{"id":42176,"date":"2021-02-02T20:38:26","date_gmt":"2021-02-03T02:38:26","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=42176"},"modified":"2021-08-31T14:46:20","modified_gmt":"2021-08-31T19:46:20","slug":"jamaican-rum-cake","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/jamaican-rum-cake\/","title":{"rendered":"Jamaican Rum Cake"},"content":{"rendered":"\n

Go on an island vacation in your own home with this Jamaican rum cake! It may look like a pound cake, but it’s super light and airy. It’s soaked in a buttery rum syrup that gives it an epic rum taste! <\/p>\n\n\n\n

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This cake actually gets better as it ages! I liked it the best three days after I made it.<\/p>\n\n\n\n\n\n

Ingredients<\/h2>\n\n\n\n
\"Rum<\/a><\/figure><\/div>\n\n\n\n

This recipe uses mostly pantry staples.<\/p>\n\n\n\n

Corn starch is a notable ingredient in this recipe. It helps give the cake a crumbly and tender texture.<\/p>\n\n\n\n

Be sure to use full-fat coconut milk that comes in a can, not the thin coconut milk sold as a dairy alternative drink.<\/p>\n\n\n\n

Your choice of rum is very important; it’s used in both the cake and syrup that’s absorbed by the cake after baking. Pick a high-quality spiced rum, as its flavor will come through in every bite!<\/p>\n\n\n\n

How It’s Made<\/h2>\n\n\n\n

I love how easy it is to make this cake. It’s all done in one bowl! First, mix together all the dry ingredients. <\/p>\n\n\n\n

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Then, add the butter, oil, and coconut milk. The batter will have a fairly lumpy texture at this point.<\/p>\n\n\n\n

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Add eggs one at a time, mixing between adding each one until just combined<\/a>.<\/p>\n\n\n\n

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Then comes the most important ingredient – the rum! <\/p>\n\n\n\n

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Bake in a 12 cup Bundt pan [paid link]<\/a> for 55 minutes at 325 F. If a toothpick inserted into the batter comes out moist, bake for an additional five minutes before testing again.<\/p>\n\n\n\n

Tip:<\/span><\/strong> To prepare your Bundt pan for this recipe, spray it liberally with a nonstick baking spray and then sift flour into it. This will create a surface that will help the cake release easily.<\/p>\n\n\n\n

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Cool the cake in the Bundt pan while you prepare the syrup.<\/p>\n\n\n\n

Tip:<\/span><\/strong> If it seems like the cake is sticking to the Bundt pan, turn it out after five minutes and then return it to the pan.<\/p>\n\n\n\n

Syrup<\/h3>\n\n\n\n

The syrup is what makes this cake extra special, and it’s simple to make. Start by adding butter, sugar, water, and rum to a medium saucepan placed over medium heat.<\/p>\n\n\n\n

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Once the mixture comes to a boil, reduce to a simmer and cook for 10 minutes before removing from heat.<\/p>\n\n\n\n

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Poke holes deep into the cake all over (your cake should still be in the Bundt pan).<\/p>\n\n\n\n

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Slowly and evenly pour all but 1\/4 cup of the syrup onto the cake.<\/p>\n\n\n\n

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Cover your cake with foil or plastic wrap and wait a minimum of two hours for the cake to cool and absorb the syrup.<\/p>\n\n\n\n

Tip:<\/span><\/strong> The cake tastes better one or two days after you make it, so it’s fine to let it sit overnight or longer.<\/p>\n\n\n\n

When you’re ready to serve Jamaican rum cake, turn it out onto a plate or cake pedestal. Then, stir the remaining rum syrup (it may have separated a little bit) and drizzle it all over the top of the cake.<\/p>\n\n\n\n

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Expert Tips and FAQs<\/h2>\n\n\n\n
What’s a good rum to use?<\/strong>

Pick a dark, spiced, high quality rum for this cake. I really like the flavor of Lemon Hart & Son Blackpool<\/a> spiced rum (recommended to me by my friends at Parker’s Table<\/a>), but your favorite will work perfectly.<\/p> <\/div>

Can I glaze the top instead of using the extra syrup?<\/strong>

Sure! Try the glaze recipe from my mini Bundt cakes<\/a>. It is beautiful and tastes great.<\/p> <\/div>

Why did my cake stick to the pan?<\/strong>

For extra protection, I always suggest both greasing and flouring Bundt pans. This cake should not stick at all with that combination.<\/p> <\/div>

How long does this cake last for?<\/strong>

It gets better with age. Store covered at room temperature for up to one week.<\/p> <\/div> <\/div>\n\n\n\n

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