Rum Cake

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 175°C conventional / 160°C fan. Butter and flour a small 14-16 cm cake tin or loaf tin thoroughly, tapping out any excess flour so the cake releases cleanly after baking.

   5 g unsalted butter, melted5 g plain flour
2. 2

   In a small bowl, whisk together the plain flour, baking powder, and fine salt to distribute the leavening evenly; this helps the cake rise uniformly.

   90 g plain flour4 g baking powder1 g fine salt
3. 3

   In a separate bowl, beat the softened butter and caster sugar for 2-3 minutes until pale and fluffy. This aeration is important for a light crumb. Beat in the egg until fully incorporated, then mix in the vanilla extract.

   60 g unsalted butter, softened70 g caster sugar1 large (50 g without shell) egg5 ml vanilla extract
4. 4

   Fold in half of the flour mixture, then the whole milk, then the remaining flour mixture, mixing only until smooth. Do not overmix once the flour is added or the cake can become tough.

   90 g plain flour4 g baking powder1 g fine salt45 ml whole milk
5. 5

   Scrape the batter into the prepared tin and level the top. Bake for 28-32 minutes, until golden and a skewer inserted in the centre comes out clean or with a few dry crumbs.

6. 6

   While the cake bakes, make the syrup: combine the dark rum, water, caster sugar, butter, and vanilla extract in a small saucepan. Bring just to a simmer over medium heat, stirring until the sugar dissolves, then cook gently for 2 minutes. Do not boil hard, to preserve the rum aroma.

   60 ml dark rum40 ml water50 g caster sugar10 g unsalted butter2 ml vanilla extract
7. 7

   When the cake is done, leave it in the tin for 5 minutes. Turn it out while still warm, set it on a plate or rack over a tray, and prick the top all over with a skewer so the syrup can soak in deeply.

8. 8

   Slowly spoon about two-thirds of the warm rum syrup over the warm cake in several additions, allowing each addition to absorb before adding more. Let the cake rest for 10 minutes, then spoon over the remaining syrup for a fully soaked, glossy finish.

   60 ml dark rum40 ml water50 g caster sugar10 g unsalted butter2 ml vanilla extract
9. 9

   Let the cake rest another 5 minutes before slicing. Serve slightly warm or at room temperature with any syrup pooled on the plate spooned over each portion.

Origin & History

Rum cake is a beloved celebration dessert across the Caribbean, especially in islands with long histories of sugar cane and rum production such as Jamaica, Barbados, and the Cayman Islands. It evolved from European holiday cakes and puddings, adapted with local rum and a syrup-soaked style that keeps the cake moist and intensely aromatic.