Caribbean Rum Cake

dark rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: white rum

Non-alcoholic extract provides flavor without alcohol.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: raisins

Raisins are more affordable and still provide sweetness.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor while being dairy-free.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Cake flour can yield a lighter texture.

In a large mixing bowl, combine 2 cups of flour, 1.5 cups of sugar, 1 stick of softened or melted butter, 0.5 cup of instant vanilla pudding, 2 teaspoons of baking powder, and 1 teaspoon of salt.

Add 0.5 cup of vegetable oil, 0.5 cup of milk, and 4 large eggs to the mixture.

Mix the ingredients on medium for about 4 to 5 minutes.

Spray the inside of a bundt pan with cooking spray and powder it with flour.

Pour the cake mixture into the prepared bundt pan.

Preheat the oven to 325°F (163°C) and bake the cake for about 50 to 55 minutes.

Check the cake with a barbecue skewer to ensure it comes out clean.

In a saucepan, melt 1 stick of butter with 0.25 cup of water and 1 cup of sugar, bringing it to a boil.

After boiling for about 5 minutes, add 0.5 cup of dark rum and stir.

Grate an orange and add the zest to the mixture, pressing down to extract oils.

Poke holes in the baked cake with a barbecue skewer or spaghetti.

Pour the burnt orange rum sauce over the cake, allowing it to soak in gradually.

Let the cake cool for about 3 hours before removing it from the pan.

Insert a knife around the edges and center of the cake to help it come out cleanly.

Flip the cake onto a large plate and sprinkle powdered sugar over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens