The Caribbean islands are famous for their delicious rum based sponge cakes, rich in flavour and super moist. However, they're not one for the faint hearted, as they pack some rum and a half! I find this recipe creates a little too much syrup, but serve it on the side as you slice away the cake, as it adds an extra kick of rum and sweetness. Alternatively, save in a glass jar and serve with ice cream!.

Caribbean Rum Cake



For the Cake

3 Large Eggs

2 Large Egg Yolks

70ml Dark Rum

1 1/2 tsp Vanilla Extract

1/2 tsp Almond Extract

1 1/2 Cups Plain Flour, extra for lining the tin

1/4 Cup Cornflour

160g Light Brown Sugar

150g Granulated Sugar

1 1/2 tsp Baking Powder

1/4 tsp Salt

170g Unsalted Butter, softened, extra for greasing the tin.


For the Syrup

100g Unsalted Butter

50ml Water

170g Granulated Sugar

75ml Dark Rum

Dehydrated Pineapple Ring and Gold Leaf to serve

Caribbean Rum Cake

Pre heat oven to 165ºc and grease a 20cm Bundt tin with butter and add plain flour to coat. This will stop the sponge from sticking. Tap out any excess flour and discard.

In a medium bowl whisk together egg, egg yolks, rum, vanilla extract and almond extract before leaving to one side.

In a large mixing bowl place the flour, corn flour, sugars, baking powder and salt and mix together for half a minute. Add the butter and beat together for 2 minutes until all of the ingredients are combined. Add the egg mixture to the sugar mixture a third at a time with the mixer continually stirring on a medium speed. Once all of the liquid is added, increase the speed and beat together for two minutes. Stop occasionally to scrape any ingredients from the side and the bottom, ensuring everything is mixed together.

Spoon in the mixture to the lined bundt tin and bak for 50-55 minutes, until golden and springy. Use a wooden skewer to test if it’s cooked by placing it through the cake. Once the cake is cooked the skewer will come out clean.

Cool the cake in the tin for 10 minutes, before tuning out onto a wired cooling rack.

To make the glaze, melt the butter in a heavy based saucepan, add the water and sugar and bring to the boil. Turn the heat down to a medium heat and simmer for five minutes before removing from the heat and adding the rum.

using a toothpick, poke holes in the top of the bundt cake and pour over the syrup ensuring it sinks through the holes. Decorate with dehydrated pineapple rings and edible gold leaf.