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Haitian Rum Cake – The Only Dessert That Gets Better with Every Bite

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Haitian Rum Cake, or gâteau au rhum, is a rich, buttery Caribbean dessert infused with dark rum and warm spices like cinnamon and nutmeg. Each bite is tender, aromatic, and soaked with a luscious rum glaze that deepens in flavor as the cake rests, making it even more irresistible the next day.

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9–10-inch bundt pan.
  2. If using dried fruits, soak them in 1/2 cup of dark rum while preparing the batter.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  4. In a separate bowl, cream butter and sugar together until light and fluffy, about 3–5 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  6. Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  7. If using soaked fruits, fold them gently into the batter.
  8. Pour batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  9. While the cake bakes, make the rum glaze: In a saucepan, combine sugar, water, and optional butter. Bring to a boil, then simmer for 2–5 minutes until slightly thickened. Remove from heat and stir in dark rum and vanilla extract.
  10. Let the cake cool in the pan for 10 minutes. Poke small holes across the top and slowly pour the warm rum glaze over the cake, letting it soak in.
  11. Allow the cake to cool completely, ideally for at least 4 hours or overnight, before unmolding and serving.

Notes

The cake tastes even better the next day as the rum glaze seeps into it.

Add orange zest or coconut milk for a tropical twist.

Fold in chopped nuts or rum-soaked dried fruits for extra texture.

Use high-quality dark rum such as Barbancourt for authentic Haitian flavor.

Store tightly wrapped at room temperature for up to a week or freeze slices for up to 3 months.

For a non-alcoholic version, replace rum with rum extract and water or orange juice.

Nutrition

Find it online: https://chocolatecoveredamy.com/haitian-rum-cake/