Arabella Lombardi The Caribbean Festival Rum Cake Recipe is a delicious and decadent dessert that is perfect for any occasion. This moist and flavorful cake is made with a combination of rum, spices, and dried fruit, and it is sure to be a hit with your family and friends. The cake is easy to make and can be prepared in advance, making it a great option for busy hosts.
This Caribbean Festival Rum Cake is a celebration of the vibrant flavors of the Caribbean. The cake is made with a combination of spices, rum, and dried fruit, and it is sure to transport you to a tropical paradise with every bite. The cake is moist and flavorful, and it is perfect for any occasion. Whether you are hosting a party or simply want to enjoy a delicious dessert, this cake is sure to please.
Ingredients for Caribbean Festival Rum Cake Recipe
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark rum
- 1 cup chopped dried fruit (such as raisins, cranberries, or apricots)
- 1/2 cup chopped nuts (such as walnuts, pecans, or almonds)
Instructions for Caribbean Festival Rum Cake Recipe
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the rum.
- Stir in the dried fruit and nuts. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Once the cake is completely cool, you can glaze it with a simple glaze made with powdered sugar and rum. To make the glaze, whisk together 1 cup of powdered sugar and 2 tablespoons of rum. Drizzle the glaze over the cake and allow it to set before serving.
Tips for Cooking or Baking Caribbean Festival Rum Cake Recipe
- For a richer flavor, use dark rum instead of light rum.
- If you don’t have any dried fruit on hand, you can substitute chopped fresh fruit.
- This cake is also delicious served with a scoop of vanilla ice cream or whipped cream.
- The cake can be stored at room temperature for up to 3 days.
- This cake is also a great make-ahead dessert. You can make the cake up to 2 days in advance and store it in the refrigerator. When you’re ready to serve, simply bring the cake to room temperature and glaze it.
- This cake is perfect for any occasion. It’s a great dessert for parties, potlucks, and other gatherings.
- If you’re looking for a delicious and easy-to-make dessert, this Caribbean Festival Rum Cake Recipe is the perfect choice.
- This cake is sure to be a hit with your family and friends.
Frequently Asked Questions About Caribbean Festival Rum Cake Recipe
Q: What is the best rum to use in this recipe?
A: I recommend using a dark rum for this recipe, as it will give the cake a richer flavor. However, you can use any type of rum that you like.
Q: Can I substitute fresh fruit for the dried fruit in this recipe?
A: Yes, you can substitute chopped fresh fruit for the dried fruit in this recipe. However, keep in mind that the fresh fruit will add more moisture to the cake, so you may need to adjust the baking time accordingly.
Q: How long can I store this cake?
A: This cake can be stored at room temperature for up to 3 days. You can also store the cake in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
This Caribbean Festival Rum Cake Recipe is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, and it is sure to be a hit with your family and friends. So what are you waiting for? Give this recipe a try today!
I hope you enjoy this recipe! If you have any questions, please feel free to leave a comment below.
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