Caribbean Rum Cake


  • 8 tbs unsalted butter
  • 1 cup sugar
  • 4 large eggs
  • 1/4 cup dark rum
  • 3 tbs lime juice
  • 2 tsp grated lime zest
  • 1 and 1/2 cups all purpose flour
  • 1/2 cup yellow corn meal
  • 2 tsp baking powder


  • Cream the butter and sugar together in a large bowl until light and fluffy.
  • Beat in the eggs one at a time, then add the rum, lime juice and grated rind.
  • Sift the flour, corn meal and baking powder together and beat 1/2 cup at a time into the egg and butter mixture.
  • Pour the batter into a buttered 8 inch round cake pan.
  • Bake in a preheated 350 degree oven for about 1 hour or until a knife inserted in the center comes out clean.
  • While the cake is still warm pour 2 tbs of dark rum over the cake.
  • Let the cake cook completely before removing it from the pan.
  • Note: if desired you may¬†sprinkle¬†1/2 cup of semi-sweet chocolate bits over the cake and place it under a broiler for 1-2 minutes to melt and or sprinkle it with confectioners sugar when you remove it from the broiler.

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