Caribbean rum cake

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aga, baking, bundt, cake, thermomix, xmas

This is a lovely moist favourite from the Caribean, reminiscent of the tinned variety which are often given around Christmas. I developed this recipe for the Thermomix from a book I found in Barbedos, Angela Spenceley's Just add Rum. the recipe apparently comes from the BVI. It is very simple and very delicious and only needs a dollop of crème fraîche to set it off. You can of course whip this up in a stand


Caribean rum cake

  • Servings: 10
  • Difficulty: easy
  • Print



  • Zest of a lime
  • 200g golden caster sugar
  • 200g unsalted butter
  • 5 eggs
  • 230g plain/all purpose flour
  • 110g semolina/fine polenta*
  • ½ tsp ground allspice
  • ½ tsp ground cinnamon
  • 15g baking powder
  • 45g lime juice
  • 130g spiced rum split 80/150


Preheat oven to 170°C/350°F I baked in lower / baking Aga

Prepare tin(s) I used mini bundt pans. This will also make a 8″/20cm cake or looks wonderful in a bundt pan.

  • Scale and 'sift' flour, spices, baking powder and semolina into TM bowl and mix on sp4 for 10 ceconds to distribute spices and baking powder. Set aside.
  • Scale the sugar into TM bowl and add the rind of a large lime. Grate on sp8 for a few seconds until well mixed.
  • Add butter and cream sp4
  • Add eggs through lid while blades turning sp4
  • Add some flour mixture to avoid curdling
  • Finally add all the remaining ingredients, using 80g of rum, and mix sp4 until well combined.
  • Tip in prepared tin(s) and bake in preheated oven
  • Large cake for 50-60 minutes. Mini cakes for around 20 minutes.
  • Test for doneness
  • While cake still warm and in tin pour over remaining 150g rum
  • Leave in tin until completely cool and liquid soaked in

Alternative very rich soaking liquid (originally featured in King Arthur Flour site)

  • 115g unsalted butter
  • 200g sugar
  • 115g golden spiced rum
  • 50g water
  • Bring all the ingredients to boil in TM bowl and simmer for about 4 minutes, MC off. It will have thickened slightly. Add a teaspoon of vanilla.
  • Pour over the cake in stages- there's a lot of it!
  • Leave the cake until thoroughly cool and liquid fully absorbed. Ideally overnight.

* the mix of flour and a denser grain is common in these cakes. A King Arthur flour recipe puts a twist on this and suggest pastry cream filling mix which must be an American product. I have substituted custard powder with a lot of success.

Happy baking!



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Welcome to my blog! After a L O N G break from blogging during which Instagram (vannilla)took over my life, I am returning in a more varied format. Yes, I will bake and have been a Thermomix users from the days before it was cult-like. I'll share the best but I will also include that other hobby in my life, photography from my small island and beyond. If you like what you see, I'd love to hear from you! Anne

i'd love to hear from you...

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