Caribbean Festival Rum Cake Recipe: How to Make It Perfect

There’s something truly special about a Caribbean Festival Rum Cake—the way it fills your kitchen with warm spices, the rich aroma of dark rum, and the promise of a moist, indulgent bite. Have you ever taken a dessert so irresistible to a gathering that it vanished within minutes? This cake is exactly that!

A beloved staple at Caribbean celebrations, this spiced cake blends flavors of nutmeg, cinnamon, and vanilla extract with rum-soaked fruits for a depth of taste that only gets better with time. Whether you’re recreating nostalgic flavors from a past island getaway or simply looking for a showstopping dessert, this recipe brings the essence of the tropics right to your table.

Perfect for holidays, special occasions, or whenever you crave a little indulgence, this buttered rum-glazed cake is more than just a treat—it’s a celebration in every bite. Ready to bake up some island magic? Let’s get started!

Key Benefits of Caribbean Festival Rum Cake

There’s something undeniably magical about a Caribbean Festival Rum Cake. With its rich, buttery texture and deep, spiced flavors, this cake is more than just dessert—it’s a celebration in every bite. Whether you’re making it for a holiday gathering or simply treating yourself, here’s why this cake deserves a place in your kitchen:

1. Authentic Caribbean Flavor

• Made with dark rum, warming cinnamon and nutmeg, and vanilla extract, this cake captures the essence of the Caribbean islands.
• Aged rum infuses the cake with depth and complexity, enhancing its taste over time.

2. Moist and Rich Texture

• The secret to its incredible softness? A rum-soaked fruit mixture that keeps the cake moist and tender.
• A buttered rum glaze adds extra richness, ensuring every bite melts in your mouth.

3. Perfect for Any Celebration

• A staple at Caribbean festivals, holidays, and weddings, this cake is a crowd-pleaser.
• It stays fresh for weeks, making it an ideal make-ahead dessert for special occasions.

4. Easy to Customize

• Prefer a boozier cake? Increase the rum soak for a more pronounced flavor.
• Swap out dried fruits for your favorites—golden raisins, cherries, or citrus zest all work beautifully.

5. Long-Lasting & Gets Better Over Time

• Unlike most cakes, rum cake improves in taste over time as the flavors meld together.
• Properly stored, it stays moist and flavorful for weeks, making it an excellent gift-worthy treat.

This decadent cake is the ultimate combination of tradition, indulgence, and tropical charm. Once you bake it, you’ll understand why it’s a must-have at every Caribbean celebration. Ready to bring the flavors of the islands into your kitchen? Let’s dive into the ingredients!

Ingredients for Caribbean Festival Rum Cake

Gathering the right ingredients is the first step to creating an authentic, moist, and flavorful Caribbean Festival Rum Cake. Each component plays a vital role in building layers of richness, warmth, and indulgence. Here’s everything you’ll need:

For the Cake:

• 2 ½ cups all-purpose flour – Provides the perfect structure for a tender crumb.
• 1 ½ cups granulated sugar – Balances sweetness and enhances the rum’s depth.
• 1 cup unsalted butter, softened – Creates a buttery richness in every bite.
• 4 large eggs – Adds moisture and ensures a fluffy texture.
• 1 cup dark rum – The heart of the cake, infusing it with warmth and Caribbean character.
• 1 cup buttermilk – Keeps the cake extra moist while adding a slight tang.
• 1 teaspoon vanilla extract – Enhances the overall flavor with aromatic sweetness.
• 1 teaspoon cinnamon – Brings warmth and spice to complement the rum.
• ½ teaspoon nutmeg – Adds a touch of earthiness for a well-rounded flavor.
• 2 teaspoons baking powder – Helps the cake rise for a soft, airy texture.
• ½ teaspoon salt – Balances flavors and enhances sweetness.

For the Rum-Soaked Fruit Mixture:

• 1 cup golden raisins – Traditional and full of natural sweetness.
• ½ cup chopped dried cherries – Adds a tart contrast to balance the rich flavors.
• ½ cup chopped dried pineapple – Brings a tropical twist.
• ½ cup dark rum (for soaking) – Softens the dried fruits and deepens their flavor.

For the Buttered Rum Glaze:

• ½ cup unsalted butter – Creates a velvety, rich glaze.
• ½ cup brown sugar – Adds a caramel-like sweetness.
• ¼ cup dark rum – Intensifies the boozy flavor of the cake.
• ¼ teaspoon vanilla extract – Infuses the glaze with a hint of sweetness.

Pro Tip: Soak the dried fruits in dark rum for at least 24 hours before baking. This step not only plumps the fruit but also infuses the cake with an authentic Caribbean depth of flavor.

Now that you have your ingredients ready, let’s move on to the step-by-step instructions to bring this decadent rum cake to life!

How to Make Caribbean Festival Rum Cake: Step-by-Step Instructions

Ready to bring the flavors of the Caribbean into your kitchen? Making Caribbean Festival Rum Cake is an incredibly rewarding experience. The steps are simple, but the results are unforgettable. Let’s break it down!

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 325°F (165°C). While the oven heats up, grease and flour your bundt pan to ensure the cake slides out easily once it’s done. You can also use non-stick baking spray for extra convenience. This will help the cake maintain its shape and prevent any sticky situations.

Step 2: Mix Dry Ingredients

In a large bowl, sift together the dry ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Pinch of salt

Sifting helps to avoid any lumps and evenly distribute the spices, ensuring every bite is perfectly spiced.

Step 3: Cream Butter and Sugar

Next, in a separate bowl, use a hand mixer to cream together:

• 1 cup unsalted butter (softened)
• 1 ½ cups granulated sugar

Mix until the butter and sugar are light and fluffy. This step is key because it incorporates air into the batter, making the cake texture light and airy. The smoother your mixture, the fluffier your cake will be!

Step 4: Add Eggs and Flavorings

Now, it’s time to add:

• 4 large eggs, one at a time. Mix well after each addition to ensure they’re fully incorporated.
• 2 teaspoons vanilla extract
• 2 tablespoons dark rum

The dark rum brings an unmistakable richness, while the vanilla adds a sweet depth of flavor. This is where your cake begins to really develop that Caribbean-inspired taste.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture, alternating with:

• 1 cup buttermilk

Start and finish with the dry ingredients. Mix until just combined—don’t overdo it! Overmixing can lead to a dense cake. We want light, tender layers that melt in your mouth.

Step 6: Fold in Fruits and Nuts

Add in the fun part—your dried fruits and chopped nuts! Fold in:

• 1 cup mixed dried fruit (raisins, currants, and dried cherries)
• ½ cup chopped nuts (pecans or walnuts work great)

The fruit and nuts will soak up some of the rum, adding even more flavor and texture. Make sure everything is evenly distributed.

Step 7: Bake the Cake

Pour the batter into your prepared bundt pan and smooth the top with a spatula. Bake in the preheated oven for about 50–60 minutes, or until a toothpick comes out clean when inserted into the center. Your kitchen will smell like Caribbean paradise!

Step 8: Prepare the Rum Glaze

While the cake is baking, make the rum glaze to give it that signature shine and extra burst of flavor. In a small saucepan, combine:

• ¼ cup unsalted butter
• ¼ cup dark rum
• ¼ cup brown sugar

Simmer over medium heat for about 5 minutes until the glaze has thickened slightly. Stir occasionally to ensure it doesn’t burn. This will create a gorgeous, glossy finish when drizzled over the cake.

Step 9: Glaze the Cake

Once the cake has finished baking, let it cool in the pan for about 10 minutes. Then, invert the cake onto a cooling rack. While it’s still warm, pour the rum glaze over the cake slowly, allowing it to seep into every crevice.

Step 10: Cool and Serve

Allow the cake to cool completely before slicing into it. For the best flavor, let it rest for 24 hours—this gives the rum and spices time to meld together. The wait will be worth it when you take that first bite!

Now you’re ready to enjoy a rich, flavorful Caribbean Festival Rum Cake. It’s perfect for special occasions or whenever you want to treat yourself to something truly indulgent. Happy baking!

Pro Tips and Variations for the Best Caribbean Festival Rum Cake

Now that you’ve mastered the basics of this decadent, rum-infused cake, let’s dive into expert tips and creative variations to make it even more special. Whether you want to intensify the flavor, tweak the texture, or add a unique twist, these insights will help you perfect your bake.

1. Pro Tips for a Perfect Rum Cake

Use Quality Dark Rum – Aged dark rum, such as Myers’s, Mount Gay, or Appleton Estate, provides a deeper, more authentic Caribbean flavor. Avoid light rum, as it lacks the same richness.

Soak the Fruits in Advance – For the best flavor, let the dried fruit soak in rum for at least 24 hours. If possible, extend the soak to a week or more for a truly authentic touch.

Don’t Overmix the Batter – Overworking the flour can result in a dense cake. Stir the ingredients gently until just combined.

Ensure a Moist Cake – If your cake seems dry, brush it with extra dark rum after baking. Let it absorb before serving for an even richer texture.

Let the Cake Rest – For optimal flavor, wrap the cake tightly in plastic wrap and let it sit overnight before serving. This allows the rum and spices to fully develop.

Perfect Bundt Cake Release – To prevent sticking, butter and flour your bundt pan thoroughly, ensuring you coat every ridge. For an extra layer of insurance, use a non-stick baking spray with flour.

2. Creative Variations to Try

Chocolate Rum Cake – Add ½ cup cocoa powder to the dry ingredients and mix in ½ cup mini chocolate chips for a Caribbean-inspired chocolate twist.

Coconut Rum Cake – Replace buttermilk with coconut milk and fold in ½ cup shredded coconut for a tropical upgrade.

Citrus-Spiced Rum Cake – Add 1 tablespoon orange zest to the batter and use spiced rum instead of dark rum for a refreshing citrusy kick.

Extra Boozy Rum Cake – If you love an intense rum flavor, brush extra dark rum over the cake once it’s cooled, then let it soak overnight.

Pineapple Upside-Down Rum Cake – Before pouring the batter, layer the bottom of the bundt pan with pineapple slices and brown sugar for a caramelized fruit topping.

With these pro tips and variations, you can make this Caribbean Festival Rum Cake uniquely your own. Whether you stick to tradition or experiment with flavors, this cake is sure to impress at any celebration!

Up next, let’s explore the best ways to serve and enjoy this indulgent treat.

Serving Suggestions for Caribbean Festival Rum Cake

Now that your rich, moist, and perfectly rum-soaked Caribbean Festival Rum Cake is ready, it’s time to serve it in style. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, the right accompaniments can elevate the experience. Here are some delicious serving ideas to make every bite even more enjoyable.

1. Classic Serving Ideas

Serve at Room Temperature – This cake is best enjoyed after resting overnight, allowing the flavors to meld beautifully. Slice and serve at room temperature for maximum richness.

Pair with Coffee or Tea – A warm cup of Jamaican Blue Mountain coffee, chai tea, or spiced Caribbean cocoa complements the deep flavors of the rum and spices.

Top with Ice Cream – A scoop of vanilla bean, coconut, or butter pecan ice cream adds a creamy contrast to the dense, boozy cake.

Drizzle with Extra Rum Sauce – For an indulgent touch, warm up leftover buttered rum glaze and drizzle it over each slice before serving.

2. Festive Presentation Ideas

Garnish with Fresh Fruits – Arrange sliced oranges, pineapples, or maraschino cherries on the serving plate for a vibrant, tropical touch.

Dust with Powdered Sugar – A light dusting of powdered sugar or cinnamon adds elegance and enhances the presentation.

Sprinkle with Toasted Coconut – For a Caribbean-inspired crunch, toast shredded coconut and sprinkle it over the top before serving.

3. Best Occasions to Serve Rum Cake

Caribbean Festivals & Celebrations – A staple at Carnival, Christmas, and New Year’s, this rum cake is perfect for festive gatherings.

Birthday & Anniversary Desserts – Skip the traditional cake and surprise your guests with this bold and flavorful alternative.

Holiday Gift Giving – Wrapped in decorative packaging, this cake makes a wonderful homemade gift for friends and family.

Whether served as a standalone dessert or dressed up with ice cream and fresh fruit, this Caribbean Festival Rum Cake is guaranteed to impress. Up next, let’s wrap things up with some final thoughts on why this recipe belongs in every baker’s collection!

Conclusion

This Caribbean Festival Rum Cake is more than just a dessert—it’s an experience. From the soaked rum-soaked fruits to the moist, spiced cake, every bite captures the essence of the Caribbean. Whether you’re baking for a special celebration or simply treating yourself, this cake offers a delightful escape to the tropics with every forkful.

Why This Recipe Stands Out:

Authentic Caribbean Flavors – The combination of dark rum, dried fruits, and warm spices makes this cake a true reflection of the Caribbean’s rich culinary traditions.

Moist & Flavorful – Thanks to the buttermilk and dark rum glaze, each bite is perfectly moist and packed with flavor.

Perfect for Special Occasions – Whether it’s a holiday, birthday, or Caribbean-themed event, this cake adds a touch of elegance and tropical flair to any gathering.

Easy to Make – Despite its indulgent appearance, the recipe is straightforward and forgiving, making it a great choice for both beginner and seasoned bakers.

Final Thoughts

Once you’ve tasted this Caribbean Festival Rum Cake, you’ll find it hard to go back to ordinary desserts. The moist crumb, the boozy glaze, and the tropical flavors come together in perfect harmony, creating a dessert that will have everyone asking for the recipe.

Give this recipe a try and bring a bit of the Caribbean sunshine to your kitchen. You’re not just baking a cake—you’re making memories. Happy baking! 

__________________

caribbean festival rum cake recipe

Chef Ellie

Try this irresistible Caribbean Festival Rum Cake recipe for a moist, flavorful dessert that brings tropical vibes to any celebration. Perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine Caribbean

Servings 12 slices

Calories 350 kcal

Ingredients

  

For the Cake:

• 2 ½ cups all-purpose flour—provides the perfect structure for a tender crumb.
• 1 ½ cups granulated sugar—balances sweetness and enhances the rum’s depth.
• 1 cup unsalted butter softened—creates a buttery richness in every bite.
• 4 large eggs: adds moisture and ensures a fluffy texture.
• 1 cup dark rum—the heart of the cake infusing it with warmth and Caribbean character.
• 1 cup buttermilk: Keeps the cake extra moist while adding a slight tang.
• 1 teaspoon vanilla extract enhances the overall flavor with aromatic sweetness.
• 1 teaspoon cinnamon—brings warmth and spice to complement the rum.
• ½ teaspoon nutmeg—adds a touch of earthiness for a well-rounded flavor.
• 2 teaspoons baking powder—helps the cake rise for a soft airy texture.
• ½ teaspoon salt—balances flavors and enhances sweetness.

For the Rum-Soaked Fruit Mixture:

• 1 cup golden raisins—traditional and full of natural sweetness.
• ½ cup chopped dried cherries—adds a tart contrast to balance the rich flavors.
• ½ cup chopped dried pineapple—brings a tropical twist.
• ½ cup dark rum for soaking—softens the dried fruits and deepens their flavor.

For the Buttered Rum Glaze:

• ½ cup unsalted butter—creates a velvety rich glaze.
• ½ cup brown sugar—adds a caramel-like sweetness.
• ¼ cup dark rum: intensifies the boozy flavor of the cake.
• ¼ teaspoon vanilla extract—infuses the glaze with a hint of sweetness.

Instructions

 

Step 1: Prepare Your Oven and Pan

• Start by preheating your oven to 325°F (165°C). While the oven heats up, grease and flour your bundt pan to ensure the cake slides out easily once it’s done. You can also use non-stick baking spray for extra convenience. This will help the cake maintain its shape and prevent any sticky situations.

Step 2: Mix Dry Ingredients

• In a large bowl, sift together the dry ingredients:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Pinch of salt
• Sifting helps to avoid any lumps and evenly distribute the spices, ensuring every bite is perfectly spiced.

Step 3: Cream Butter and Sugar

• Next, in a separate bowl, use a hand mixer to cream together:
• 1 cup unsalted butter (softened)
• 1 ½ cups granulated sugar
• Mix until the butter and sugar are light and fluffy. This step is key because it incorporates air into the batter, making the cake texture light and airy. The smoother your mixture, the fluffier your cake will be!

Step 4: Add Eggs and Flavorings

• Now, it’s time to add:
• 4 large eggs, one at a time. Mix well after each addition to ensure they’re fully incorporated.
• 2 teaspoons vanilla extract
• 2 tablespoons dark rum
• The dark rum brings an unmistakable richness, while the vanilla adds a sweet depth of flavor. This is where your cake begins to really develop that Caribbean-inspired taste.

Step 5: Combine Wet and Dry Ingredients

• Gradually add the dry ingredients into the wet mixture, alternating with:
• 1 cup buttermilk
• Start and finish with the dry ingredients. Mix until just combined—don’t overdo it! Overmixing can lead to a dense cake. We want light, tender layers that melt in your mouth.

Step 6: Fold in Fruits and Nuts

• Add in the fun part—your dried fruits and chopped nuts! Fold in:
• 1 cup mixed dried fruit (raisins, currants, and dried cherries)
• ½ cup chopped nuts (pecans or walnuts work great)
• The fruit and nuts will soak up some of the rum, adding even more flavor and texture. Make sure everything is evenly distributed.

Step 7: Bake the Cake

• Pour the batter into your prepared bundt pan and smooth the top with a spatula. Bake in the preheated oven for about 50–60 minutes, or until a toothpick comes out clean when inserted into the center. Your kitchen will smell like Caribbean paradise!

Step 8: Prepare the Rum Glaze

• While the cake is baking, make the rum glaze to give it that signature shine and extra burst of flavor. In a small saucepan, combine:
• ¼ cup unsalted butter
• ¼ cup dark rum
• ¼ cup brown sugar
• Simmer over medium heat for about 5 minutes until the glaze has thickened slightly. Stir occasionally to ensure it doesn’t burn. This will create a gorgeous, glossy finish when drizzled over the cake.

Step 9: Glaze the Cake

• Once the cake has finished baking, let it cool in the pan for about 10 minutes. Then, invert the cake onto a cooling rack. While it’s still warm, pour the rum glaze over the cake slowly, allowing it to seep into every crevice.

Step 10: Cool and Serve

• Allow the cake to cool completely before slicing into it. For the best flavor, let it rest for 24 hours—this gives the rum and spices time to meld together. The wait will be worth it when you take that first bite!

Notes

Nutrition Information (Per Serving):

• Calories: 350
• Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 50mg
• Sodium: 110mg
• Carbohydrates: 43g
• Fiber: 1g
• Sugar: 30g
• Protein: 3g
• Vitamin A: 8%
• Calcium: 2%
• Iron: 5%

FAQs

Making Caribbean Festival Rum Cake is a joyous experience, and we know you might have some questions as you embark on this flavorful adventure. Let’s tackle some of the most common queries to help ensure your baking process is as smooth as possible.

With these tips and tricks, you’re ready to master the art of Caribbean Festival Rum Cake. Enjoy the baking process and share your delicious creation with loved ones!