Jamaican Rum Cake

5 from 5 votes

Sticky sweet and super moist, this Jamaican Rum Cake is a delicious spongy cake perfect for a treat any time of year or day. It makes the perfect dessert for entertaining whether it's the holidays or a backyard barbecue.

Prep Time30

Cook Time1 15

Cooling Time1

Total Time2 45

Course: Dessert

Cuisine: Jamaican

Servings: Servings

Calories: 306kcal

Author: Aimee Mars

Equipment

Bundt Pan
Mixing Bowls
Small Saucepan

Ingredients

3 cups All-Purpose Flour
2½ teaspoons Baking Powder
1/2 teaspoon Salt
1 cup Unsalted Butter softened
1¾ cup Sugar
5 large Eggs
1/4 cup Oil
1/2 cup Evaporated Milk
1 teaspoon Vanilla Extract
1/3 cup Dark Rum
1/2 cup Chopped Pecans

Rum Syrup

1/4 cup Butter
1/2 cup Brown Sugar
1/4 cup Evaporated Milk
1/2 cup Rum
1/2 teaspoon Vanilla Extract

Instructions

Preheat the oven to 350º F and grease a bundt pan, making sure to get inside all the groves, and then dust it with flour. Shake out any excess. You can also use a 9-inch diameter spring form pan.
In a medium bowl whisk the flour, baking powder, and salt together until fully combined.
Using an electric mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy, about 5 minutes.
Add the eggs one at a time scraping down the sides of the bowl after each addition.
In a small bowl whisk the oil, evaporated milk, vanilla extract, and rum together until mixed well.
Add half of the flour mixture and half of the wet ingredient mixture to the bowl of the electric mixer and mix until combined. Repeat with the remaining flour mixture and wet ingredients.
Sprinkle the pecans in the bottom of the prepared bundt pan and pour or spoon the batter on top.
Bake for 1 hour and 10 minutes (check your cake around 50 to 55 minutes and adjust the time accordingly) or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan sitting on a rack.
Prepare the rum syrup by placing the butter, brown sugar, evaporated milk, rum, and vanilla extract into a saucepan set over medium-high heat. Stir until the sugar dissolves and then bring the mixture to a boil, without stirring it. Let it boil for 5 minutes to allow the syrup to thicken and cook down.
Poke holes into the bottom of the cake while it's still in the pan. Drizzle the syrup on top.
Allow it to sit in the pan for 1 hour before removing it to allow the syrup to soak into the cake.

Notes

Want to serve this during the holidays? Add some extra spices to the cake. Some delicious options are nutmeg, clove, and ginger.
This cake is best cooked in a bundt pan, which will take about 1 hour and 10 minutes of cook time. Don't worry about overcooking it because it will be drizzled in a rum syrup after it cools, which makes it super gooey.
Grease your pan well. I like to use palm oil shortening to coat the edges as well as all the groves of the pan and then dust it lightly with flour.
If the cake begins to brown too much while baking (this will end up being the bottom when you turn the cake out onto a serving plate or stand) cover it with foil.
I always make extra rum syrup. When ready to serve the cake I'll warm the syrup and then drizzle it over the top as I'm slicing it. It's simply divine!

Storage and or Freezing Instructions

Storage Information: You can store this cake in the fridge or at room temperature. I prefer to keep it on the counter in an air-tight container.
Freezing Instructions: To freeze this Caribbean rum cake allow it to cool completely before wrapping it tightly in plastic wrap and then again in foil. It will last up to 3 months stored in the freezer. To thaw, place it in the fridge overnight or let it sit at room temperature until thawed.

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