In my past life (also known as the crazy whirwind I call my twenties), I left Canada for a few years and lived on the sunny island of Grand Cayman. It was 1998 when I moved there for a change of pace, and to work at a beachfront fine dining restaurant. It wasn’t my first experience moving to an island (I know, that does sound odd, doesn’t it?), but it was the closest to home I’d ever felt in my travels. I never expected to feel that way, but for the years I was there, it was just that: my home. Now, what’s a home country without some signature baked goods to get me through the day? Now, while I don’t recall most of the meals I ate while I was there, there’s one signature treat that is extremely popular and that I remember very well: “Tortuga Caribbean Rum Cakes.” You can be sure that I was a loyal rum cake consumer during my years there. Actually, at first, I wasn’t sure I would even like it (odds were slim, seeing as it has the word “cake” in its title), because I’m not typically a liquor-in-my-dessert kind of girl, but, really, they were just that good.
I bought this Christmas ornament as my one, single souvenir when I moved back to Canada in 2000. It really does seem like a lifetime ago!
Since that time, actually making Rum Cakes had never crossed my mind. A few weeks back, though, I read a blog post, by Amy Atlas, about discovering this book, “A World of Cake,” by Krystina Castella (who was so helpful when I wrote her about my writing this post!). I hadn’t heard of it, and was so excited to see this–not only do I have a thing for cake, but I am always fascinated to learn more about where cake fits into other parts of the world. This book is exactly that, and is filled with gorgeous photos, recipes, and cake history from around the globe–including Rum Cake! After a sweet new Twitter friend of mine and fabulous photographer, Beatrice from RomaBea Images, tweeted me asking if I’ve ever made Rum Cakes, it dawned on me that it was definitely time. This actually happened the same week I bought this book–talk about serendipity!
What’s more, is that I had just ordered and received this gorgeous new gift box cakelet pan by Nordic Ware, a few days before. I knew I wanted to use this new pan for something this season, but I wasn’t sure what. Since it’s meant for, among other things, liquor cakes, it was, truly, serious cake-fate at play.
What I really love about the Rum Cake recipe from this book, is that it’s so straightforward. The cake batter itself has minimal ingredients (including a bit of dark rum, of course), and the process is quick. Then, the real rum flavour comes in when you make the simple rum syrup for soaking (above). The only real time involved is the 6 hours for soaking. Voila: authentic tasting Island Rum Cake! I really wasn’t sure how close to the real thing they would be, but from what I remember, it’s so very close and so delicious–they have officially been added to my annual holiday baking list.
As you may know, my 15-month old daughter, Neve, is often close-by when I’m baking and taking food photos. I normally get away with getting eveything done with minimal catastrophe, but wait one sweet minute…I see one little, and potentially dangerous, chubby hand resting on the table…
Oh dear: a strong-willed toddler holding a drunken cakelet and inconspicuously aiming it at her mouth. No, Nevie, pretending to watch Elmo is not going to fool me of your plans…
Okay, for the love of all things holy, could someone please tell this child’s mother to put the camera down, and take this booze-ridden confection away from her 20 lb baby?
Okay, all order has been restored. Sweet and cakey gifts lined up (safely) by the tree.
Yummy, moist, and packed with island flavour!
Here’s the recipe for the batter and syrup (as it reads in “A World of Cake”). Just a note that this recipe makes exactly one 6 gift cakelet cake pan (the pan I used). Bakes for 30-35 minutes. If cakelet tops (which are really the bottoms) rise above pans, just trim in pan with very sharp, serrated knife.
Rum Cake {click here for printable recipe}
Ingredients:
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
3/4 cup sweetened condensed milk
1 tablespoon dark rum
3 eggs
Topping
1 1/4 cups rum syrup
For rum syrup:
1/2 cup sugar
1/4 cup water
3/4 cup dark rum
Combine the sugar and water in a saucepan over medium-high heat and cook, stirring, until the sugar is dissolved. Remove the syrup from the heat and let cool for about 5 minutes. Stir in the rum and use immediately, while still warm.
Method:
TO PREPARE: Prepare the oven to 325F. Butter and flour five 4 1/2-inch Bundt pans (or an 8-inch tube pan)
TO MAKE THE CAKES: Combine the flour, baking powder, and salt; set aside. In a separate large bowl, beat the butter and sugar until fluffy. Add the condensed milk and the rum. Stir in the flour mixture until blended. Beat in the eggs one at a time until combined.
TO BAKE: Transfer the batter to the prepared pans and bake for 35 to 45 minutes, until a knife inserted in the center comes out clean. Leave the cakes in the pans to cool.
TO SERVE: Remove the cakes from the pans. Pour rum syrup over the cakes, cover, and let sit at least 6 hours before serving.
Happy Holidays! Good luck & enjoy! xo
Rum Cake recipe from “A World of Cake,” by Krystina Castella. To learn more about this fabulous book, visit A World of Cake.
Your website is so simply gorgeous. I could stare at it all day :) Love the photography!
Oh Rosie! However will I thank you for making these gorgeous looking cakeletes along with your kind mention! When I was a little girl, my two Aunts (who were also sisters) used to bake the yummiest most gorgeous cakes & desserts. When I saw your blog a few weeks ago, after Fiona’s mention, I instantly fell in love with it & was transported back to my childhood, your cakes were so reminiscent of the ones they used to make!
I can hardly wait to make these this weekend! I can practically taste them just by looking at your beautiful images! And what a treat the gift box shapes are!
Thank you from the bottom of my heart Rosie! You are the sweetest woman ever, just like your divine confections!
Xoxo
Your newest friend & fan!
Wow, these are adorable! Now I must have that cakepan, and try this recipe :)
That looks really good! Love your photos too.
that cake pan is so on my wish list now….your cakes and especially the photos look amazing. too bad i don’t drink alcohol!!
Thanks, ladies!
Totally luv this cake post! And your daughter is adorable – How do you ever keep the camera off of her and on the food???
I have this cake pan. I made them once for my girls’ with the recipe that came with it. I would love to try the rum recipe for me;) Sounds delish!!!
I love these little molds! So adorable, especially at this time of year. And I see they are perfect in size for little fingers, too. ;)
Your cakes are so cute. I love the mold. And the pictures of your daughter are sooo cute!
Your little rum cakes are gorgeous — as is Neve!
I don’t care for rum but my mother is a fiend for it. I’ve always made the Bacardi rum cake for her birthday, but I think next time I’ll surprise her with your recipe. Thanks for sharing it.
These rum cakes sound delicious!! My husband and I were married in the Cayman Islands in 2008 and we loved it! We have traveled to quite a few islands in the Caribbean and the Cayman Islands are definitely our favorite. The scuba diving was spectacular! We gave all of our guests to the wedding a welcome basket and the Tortuga Rum Cakes were included. Just delicious! I am definitely going to print this recipe and try it out! Yummy! :)
ooooh these look YUMMY Rosie! I love the cake pan!!!!!! miss you and the girls…xo
Gloriously dangerous liasons of cake in your casita far away :) Well, far away from me that is ;) Your cakes look, unreal. I can practically feel myself biting into one right now. Oh and, little fingers holding a cake, is like, heaven on earth. xo, V
aawww Neve couldn’t resist the pretty cakelets too!!
Rum is yummmmm!!
Just discovered your site and I am over the moon!! Love the classic elegant simplicity of the recipes, style, photography….I could go one forever!! Your two little cuties are the perfect “icing on the cake” if you will :-)
Those little silver cakes are like eye candy! Beautiful, loving them! I can’t even imagine the amount of detail you had to put into those, and the precision. Thanks for sharing!
Jess : )
I just made these for my friend’s 21st birthday, and they were a huge hit! You can read about my experience with them here: http://chocolatecoveredtherapy.blogspot.com/2011/02/rainy-day-rum-cakes.html
Thanks so much for the great recipe! It’s definitely one I’ll use again!
Love and cookies,
Hannah
I made these today, used a regular cake pan and cut them into squares. They were amazing, looked exactly the same as yours and were adored by my rum-loving family. Many thanks :)
I made this recipe for a friend recently. It turned out really, really well! Thank you for sharing!
Hi There.
Would this recipe if doubled/tripled hold up under fondant?? I have a wedding cake to make for some friends who are having a destination wedding in Jamaica, but are having a reception here for those who cannot attend the actual. I was thinking that this may be a great tribute to the destination.
The color is so attractive, I’ll try to make it once.
I spent a large part of my childhood in Grand Cayman. My dad and step-mother were teachers at John Gray High School. It was a wonderful place and I was so sad when hurricane Ivan destroyed most of the places I remember. Tortuga Rum Cake was a real highlight! My Step-mother gave me the recipe but some of the ingredients like “yellow dessert mix” and so on are hard to get in the U.K. so I’ll be trying this recipe as an alternative. (Still no Tortuga Rum available in Blighty though…)
I have just taken my very first Island Rum Cakelets out of the oven. I made one little cupcake so that I could taste test, and yahoo, DELICIOUS!!!!!!I have been waiting since this summer to make them. Thanks for the idea Rosie .
This is my official “go-to” recipe for rum cake! I took this to our holiday party at work and it was gone so quickly! Thanks for a beautiful recipe (and photos)!