A Slice of Island Luxury at Home ✨
Bring a taste of the Caribbean to your table with this lavish rum butter cake—moist, aromatic, and party-ready. 🥃🧈 Rum is folded into the batter and brushed on as a warm glaze, creating a tender crumb and a glossy finish. Every slice feels celebratory, whether it’s a holiday dessert or a weekend treat with coffee.
Why This Recipe Works 💡
A Bundt pan ensures even baking and a show-stopping shape with minimal effort. The rum syrup is poured over the cooled cake so it seeps into every curve and crumb. Result: a plush texture, deep caramel-rum notes, and a beautiful sheen. ✨
What You’ll Need 🛒
Use quality unsalted butter, dark brown sugar for molasses depth, and dark rum for a true island character. A well-greased Bundt pan prevents sticking and preserves those elegant ridges. Serve at room temperature to let the butter and rum aromas fully bloom. 🌺
Ingredients 🧾
For the cake
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Unsalted butter (softened)
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Dark brown sugar
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Eggs
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All-purpose flour
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Baking powder + a pinch of salt
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Whole milk (or buttermilk)
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Dark rum
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Vanilla extract
For the rum-butter glaze
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Unsalted butter
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Sugar (granulated or light brown)
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Dark rum
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A splash of water (as needed)
Method 🥣
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Make the batter. Cream butter and dark brown sugar until fluffy. Beat in eggs one at a time, then add vanilla.
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Combine dry & wet. Whisk flour with baking powder and salt; add in stages, alternating with milk. Stir in dark rum for that signature flavor.
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Pan & bake. Grease and flour a Bundt pan thoroughly. Scrape in the batter and smooth the top; bake until golden and a tester comes out clean. ⏲️
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Cook the glaze. Simmer butter and sugar until glossy; remove from heat and stir in rum. Keep warm.
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Soak for moisture. Cool the cake 10–15 minutes, then turn out onto a rack. Poke tiny holes with a skewer and spoon over the warm glaze so it sinks in.
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Set & serve. Let the glaze set before slicing. Present proudly on a platter and enjoy the rum-caramel aroma. 🎉
Storage & Make-Ahead 📦
Keep covered at room temperature for up to 3 days to maintain a plush crumb and vibrant flavor. For longer storage, wrap slices tightly and refrigerate; bring to room temp before serving. The glaze can be made a day ahead and rewarmed gently. ❄️
Helpful Notes & Facts (Added for Your Readers) 📝
Room-temperature ingredients blend more evenly, trapping tiny air pockets that bake into a lighter, softer crumb. Poking small holes before glazing maximizes absorption without crumbling the surface. If you prefer a stronger finish, reserve a bit of glaze to brush on right before serving.
Alcohol doesn’t fully cook off when added after baking, so this cake retains a gentle rum note. To reduce alcohol, simmer the glaze an extra minute or swap part of the rum with orange juice. For a kid-friendly version, use rum extract plus milk in the glaze and add toasted coconut or pecans for flair. 🥥
Serving Ideas 🎯
Dress the plate with lightly sweetened whipped cream and a zest of orange for brightness. A sprinkle of flaky sea salt sharpens the caramel tones from the brown sugar. Thin shards of dark chocolate or toasted coconut flakes add crunch and a stunning finish. 🍫
Enjoy this “holiday-elegant” cake any time—big flavor, simple steps, and guaranteed compliments. 🥂
