Recipes Nugget Markets Signature Recipes
Caribbean Rum Cake
- Prep time
- 35 minutes, plus 8 hours cooling PT0.58333333333333M
- Cook time
- 1 hour PT1H
- Yield
- 16 servings
- Difficulty
This soft, moist cake may look innocent at first glance, but it really packs a punch! Rum dances with the sweetness of vanilla to create something that’s sure to be a hit with your family and friends. If you want everything completely homemade, try making your own pudding mix!
Ingredients
Cake:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 3½ ounces instant vanilla pudding mix
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 8 tablespoons unsalted butter, softened
- ½ cup vegetable oil
- ½ cup milk, room temperature
- 4 large eggs, room temperature
- ½ cup rum
- 2 teaspoons vanilla bean paste
- Powdered sugar, for garnish
Syrup:
- 8 tablespoons unsalted butter
- ¼ cup water
- 1 cup granulated sugar
- ¼ teaspoon kosher salt
- ½ cup rum
- ½ teaspoon vanilla extract
Preparation
Preheat oven to 325°F.
Place the flour, sugar, pudding mix, baking powder, salt, butter and vegetable oil in the bowl of a stand mixer, and mix with a paddle at medium speed until everything is thoroughly combined.
Beat in the milk, then beat in the eggs 1 at a time. Scrape the bowl thoroughly, and beat briefly to recombine any sticky residue. Stir in the rum and vanilla.
Generously coat the inside of a 12-cup Bundt pan with cooking spray, then pour the batter into the pan.
Bake for 1 hour. Remove cake from oven, but leave in the pan to cool slightly while you prepare the syrup.
In a medium-sized saucepan, combine all syrup ingredients except vanilla. Bring to a rapid boil then reduce to a simmer and cook for 5–8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.
With the cake still in the pan, use a long skewer to poke holes all over it. Pour about 1⁄4 cup of the syrup over the top, allow the syrup to soak in, then repeat again and again until all the syrup is used.
Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate, then dust with powdered sugar.