Get ready to transport your taste buds to the sunny Caribbean with this show-stopping Rum Punch Cake that's guaranteed to make your guests swoon! Imagine a decadent dessert that captures the vibrant spirit of tropical islands in every single bite - a moist, rum-infused cake that blends the richness of traditional baking with the exotic flavors of pineapple and dark rum. Whether you're dreaming of a beach vacation or want to bring a slice of Caribbean paradise to your dining table, this recipe is your ultimate culinary escape that promises to turn an ordinary dessert into an extraordinary experience.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Caribbean
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1/2 cup dark rum
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 cup pineapple juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch bundt pan thoroughly to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together the all-purpose flour and baking powder to remove any lumps.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined.
- Stir in the vanilla extract and 1/4 cup of the dark rum. Mix gently to distribute evenly.
- Fold in the pineapple juice, creating a smooth, consistent batter. Be careful not to overmix.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes.
- Carefully invert the cake onto a wire rack. While still warm, brush the remaining 1/4 cup of rum over the entire cake, allowing it to soak in.
- Let the cake cool completely before serving. Optional: Dust with powdered sugar or serve with a tropical fruit compote.
Tips
- • For the most tender cake, ensure all ingredients are at room temperature before mixing • Use a high-quality dark rum for the most authentic Caribbean flavor • Don't overmix the batter - this can lead to a tough, dense cake • Check the cake's doneness by inserting a toothpick - it should come out clean with just a few moist crumbs • Allow the cake to cool slightly before adding the rum glaze to help it absorb better • For an extra tropical touch, garnish with fresh pineapple chunks or toasted coconut flakes • Store the cake in an airtight container to maintain its moisture and flavor • This cake actually tastes better the next day as the rum continues to infuse the cake
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
