Description
This Caribbean Festival Rum Cake is a rich, moist, and spiced cake that is perfect for celebrations and special occasions. Infused with warm spices, dried fruits, and a flavorful syrup, this cake delivers an authentic taste of the Caribbean. With its soft texture and deep flavors, it’s a crowd-pleaser that gets even better as it sits.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon allspice
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon citrus zest (orange or lemon)
- ¾ cup dried fruit mix (raisins, cherries, prunes, apricots, or currants)
- ¼ cup chopped nuts (optional)
For the Sweet Syrup:
- ½ cup butter
- ½ cup brown sugar
- ¼ cup citrus juice (orange or pineapple)
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Ingredients
- Preheat the oven to 325°F (163°C) and grease a bundt or round cake pan with butter and flour.
- In a bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, and allspice.
Step 2: Mixing the Batter
- In a separate large bowl, beat the butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and citrus zest for added aroma.
- Gradually mix in the dry ingredients, alternating with the dried fruit mix and chopped nuts.
Step 3: Baking the Cake
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack.
Step 4: Preparing the Sweet Syrup
- In a saucepan over medium heat, melt the butter and brown sugar until dissolved.
- Add the citrus juice and vanilla extract, stirring until the syrup thickens slightly.
Step 5: Applying the Syrup
- Poke small holes in the cake using a skewer or toothpick.
- Brush or drizzle the sweet syrup over the warm cake, allowing it to soak in.
- Let the cake sit for at least 30 minutes before serving to enhance the flavor.
Notes
- For a non-alcoholic version: Soak dried fruits in fruit juice instead.
- For a gluten-free option: Use a gluten-free flour blend and add ½ teaspoon xanthan gum.
- Storage: Wrap the cake in plastic wrap and store at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.
- Serving Tip: Serve with fresh tropical fruit or whipped cream for an extra indulgent touch.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert,breakfast
- Method: Baking, Oven
- Cuisine: Caribbean
Nutrition
- Serving Size: 1/12 of cake
- Calories: 420 kcal
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: Caribbean desserts, festival cake, traditional baking, moist cakes, sweet treats, island-style cake, fruit-infused cake, classic desserts, homemade cakes, rich and moist, baking essentials, glaze techniques, delicious recipes, perfect bake, holiday desserts, tropical flavors.