The sun-kissed shores of the Caribbean have always captured my heart, and it was during a vibrant festival in Jamaica that I first tasted the decadent rum cake. Each bite was a celebration of rich flavors, soft textures, and a hint of the island’s spirit. Inspired by this unforgettable experience, I crafted a recipe that embodies the tropical essence of the Caribbean, with a luscious pineapple glaze that transports you straight to sandy beaches and swaying palm trees.
### Ingredients
**For the Rum Cake:**
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– ½ cup dark rum (preferably Jamaican)
– ½ cup milk
– 3 large eggs
– 1 teaspoon baking powder
– ½ teaspoon salt
– 1 teaspoon vanilla extract
– Zest of 1 orange
**For the Pineapple Glaze:**
– ½ cup fresh pineapple juice
– ¼ cup granulated sugar
– ¼ cup dark rum
– 2 tablespoons unsalted butter
– 1 teaspoon vanilla extract
### Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan, ensuring every nook and cranny is coated for easy removal later.
In a large mixing bowl, 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. Then, stir in the vanilla extract and orange zest, allowing the fragrant notes to blend seamlessly into the batter.
In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk and dark rum. Mix until just combined, being careful not to overmix.
Pour the smooth batter into the prepared bundt pan and gently spread it out to ensure an even layer. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
While the cake is cooling, you can prepare the pineapple glaze. In a small saucepan over medium heat, combine the fresh pineapple juice, sugar, dark rum, and butter. Stir until the sugar dissolves and the mixture begins to simmer. Allow it to simmer for about 5-7 minutes, or until it thickens slightly. Remove from heat and stir in the vanilla extract.
Once the cake is completely cool, place it on a serving plate. Use a skewer or toothpick to poke holes all over the top of the cake. This will allow the glaze to soak in beautifully.
Pour the warm pineapple glaze over the cake, ensuring it seeps into the holes and coats the sides. Let it sit for at least 30 minutes to absorb all the luscious flavors.
Slice and serve this tropical delight with a dollop of whipped cream or a scoop of coconut ice cream for an extra touch of paradise. Each bite will remind you of the vibrant culture and flavors of the Caribbean, leaving you yearning for your next adventure. Enjoy!