Jamaican Rum Cake Recipe

Preheat the oven to 325 F.

Spray a bundt pan with non-stick spray.

Sprinkle the pan with the almond flour and gently shake the pan so the almond flour evenly coats the sides.

Sprinkle the chopped pecans evenly in the bottom of the pan.

Combine the flour, 1 ½ cups sugar, pudding mix, baking powder, and 1 teaspoon salt, beating them together for 20-30 seconds.

Add 1 stick butter to the mixing bowl, along with the oil, and beat on low for about 2 minutes.

Add the milk and beat on low until combined.

Beat in the eggs, one at a time.

Add ½ cup rum and 2 ½ teaspoons vanilla, mixing on low until incorporated.

Pour the batter into the prepared pan.

Bake the cake for 50-60 minutes, until a wooden toothpick inserted into the center comes out clean.

Remove the cake from the oven and allow it to cool.

Melt the remaining 4 tablespoons butter over medium heat, stirring in the remaining sugar and rum along with ¼ teaspoon salt and ¼ cup water.

Bring the syrup to a slow boil, then reduce the heat to medium-low and simmer for 7-8 minutes.

Remove the syrup from the heat and allow it to cool.

Stir the remaining vanilla into the syrup.

Poke holes in the cake with a long skewer.

Slowly pour about half the cooled syrup over the cake and allow it to sit for 1 hour.

Pour the rest of the syrup over the cake and cover it with plastic wrap.

Allow the cake to sit for several hours, or overnight.

Loosen the cake around the edges of the pan and turn it out onto a plate before slicing and serving.

Equipment Needed

Spice Level: