Traditional Bermuda Rum Cake
With tropical citrus flavors – and of course lots of rum – this cake evokes memories of lazy days spent on pink sand beaches. Bring paradise home this summer with this traditional Bermuda rum cake! I found this recipe on Rocky Mountain Cooking’s site, and made some minor changes to add the flavors of lemon and vanilla that are indicative of our favorite rum cakes from the Bermuda Rum Cake Company.
Ingredients
For the Cake:
- 1/4 cup unsalted butter
- 2 tbsp all purpose flour
- 1/2 cup chopped pecans
- 4 large eggs
- 1 + 1/2 cups granulated sugar
- 1 tsp vanilla extract
- 3 tbsp orange zest (approximately zest of 1 entire orange)
- 4 tsp baking powder
- 1/2 tsp salt
- 2 cups all purpose flour
- 1/2 tsp lemon juice
- 1/2 cup pineapple juice
- 1/2 cup whole milk
- 1/2 cup extra virgin olive oil
- 1/2 cup Gosling’s black seal rum
For the Glaze:
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup pineapple juice
- 1/2 tsp lemon juice
- 1/2 cup Gosling’s black seal rum
Instructions
For the Cake:
- Preheat the oven to 325F.
- Prepare pan by melting 1/4 cup of unsalted butter and letting it cool. Using a pastry brush, spread melted butter throughout the inside of the bundt pan, making sure not to miss any creases. Sprinkle the inside of the pan with flour, and rotate pan to ensure the whole pan is covered by flour. Spread 1/2 cup of pecans on the bottom of the pan.
- Using a stand mixer or hand mixer, beat together the eggs, sugar, vanilla extract, and orange zest until the eggs start to form light and fluffy peaks, approximately 3 to 5 minutes.
- Reduce mixer speed to low and slowly add the baking powder and salt until fully combined into the egg mixture.
- Keeping the mixer speed low, slowly add in the flour until the batter is a consistent texture and flour is fully combined.
- In a medium sized mixing bowl, whisk together the lemon juice, pineapple juice, whole milk, extra virgin olive oil, and Gosling’s black seal rum. Keeping the mixer speed low, slowly add the liquid mixture to the batter and mix until fully combined.
- Bake the cake at 325F for 40 to 50 minutes, until a skewer inserted into the cake comes out clean.
- Let cool on a cooling rack for 10 minutes. Remove cake from bundt pan onto a cake stand by turning it upside down. Do not shake, let it come out of the pan slowly.
For the Glaze:
- In a small saucepan, melt together the unsalted butter, sugar, pineapple juice, and lemon juice and remove from heat.
- Whisk the rum into the saucepan.
- Once the cake has fully cooled, pierce the cake all over to ensure it will absorb the glaze.
- Slowly pour the glaze over the cake. Some glaze will initially be left on the cake stand, but will eventually be absorbed by the cake.