Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup milk
- 1/2 cup dark rum
- 1 teaspoon vanilla extract
- 1 cup chopped pecans or walnuts
- 1 cup mixed dried fruit (raisins, currants, and mixed peel)
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch tube or bundt pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Stir in the milk, rum, and vanilla extract. Gradually add the flour mixture, mixing until just combined.
- Fold in the chopped nuts and dried fruit until evenly distributed in the batter.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, you can optionally brush the top of the cake with additional rum for extra flavor.
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
- 18g
- Protein
- 4g
Supplies
Mixing bowls Whisk Bundt pan Cooling rack
Tools
Oven Mixer Spatula Toothpick
Serving suggestions
Serve the Bajan Rum Cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips & tricks
For a more intense rum flavor, you can soak the dried fruit in rum overnight before adding it to the batter.
Cost
$15