Caribbean rum has evolved from being synonymous with pirates and slave plantations to being the treat of tourists enjoying life on a sun-soaked islands. With every Caribbean island making their own, rum in an essential ingredient to the Caribbean experience and cuisine.
Rum cakes were originally developed in the 18th century. The British brought their fruitcakes to the Caribbean, and these would take a new life when local ingredients were used. The warm environment and no refrigeration in the 18th century meant it was natural to use rum to help preserve the precious baked goods. These cakes are now transported and made the world over.
Bermuda Rum Cake
- Cooking spray
- Bundt pan
- small saucepan
- 1 cup Pecans, diced
- ½ cup Canola oil
- 15¼ oz Box ready-made Classic Yellow Cake Mix
- 3.4 oz Box Instant Vanilla Pudding
- 4 large Eggs
- ½ cup Cold water
- ½ cup Strong gold rum (151 proof ideal)
- 4 oz Butter
- ¼ cup Water
- 1½ cup Sugar
- 1 cup Rum
- Preheat oven to 375°F (190°C). Coat the inside of a bundt pan with cooking spray and flour. Sprinkle the pecans over bottom of pan.In a large bowl, beat all the rest of the cake ingredients together and pour over pecans and smooth over the top with a spatula. Bake for 1 hour.
- Make syrup 10 minutes before the cake is done baking. Melt butter in a saucepan over medium heat. When melted, add sugar and water. Simmer for 5 minutes, stirring constantly. Turn off heat and add rum. Stir the mixture until rum fully blended in. Reheat for 30 seconds and remove.Remove cake from oven and poke holes all over the top. While still hot, pour some of the syrup over the cake to let it soak in. Let sit for 5 minutes.Remove from mold over a cake plate. Poke holes around nuts and pour the remaining syrup over the cake. Let it cool to room temperature before serving.
- In Tortuga, a vanilla rum is used, giving it a distinct flavor.