Get ready to fall in love with this delicious Haitian Rum Cake! Also known as Gateau au Rhum, it’s a super moist cake soaked in a yummy rum syrup.
Whether it’s a birthday, holiday, or just a weekend treat, this cake is perfect for making any day feel special.
Why is This Haitian Rum Cake Amazing
- Super Moist: Thanks to the rum syrup, every bite is rich and moist.
- A True Taste of Haiti: It’s like a mini vacation in a cake!
- Party Perfect: Great for any celebration.
You will also like>> Honey Nut Squash Pudding with Caramel Sauce Recipe
Fun Twists
- Add Nuts: Toss in 1/2 cup of chopped pecans or walnuts for a crunchy surprise.
- Go Citrus: Add more lime zest or even some orange zest for extra zing.
Other Delicious Desserts>>
- Haitian Rum Cake Recipe
- Haitian Carrot Cake with Tropical Cream Cheese Frosting
- Scrumptious Haitian Orange Cake Recipe
Serving Tips
A scoop of ice cream or a bit of whipped cream goes perfectly with this cake, balancing out the sweet and boozy flavors.
Storing Tips
Keep the cake covered on the counter for up to 3 days, or in the fridge for a week.
Dig into this Haitian Rum Cake and enjoy a slice of celebration, any day of the week!
Haitian Rum Cake Recipe
Ingredients
For the Cake
- Butter: 1 cup make sure it’s soft!
- Sugar: 1 1/2 cups to sweeten things up.
- Eggs: 4 big ones.
- Flour: 2 cups sift it to keep the cake light.
- Baking Powder: 1 teaspoon to help it rise.
- Salt: Just a pinch 1/4 teaspoon.
- Milk: 1/2 cup to mix it all together.
- Vanilla Extract: 1 teaspoon for that sweet flavor.
- Lime Zest: From 1 lime for a zesty twist.
- Dark Rum: 1/4 cup for that special kick.
For the Rum Syrup:
- Water: 1 cup
- Sugar: 1 cup to make it sweet.
- Dark Rum: 1/2 cup for extra flavor.
Instructions
- Get Ready: Turn on your oven to 325°F and make your bundt pan non-stick with some butter and flour.
- Mix Butter and Sugar: In a big bowl, whip the butter and sugar until it’s nice and fluffy.
- Add Eggs: Crack the eggs in one at a time and mix well. Don’t forget the vanilla and lime zest!
- Mix Dry Stuff: In another bowl, mix your flour, baking powder, and salt.
- Combine Everything: Alternate adding your dry mix and milk to the butter mix, starting and ending with flour. Stir in the rum.
- Bake the Cake: Pour your batter into the pan and bake for about an hour. It’s done when a toothpick comes out clean.
- Make the Syrup: While the cake is baking, put water and sugar in a pot over medium heat. Stir until the sugar dissolves, then let it boil without stirring. Take it off the heat and add the rum.
- Soak It Up: After the cake cools in the pan for 10 minutes, flip it onto a plate and poke holes all over. Pour the warm syrup over the cake slowly, letting it soak in.
- Cool Down: Let the cake completely cool before you slice it.
I was born and grew up in Port-au-Prince, Haiti, where my grandmas, mom, and aunts taught me everything about cooking. Now, I live in the US, and I love hiking, reading, and making meals for my family.
