Rum Cake is a traditional British Virgin Islands recipe for a classic rum-flavoured sponge cake baked in a bundt tin. The full recipe is presented here and I hope you enjoy this classic British Virgin Islands version of: Rum Cake.
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This is a rich, buttery, and decadent cake recipe that's a Caribbean holiday tradition and is perfect to make and share this holiday season.
Ingredients:
360g plain (all-purpose) flour
1 tsp baking soda
2 tsp baking powder
⅛ tsp salt
300g butter, softened
300g granulated sugar
1 tsp vanilla extract
3 large eggs
1 large egg yolk
250ml rum
1 tbsp finely-grated lemon zest
250ml double (heavy) cream
Method:
Pre-heat your oven to 180C. Grease and lightly flour a bundt pan or tube pan and set it aside.
In a small bowl, whisk together the plain flour, 1 tsp baking soda, 2 tsp baking powder and ⅛ tsp salt, then set aside.
Use a stand mixer with the paddle attachment or a hand electric mixer with a large bowl. Add the 300g butter and 300g granulated sugar. Mix on medium-high speed until the mixture is lpale and fluffy.
Reduce the mixer to medium-low speed and add the 1 tsp vanilla extract, 3 large eggs, and 1 large egg yolk. Continue mixing until horoughly combined.
Slowly add the 250ml rum, 1 tbsp lemon zest, and 250ml double cream. Adjust the mixer to low speed and add in the flour mixture, then continue mixing until combined.
Turn off the mixer and evenly pour batter into the prepared bundt pan. Use a spoon to smooth out the top of the cake and tap the bottom of the pan against your work surface to remove any air pockets. Transfer to the centre of your pre-heated oven and bake for about 50 to 60 minutes or until nicely golden and a skewer inserted into the centre of the cake emerges cleanly.
Carefully remove the baked cake from the oven and allow it to cool in the pan on a wire rack for 10 to 15 minutes before unmoulding.
After you remove the delicious rum cake from the pan, allow it to cool completely on the rack before slicing to serve.
If desired you can dust the top of the cake with icing sugar for garnish or drizzle a little more run over the cake.
Store any leftover rum cake at room temperature in an airtight container or cake storage container for up to 5 days.
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