Barbados Rum Cake

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A rich, dark, and ultra-moist Bundt cake soaked with spiced dried fruits and drenched in a buttery dark rum glaze. This is the showstopper dessert of Barbadian Christmas tables and Sunday gatherings, distinguished by the addition of browning sauce for its signature deep mahogany color.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 13 gSaturated Fat
• 62 gCarbs
• 2 gFiber
• 42 gSugar
• 5 gProtein
• 290 mgSodium
• 280 mgPotassium
• 65 mgCalcium
• 2 mgIron
• 3 mgVitamin C
• 140 mcgVitamin A

Ingredients

For the Rum-Soaked Fruits

• 1 cup mixed dried currants
• 1/2 cup dark raisins
• 1/2 cup pitted prunes, chopped
• 1/2 cup dried cherries
• 1 1/2 cups dark Barbados rum (such as Mount Gay Eclipse), plus more for the glaze
• 1 teaspoon mixed spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg

For the Cake Batter

• 1 cup (226 g) unsalted butter, softened
• 1 cup (200 g) dark brown sugar, packed
• 4 large eggs, room temperature
• 2 tablespoons browning sauce
• 1 tablespoon vanilla extract
• Zest and juice of 1 lime
• 2 1/2 cups (320 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup whole milk

For the Rum Butter Glaze

• 1/2 cup (113 g) unsalted butter
• 1 cup (200 g) granulated sugar
• 1/4 cup water
• 1/2 cup dark Barbados rum
• 1 teaspoon vanilla extract

Directions

1. At least 24 hours ahead, combine the currants, raisins, prunes, cherries, mixed spice, cinnamon, and nutmeg in a glass bowl. Pour in 1 1/2 cups of rum, stir, cover, and let soak in a cool place, stirring once a day, until the fruits are plump and most of the rum has been absorbed.
2. Preheat the oven to 325°F (165°C). Generously butter and flour a 10-inch (12-cup) Bundt pan, getting into every groove. In a large bowl, cream the butter and brown sugar with an electric mixer on medium-high until pale and fluffy, about 4 minutes.
3. Beat in the eggs one at a time, scraping the bowl between additions. Mix in the browning sauce, vanilla, lime zest, and lime juice until smooth. Whisk the flour, baking powder, and salt together in a separate bowl, then add to the batter in three additions, alternating with the milk, beginning and ending with the flour. Fold in the soaked fruits along with any remaining rum.
4. Spoon the thick batter into the prepared pan, smoothing the top. Bake on the middle rack for 75 to 90 minutes, until a long skewer inserted into the center comes out with only a few moist crumbs. Tent loosely with foil after 60 minutes if the top is browning too quickly.
5. While the cake bakes, make the glaze: melt the butter in a small saucepan over medium heat, stir in the sugar and water, and bring to a gentle boil. Simmer for 4 to 5 minutes, then remove from the heat and carefully stir in the rum and vanilla. Keep warm.
6. Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack set over a rimmed baking sheet. Using a skewer, poke 30 to 40 deep holes all over the warm cake. Slowly spoon half of the warm glaze over the cake, letting it soak in before adding more. Reserve the remaining glaze.
7. Brush the reserved glaze over the cake several times as it cools so the surface stays glossy and sticky. Once completely cool, wrap tightly in foil and let rest at room temperature for at least 24 hours before slicing to allow the rum to mellow and distribute through the crumb.
8. Serve in thin wedges at room temperature, accompanied by a small glass of dark rum or a scoop of vanilla ice cream. The cake keeps well wrapped at room temperature for up to 3 weeks, getting more fragrant with age.

Cook’s Notes

• Soak the dried fruits for at least 24 hours and up to 2 weeks; the longer they sit, the deeper the rum flavor and the moister the cake.
• Do not skip the browning sauce, it gives Bajan rum cake its signature dark mahogany color and a subtle caramel-bittersweet edge that distinguishes it from other Caribbean black cakes.
• Apply the glaze while the cake is still warm so it absorbs fully; rewarm leftover glaze with a splash of rum to brush on each day the cake rests for an even more pronounced flavor.
• For an adult version, pierce the cooled cake with a skewer and drizzle an additional 2 to 3 tablespoons of dark rum over the top before wrapping to store.
• Grease the Bundt pan thoroughly with softened butter (not oil) and dust with flour mixed with a pinch of cocoa powder to keep the dark crumb from leaving pale streaks when unmolded.

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