Caribbean Rum Butter Cake


  • 3/4 cup unsalted butter softened
  • 1 cup sugar
  • 5 fresh eggs
  • 1 and 2/3 cups all-purpose flour
  • 3/4 cup instant masa
  • 1 tea spoon baking powder
  • 1/2 cup of dark rum
  • 1 tbs lemon juice
  • 1 tbs orange juice
  • Grated peel of 1/2 lemon
  • Grated peel of 1/2 orange
  • Frosting:
  • 3 tbs orange marmalade
  • 1 and 2/3 cups powdered sugar, sifted
  • 3 tbs orange juice
  • top with chopped pecans or other nuts (optional)
Here is a easy to prepare delicious cake with hints of orange lemon, and rum.


  • Grease and flour a cake loaf pan or you may use a ring mold pan as pictured.
  • Preheat oven to 375 degrees.
  • In a large bowl cream butter and sugar until pale and fluffy
  • Beat in eggs one at a time,
  • Sift all-purpose flour, instant masa and baking powder together.
  • Carefully fold into creamed mixture.
  • Gradually fold in rum, lemon and orange juice and grated peel.
  • Turn batter into prepared pan and smooth the surface,
  • Bake for 1 and 1/4 hours until a skewer inserted in center comes our clean.
  • Cover with foil if cake is becoming too brown.
  • remove cake from pan and cool on rack.

Frosting Directions:

  • Warm orange marmalade and spread over top of cooled cake.
  • Combine powdered sugar and orange juice in small bowl.
  • Spread frosting over cake.
  • You my garnish cake if desired with candied lemon or orange peel.

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