Haitian Cake with rum is a beloved dessert that brings the vibrant flavors of the Caribbean right to our table. This rich and moist cake blends warm spices with a generous splash of rum, creating a unique taste that’s both comforting and festive. It’s a staple at celebrations and family gatherings, embodying the spirit and tradition of Haitian cuisine.
We love how this recipe captures the essence of Haiti’s culinary heritage while being easy enough to make at home. Whether you’re new to Haitian cooking or looking to try a new twist on classic rum cake, this recipe delivers bold flavors and a delightful texture every time. Let’s dive into making a cake that’s sure to impress and become a favorite in our dessert lineup.
Ingredients
To create the perfect Haitian Cake Recipe Rum, it is essential to gather all the key ingredients with precision. Below, we list everything needed to achieve the rich, moist texture and the signature warm flavor balanced by the rum syrup.
Cake Ingredients
For the cake itself, we combine a mix of flavorful and fresh ingredients that build the foundation of this classic Caribbean dessert:
- 2 ½ cups all-purpose flour (sifted for lightness)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 cup sour cream or yogurt (for moisture)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional but recommended)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Rum Syrup Ingredients
The rum syrup is the heart of our Haitian rum cake, soaking into the tender crumb and infusing it with unmistakable aroma and depth:
- 1 cup dark rum (choose a quality aged rum)
- 1 cup granulated sugar
- ½ cup water
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
| Ingredient Category | Key Ingredients |
|---|---|
| Cake Ingredients | Flour, baking powder, baking soda, butter, sugar, eggs, sour cream, vanilla, almond extract, cinnamon, nutmeg, salt |
| Rum Syrup Ingredients | Dark rum, sugar, water, butter, vanilla |
These ingredients set the stage for a deeply flavorful cake that captures the soul of Haitian culinary tradition alongside the rich warmth of rum.
Equipment Needed
To create the perfect Haitian Cake Recipe Rum, having the right equipment ensures smooth preparation and an excellent final result. Here is a detailed list of what we need:
- Mixing Bowls: Use large bowls for combining wet and dry ingredients separately, ensuring even mixing.
- Electric Mixer or Stand Mixer: This tool helps us cream butter and sugar thoroughly and incorporate eggs smoothly to achieve the cake’s light texture.
- Measuring Cups and Spoons: Precise measurements are critical for the right balance, especially for spices and rum.
- Sifter: Sifting the all-purpose flour and leavening agents like baking powder and baking soda ensures a lump-free batter.
- Rubber or Silicone Spatula: Useful for folding sour cream or yogurt gently into the batter without deflating it.
- 9-inch Bundt Pan or Tube Pan: Classic for Haitian rum cakes as it allows even baking and an attractive presentation.
- Saucepan: Needed to prepare the rum syrup glaze with sugar, water, butter, and rum.
- Cooling Rack: Essential for cooling the cake evenly and allowing the syrup to soak in without pooling.
- Toothpick or Cake Tester: To check doneness by inserting it into the center of the cake and looking for clean removal.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Separate wet and dry ingredients |
| Electric/Stand Mixer | Cream butter and sugar |
| Measuring Cups/Spoons | Accurate ingredient measurement |
| Sifter | Remove lumps from flour and leaveners |
| Rubber Spatula | Fold ingredients gently |
| 9-inch Bundt Pan | Bake cake evenly and shape it |
| Saucepan | Prepare rum syrup glaze |
| Cooling Rack | Cool cake and allow syrup absorption |
| Toothpick/Cake Tester | Test cake doneness |
Having this equipment ready before starting our Haitian Cake Recipe Rum simplifies the baking process and elevates our homemade cake to authentic, celebration-worthy levels.
Prep Work
Before we start baking our Haitian Cake with Rum, careful prep sets the foundation for a moist and flavorful result. Organizing ingredients and tools guarantees smooth and precise execution.
Preparing the Cake Batter
- Sift together the dry ingredients: all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Sifting ensures even distribution and a light batter texture.
- In a large mixing bowl, cream the unsalted butter and granulated sugar using an electric or stand mixer. Beat on medium speed until the mixture becomes light and fluffy, about 3 to 5 minutes.
- Add the eggs one at a time, beating well after each addition. This technique creates structure and richness in the batter.
- Incorporate the vanilla extract and almond extract to infuse the cake with its signature warm and nutty aroma.
- Alternate adding the sifted dry ingredients and the sour cream or yogurt to the butter mixture. Start and end with the flour mixture to maintain a balanced, smooth batter.
- Gently fold the ingredients with a rubber spatula to avoid overmixing which can toughen the cake crumb.
| Ingredient | Preparation |
|---|---|
| All-purpose flour | Sifted with baking powder, baking soda, spices |
| Unsalted butter | Softened and creamed with sugar |
| Granulated sugar | Creamed with butter |
| Eggs | Added one at a time, well beaten |
| Sour cream or yogurt | Added alternately with dry ingredients |
| Vanilla & almond extracts | Mixed in with wet ingredients |
Preparing the Rum Syrup
- Combine granulated sugar, water, and unsalted butter in a saucepan over medium heat.
- Stir constantly until the sugar dissolves completely and the mixture begins to simmer.
- Allow the syrup to cook for 2 to 3 minutes to slightly thicken while maintaining a pourable consistency.
- Remove from heat and stir in dark rum and vanilla extract. This mixture infuses the syrup with the rich, aromatic spirit that characterizes the cake.
- Let the rum syrup cool slightly before pouring it over the warm cake for deep absorption.
| Syrup Ingredient | Quantity & Notes |
|---|---|
| Granulated sugar | Fully dissolved in water and butter |
| Water | Simmered with sugar to dissolve |
| Unsalted butter | Melted and incorporated into syrup |
| Dark rum | Added off heat to preserve flavor |
| Vanilla extract | Added last for aroma |
By preparing both the cake batter and rum syrup meticulously we ensure our Haitian Cake with Rum delivers exceptional richness, moistness, and flavor in every bite.
Directions
Let’s follow these detailed steps to bake the perfect Haitian Cake Recipe Rum that embodies rich flavor and moist texture.
Baking the Cake
- Preheat the oven to 325°F (163°C). Grease and flour a 9-inch Bundt or tube pan to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream the unsalted butter and granulated sugar until fluffy and light in color, about 4-5 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
- Gradually add the dry ingredients to the butter mixture alternating with the sour cream (or yogurt), beginning and ending with the dry ingredients. Mix each addition just until combined.
- Gently fold the batter with a rubber spatula to ensure uniform texture but avoid overmixing.
- Pour the batter evenly into the prepared pan and smooth the top.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
| Step | Details |
|---|---|
| Oven Temperature | 325°F (163°C) |
| Pan Size | 9-inch Bundt or tube pan |
| Baking Time | 60-70 minutes |
| Doneness Test | Toothpick test, clean removal |
Applying the Rum Syrup
- While the cake bakes, prepare the rum syrup by combining granulated sugar and water in a medium saucepan over medium heat.
- Stir until sugar dissolves completely; then add unsalted butter and let it melt.
- Allow the mixture to simmer gently for 5 minutes.
- Remove from heat, then stir in dark rum and vanilla extract until fully incorporated.
- Once the cake is out of the oven and still warm, poke holes all over the top with a toothpick or skewer.
- Slowly pour the warm rum syrup evenly over the cake, allowing it to absorb deeply for maximum flavor and moisture.
Cooling and Setting
- Let the cake cool in the pan on a wire rack for 15-20 minutes to allow the rum syrup to settle.
- Carefully invert the cake onto the wire rack to cool completely.
- For the best moistness and flavor development, allow the cake to rest for at least 4 hours or preferably overnight before slicing.
- Store the cake tightly covered at room temperature or refrigerated if your environment is warm.
Serving Suggestions
To fully enjoy our Haitian Cake Recipe Rum, we recommend serving it in ways that highlight its rich, moist texture and the warm, spiced rum flavor. Here are some expert tips to maximize your cake experience:
Plate Presentation
- Slice the cake into even wedges to showcase its dense crumb and visible spices.
- Drizzle additional warm rum syrup over each slice for extra moisture and flavor.
- Garnish with a light dusting of powdered sugar or a sprinkle of toasted flaked almonds to add texture contrast.
Ideal Pairings
Pairing the cake with complementary accompaniments enhances its flavor profile:
| Pairing | Description | Why It Works |
|---|---|---|
| Whipped Cream | Lightly sweetened fresh whipped cream | Adds airy softness that balances the dense cake |
| Fresh Tropical Fruits | Mango, pineapple, or passion fruit slices | Bright, tangy notes offset the richness of rum |
| Coffee or Dark Tea | Strong brewed coffee or black tea without milk | Provides bitterness that cuts through sweetness |
| Spiced Rum or Liqueur | Small glass of rum or a Caribbean-inspired liqueur | Amplifies the cake’s warm, boozy character |
Serving Temperature
For optimal flavors:
- Serve the cake at room temperature to allow the spices and rum to express themselves fully.
- If refrigerated, bring the cake back to room temperature for about 30 minutes before serving.
Occasion Tips
Our Haitian Cake Recipe Rum shines brightest on special occasions:
- Celebrate holidays, birthdays, or family gatherings with cake slices paired with a festive glass of rum punch.
- For an elegant dessert option, plate individual slices alongside a scoop of vanilla bean ice cream and a drizzle of caramel sauce.
“The magic of Haitian rum cake lies not only in the baking but also in the way it is served — with warmth, celebration, and a touch of tropical flair.”
By using these serving suggestions, we ensure our Haitian Cake Recipe Rum delights every guest with authentic Caribbean charm and memorable flavor.
Storage Tips
Proper storage is essential to preserve the moist texture and rich flavor of our Haitian Cake with Rum. Follow these steps to keep your cake fresh and delicious for as long as possible.
Short-Term Storage
- Allow the cake to cool completely after adding the rum syrup.
- Wrap the cake tightly with plastic wrap or place it in an airtight container to prevent it from drying out.
- Store the cake at room temperature in a cool, dry place away from direct sunlight.
- Consume within 3 to 4 days to enjoy peak freshness.
Long-Term Storage
- For extended storage, we recommend refrigerating or freezing the cake.
- Before refrigerating, wrap the cake in plastic wrap and then cover it with aluminum foil to lock in moisture.
- Place it in the refrigerator for up to 1 week.
- To freeze, wrap the cake securely in plastic wrap and then in foil or a freezer-safe container.
- Freeze for up to 3 months without compromising flavor or texture.
Thawing and Reheating
- Remove the cake from the freezer and thaw it overnight in the refrigerator.
- Bring the cake to room temperature before serving to restore its moist crumb and enhance the rum aroma.
- For a fresh-baked taste, warm slices in the microwave for 10 to 15 seconds or in a conventional oven at 300°F (149°C) for 5 to 7 minutes.
Storage Summary Table
| Storage Method | Wrapping Materials | Duration | Temperature | Notes |
|---|---|---|---|---|
| Room Temperature | Plastic wrap / Airtight container | 3-4 days | 68-72°F (20-22°C) | Keep away from sunlight |
| Refrigeration | Plastic wrap + Aluminum foil | Up to 1 week | 35-40°F (1-4°C) | Retains moisture |
| Freezing | Plastic wrap + Foil / Freezer-safe container | Up to 3 months | 0°F (-18°C) | Wrap securely to avoid freezer burn |
“Proper storage ensures every bite of our Haitian Cake with Rum remains as vibrant and moist as the day it was baked.”
By following these storage tips, we ensure our Haitian Cake with Rum retains its signature moistness, depth of flavor, and aromatic rum essence, ready to delight even days after it is baked.
Conclusion
Bringing Haitian Cake with Rum into our kitchens lets us celebrate a rich cultural tradition with every bite. The combination of warm spices and rum creates a dessert that’s both comforting and vibrant. With the right ingredients, equipment, and techniques, we can easily recreate this moist, flavorful cake that’s perfect for any occasion.
As we share this cake with family and friends, it becomes more than just a dessert—it’s a way to connect, enjoy, and honor Haitian culinary heritage. Whether it’s a special celebration or a simple treat, this cake promises to bring warmth and joy to our table.
Frequently Asked Questions
What makes Haitian Cake with rum unique?
Haitian Cake with rum is unique due to its rich, moist texture infused with warm Caribbean spices and dark rum. The combination of traditional Haitian flavors and the aromatic rum syrup gives it a distinct depth and festive appeal.
What are the key ingredients in Haitian Cake?
Key ingredients include all-purpose flour, baking powder, baking soda, unsalted butter, granulated sugar, eggs, sour cream or yogurt, vanilla and almond extracts, cinnamon, nutmeg, salt, and dark rum for the syrup.
What equipment do I need to bake this cake?
You’ll need mixing bowls, an electric or stand mixer, measuring cups and spoons, a sifter, rubber spatula, 9-inch Bundt or tube pan, saucepan, cooling rack, and a toothpick or cake tester.
How do I prepare the rum syrup for the cake?
Simmer sugar and water until dissolved, add butter, then remove from heat to stir in dark rum and vanilla extract. Pour warm syrup over the baked cake to soak in flavor.
What is the baking temperature and time for Haitian Cake?
Preheat the oven to 325°F (163°C) and bake the cake for 60-70 minutes. Check doneness with a toothpick; it should come out clean when the cake is ready.
How should I serve Haitian Cake with rum?
Serve at room temperature with additional warm rum syrup, a dusting of powdered sugar, or toasted almonds. Pair it with whipped cream, fresh tropical fruits, coffee, or spiced rum for the best experience.
How can I store Haitian Cake to keep it moist?
For short-term storage, wrap tightly and keep at room temperature for 3-4 days. For longer storage, refrigerate or freeze wrapped well. Thaw gently and reheat to restore moisture before serving.
Can I make Haitian Cake without rum?
While rum is traditional for authentic flavor, you can substitute with rum extract or omit it, but the cake will lose some of its characteristic depth and aroma.