Rum Cake Recipe | Cayman Islands

Best Rum Cake

The tradition goes that if you give a rum cake as gift to share, make one for yourself. Otherwise you won’t even get a taste. It will be gone that quickly. The rum cake is the perfect dessert.

Rum isn’t just for drinking anymore. It is used as an ingredient in many sauces and marinades both sweet and savory. Dried fruit soaked in rum is used for fruitcake. Rum is commonly used in cakes, cookies and pastries complimenting the added flavors of chocolate, cinnamon, and a myriad of fruits. Rum acts as a preservative and properly sealed these cakes can last a long time. Careful attention must be paid to those who have allergies or sensitivity though; it is real rum in most recipes.

All of the different rum flavors can be used in rum cake, from the lighter rum to dark rum. Spiced rum can add a whole new dimension to the rum cake dessert. Take a bite and you can taste the flavor rum. So choose your rum with that in mind.

Rum cake is the number one export of the Cayman Islands where rum is so popular served as a cocktail. Rum cake is easily shipped and marketed. Rum cake tops the favorite dessert list. A few things to keep in mind about storing or mailing rum cake. If you plan on using the rum cake within 24 hours, either room temperature or refrigeration is fine. If you plan to keep the rum cake or just a part of the cake, wrap it well in aluminum foil or plastic wrap. Rum cake can be keep in freezer for up to six months. Allow at least 5 hours to thaw. You can serve rum cake any way you like it, cold from fridge, room temperature or warmed for about 10 seconds in the microwave. Add a scoop of ice cream or some fresh fruit enjoy.

Email us your Favorite Rum Cake Recipes

The Best Rum Cake Recipe
This rum cake is the moistest cake you will ever eat. Even when using acake mix, this rum cake recipe will get you rave reviews.

Rum Cake Recipe

  • 1 box of yellow cake mix
  • 1 cup chopped, toasted pecans or walnuts
  • 4 eggs
  • ½ cup cold milk
  • ½ cup vegetable oil
  • ½ cup dark rum
  • 1 small box of vanilla pudding mix

Rum Cake Glaze Recipe

  • ½ cup butter
  • ¼ cup milk or water
  • 1 cup sugar
  • ½ cup dark rum

Rum Cake Baking: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.

Rum Cake Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Enjoy!

Rum Quote: Fifteen men on the dead man’s chest-Yo-ho-ho, and a bottle of rum! ~ Robert Louis Stevenson, Treasure Island