Sint Maarten Rum Cake

Sint Maarten Rum Cake is a delightful dessert that captures the island's rich history, vibrant culture, and tropical flavors. Known for its moist texture, rich rum flavor, and exquisite sweetness, this cake has become a staple in many Caribbean celebrations. On Sint Maarten, local bakers have passed down variations of the recipe through generations, combining European baking traditions with the endearing use of local ingredients such as dark rum and tropical spices.

History of Sint Maarten Rum Cake

The origins of the rum cake can be traced back to colonial times when European settlers and African slaves encountered the indigenous people of the Caribbean. The recipe evolved as a fusion of different culinary practices, adapting to the availability of regional ingredients. Today, Sint Maarten Rum Cake is celebrated as a quintessential Caribbean dessert, symbolizing the island's diverse heritage and festive spirit.

Ingredients

• Flour: 2 cups
• Sugar: 1.5 cups
• Butter: 1 cup (softened)
• Eggs: 4 large
• Baking Powder: 2 teaspoons
• Salt: 1/2 teaspoon
• Milk: 1/2 cup
• Dark Rum: 1 cup
• Vanilla Extract: 1 teaspoon
• Nutmeg: 1 teaspoon (freshly grated)
• Cinnamon: 1 teaspoon
• Ground Ginger: 1 teaspoon
• Brown Sugar: 1/2 cup
• Pecans: 1 cup (chopped)

Preparation

Preparing the Rum Glaze

1. In a small saucepan, combine 1/2 cup of butter, 1/2 cup of water, and 1/4 cup of dark rum.
2. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
3. Remove from heat and set aside to cool.

Making the Cake Batter

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, cream 1 cup of butter with 1.5 cups of sugar until light and fluffy.
3. Add the 4 eggs one at a time, beating well after each addition.
4. In another bowl, sift together 2 cups of flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
5. Gradually add the dry ingredients to the creamed mixture, alternating with 1/2 cup of milk and 1 teaspoon of vanilla extract, beginning and ending with the flour mixture.
6. Stir in 1 cup of dark rum, 1 teaspoon of nutmeg, 1 teaspoon of cinnamon, and 1 teaspoon of ground ginger.
7. Fold in 1 cup of chopped pecans.

Cooking Process

1. Grease a Bundt pan and sprinkle evenly with brown sugar. This will create a caramelized top when the cake is flipped out of the pan.
2. Pour the cake batter into the prepared pan, smoothing the top with a spatula.
3. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
4. Once baked, remove from the oven and let it cool for 10 minutes in the pan.
5. Use a skewer to poke holes all over the cake while it's still in the pan, then pour the prepared rum glaze over the top, allowing it to seep into the cake.
6. Let the cake absorb the glaze and cool completely before inverting it onto a serving plate.

Timing

The total cooking timer for baking should be closely monitored to ensure the cake is perfectly moist and flavorful.

Serving Sint Maarten Rum Cake

This cake is best enjoyed with either a warm cup of tea or coffee or a light-bodied dessert wine. Its rich flavors also pair superbly with a scoop of vanilla ice cream on the side.

Revel in the warm aromas and exquisite taste of this Sint Maarten Rum Cake, and let it transport you to the vibrant island beaches, embracing the spirit of Caribbean hospitality and joy.