You may know that Caribbean people love their rum, so much so that even they have a number of recipes which includes rum!

Rum is unquestionably the drink of the Caribbean. It was a driving factor behind the Caribbean’s history, culture, and economy. By the late 17th century, a thriving export trade developed. Not only is the alcohol used for cocktails, but it is also used for cooking and preserving too.

If you have a chance to travel to the Caribbean, you might want to try a kind of rum cake that is very popular here, especially at Christmas time. In the Caribbean, every house has their own “family” recipes for this cake. It is Caribbean rum-soaked cake – The amazing rum cake that the islands are famous for.

Yes, there’s a lot of rum in this Caribbean cake, and it’s definitely not for those who avoided alcohol. But the incredibly moist texture with the caramel and vanilla flavors in the rum is deeply satisfying that you can’t resist!

Sadly, this rum-soaked cake is not often found in Northern latitudes. But you do not have to be a Caribbean person or travel to the Caribbean to try this amazing cake. All you need is a recipe that I am going to share with you today. This recipe is the closest we’ve ever had to the “real” thing.

If you love cake and rum as much as Caribbean people love their rum, you will love this delicious Caribbean rum-soaked cake – The perfect ending to any meal.

This easy rum soaked cake recipe starts with an instant vanilla pudding. It also has delicious notes of burnt orange complemented with sweet and buttery cake. The crowning touch is soaking it in Bacardi dark rum.

Almost every major Caribbean island group produces its distinct kind of rum. And in this recipe, we will use Bacardi rum, but you can also use your favorite brand.

Okay, without further ado, let’s see how to make these Rum-soaked cakes.

What you will need to make Rum Soaked Cake

For the cake

2 cups of flour

1 1/2 cups of sugar

1 stick of softened or melted butter

1/2 cup (1 package) instant vanilla pudding

1/2 cup of Bacardi dark rum

1/4 cup of butterscotch schnapps

1 tablespoon of orange bitters

2 teaspoons of baking powder

1 teaspoon of salt

1/2 cup of vegetable oil

1/2 cup of milk

4 large eggs

For the rum graze

1 stick of butter

1/4 cup of water

1 cup of sugar

1/2 cup of dark rum

Zest from 1 orange peel

How to make Rum Soaked Cake

Make the cake

1. Grease and line a Bundt pan with cooking spray or butter and coat with flour.

2. Add all the ingredients to a large mixing bowl and mix by hand or electric mixer on medium for 4 to 5 minutes.

3. Pour all the mixture into the prepared Bundt pan and place in a preheated oven in the middle rack at 350 F (180 C) for 50-55 minutes, or until a toothpick can be inserted in the center and be removed without any residue. ( The center is halfway between the outer edge of the pan and the flute in the middle).

4 . Once the cake is finished, test it with a toothpick to make sure it’s cooked all the way through. Using a toothpick or skewer, pierce small holes over the top of the cake that will absorb the rum glaze.

Make the rum graze

Note: You may want to make this rum graze close to the time your cake is finished cooking. If you make it too early, you will develop a film over the top of the mixture as it cools.

1. Add the sugar, water, and butter to a medium size cooking pan and bring to a boil until the sugar is dissolved.

2. Once the mixture begins to boil and the butter has melted, place your orange zest into a metal strainer and place over the top of the boiling mixture for about 5 minutes.

3. Use a spoon to press down on the zest when you’re done to remove the oils from the orange peel.

4. Slowly pour the mixture over the top and sides of the cake. Don’t pour it all at once. pour a little, allow the cake to absorb the glaze and then repeat until you’ve used it all.

5. Allow the cake to cool completely, then insert a knife around the edges of the cake and around the middle to loosen the cake from the pan. Put a large plate on the top of the bundt cake pan and flip it over. Give it a minute and remove the bundt pan.

Now, serve and enjoy your Rum-soaked cake!