Bermudian Rum Cake Recipes

BERMUDA RUM CAKE

Steps:

• Preheat oven to 325 F degrees. Spray a 10 inch bundt cake pan with cooking spray and set aside.
• Add all the cake ingredients to the bowl of your mixer, in no particular order, and mix on medium for 2 minutes until the batter is smooth. Pour the batter in the prepared bundt pan.
• Bake for 1 hour or until golden brown. You can do the toothpick test to make sure it's baked
• Let it cool slightly for a couple minutes then turn the cake over onto a cake platter or plate.
• Add the sugar and water to a medium size saucepan and place over medium-high heat. Stir or whisk until the sugar has dissolved.
• Turn the heat to high and boil until the syrup turns brown around the edge of the pan then swirl the pan occasionally for a couple more minutes until the syrup turns a deep amber.
• Remove the pan from the heat. Stir in the butter until mixed it. Stir in the heavy cream, the sauce will bubble, so stir until the bubbling stops. Add the rum and stir it in.
• Pour the caramel sauce over the cake, you can also poke some holes into it so that caramel sauce seeps into the cake.
• Top with toasted coconut if preferred or pecans.

JAMAICAN RUM CAKE

Steps:

• Preheat oven to 350°F
• Sift together and set aside the flour, baking powder, baking soda and salt.
• Cream butter and sugar until it is light and fluffy. Stir in vanilla and eggs, mix well.
• Add the lime zest and rum. Stir well to combine.
• Gradually add the dry ingredients, alternating with the heavy cream and ending with the dry ingredients. Mix between additions until well combined.
• Grease a bundt cake pan with some butter. Pour batter into the pan and bake for approximately an hour or until a toothpick inserted into the cake comes out clean.
• Carefully turn out and cool on a wire rack. Dust with some powdered sugar if desired. You can also sprinkle on some more rum too. Slice and serve when cool.

BERMUDIAN RUM CAKE

Steps:

• Position a rack in the center of the oven and preheat the oven to 350°.
• Grease a 12-cup Bundt pan and sprinkle evenly with the pecans; set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt to combine.
• In another bowl, whisk together the milk, orange juice, oil, eggs, orange zest, and rum.
• Make a well in the center of the dry ingredients and add the liquid mixture; mix to combine.
• Slowly pour the batter into the prepared pan, taking care not to dislodge the pecan coating.
• Bake for 1 hour, or until a wooden skewer inserted midway between the outer and inner edges of the pan comes out clean.
• Set the pan on a wire rack and allow the cake to cool completely.
• Glaze-In a small saucepan, melt the butter over medium heat; stir in the sugar and water.
• Bring the mixture to a boil, then lower the heat and simmer, stirring constantly, for 5 minutes.
• Remove from the heat and stir in the rum.
• Turn the cake out onto a serving plate.
• Using a thin wooden skewer, pierce the top of the cake all over.
• Evenly pour the glaze, a little at a time, over the top of the cake, allowing the glaze to be completely absorbed before adding more.

BAHAMIAN RUM CAKE

Steps:

• Preheat the oven to 350°F (175°C). Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray, dust it with flour, and tap out any excess.
• To make the cake, into a medium bowl, sift together the flour, baking powder, baking soda, 3/4 teaspoon salt, and the nutmeg.
• In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the 1 cup (8 ounces/225 g) butter and 2 cups (400 g) granulated sugar on medium speed until light and fluffy, 3 to 5 minutes.
• In a small bowl, beat together the eggs, egg yolks, and vanilla. With the mixer running, slowly dribble the egg mixture into the butter mixture, stopping the mixer and scraping down the sides of the bowl as needed, until the eggs are completely incorporated. (The mixture may look curdled, which is normal.) Gently stir in one-third of the flour mixture, then about half of the 3/4 cup (180 ml) coconut milk. Mix in about half of the remaining flour mixture, followed by the remaining coconut milk. Finally, gently stir in the remaining flour mixture just until combined.
• Scrape the batter into the prepared pan and bake until the cakes feels just set in the center, 55 to 60 minutes.
• While the cake is baking, make the coconut-rum syrup. In a medium saucepan, warm the 3/4 cup (180 ml) coconut milk and the 6 tablespoons (75 g) granulated sugar, stirring until the sugar dissolves. Remove from the heat and add the 1/2 cup (125 ml) rum.
• When the cake comes out of the oven, leave it in the pan and poke it with a wooden skewer about 60 times. Spoon about two-thirds of the coconut-rum syrup over the cake, letting it soak in gradually. Let the cake cool completely.
• Invert the cake onto a cake plate. Brush or spoon the remaining coconut-rum syrup over the cake.
• To make the glaze, in a small saucepan over high heat, bring the 4 tablespoons (2 ounces/60 g) butter, the cream, brown sugar, and pinch of salt to a boil. Cook, stirring to dissolve the sugar, for 1 1/2 minutes. Remove from the heat, stir in the 1 tablespoon rum, and let cool completely. Once cool, stir in the toasted coconut.
• Spoon the glaze over the top of the cake, encouraging it to run down the sides of the cake (if the glaze seems too thick, rewarm it slightly).
• Storage
• The cake can be stored at room temperature for up to 4 days, preferably under a cake dome.