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.

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.

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!

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.

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.

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.

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!

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.

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.

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!