Turks and Caicos Rum Cake
About this recipe
This island-style cake traces its lineage to Caribbean holiday bakes brought by Loyalist settlers and shaped by the trade winds of the Turks and Caicos. What makes it sing is a rich soak of dark rum that perfumes the crumb and keeps it plush for days, making it perfect for celebrations, gifting, or a laid-back beach afternoon.
Ingredients
For the cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon lime zest
- 1/3 cup whole milk
- 1/2 cup dark rum
- 3/4 cup raisins (soaked in 1/4 cup dark rum)
- 1/2 cup chopped pecans (optional)
- For preparing the pan: 1 tablespoon unsalted butter and 1 tablespoon all-purpose flour
For the rum syrup
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/3 cup dark rum
- 1 teaspoon vanilla extract
Instructions
- Prep the fruit: Combine the raisins with 1/4 cup dark rum and let stand for 30 minutes. Drain and reserve any extra dark rum.
- Prepare the pan: Grease a 10-cup Bundt or tube pan with unsalted butter and dust with all-purpose flour. Tap out any excess.
- Mix dry ingredients: In a bowl whisk together the all-purpose flour, baking powder, kosher salt, ground cinnamon, and ground nutmeg.
- Cream the base: In a separate bowl beat the unsalted butter, granulated sugar, and brown sugar until pale and fluffy. Add the eggs one at a time, beating well after each, then mix in the vanilla extract and lime zest.
- Build the batter: Add half of the dry mix, then pour in the whole milk and the 1/2 cup dark rum. Add the remaining dry mix and stir just until combined.
- Fold-ins: Gently fold in the plumped raisins and the chopped pecans.
- Bake: Scrape the batter into the prepared pan and smooth the top. Bake until a tester comes out clean, about 50 to 60 minutes.
- Cool briefly: Transfer to a rack and cool in the pan for 10 minutes.
- Make the syrup: While the cake cools, combine the unsalted butter, brown sugar, granulated sugar, and water in a small saucepan. Bring to a gentle simmer and cook for 3 to 5 minutes until slightly thickened. Remove from heat and stir in the dark rum and vanilla extract.
- Soak the cake: With the warm cake still in the pan, use a skewer to poke many holes. Spoon half the hot syrup over the cake and let it absorb for 5 minutes, then spoon on the remaining syrup.
- Unmold and rest: Invert onto a serving plate and let the cake rest until fully cool, at least 2 hours before slicing. The flavor deepens if you wrap it and rest it overnight.
Serving and storage
Serve neat or with tropical fruit and a touch of whipped cream. The crumb stays exceptionally moist thanks to the dark rum syrup. Store wrapped at cool room temperature for up to 3 days, refrigerate for 5 days, or freeze for as long as 2 months. To revive the aroma after thawing, brush a little warmed dark rum on the cut surfaces.
Tips and variations
- Citrus lift: Increase the lime zest for a brighter island note.
- Extra soak: Warm a splash of dark rum and brush it on slices just before serving.
- Nuts or fruit: Skip the pecans if you prefer and add more raisins instead.
- Tender crumb: Cream the unsalted butter well with the granulated sugar and avoid overmixing once the all-purpose flour goes in.
- Doneness: Ovens vary, so start checking at 50 to 60 minutes and look for a clean tester.
FAQ
Can I use light rum instead of dark rum?
You can, but the classic depth and caramel warmth come from dark rum, so the flavor will be lighter.
Do I need both granulated sugar and brown sugar?
The blend balances clean sweetness from granulated sugar with molasses notes from brown sugar for a more nuanced crumb.
What pan size is best?
A 10-cup Bundt or tube pan is ideal. Be sure to grease with unsalted butter and dust with all-purpose flour for clean release.