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Caribbean Rum Cake

Caribbean Rum Cake


Recipe Created By:
PreGel Professional Training Center

  • Components Of Recipe
  • Caribbean Rum Cake
  • Glaze
  • Rum Syrup
  • Final Assembly

Caribbean Rum Cake

241g (8.5oz)
270g (9.5oz)
113g (4.0oz)
100g (3.5oz)
7g (0.2oz)
7g (0.2oz)
113g (4.0oz)
113g (4.0oz)
200g (7.1oz)
113g (4.0oz)
20g (0.7oz)
40g (1.4oz)

Method of Preparation

  1. Cream butter in an electric mixing bowl with the paddle attachment.
  2. Combine all dry ingredients.
  3. Combine oil, milk and eggs.
  4. Add dry ingredients to butter and mix to combine.
  5. Add oil/milk/egg mixture and mix for 2 minutes on medium speed, scraping the bowl after one minute.
  6. Add rum, and with the raisins removed and mix for one more minute.
  7. Butter and flour a large bundt pan and pour batter into it.
  8. Bake at 160°C/320°F for 50-55 minutes.


170g (6.0oz)
30g (1.1oz)

Method of Preparation

  1. Whisk together all ingredients until smooth. If necessary, add more sugar to thicken or more milk to thin glaze. Use immediately.

Rum Syrup

113g (4.0oz)
57g (2.0oz)
198g (7.0oz)
113g (4.0oz)
5g (0.2oz)

Method of Preparation

  1. Boil all ingredients for 5-8 minutes until slightly thickened.

Final Assembly

  1. Turn cake out of bundt pan and using a brush, apply Rum Syrup to the cake, soaking it evenly.
  2. Finish off with the Glaze.