Description
This Haitian Rum Cake is a moist and flavorful bundt cake infused with dark rum and zesty lime. A rich butter and sugar base is mixed with eggs and flour, baked to perfection, and then soaked in a warm rum syrup to add a luscious, boozy finish. Perfect for special occasions or any time you crave a tropical-inspired treat.
Ingredients
Scale
For the Cake:
- 1 cup butter, softened
- 1 1/2 cups sugar
- 4 large eggs
- 2 cups sifted flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Zest of 1 lime
- 1/4 cup dark rum
For the Rum Syrup:
- 1 cup water
- 1 cup sugar
- 1/2 cup dark rum
Instructions
- Get Ready: Preheat your oven to 325°F (163°C). Prepare a bundt pan by thoroughly greasing it with butter and then dusting it with flour to prevent sticking.
- Mix Butter and Sugar: In a large bowl, whip together the softened butter and 1 1/2 cups sugar until the mixture becomes light and fluffy, creating a smooth base for the cake batter.
- Add Eggs: Crack in the eggs one at a time, beating well after each addition. Then blend in the vanilla extract and lime zest to enhance the flavor profile.
- Mix Dry Stuff: In a separate bowl, combine the sifted flour, baking powder, and salt, ensuring even distribution of the leavening agent and salt.
- Combine Everything: Gradually add the dry mixture and milk alternately into the butter mixture, starting and ending with the flour mixture. Stir gently but thoroughly, then fold in the 1/4 cup dark rum for that signature Haitian flair.
- Bake the Cake: Pour the batter into the prepared bundt pan and bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Make the Syrup: While the cake bakes, combine 1 cup water and 1 cup sugar in a pot over medium heat. Stir until the sugar dissolves completely. Allow the syrup to boil without stirring for a few minutes before removing from heat and carefully stirring in 1/2 cup dark rum.
- Soak It Up: Once baked, let the cake cool in the pan for 10 minutes. Then invert it onto a serving plate. Using a skewer or fork, poke holes all over the surface of the cake. Slowly pour the warm rum syrup over the cake to allow it to absorb deeply.
- Cool Down: Allow the cake to cool completely at room temperature before slicing and serving. This resting time lets the flavors meld and the syrup fully integrate.
Notes
- You can substitute dark rum with spiced rum for a different flavor profile.
- Ensure the butter is softened to room temperature for easy mixing and a fluffy batter.
- If you prefer a stronger rum flavor, you can increase the rum in the syrup slightly.
- Use a toothpick to test doneness; if it comes out with wet batter, bake a few minutes longer.
- Storing the cake wrapped in plastic wrap at room temperature keeps it moist for up to 3 days.
Keywords: Haitian rum cake, rum cake recipe, Caribbean dessert, bundt cake, rum syrup cake, tropical cake