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
Units
Scale
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