Barbados Rum Cake

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from Issue 2 - Summer 2018

The Barbados Rum Cake is an icon served here and throughout the Caribbean; ranging from commercially produced to the more craft and boutique style cakes.

Culinary historians believe that what is known today as “Caribbean Rum Cake” originated as a steamed pudding brought to the Caribbean by English settlers – firstly as a figgy-type pudding in the mid-seventeenth century which was modified over time to become the festive Great Cake as well as the White Angel Cake, still enjoyed today.

As chefs had to worry about storing food in the warm and humid temperatures, sugar and alcohol began to play an important role in preserving food. The moist Rum Cake remains fresh for 3 to 6 months (up to a year for the larger cakes). Rum is a powerful natural preservative!

For a truly authentic Rum Cake made with the finest local rum, Barbados Rum Cakes is your go-to source. Or here’s how you can make your own:

Barbados Rum Cake With Rum Butter Sauce

Ingredients

Cake

10 oz. unsalted butter

1¾ cups sugar

4 Large eggs

¹⁄₃ cup powdered milk

2 ½ cups flour

1 tablespoon baking powder

½ teaspoon salt

½ cup milk

1-3 Tablespoons dark rum

1 teaspoon vanilla extract

¾ teaspoon nutmeg

1½ cup pecans

Rum Glaze

4 oz. butter

½ cup sugar

¼ cup water

3-4 Tablespoons Barbados dark rum

Instructions

Pre-heat the oven to 160°C/325°F.
Cream together the butter and sugar at high speed in a stand mixer until it’s fluffy and starts to look white, about 5-7 minutes.
Stir in the eggs, a one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling.
Add in the flour, powder milk and baking powder into the batter, alternating with the milk–until fully absorbed by the mixture.
Then add, nutmeg, rum and vanilla extract
Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
Grease a 10-inch bottomed tube pan, then add chopped pecans.
Pour batter into a Bundt pan, on top of the pecans.
Bake until a tester inserted into the center comes out clean, 55-60 minutes.
10.Remove from the oven.

Rum Glaze

In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and simmer for 3-4 minutes stirring constantly to prevent any burns. Remove from heat and cool slightly.
Poke little holes into the cake with a toothpick or skewer. Spoon the syrup over the cake and let it soak in. Let the cake cool to room temperature before serving.

Recipe Notes

You can use a large Bundt pan or use two 8-inch pans like I did. if you use one baking pan, you should extend the baking time.