Why You’ll Love This Recipe

I love this Haitian Rum Cake because it’s the kind of dessert that only improves as it sits. The buttery crumb absorbs the rum glaze beautifully, giving each bite a melt-in-your-mouth texture and warm, boozy aroma. The recipe is simple yet impressive, perfect for special occasions or whenever I want to treat myself to something indulgent. The spices add just the right amount of depth, and if I include rum-soaked dried fruits, it becomes even more luxurious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 cup buttermilk (or whole milk)
1 cup dark rum
1 tsp vanilla extract
Optional: 1 cup dried fruits (raisins or prunes) soaked in rum

Rum Glaze:
1 cup granulated sugar
1/2 cup water
1/2 cup dark rum
1 tsp vanilla extract
Optional 1 tbsp butter

Directions

I start by preheating my oven to 350°F (175°C) and greasing and flouring a 9–10-inch bundt pan. If I’m using dried fruits, I soak them in ½ cup of dark rum while preparing the batter.

In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg, then set it aside. In another bowl, I cream the butter and sugar together until light and fluffy, which takes about 3–5 minutes. I then beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Afterward, I mix in the vanilla extract.

Next, I alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined. If I’m using soaked fruits, I fold them in gently. Then I pour the batter into the prepared bundt pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

While the cake bakes, I prepare the rum glaze. In a saucepan, I bring the sugar, water, and optional butter to a boil. I let it simmer for 2–5 minutes until slightly thickened, then remove it from the heat and stir in the rum and vanilla.

Once the cake is done, I let it cool in the pan for about 10 minutes. I poke small holes across the top with a skewer and slowly pour the warm rum glaze over, allowing it to soak into the cake. I let it cool completely, ideally for at least 4 hours or overnight, before unmolding and serving.

Servings and Timing

This recipe makes 10–12 servings.
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes (plus soak time)

Variations

I sometimes add orange zest or a splash of coconut milk to the batter for a tropical twist. If I’m craving extra texture, I fold in chopped nuts like pecans or walnuts. For a festive version, I soak a mix of raisins, prunes, and dried cherries in rum a day ahead. When I want a milder flavor, I reduce the rum in the glaze and replace part of it with orange juice.

Storage/Reheating

I store the cake tightly wrapped at room temperature for up to a week—it actually tastes better after a day or two. To freeze, I slice it and wrap each piece individually before placing them in a freezer-safe bag for up to 3 months. When I’m ready to serve, I reheat a slice in a 350°F oven for about 10–15 minutes to bring back its moisture and aroma.

FAQs

What type of rum works best?

I prefer a high-quality dark rum like Barbancourt for authentic Haitian flavor, but any good dark rum will work.

Why does the cake taste better the next day?

The rum glaze continues to soak into the cake, deepening the flavor and making it even moister.

Can I use self-rising flour instead of all-purpose?

Yes, but I skip the baking powder and reduce the salt slightly.

How do I prevent the cake from sticking to the bundt pan?

I thoroughly grease and flour the pan, making sure every crevice is coated.

Can I make cupcakes or mini cakes with this batter?

Absolutely, I just adjust the baking time to about 20–25 minutes for smaller portions.

How do I know when the cake is done?

I check that a toothpick inserted into the center comes out clean and the top springs back slightly when touched.

Can I add coconut to the batter?

Yes, shredded coconut adds a lovely texture and tropical flavor that complements the rum perfectly.

What’s the best way to serve this cake?

I love serving it slightly warm with a drizzle of extra rum glaze or a scoop of vanilla ice cream.

Can I double the recipe for a larger crowd?

Yes, I can double the ingredients and bake it in two bundt pans or a large sheet pan—just adjust baking time as needed.

Conclusion

This Haitian Rum Cake is more than just a dessert—it’s a celebration of rich flavor, tradition, and patience. I love how the deep rum essence mingles with warm spices and buttery sweetness, creating a cake that’s even better with time. Whether I bake it for the holidays or just to enjoy a touch of the Caribbean at home, it never fails to impress and delight with every moist, flavorful bite.