Bahamian Rum Cake is a delicious tradition that brings the vibrant flavors of the Caribbean right to our kitchen. Known for its moist texture and rich rum-infused taste, this cake is a festive favorite during holidays and special occasions in the Bahamas. It’s more than just a dessert—it’s a celebration of island culture and craftsmanship.
In this recipe, we’ll guide you through creating an authentic Bahamian Rum Cake that’s packed with rum-soaked fruits and a buttery glaze. Whether you’re a seasoned baker or trying it for the first time, this cake is sure to impress with its bold flavors and tender crumb. Let’s dive into making a treat that’s perfect for sharing and savoring any time of the year.
Ingredients
To create an authentic Bahamian Rum Cake, we need to gather fresh, high-quality ingredients that bring out its signature moist texture and rich flavor. Below, we break down the essential components into Dry Ingredients, Wet Ingredients, and the crucial Rum Soak that defines this beloved Caribbean dessert.
Dry Ingredients
Our dry ingredients form the cake’s sturdy yet tender foundation. Precision here guarantees the perfect crumb and balance of flavors.
- 2 ½ cups all-purpose flour, sifted
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chopped mixed fruit (candied cherries, raisins, pineapple, and other tropical fruits)
- ½ cup chopped walnuts or pecans (optional for crunch)
- Zest of 1 lemon and 1 orange
Wet Ingredients
These wet ingredients provide the moisture and richness that characterize the Bahamian Rum Cake’s lush crumb and luscious taste.
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk or whole milk
Rum Soak
The rum soak is what elevates this cake to a vibrant celebration of Caribbean flavor. We use quality dark rum for maximum aromatic depth.
| Ingredient | Quantity | Notes |
|---|---|---|
| Dark Bahamian rum | 1 cup | Preferably local brand |
| Butter | ½ cup (1 stick) | Melted |
| Brown sugar | ½ cup | Packed |
This rich mixture will be poured over the cake after baking, allowing it to absorb fully and develop its famous moist, spirit-infused character.
Equipment Needed
To create an authentic Bahamian Rum Cake, having the right equipment on hand is essential for smooth preparation and perfect results. Below is a detailed list of the tools we recommend, along with their purposes to guide you through the process confidently.
| Equipment | Purpose |
|---|---|
| Bundt pan (10-inch) | Classic shape and even baking of the rum cake |
| Mixing bowls | For combining dry and wet ingredients separately |
| Electric mixer or whisk | To cream butter and sugar and beat eggs thoroughly |
| Measuring cups and spoons | Precise measurement of ingredients for consistent texture |
| Rubber spatula | To fold ingredients gently and scrape batter from bowls |
| Cooling rack | Allows the cake to cool evenly and prevents sogginess |
| Small saucepan | To prepare the rum soak glaze |
| Toothpick or skewer | To test cake doneness |
| Oven mitts | Safety when handling hot pans |
We recommend using a sturdy 10-inch Bundt pan as this traditional shape ensures proper heat circulation. If unavailable, a tube pan of similar size may be used, but keep baking times consistent.
For mixing, an electric mixer speeds up creaming and emulsifies batter for a tender crumb. However, a sturdy whisk works just fine if you prefer a hands-on approach.
Using precise measuring tools is vital in this recipe. The texture and balance of flavors depend on accurate ingredient ratios. Keep your measuring spoons and cups clean and level for best results.
When preparing the rum soak, a small saucepan will help dissolve brown sugar smoothly into the melted butter and rum mixture.
The cooling rack prevents condensation buildup as the cake cools. This step helps maintain the perfect moist texture without sogginess.
Lastly, a toothpick test is our go-to for checking baking completion. Insert it into the cake center and ensure it comes out clean, indicating the cake is perfectly baked.
With this equipment checklist, we’re well-equipped to bake a delicious Bahamian Rum Cake full of moist texture and rich, spiced rum flavor.
Prep Work
Before diving into the mixing and baking, preparing our workspace and ingredients sets the foundation for a flawless Bahamian Rum Cake. This step ensures smooth workflow and consistent results.
Preparing the Pan
To achieve that signature moist texture and perfect shape, we must carefully prepare our 10-inch Bundt pan:
- Grease the pan thoroughly using softened butter or non-stick cooking spray, reaching every groove to prevent sticking.
- Lightly dust the pan with flour, tapping out excess. This creates a thin barrier so the cake releases effortlessly.
- Alternatively, for extra insurance, use a baking spray with flour included.
- Set the pan aside on a stable surface ready for batter.
Measuring Ingredients
Precise measuring guarantees the rich, balanced flavor of our Bahamian Rum Cake. Let’s organize our dry, wet, and soaking ingredients accurately:
| Ingredient Type | Ingredient | Measurement | Notes |
|---|---|---|---|
| Dry Ingredients | All-purpose flour | 3 cups | Sifted for lightness |
| Baking powder | 1 tsp | Fresh for best rise | |
| Baking soda | 1/2 tsp | ||
| Salt | 1/4 tsp | ||
| Wet Ingredients | Butter, softened | 1 cup (2 sticks) | Room temperature |
| Granulated sugar | 2 cups | ||
| Eggs | 4 large | Room temperature | |
| Vanilla extract | 2 tsp | Pure for aroma | |
| Buttermilk | 1/2 cup | ||
| Rum Soak | Dark Bahamian rum | 1/2 cup | Quality rum is key |
| Brown sugar | 1/2 cup | Packed | |
| Melted butter | 1/4 cup | Unsalted preferred |
- Use dry measuring cups for flour and sugar.
- Use liquid measuring cups for buttermilk and melted butter.
- Level off dry ingredients with the back of a knife for accuracy.
- Crack eggs into a small bowl first to check freshness before adding.
Directions
Follow these precise steps to craft our authentic Bahamian Rum Cake with its signature moist texture and rich, rum-infused flavor. We will guide you through making the batter, baking, and cooling for perfect results every time.
Making the Cake Batter
- Preheat the oven to 325°F (163°C). Ensure your Bundt pan is fully prepared with greasing and flouring as per our prep instructions.
- In a large mixing bowl, cream together 1 cup softened butter and 2 cups granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy—approximately 3 to 5 minutes.
- Add 5 large eggs, one at a time, beating well after each addition to ensure full incorporation.
- Mix in 2 teaspoons vanilla extract for aromatic depth.
- In a separate bowl, whisk together the dry ingredients:
| Ingredient | Measurement | Notes |
|---|---|---|
| All-purpose flour | 3 1/2 cups | Sifted |
| Baking powder | 1 teaspoon | |
| Baking soda | 1/2 teaspoon | |
| Salt | 1/4 teaspoon | |
| Mixed candied fruits | 1 1/2 cups | Lightly floured to prevent sinking |
| Citrus zest (lemon & orange) | 2 teaspoons | Freshly grated |
| Chopped nuts (optional) | 3/4 cup | Walnuts or pecans |
- Alternate adding dry ingredients and 1 cup buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix on low speed to combine fully without overmixing.
- Gently fold in the floured mixed candied fruits and nuts, ensuring even distribution throughout the batter without deflating it.
Baking the Cake
- Pour the batter evenly into the well-prepared 10-inch Bundt pan, smoothing the top with a rubber spatula.
- Place the pan in the middle rack of your preheated oven.
- Bake for 60 to 70 minutes. Start checking doneness at the 60-minute mark by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- If the cake browns too quickly, tent it loosely with aluminum foil to prevent burning while the interior finishes baking.
Cooling the Cake
- Remove the cake from the oven and place the Bundt pan on a wire rack.
- Let the cake cool in the pan for 15 minutes—this allows it to firm up slightly.
- Using a thin spatula, gently loosen the edges of the cake from the pan.
- Invert the Bundt pan onto the wire rack to release the cake. Let it cool completely, about 1 hour.
- Once cooled, pour the prepared warm rum soak evenly over the cake, letting it absorb the flavorful liquid gradually.
- Allow the cake to rest for at least 4 hours or overnight for maximum rum infusion and moistness before slicing and serving.
Rum Soak Application
The rum soak is the heart of our Bahamian Rum Cake, infusing it with moistness and rich Caribbean flavor. Proper preparation and application of the soak ensure every bite bursts with that signature spirit taste.
Preparing the Rum Soak
To create the perfect rum soak, we combine quality ingredients that blend sweet richness with bold rum character. Here’s what we use:
| Ingredient | Quantity | Notes |
|---|---|---|
| Dark Bahamian rum | 1 cup (240 ml) | Use authentic Bahamian rum for depth |
| Brown sugar | 1/2 cup (100 g) | Adds molasses sweetness |
| Unsalted butter | 2 tbsp (28 g) | Melted for smooth texture |
Steps to prepare:
- In a small saucepan, combine the brown sugar and melted butter over medium heat.
- Stir continuously until the sugar dissolves completely and the mixture is smooth.
- Remove from heat and carefully stir in the dark Bahamian rum.
- Allow the soak to cool slightly before applying to maintain the cake’s moisture without melting it.
Pro Tip: Make sure not to boil the rum to preserve its aromatic qualities.
Applying the Rum Soak to the Cake
Applying the rum soak correctly is essential for that moist, flavorful texture:
- Once the cake has cooled in the Bundt pan for about 10-15 minutes, place a wire rack over a large baking sheet to catch drips.
- Slowly invert the cake onto the wire rack and gently tap to release it from the pan.
- Using a clean pastry brush or a spoon, drizzle the warm rum soak evenly over the cake’s entire surface. Focus especially on the top and sides to maximize absorption.
- Allow the cake to rest on the rack for at least 1 hour so it soaks up the rum fully.
- For even deeper flavor, repeat the application once more after the first soak has absorbed.
- Transfer the cake to a serving plate. If desired, reserve some rum soak to brush on just before serving for an extra moist finish.
“A well-soaked rum cake is a celebration of flavor – never rush this step.”
The combination of rich dark rum, brown sugar, and butter soak penetrates the crumb, giving our Bahamian Rum Cake that unparalleled moist, tender texture with a lively rum-infused aroma.
Serving Suggestions
To fully enjoy our Bahamian Rum Cake, we recommend serving it in ways that showcase its moist texture and rich rum flavors perfectly. Here are some expert tips for presenting and pairing this festive Caribbean dessert:
Slice & Serve at Room Temperature
Allow the cake to sit at room temperature for about 15-20 minutes before slicing. This step lets the rum soak settle deeply into the crumb, enhancing the cake’s softness and flavor. Use a sharp serrated knife to cut even slices for a clean presentation.
Pair with Complementary Flavors
The robust rum notes pair beautifully with creamy or fruity accompaniments. Consider these ideal options:
- Vanilla Ice Cream: The cold creaminess balances the cake’s sweetness and alcohol warmth.
- Whipped Cream: Lightly sweetened whipped cream adds a fluffy contrast and elegant touch.
- Fresh Tropical Fruits: Slices of mango, pineapple, or papaya echo the Caribbean vibe and brighten each bite.
- Caramel or Butterscotch Sauce: Drizzle lightly to amplify buttery richness.
Garnishing Ideas
Enhance visual appeal and texture by garnishing with:
- Toasted nuts such as pecans or almonds for crunch.
- Extra candied fruit pieces to reflect the cake’s fruitiness.
- A dusting of powdered sugar for a festive look.
- Edible gold flakes for an extravagant celebration cake.
Serving Occasion Tips
Our Bahamian Rum Cake shines during holidays, birthdays, or anytime you desire an indulgent tropical treat. Serve alongside these beverages for a perfect pairing:
| Beverage | Description |
|---|---|
| Hot Coffee or Tea | Balances sweetness and warms the palate. |
| Dark Coffee Liqueur | Accentuates the rum’s deep aromas. |
| Sparkling Wine | Adds a bubbly contrast for festive toasts. |
Storage and Shelf Life
Proper storage is essential to maintain the moist texture and rich rum flavor of our Bahamian Rum Cake. Follow these guidelines to keep your cake fresh and delicious for as long as possible.
Room Temperature Storage
- Once the cake has fully absorbed the rum soak and cooled to room temperature, wrap it tightly in plastic wrap or place it in an airtight container.
- Store the cake at room temperature away from direct sunlight and heat.
- The cake remains fresh for up to 7 days when stored this way.
- Avoid refrigerating at room temperature as it can dry out the cake.
Refrigeration
- For longer preservation, refrigerate the wrapped cake in an airtight container.
- When refrigerated, the cake can last up to 3 weeks.
- To enjoy, remove the cake from the fridge and let it come to room temperature for about 30 minutes before serving. This helps restore its soft texture and enhances the rum-infused flavor.
Freezing
- To freeze, wrap the cake tightly in plastic wrap then in aluminum foil to prevent freezer burn.
- Place the wrapped cake in a freezer-safe bag or container.
- The frozen cake can last up to 3 months.
- Thaw in the refrigerator overnight, then bring to room temperature before serving.
Storage Duration Summary
| Storage Method | Wrapping | Shelf Life | Serving Tip |
|---|---|---|---|
| Room Temperature | Plastic wrap/airtight | Up to 7 days | Serve at room temperature |
| Refrigeration | Airtight container | Up to 3 weeks | Let sit 30 min before slicing |
| Freezing | Plastic wrap + foil + bag | Up to 3 months | Thaw overnight, then room temp before serving |
“Note: Proper wrapping is crucial to prevent the cake from drying out and to preserve the rich rum flavor.”
By following these Storage and Shelf Life tips, we ensure that every slice retains the iconic moistness and spirited essence that make the Bahamian Rum Cake a treasured festive dessert.
Conclusion
Bringing the vibrant flavors of the Bahamas into our kitchens with this rum cake recipe is truly rewarding. The combination of moist texture and rich rum soak creates a dessert that’s perfect for any celebration or cozy gathering.
By following the steps carefully and using quality ingredients, we can enjoy an authentic taste that honors Caribbean tradition. This cake isn’t just a treat—it’s a way to share a piece of Bahamian culture with family and friends.
Frequently Asked Questions
What is Bahamian Rum Cake?
Bahamian Rum Cake is a moist, flavorful dessert infused with dark Bahamian rum and soaked fruits. It is a traditional Caribbean cake often enjoyed during holidays and special occasions, celebrated for its rich texture and spirited taste.
What are the key ingredients in Bahamian Rum Cake?
Key ingredients include all-purpose flour, baking powder, baking soda, salt, candied fruits, nuts (optional), citrus zest, butter, sugar, eggs, vanilla extract, buttermilk, and a rum soak made from dark Bahamian rum, brown sugar, and melted butter.
How do you make the rum soak for the cake?
The rum soak is made by melting butter and mixing it with brown sugar and quality dark Bahamian rum. This mixture is poured over the cooled cake to enhance moisture and flavor.
What equipment is needed to bake Bahamian Rum Cake?
Essential equipment includes a 10-inch Bundt pan, mixing bowls, an electric mixer or whisk, measuring cups and spoons, rubber spatula, cooling rack, small saucepan, toothpick, and oven mitts.
How should I prepare the Bundt pan for baking?
Grease the Bundt pan thoroughly with butter or oil, then dust it lightly with flour to prevent the cake from sticking and ensure an even bake.
How long should the cake soak in the rum mixture?
Allow the cake to absorb the rum soak for several hours or overnight for best results, ensuring maximum moisture and flavor infusion.
Can I make Bahamian Rum Cake if I’m a beginner baker?
Yes, the recipe is suitable for both novices and experienced bakers, with clear, step-by-step instructions to guide you through baking and soaking.
How should I store Bahamian Rum Cake?
Store the cake wrapped tightly at room temperature for up to a week, refrigerate for longer freshness, or freeze it for extended storage. Proper wrapping prevents drying and preserves flavor.
What are some serving suggestions for Bahamian Rum Cake?
Serve at room temperature with accompaniments like vanilla ice cream, whipped cream, fresh tropical fruits, or caramel sauce. It pairs well with coffee, dark coffee liqueur, or sparkling wine.
Is Bahamian Rum Cake good for special occasions?
Absolutely! It’s a festive dessert traditionally served during holidays, birthdays, and celebrations, favored for its unique flavor and moist texture.