Caribbean Rum Cake

Before you start

Rum cake, as it is sold across much of the Caribbean, is a rich butter cake soaked with a buttery rum syrup until every slice is moist and fragrant. Many home versions start from a boxed mix; this one is made from scratch with a vanilla-and-rum batter baked in a Bundt pan over a layer of chopped pecans, which become the top when the cake is turned out.

The soaking is the defining step. Poke the cake while it is warm, pour half the hot syrup over it in the pan so the base absorbs it, then turn it out and spoon the rest over the top and sides slowly. Rum added off the heat keeps its flavor and much of its alcohol, so this is an adult cake. A day's rest makes it even better.

Ingredients

• Pan60 g (½ cup) pecans — chopped
• Cake340 g (2¾ cups, spooned and leveled) all-purpose flour
• 2 tsp baking powder
• ½ tsp fine salt
• 225 g (1 cup) unsalted butter — softened
• 300 g (1½ cups) granulated sugar
• 4 large eggs — room temperature
• 120 ml (½ cup) dark or gold rum
• 120 ml (½ cup) whole milk — room temperature
• 2 tsp vanilla extract
• Rum syrup115 g (½ cup) unsalted butter
• 60 ml (¼ cup) water
• 200 g (1 cup) granulated sugar
• 120 ml (½ cup) dark or gold rum

Method

1. Heat the oven to 165°C (325°F). Grease every ridge of the Bundt pan thoroughly with baking spray or softened butter and flour. Scatter the pecans evenly in the bottom.
2. Whisk the flour, baking powder and salt. In a jug, stir together the rum, milk and vanilla.
3. Beat the butter and sugar on medium-high for 4 minutes, until pale and fluffy. Add the eggs one at a time, beating well after each and scraping the bowl.
4. On low speed, add the flour in three parts alternating with the rum mixture in two, mixing just until smooth.
5. Spoon the batter over the pecans and smooth the top. Bake for 50 to 60 minutes, until golden, the top springs back and a skewer comes out clean.
6. About 10 minutes before the cake is done, make the syrup: simmer the butter, water and sugar in a saucepan, stirring, for 5 minutes until slightly thickened. Take it off the heat and carefully stir in the rum; it will sputter.
7. Leave the hot cake in the pan. Poke deep holes all over the exposed base with a skewer, and slowly pour about half the warm syrup over it. Let it soak in the pan for 30 minutes.
8. Turn the cake out onto a rimmed plate. Poke the top and sides and spoon or brush on the remaining syrup a little at a time, letting each addition soak in. Cover and rest for at least 2 hours before slicing.

Tips for success

• A thorough pan coating matters more than usual because the sugary syrup and pecans can glue the cake to the ridges.
• Spoon the syrup slowly. Pouring it all at once runs off onto the plate instead of soaking in.
• Gold rum gives a lighter, vanilla-leaning cake; dark rum gives a deeper molasses flavor.

Substitutions

Rum in the syrup

For a version with little alcohol, simmer the rum with the syrup for 3 minutes, or use 120 ml water with 1½ tsp rum extract. The flavor is flatter but still pleasant.

Pecans

Walnuts work the same way; for a nut-free cake, leave them out and sprinkle the pan with 2 tbsp sugar for a crisp crust.

Whole milk

Coconut milk from a carton adds a subtle tropical note without changing the texture.

Variations

Coconut rum cake

Fold 60 g (¾ cup) sweetened flaked coconut into the batter and use coconut rum in the syrup.

Troubleshooting

Cake stuck in the pan

Some ridges were not greased, or it cooled too long with sticky syrup. Coat the pan carefully and turn the cake out after the 30-minute soak.

Cake is soggy at the bottom

Too much syrup went on too fast. Pour slowly in stages and let each portion absorb before adding more.

Syrup crystallized

It boiled too long or sugar crystals were stirred down from the pan sides. Simmer for only 5 minutes and brush the sides of the pan with water.

Storage

Wrap the cake well or keep it under a cake dome at room temperature for up to 5 days; the flavor deepens after the first day. Wrapped slices freeze for up to 2 months.

Safety notes

Rum stirred into the syrup off the heat is not cooked off, so the soaked cake contains noticeable alcohol. It is not suitable for children, people who are pregnant, or anyone avoiding alcohol. Contains wheat, egg, milk and tree nuts.