Best Island Rum Cake Recipes

Rum Cake with Rum Raisin Ice Cream and Island Fruit image

Provided by Norma Shirley

Yield Makes 12 servings

Number Of Ingredients 20

Cake
3 cups all purpose flour
2 1/2 teaspoons baking powder
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
1/2 teaspoon salt
5 large eggs
1 cup water
1 teaspoon vanilla extract
Sauce
1 cup (packed) golden brown sugar
1/2 cup heavy whipping cream
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes
3 tablespoons dark rum
2 tablespoons dark corn syrup
3/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Rum raisin ice cream
4 cups chopped tropical fruit (such as pineapple, mango, papaya, and guava)
Toasted chopped pecans

Steps:

For cake:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Whisk flour and baking powder in medium bowl. Beat butter, sugar, and salt in large bowl until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating well after each addition. Mix 1 cup water and vanilla extract in measuring cup. Fold flour mixture into butter mixture in 3 additions alternately with water mixture in 2 additions. Transfer batter to prepared springform pan.
Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Store airtight at room temperature.)
For sauce:
Combine first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Increase heat to medium-high. Boil without stirring until sauce is reduced to 1 1/2 cups, about 5 minutes. Cool slightly. (Can be prepared 1 day ahead. Let stand at room temperature. Rewarm slightly before continuing.)
Remove sides from cake pan. Slice cake. Place 1 wedge on each plate. Place scoop of ice cream alongside. Spoon chopped tropical fruit alongside. Drizzle cake with sauce. Sprinkle with chopped pecans and serve.

Island Plunder Rum Cake image

Provided by pamela t.

Categories Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 16

1 cup pecans, chopped
15 1/4 ounces yellow cake mix
3 1/2 ounces instant vanilla pudding
1/3 cup canned peaches, drained
2 eggs
1 1/2 cups cold water
1/2 cup canola oil
1/2 cup rum
2 tablespoons crystallized ginger
2 tablespoons golden raisins
2 tablespoons coconut flakes
1/4 cup honey
1/4 lb butter
1/4 cup water
1/2 cup rum
1 lime, zest of

Steps:

Preheat oven to 325°F.
Spray bundt pan with cooking spray. Sprinkle in chopped pecans. Set aside.
Using a blender, pulse peaches until liquid.
Mix all cake ingredients together including peaches, except raisins. Pour mixture into bundt pan. Add golden raisins, distributing evenly.
Bake for 1 hour. Test with toothpick. If inserted toothpick comes out clean, your cake is done. Cool for ½ hour.
Invert on a cakeplate. Remove from pan.
Poke holes in cake using a fork.
Pour glaze equally over the cake to distribute.
For glaze:.
Melt butter in pan.
Stir in water and rum.
Add honey and boil 5 minutes, stirring constantly.
Remove from heat.
Add zest of one lime.
*You may use ground ginger in place of crystallized ginger in the cake mixture, but use ½ amount.

Island Plunder Rum Cake image

Provided by Doris Fisher @dotfish65

Categories Cakes

Number Of Ingredients 17

- 1 cup pecans, chopped
- 15 1/4 ounce box yellow cake mix
- 3 1/2 ounce box instant vanilla pudding
- 1/3 cup canned peaches, drained
- 2 eggs
- 1 1/2 cups cold water
- 1/2 cup canola oil
- 1/2 cup rum
- 2 tablespoons crystallized ginger *you may use ground ginger in place of crystallized ginger in the cake mixture, but use ½ amount.
- 2 tablespoons golden raisins
- 2 tablespoons coconut flakes
GLAZE
- 1/4 cup honey
- 1/4 lb butter
- 1/4 cup water
- 1/2 cup rum
- 1 lime, zest of

Steps:

Preheat oven to 325 degrees F. Spray bundt pan with cooking spray. Sprinkle in chopped pecans. Set aside.
Using a blender, pulse peaches until liquid. Mix all cake ingredients together including peaches, except raisins. Pour mixture into bundt pan. Add golden raisins, distributing evenly.
Bake for 1 hour. Test with toothpick. If inserted toothpick comes out clean, your cake is done. Cool for ½ hour.
Invert on a cake plate. Remove from pan. Poke holes in cake using a fork. Pour glaze equally over the cake to distribute.
For glaze: Melt butter in pan. Stir in water and sugar. Stir in rum. Add honey and boil 5 minutes, stirring constantly. Remove from heat. Add zest of one lime.

Island Rum Cake image

Provided by Adrienne May @sonflowergirl74

Categories Cakes

Number Of Ingredients 12

1 cup(s) chopped pecans
1 - yellow cake mix
1 package(s) vanilla instant pudding small
4 - eggs
1/2 cup(s) vegetable oil
1/2 cup(s) water
1/2 cup(s) dark rum
GLAZE
1 1/2 stick(s) butter
1/4 cup(s) water
1 cup(s) sugar
1/2 cup(s) dark rum

Steps:

preheat oven to 325
Grease and flour a 12 cup bundt pan. Sprinkle chopped pecans evenly on bottom of pan.
In large bowl, mix cake mix, eggs, pudding, oil and water together. Stir in 1/2 cup rum. Pour batter over nuts in bundt pan and bake on middle rack of oven for 1 hour.
When cake is done, remove from oven and set on a rack to cool.
While cake is cooling, prepare glaze: melt butter in saucepan. Add water and sugar. Boil for 5 minutes, stirring constantly. Allow to cool and stir in rum.
When cake is cool, invert onto serving plate. Prick top and sides of cake with a toothpick and drizzle glaze evenly over top of cake allowing it to soak in.