A ubiquitous Caribbean dessert sold in tourist shops throughout Jamaica and the Cayman Islands, golden rum cake is a sweet, boozy treat that keeps for days at room temperature thanks to a generous amount of liquor. With a flavor reminiscent of sunny days on sandy beaches, this cake is especially delicious made with barrel-aged rum (or even 15-year aged whiskey). Nearly every other popular golden rum cake recipe I’ve found calls for yellow cake mix and instant vanilla pudding; here, we’re making the cake entirely from scratch and adding walnuts for crunch and a nutty flavor to complement the sweetness of the rum.
Golden Rum Cake with Walnuts
Yields | 1 large Bundt cake |
- ½ cup unsalted butter
- ¹⁄₃ cup water
- 1 cup granulated sugar
- ½ cup aged gold rum
- nonstick cooking oil spray
- 2½ cups cake flour, plus more for flouring Bundt pan
- 1 cup walnuts, coarsely chopped
- 1 Tbsp baking powder
- 1½ tsp kosher salt
- 2 cups granulated sugar
- ½ cup unsalted butter, softened
- ½ cup canola oil
- 4 eggs
- 2 egg yolks
- ½ cup whole milk
- ½ cup aged gold rum
- 2 tsp vanilla extract
| Preparation – Rum Glaze | In a small saucepan over medium heat, melt butter with water and sugar. Bring to a boil for 5 minutes until a thick, foamy syrup forms. Add rum off heat and stir to combine. Keep hot until ready to glaze cake.
| Preparation – Bundt Cake | Preheat oven to 350°F. Grease a 10-cup Bundt pan with cooking oil spray and flour. Sprinkle chopped walnuts evenly over bottom of pan. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, hand whisk cake flour, baking powder, salt and sugar. Add butter and oil and mix on medium speed until a thick, sandy paste forms. Add eggs, then egg yolks, slowly, scraping sides of bowl between additions. Slowly add milk, rum and vanilla extract while still mixing at medium speed to create a smooth, liquid batter. Pour batter into prepared pan and bake for about 60 minutes until golden brown. Finished cake will spring back when pressed lightly.
| Assembly | Using a toothpick or skewer, poke numerous holes in the bottom of cake. Baste ¼ of glaze over bottom of cake, wait 2 minutes and baste with another ¼ glaze. Let cool for 10 minutes in pan. Invert cake onto a serving platter and baste with remaining glaze until all sides and top are soaked. Let cool completely before serving; to let flavors meld further, rest cake overnight at room temperature before serving.