Haitian Rum Cake: The Only Dessert That Gets Better with Every Bite Recipe
This Haitian Rum Cake is a rich and moist dessert infused with warm spices, dark rum, and optionally studded with rum-soaked dried fruits. It features a luscious rum glaze that soaks into the cake, enhancing its flavor with every bite.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 30 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Haitian
- Diet: Vegetarian
Ingredients
Scale
Cake
- 2 cups all‑purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup buttermilk (or whole milk)
- 1 cup dark rum
- 1 tsp vanilla extract
- Optional: 1 cup dried fruits (raisins or prunes) soaked in rum
Rum Glaze
- 1 cup granulated sugar
- ½ cup water
- ½ cup dark rum
- 1 tsp vanilla extract
- optional 1 tbsp butter
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C); grease and flour a 9–10″ bundt pan.
- Soak dried fruits (optional): If using, soak dried fruits in ½ cup rum while preparing batter.
- Mix dry ingredients: Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
- Cream butter and sugar: Cream butter and sugar until light and fluffy (~3–5 min).
- Add eggs: Beat in eggs one at a time until fully incorporated.
- Add vanilla: Mix in vanilla extract.
- Combine dry ingredients and buttermilk: Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients; mix just until combined.
- Add soaked fruits: Fold in drained soaked fruits, if using.
- Bake the cake: Pour batter into prepared pan and bake 50–60 min, or until a toothpick comes out clean.
- Prepare rum glaze: While cake bakes, prepare rum glaze: bring sugar, water (and optional butter) to a boil; simmer 2–5 min until slightly thickened, remove from heat, stir in rum and vanilla.
- Glaze the cake: When cake is done, let cool in pan 10 min; poke holes in top and slowly pour warm glaze over, allowing it to soak in.
- Cool and serve: Cool completely (best after 4 hrs or overnight), then unmold and serve.
Notes
- Soaking dried fruits in rum adds extra flavor and moisture to the cake.
- Allow the cake to cool completely with the glaze for best flavor absorption, preferably 4 hours or overnight.
Keywords: Haitian rum cake, rum cake recipe, spiced rum cake, bundt cake recipe, rum-soaked cake
