We love diving into the vibrant flavors of Haitian cuisine, and our Haitian Rum Cake stands out as a true Caribbean gem. This moist, rum-infused treat brings a taste of island celebrations to your table, blending sweet spices with a kick of spirit that makes every bite unforgettable.
Originating from Haiti’s rich culinary heritage, this cake showcases how simple ingredients transform into something extraordinary. We’ve perfected the balance of rum and flavors to create a dessert that’s perfect for gatherings or a cozy night in.
Ingredients
To bring our moist, rum-infused Haitian Rum Cake to life, we gather these key ingredients in the order they are typically used during preparation. This selection ensures a perfect balance of flavors that capture the vibrant essence of Caribbean traditions.
Dry Ingredients
- 2 cups all-purpose flour: Sifted to ensure a light and airy texture, forming the base of our cake batter.
- 1 ½ teaspoons baking powder: Fresh and measured accurately to help the cake rise perfectly.
- ½ teaspoon salt: Fine sea salt that enhances the overall flavor without overpowering the rum notes.
Wet Ingredients
- 1 cup granulated sugar: Used to create a sweet foundation that complements the rum’s depth.
- ½ cup unsalted butter: Softened at room temperature for easy creaming, adding rich moisture to the batter.
- 3 large eggs: At room temperature to promote better emulsification and a tender crumb.
- ½ cup dark rum: The star of our Haitian Rum Cake, providing that signature bold, aromatic infusion—opt for a high-quality variety for authentic taste.
- 1 teaspoon vanilla extract: Pure extract for a warm, complementary spice that ties the flavors together.
- ½ cup whole milk: Added for extra moisture, ensuring the cake remains soft and indulgent.
| Nutrient | Per Serving (1 slice, approx. 100g) |
|---|---|
| Calories | 350 |
| Total Fat | 15g |
| Carbohydrates | 45g |
| Protein | 5g |
| Alcohol (from rum) | 5g |
Required Tools and Equipment
As we transition from selecting our essential ingredients for the Haitian Rum Cake, we must equip ourselves with the right tools to blend those flavors seamlessly and achieve that signature moist, rum-infused texture. These items ensure precise measurements, even mixing, and perfect baking, transforming simple components like flour and rum into a celebratory dessert.
To prepare our Haitian Rum Cake efficiently, here’s a curated list of the key tools and equipment. We’ve bolded each tool for emphasis and included italics for specific notes on their use:
- Mixing Bowls: Two or three medium-sized bowls in stainless steel or glass for combining dry ingredients like flour and wet ones like eggs and rum, ensuring no cross-contamination of flavors.
- Measuring Cups and Spoons: A set of dry and liquid measuring cups (1 cup, ½ cup, etc.) and spoons (1 tablespoon, 1 teaspoon, etc.) for accurate portions of granulated sugar, vanilla extract, and dark rum, which are crucial for the cake’s balanced taste.
- Electric Mixer or Hand Whisk: A stand mixer or handheld electric version for whipping butter and sugar to a creamy consistency, or a sturdy whisk if we’re opting for a manual approach to incorporate air for a lighter crumb.
- Bundt Pan or Round Cake Pan: A 10-inch bundt pan for the traditional ring shape that allows even rum infusion, greased and floured to prevent sticking and ensure the cake releases perfectly after baking.
- Oven: A standard oven preheated to 350°F for even baking, helping to develop the rich, spiced aroma that defines our Haitian Rum Cake.
- Cooling Rack: A wire rack to let the baked cake cool evenly, preventing sogginess while we prepare any rum glaze for that extra layer of Caribbean flair.
- Spatula and Pastry Brush: A silicone spatula for folding in ingredients without deflating the batter and a pastry brush for applying rum syrup post-bake, enhancing moisture and flavor penetration.
With these tools at hand, we’re set to execute each step with confidence, making our Haitian Rum Cake not just a recipe but a flavorful tradition.
Instructions
Now that we have gathered our ingredients and tools, we guide you through crafting the irresistible Haitian Rum Cake with precision and ease. Follow these steps to achieve a moist, flavorful masterpiece that captures the essence of Caribbean traditions.
Prepare the Ingredients
Before we begin mixing, let’s ensure all components are prepped for seamless assembly. Start by measuring out 2 cups of all-purpose flour and sifting it with 1.5 teaspoons of baking powder and 0.5 teaspoon of salt in a medium bowl to aerify and combine them evenly. *Next, in another bowl, cream 1 cup of unsalted butter with 1.5 cups of granulated sugar until light and fluffy—this step is crucial for the cake’s texture. Beat in 4 large eggs one at a time ensuring each is fully incorporated before adding the next. Measure 1/2 cup of dark rum, 1 teaspoon of vanilla extract, and 1 cup of whole milk, setting them aside for immediate use to maintain freshness and accuracy.
Mix the Batter
With ingredients ready, we now combine them to form a smooth batter that promises a light and airy crumb. In a large mixing bowl, add the creamed butter-sugar mixture and gradually incorporate the sifted dry ingredients (flour, baking powder, and salt) alternating with the wet ingredients (milk, rum, and vanilla extract) in three additions—begin and end with the dry mix to prevent curdling. Use an electric mixer on medium speed for 2-3 minutes until the batter is homogeneous and free of lumps; this ensures even distribution of flavors like the bold notes of dark rum. Scrape down the sides of the bowl with a spatula halfway through for thorough blending, resulting in a batter ready for the pan.
Bake the Cake
Transfer the batter to a greased and floured 10-inch bundt pan, ensuring it’s evenly spread for uniform rising and baking. Preheat your oven to 350°F and place the pan on the middle rack to promote even heat circulation. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean—monitor closely as overbaking can dry out the Haitian Rum Cake‘s signature moisture. Once done, remove from the oven and let it rest in the pan for 10 minutes; this step allows the cake to set while retaining its rum-infused essence.
Infuse with Rum
To enhance the cake’s depth, we infuse it with additional rum for that authentic, intoxicating flavor profile. While the cake is still warm in the pan, prepare a simple rum glaze by mixing 1/4 cup of dark rum with 1/4 cup of granulated sugar in a small saucepan; heat gently over low heat for 2-3 minutes until the sugar dissolves into a syrupy consistency. Poke holes evenly across the cake’s surface using a skewer, then brush or pour the warm glaze over the top, allowing it to seep in slowly—this infuses every bite with the vibrant, spirited taste of Haiti, elevating the cake’s overall indulgence.
Cool and Serve
After infusing, carefully invert the cake onto a cooling rack to prevent sogginess and promote even cooling for about 1 hour at room temperature. Once cooled, transfer to a serving platter and optionally dust with powdered sugar or garnish with fresh fruits like sliced mango for a tropical twist—this presentation highlights the Haitian Rum Cake‘s rich, aromatic appeal. Slice and serve immediately, or store in an airtight container for up to 3 days to maintain freshness.
Make-Ahead Instructions
As we delve deeper into perfecting our Haitian Rum Cake, making it ahead of time allows the rum’s rich flavors to meld and intensify, creating a more moist and aromatic dessert that’s ideal for celebrations or busy schedules. This approach not only enhances the cake’s sensory appeal—think deeper notes of vanilla and spice with every bite—but also streamlines your preparation without sacrificing that authentic Caribbean essence.
Preparing the Cake in Advance
To make our Haitian Rum Cake ahead, follow these straightforward steps for optimal results:
- Bake and Cool the Cake: After following the step-by-step instructions in the previous section, bake the cake as directed. Once it’s out of the oven, let it cool completely on a wire rack for about 1 hour. This ensures the structure sets firmly, preventing sogginess when you add the rum glaze later.
- Apply the Rum Glaze: While the cake is still warm, brush on the rum glaze evenly using a pastry brush. We suggest preparing the glaze fresh when you’re ready to apply it, as its warmth helps it penetrate the cake’s crumb for that signature boozy infusion.
- Storage Options: Depending on your timeline, store the cake to preserve its fluffy texture and prevent drying out:
- For short-term storage, wrap the cooled and glazed cake tightly in plastic wrap or place it in an airtight container.
- If extending beyond a few days, consider refrigeration or freezing, as detailed in the table below.
Storage Guidelines
For precise make-ahead planning, we’ve compiled the key storage durations and tips in the table below. This ensures our Haitian Rum Cake remains fresh and flavorful, with the rum’s essence continuing to develop over time.
| Storage Method | Duration | Tips and Considerations |
|---|---|---|
| Room Temperature | Up to 2 days | Store in a cool, dry place away from direct sunlight to maintain moisture and aroma. Ideal for quick events. |
| Refrigerator | Up to 1 week | Wrap in plastic or foil to lock in flavors; the cold enhances the rum’s depth but may slightly firm the texture—let it sit at room temperature for 30 minutes before serving. |
| Freezer | Up to 3 months |
Double-wrap in plastic and aluminum foil to avoid freezer burn; thaw overnight in the refrigerator for the best reawakened flavors, then refresh with a light rum drizzle if needed.
By preparing our Haitian Rum Cake in advance, we unlock even more convenience while letting its vibrant, rum-infused profile shine through effortlessly.
Conclusion
We’ve loved sharing this Haitian Rum Cake recipe with you, a true celebration of Caribbean flavors that brings warmth to any gathering. It’s more than just a dessert; it’s a way to connect with rich cultural traditions and create lasting memories.
As we wrap up, we’re confident you’ll enjoy experimenting with this treat in your kitchen. Give it a try and let its moist, rum-infused goodness become a staple in your repertoire—your family and friends will thank you.
Frequently Asked Questions
What is Haitian Rum Cake?
Haitian Rum Cake is a moist, rum-infused dessert that captures the vibrant flavors of Caribbean celebrations. It’s made with simple ingredients like flour, sugar, butter, eggs, and dark rum, resulting in a light, flavorful treat perfect for gatherings or intimate occasions.
What are the key ingredients for Haitian Rum Cake?
The main ingredients include all-purpose flour, baking powder, salt, granulated sugar, unsalted butter, eggs, dark rum, vanilla extract, and whole milk. These combine to create a balanced, moist texture with rich, spicy notes from the rum.
What tools do I need to make Haitian Rum Cake?
Essential tools include mixing bowls, measuring cups and spoons, an electric mixer or hand whisk, a bundt or round cake pan, an oven, a cooling rack, a spatula, and a pastry brush. These ensure precise measurements and even mixing for the perfect texture.
How do I prepare Haitian Rum Cake?
Start by sifting dry ingredients and creaming butter with sugar. Mix into a smooth batter, bake in a preheated oven until risen, then apply a rum glaze while warm. Cool on a rack and garnish as desired. The process takes about 1-2 hours total.
Can I make Haitian Rum Cake ahead of time?
Yes, prepare it in advance to let flavors intensify. Bake, glaze while warm, then cool fully. Store at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months to maintain moisture and freshness.
What is the nutritional information for a serving of Haitian Rum Cake?
A typical serving has about 350 calories, 15g of total fat, 45g of carbohydrates, 5g of protein, and 5g of alcohol from rum. It’s a indulgent treat, so enjoy in moderation as part of a balanced diet.
How should I store Haitian Rum Cake?
Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week to keep it fresh, or freeze for up to 3 months. Let it thaw in the fridge before serving to preserve its moist texture and flavors.