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Haitian Rum Cake Recipe

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4.8 from 101 reviews

This Haitian Rum Cake recipe delivers a moist, flavorful bundt cake infused with dark rum and zesty lime. Soaked in a warm rum syrup, it’s a perfect treat for celebrations or whenever you crave a rich, boozy dessert with a hint of citrus.

Ingredients

Scale

For the Cake:

  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 4 large eggs
  • 2 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • Zest of 1 lime
  • 1/4 cup dark rum

For the Rum Syrup:

  • 1 cup water
  • 1 cup sugar
  • 1/2 cup dark rum

Instructions

  1. Get Ready: Preheat your oven to 325°F. Grease your bundt pan with butter and lightly dust with flour to prevent sticking.
  2. Mix Butter and Sugar: In a large bowl, beat the softened butter and sugar together until the mixture is light and fluffy, which helps create a tender cake texture.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract and the fresh lime zest to infuse aromatic flavors.
  4. Mix Dry Stuff: In a separate bowl, combine the sifted flour, baking powder, and salt to ensure an even distribution throughout the batter.
  5. Combine Everything: Gradually add the dry ingredients alternating with the milk into the butter mixture, starting and ending with the dry mix. Gently fold in the dark rum for that signature flavor boost.
  6. Bake the Cake: Pour the batter into the prepared bundt pan. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
  7. Make the Syrup: While the cake bakes, combine water and sugar in a saucepan over medium heat. Stir until sugar dissolves, then allow it to boil without stirring for a short time. Remove from heat and stir in the dark rum.
  8. Soak It Up: Once baked, let the cake cool in the pan for 10 minutes. Then invert onto a serving plate, poke holes throughout the surface with a skewer or fork, and slowly pour the warm rum syrup over it to soak deeply.
  9. Cool Down: Allow the rum-soaked cake to cool completely before slicing to let the flavors meld and the syrup set.

Notes

  • Ensure your butter is properly softened to achieve a fluffy cake texture.
  • Sifting the flour helps maintain a light crumb in the cake.
  • The lime zest adds a refreshing citrus note that balances the richness of the rum and sugar.
  • Use a bundt pan to create a beautiful shape and even baking.
  • Poking holes in the cake before adding syrup ensures maximum absorption and moistness.
  • Let the cake cool fully to allow the syrup to infuse properly without making the texture soggy.

Keywords: Haitian rum cake, rum cake recipe, traditional Haitian dessert, rum syrup cake, bundt cake

Find it online: https://busyrecipe.com/haitian-rum-cake-recipe/