A butter cake baked in a ring tin and soaked, while still warm, with a syrup of butter, sugar and dark rum. It keeps for a week wrapped in foil and gets better for the first three days of it.
Caribbean Rum Cake
A tender butter cake baked in a ring tin and soaked warm with a dark rum syrup. Keeps a week and improves for half of it.
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Caribbean Rum Cake
A tender butter cake baked in a ring tin and soaked warm with a dark rum syrup. Keeps a week and improves for half of it.
Prep
25 min
Cook
55 min
Total
1h 20m
Servings
12
Method
Bake
Category
Dessert
Cuisine
Caribbean
Servings
Ingredients
For the cake
For the syrup
Instructions
Bake
-
Cream: Heat the oven to 170C and butter and flour a 23cm ring tin. Beat the butter and sugar until pale, then beat in the eggs one at a time.
-
Fold: Mix the flour, baking powder and salt. Fold half into the batter, then the milk, rum and vanilla, then the rest of the flour.
-
Bake: Scrape into the tin, level, and bake for 50 to 55 minutes until a skewer comes out clean. Leave in the tin.
Soak
-
Make the syrup: Melt the butter with the sugar and water and boil for 4 minutes. Take off the heat and stir in the rum.
-
Soak the cake: Poke the warm cake all over with a skewer and pour the syrup over slowly, letting it sink in. Leave for at least 2 hours before turning out.
Notes
- Wrapped in foil it keeps a week at room temperature.
- The alcohol mostly cooks off in the syrup but not entirely; it is a grown up cake.
Nutrition, per serving
Calories 460 kcal
Protein 5 g
Fat 25 g
Saturated fat 15 g
Carbs 50 g
Fibre 1 g
Sugar 33 g
Sodium 180 mg
Recipe from makamboo.com
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