Caribbean Festival Rum Cake
A moist and flavorful rum cake that embodies the spirit of Caribbean celebrations, perfect for any festive occasion.
Ingredients
Cake Base
- 2 cups all-purpose flour This forms the base of the cake, providing structure and texture.
- 1 cup unsalted butter, softened Adds richness and moisture, making the cake tender.
- 1 cup granulated sugar Sweetens the cake and helps create a beautiful golden crust.
- 4 large eggs Binds the ingredients together and adds protein.
- 1 cup dark rum The star ingredient that infuses the cake with its signature flavor.
Fruits and Nuts
- 1 cup mixed dried fruits (raisins, currants, cherries) Adds sweetness and texture.
- 1 cup chopped nuts (walnuts, pecans) Provides crunch and a nutty flavor.
Dry Ingredients
- 1 teaspoon baking powder Helps the cake rise and become light and fluffy.
- 1 teaspoon ground cinnamon Adds warmth and depth to the flavor.
- 1/2 teaspoon nutmeg Enhances the spiced flavor profile.
- 1/4 teaspoon salt Balances the sweetness.
Flavor Enhancements
- 1 each zest of lemon Adds brightness and a citrusy note.
- 1 each zest of orange Complements the flavors with a sweet, tangy aroma.
Instructions
Preparation
- Soak the mixed dried fruits in dark rum overnight to infuse with flavor.
- Preheat your oven to 325°F (163°C) and prepare a bundt pan by greasing and flouring it.
Mixing the Batter
- In a mixing bowl, beat together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, blending each in completely before adding the next.
- In a separate bowl, whisk the flour, baking powder, spices, and salt together.
- Gradually add the dry ingredients to the wet mixture, alternating with the soaked fruits and rum until just combined.
- Fold in the lemon and orange zests along with the chopped nuts.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
- Drizzle with additional rum if desired for extra flavor.
Notes
Store your rum cake in an airtight container for up to a week. Consider using coconut rum for a tropical twist.