After a vacation to Turks and Caicos where all of our activities were punctuated with rum drinks or desserts in some form or another I was inspired. The island is known for their Bambarra rum (as well as their salt and conches), and we definitely took advantage, indulging in pina coladas, rum punches, and rum cakes everywhere we went. When I got home, I set out to make a cake in honor of that rum punch. I didn’t have any grenadine but found out that black currant is a suitable substitute for it so I used it in the glaze. I found the cake rummy enough but if in doubt, feel free to add more rum to the glaze or in the soaking stage.
The cake turned out incredibly moist and flavorful with a crispy, crunchy edge. It’s something you could bring to a party or just nosh at home for a snack. 
The glaze added an extra oomph of rum flavor and the black currant surprisingly lent just the right authenticity of flavor that made us feel like we were back in the islands.
Caribbean Inspired Rum Punch Cake
- Total Time: 55 minutes
- Yield: 1 9-inch cake 1x
Description
This Caribbean-inspired rum cake is moist and flavorful, featuring a black currant glaze that adds a tropical touch reminiscent of island rum punch.
Ingredients
Cake
- 2 cups plus 2 tbsp sifted cake flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 stick (4 oz) (115 g) unsalted butter, softened
- 1 cup (240 ml) granulated sugar
- 2 tsp coconut extract
- 2 tsp orange extract/zest of 1 orange
- 2 large eggs, at room temperature 30 minutes
- 1/2 cup (120 ml) well-shaken buttermilk
- 2 tbs (30 ml) coconut rum
- 2 tbs (30 ml) dark rum
- 2 tbs (30 ml) white rum
- 1/4 cup (60 ml) pineapple juice
Soaking liquid
- 1/4 cup (60 ml) mixture of pineapple juices and rums, according to preference
Glaze
- 1 1/2 cup (360 ml) powdered sugar
- 2 tsp (10 ml) dark rum
- 2 tsp (10 ml) coconut rum
- 2 tsp black currant puree*
Instructions
- Preheat the oven to 350°F (175°C) with the rack in the middle position. Butter a 9-inch cake pan and line the bottom with a square of parchment paper, then butter the parchment.
- Sift together the cake flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the coconut extract and mix until combined.
- Add the eggs one at a time, beating well after each addition.
- Mix in the rum and buttermilk until just combined.
- Gradually add the sifted dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, prepare the glaze by combining black currant juice, 1/4 cup sugar, and 1/4 cup rum in a small saucepan. Heat over medium heat until the sugar is dissolved and the mixture is slightly thickened, about 5 minutes. Remove from heat and let cool.
- Once the cake is done, let it cool in the pan for 10 minutes, then turn it out onto a wire rack. Remove the parchment paper.
- While the cake is still warm, poke holes all over the top with a skewer or fork, and slowly pour the glaze over the cake, allowing it to soak in.
- Let the cake cool completely before serving. Enjoy!
Notes
- For a stronger rum flavor, add more rum to the glaze or soaking stage.
- Black currant juice is a great substitute for grenadine in the glaze.
- This cake is perfect for parties or as a snack at home.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Cake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30
- Sodium: 180
- Fat: 12
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 70
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Frequently Asked Questions
Why does this cake use three different types of rum?
The batter includes 2 tablespoons each of coconut rum, dark rum, and white rum, inspired by the rum punches the author drank in Turks and Caicos. Each rum contributes a different note: coconut rum adds tropical sweetness, dark rum brings molasses depth, and white rum keeps the alcohol flavor clean. The article notes the cake is rummy enough as written but suggests adding more rum to the glaze or soaking stage if you want a stronger punch.
What is the black currant in the glaze for, and can it be swapped?
The article explains that the author didn’t have grenadine — a typical rum punch ingredient — and discovered that black currant puree is a suitable substitute. The notes confirm: black currant juice is a great substitute for grenadine in the glaze. Combined with powdered sugar and 2 teaspoons each of dark and coconut rum, it gives the glaze the color and berry tartness that ties the cake to the island rum punch flavor.
How does the soaking step work after baking?
While the cake is still warm from the oven, poke holes all over the top with a skewer or fork, then slowly pour the black currant glaze over it to let it soak in. The soaking liquid is a separate ¼ cup mixture of pineapple juice and rums, additional to the glaze — both go into the cake to keep it moist and give it the crispy, crunchy edges the article describes.
How long does this cake keep?
The notes say to store leftovers in an airtight container at room temperature for up to 3 days. The article also mentions this cake is suitable for bringing to a party or noshing at home as a snack — the rum and sugar help preserve the moisture over those few days.
This looks (and sounds) incredible. You had me at rum (and punch. And cake!)