Antiguan Rum Cake

Antiguan Rum Cake is a traditional dessert from the beautiful island of Antigua and Barbuda. This rich and moist cake is infused with the flavors of rum and is a favorite during special occasions and holidays.

Contains Alcohol Dessert Antiguan and Barbudan Antiguan Cuisine Rum Cake Special Occasions
Antiguan Rum Cake

Ingredients

  • 1 cup chopped pecans
  • 1 package yellow cake mix
  • 1 package vanilla instant pudding mix
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup vegetable oil
  • 1/2 cup rum

Instructions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
  2. Sprinkle the chopped pecans evenly over the bottom of the prepared pan.
  3. In a large bowl, combine the cake mix and pudding mix. Mix in the eggs, water, oil, and rum. Pour batter over the pecans in the pan.
  4. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
  5. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick the top and sides of the cake.
  6. Prepare the glaze by combining 1/2 cup of butter, 1/4 cup of water, and 1 cup of sugar in a saucepan. Boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup of rum. Drizzle and smooth glaze evenly over top and sides.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Fat
15g
Protein
5g

Supplies

Bundt pan Mixing bowl Saucepan

Tools

Oven Mixing spoon Toothpick

Serving suggestions

Serve the Antiguan Rum Cake with a dollop of whipped cream and a sprinkle of nutmeg on top.

Tips & tricks

For an extra boozy flavor, you can brush the cooled cake with additional rum before adding the glaze.

Cost

$15