many use dry pudding mix and/or yellow cake mix, however this is an rum cake recipe from scratch. Therefore, these processed box mixes are not utilized in this all natural recipe. The use of dry milk powder gives the cake the same soft and tender texture. Although rum is also produced in India & the Philippines, most rum is produced in the Caribbean. Every island has it’s own brand with the locals being extremely loyal to their country’s brand. Some of the larger islands even have several brands. Distilled from sugarcane, rum began to be produced in the 17th century when the enslaved people discovered that molasses, a by product of sugar refining, could be fermented into alcohol. The base of this rum cake recipe is a basic batter made with flour, cornstarch and baking powder for your dry ingredients and both butter, oil and heavy cream (or milk) for your liquids. The use of butter, oil and heavy cream means the cake is light and fluffy with a tender moist crumb from the added oil. It also gets soaked in a butter-rum syrup once it’s out of the oven.You will find many versions of this cake recipe online and in Caribbean cookbooks, however most of them use vanilla pudding mix in the batter. I always try to cook with natural products whenever possible, so I wanted to come up with a from scratch version but that would still have the moist and tender crumb but does not include processed pudding mix. Therefore mine is a bit of a departure from the original recipe, but still has the same soft and moist tender crumb. In a separate bowl, whisk together the eggs, milk, rum, vanilla extract and 3 tablespoons of the vegetable oil. The main reason I wanted the book is because my favourite blog Hint of Vanilla has referenced the book a lot in her recipes. Her blog is absolutely wonderful and the patisserie she creates is amazing. So I wondered if there were any secrets hidden in this book that might help me. When the cake is out of the oven pour about half of the syrup gently and slowly over the cake. Allow cake to cool for 10-15 minutes, then, run a knife gently around the edges of the cake, and remove cake from pan, carefully inverting it onto a plate.