There’s a special kind of warmth that fills the air when my family gathers for the holidays, and at the heart of it all is my grandmother’s rum cake. She would bake it every year, filling the house with the aroma of buttery goodness and rich spices, making it feel like home. As I grew up, I wanted to honor that tradition while adding a modern twist. This Caribbean Bliss Rum Cake is infused with fragrant spices and topped with a luscious spiced caramel drizzle, creating a dessert that brings back fond memories while inviting new ones.
Ingredients
For the Rum Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup dark rum
- ½ cup sour cream
- ½ cup chopped walnuts (optional)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
For the Spiced Caramel Drizzle:
- 1 cup granulated sugar
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 tablespoon dark rum
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, ensuring every nook and cranny is coated for easy release.
In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set this mixture aside.
In a large bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy. This should take about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and dark rum until combined.
Now, alternate adding the flour mixture and sour cream to the butter mixture, starting and ending with the flour. Mix until just combined. If you’re using walnuts, fold them in gently at this stage.
Pour the batter into your prepared bundt pan, spreading it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
While the cake cools, prepare the spiced caramel drizzle. In a medium saucepan over medium heat, combine the sugar and cook, stirring constantly until it melts and turns a golden amber color. Be careful not to burn it!
Remove the saucepan from the heat and slowly whisk in the heavy cream, butter, cinnamon, nutmeg, and salt. The mixture will bubble up, so take care. Once smooth, return to the heat for another minute to thicken, then stir in the dark rum. Set aside to cool slightly.
Once the cake is completely cool, drizzle the spiced caramel generously over the top, letting it cascade down the sides.
Serve slices of this delightful rum cake with a warm cup of tea or coffee, and watch as laughter and stories of yesteryears fill the room, just like my grandmother used to do. This cake not only evokes memories but creates new ones, making it a perfect addition to any family gathering. Enjoy every bite!