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In Paris, honey rum cake is served in a variety of presentations. One Bistro serves the cake with an entire bottle of rum, which you then pour into the desired amount. Another restaurant fills its rum cake recipe with jelly (as in jelly donuts). One of my favorite presentations involves a puddle of custard that serves as a pillow for the fantastic and moist rum cake that sits on top. There's no shortage of options for devouring this delicious cake. One thing is for sure, though - no matter how it's served, Parisian honey rum cake is a must-try for anyone who loves desserts. For me, it takes me back in time. This is a very old-school thing to serve around the holidays.
What is Rum Cake?
Rum cake is a traditional Caribbean dessert that has gained popularity worldwide for its rich, moist, and flavorful profile. This decadent cake is infused with dark rum's deep, velvety flavor, which is perfectly balanced by the sweetness of sugar and the tenderness of butter. Whether you’re a fan of boozy desserts or just looking for a unique treat, rum cake will surely impress. In this article, we’ll explore rum cake, its history, ingredients, and cooking techniques to help you create the perfect rum cake recipe.
History of Caribbean Rum Cake
The origins of Caribbean rum cake can be traced back to early settlers who arrived in the Caribbean. These settlers brought the recipe for steamed pudding, a complicated dish made famous before the 16th century in the United Kingdom. To honor this beloved dessert, the settlers created their version of steamed pudding by adding rum to the recipe. And thus, rum cake was born. It’s still a popular dessert in the Caribbean and has spread worldwide, particularly in Paris, where it’s served in various creative ways.
Move over fruit cake.
Today, this recipe is considered old-school. My friend’s grandmother made it with boxed ingredients (Duncan Hines) at Christmas each year. Many modern recipes, including my friend's grandmother's, use yellow cake mix as a convenient shortcut for making rum cake. I notice that rum cake comes around each year in different forms, especially in the Italian markets at holiday time. We’ve replaced refined sugar with honey (for the most part) to make this special. Baking with honey gives this recipe an extra moist advantage.
When making this honey rum cake recipe, you can use a muffin tin or a multi-mini bundt pan to make a bunch of mini cakes, a bread pan, or a traditional bundt pan. Serve with whipped cream, ice cream, fresh fruit, berries, or dried fruit with a bit of honey drizzled.
This Rum Cake would taste delicious with an Apple Bourbon Ginger Cocktail
Ingredients and Equipment
To make a delicious rum cake, you’ll need the following ingredients:
- 1 cup (200g) unsalted butter, softened
- 1 3/4 cups (210g) granulated sugar
- 1/2 cup (100g) brown sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) dark rum
- 1 cup (240ml) buttermilk
- 1 teaspoon instant vanilla pudding mix (optional)
You’ll also need the following equipment:
- A 12-cup (2.8L) bundt pan
- A hand mixer or stand mixer
- A whisk
- A rubber spatula
- A wire rack
Each ingredient plays a crucial role in creating the perfect rum cake. The unsalted butter and brown sugar add richness and depth, while the dark rum infuses the cake with its signature flavor. Though optional, the instant vanilla pudding mix can enhance the cake’s texture, making it even more moist and tender. Using a bundt pan gives the cake its classic shape and ensures even baking.
Spice up this honey rum cake recipe.
Although Parisian honey rum cake is delicious on its own, there are plenty of ways to make it even better. We encourage you to play with our recipe and make it your own! Here are some suggestions:
- Add chopped apples, as we do in our apple cake and apple spice cake, to the cake batter before baking to add a fruity twist
- Fold in some chocolate chips to make it even richer
- Replace the raisins or cherries with a different dried fruit, such as apricots or cranberries. If you love cranberries, you'll love our Cranberry Honey!
- Use our honey strawberry jam to stuff the cake and make a mouthwatering surprise inside.
- Fill the center of the cake with finely chopped candied nuts of your choice to add a crunchy texture.
Craving a sweet treat? Try our delicious Honey Lollipops!
How to Make Rum Cake in a Bundt Pan
- Soak the dried fruit in rum overnight. Drain before adding.
- Scald the milk. Remove from heat and stir in the butter. Set aside.
- Sprinkle yeast and a pinch of honey or sugar into lukewarm water (110°-115°). Stir. Set aside ‘til foamy (about 5 minutes). If it does not get foamy, then the yeast is likely inactive.
- Lightly beat eggs and sugar together. Add cooled milk, butter, and yeast mixture, then stir in the lemon zest, dried fruit (soaked in rum and drained), and flour.
- Knead the dough well. You can use a stand mixer or your hands. It's a critical step for it to rise correctly.
- Place the dough in an oiled bowl and turn it to coat it with oil. Cover and allow it to rise, covered, in a warm, dry place until doubled in size (about an hour or two). I heat the oven at 150 for about 10 minutes and then turn it off while I am prepping the dough. If it’s too hot, the dough won’t rise, and if it’s too cool, the dough won’t rise.
- Stir the dough and spoon it into buttered or nonstick cake pans or muffin tins, filling cups one-half to two-thirds full.
- Allow to rise in a warm place until the dough reaches the tops of the cups, about 30 minutes.
- While the dough is rising, preheat the oven to 350 degrees F.
- Bake the cake for 30 minutes, until golden and risen to a smooth round shape.
- While baking, make the syrup by boiling honey, sugar, water, and a cinnamon stick in a small, heavy saucepan until reduced to about 1/2 cup.
- Remove from heat and stir in the almond or vanilla extract. Remove the cinnamon stick and set aside.
- Unfold the cake and transfer it to a shallow pan. Prick the bottom with a fork and pour hot syrup over the cake. After transferring the cake to a shallow pan, reserve some of the remaining glaze to spoon over the top after the cake has been inverted onto a serving platter.
- Baste the cake with the remaining syrup as it cools.
- Serve with a garnish and artisan tea of your choice.
Parisian honey rum cake is a classic dessert that has stood the test of time for good reason. Its rich, moist texture, paired with honey's sweetness and spiced rum's warmth, makes it the perfect treat for any occasion. Whether you prefer it served with custard or jam or simply on its own, one thing is clear - this dessert is not to be missed. So next time you’re in Paris, indulge in a slice (or two) of this delicious honey rum cake and treat your taste buds to an extraordinary experience.
This honey rum cake recipe is adapted from The Vegetarian Bistro cookbook by Marlena Spieler.
Rum cake, or what we make, honey rum cake, is a cross between a sponge cake, bread pudding, and a bundt cake. Depending on who makes it, it can be filled with rum, jelly (like a donut) or custard.
Where rum cake is most popular today, and where many people buy mail-order rum cake is from the Caribbean. However, the origins of rum cake are from “steamed pudding,” which comes from the United Kingdom. Steamed pudding fell out of favor with many amateur cooks because it was too much of a hassle. Our honey rum cake recipe is loaded with rum and makes for a fantastic holiday treat.
Rum Cake Glaze and Soak
The rum glaze and soak are essential to a traditional rum cake recipe. The glaze is a sweet and sticky mixture of butter, sugar, and rum brushed over the cake after it’s baked. The soak is a rum-infused liquid poured over the cake to give it an extra boost of sweetness, flavor, and moisture.
To make the rum glaze, you’ll need:
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup Bee Inspired Honey
- 2 Tablespoons dark rum
To make the rum soak, you’ll need:
- 1/2 c Bee Inspired Honey
- 1/2 c sugar
- 1 c water
- One cinnamon stick
- almond or vanilla extract
- 1/2 c dark rum
The rum glaze adds a glossy finish and a burst of rum flavor to the cake, while the soak ensures that every bite is moist and flavorful. Together, they elevate the cake from delicious to extraordinary.
If you love the way your house smells after you bake, you'll love the scent of our Haute Cocoa Soy Candle
Cooking and Cooling the Cake
To cook the cake, preheat the oven to 375°F. Grease and flour the bundt pan lightly. Pour the cake batter into the prepared pan and smooth the top. Bake the cake for 30 minutes or until a toothpick inserted into the center comes clean. Different ovens, altitudes, and weather conditions will impact the cooking time.
Once the cake is baked, please remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to let the cake cool completely. This step is crucial to ensure the cake sets properly and retains shape.
Storing and Freezing Rum Cake
Rum cake can be stored at room temperature for up to 5 days. To store the cake, wrap it tightly in plastic or aluminum foil and keep it in an airtight container.
To freeze the cake, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. The cake can be frozen for up to 3 months. To thaw the cake, remove it from the freezer and let it thaw at room temperature for several hours. This way, you can enjoy a slice of this delicious rum cake whenever the craving strikes.
How to Properly Enjoy Honey Rum Cake
Savoring a honey rum cake is an experience that engages all the senses. Here’s how to make the most of this delightful dessert:
- Presentation Matters: Begin by serving your honey rum cake on a beautiful cake plate or serving platter. The golden hue of the cake, with its glossy rum glaze, deserves to be showcased.
- Pairing Perfection: Pair your honey rum cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The creamy texture complements the cake's rich flavor perfectly.
- Temperature Check: Ensure the cake is at room temperature before serving. This allows the flavors of the spiced rum and honey to fully develop, offering a more pronounced taste.
- Beverage Companion: Enjoy your slice with a warm cup of artisan tea or a chilled glass of spiced rum. The choice of beverage can enhance the cake's complex flavors.
- Savor Slowly: Take small bites and let the cake melt in your mouth, allowing the honey and rum flavors to mingle with the cake's moist texture.
- Share the Joy: Honey rum cake is best enjoyed with friends and family. Share the experience, and let the cake be the centerpiece of your gathering.
By following these steps, you'll transform the simple act of eating honey rum cake into a memorable occasion.
Pair your rum cake with a warm mug of Cider + Spice Tea
Why You Should Make Homemade Honey Rum Cake
Making a homemade rum cake is not just about creating a delicious dessert; it's about crafting an experience that brings warmth and joy to any occasion. The rich flavors of dark rum and honey create a moist cake with a boozy flavor that is both comforting and indulgent. By using simple ingredients like yellow cake mix, instant vanilla pudding mix, and unsalted butter, you can easily whip up a cake that rivals any bakery's offerings.
The process of making a homemade rum cake allows you to customize it to your liking, whether it's by adding spiced rum for a kick, incorporating chopped walnuts for texture, or drizzling a luscious rum glaze for extra sweetness. Plus, the satisfaction of inverting the cake onto a serving plate and watching it glisten with the remaining glaze is unmatched.
Not only does this cake serve as a delightful treat, but it also makes for a thoughtful homemade gift, perfect for sharing with friends and family. So, embrace the tradition of baking a homemade honey rum cake, and let its rich flavor and moist texture become a cherished part of your holiday celebrations and beyond. With its irresistible allure, this delicious rum cake is sure to become a staple in your dessert repertoire.
Enjoy more recipes for the holiday season from Bee Inspired.
- Holiday Entertaining with Honey
- Baked Brie with Honey and Pears
- Fruitcake Cookies
- Gingerbread Cookies
- Honey Ginger Cookies
- Apple Bourbon Ginger Cocktail
- Spiked Pumpkin Juice Cocktail
- Boozy Pumpkin Spice Latte
- Pumpkin Espresso Martini
- Vanilla Chai White Russian
- Mistletoe Margarita
- Grinch Mimosa
- Mulled Wine
- Pumpkin Spice Whipped Coffee
- Hot Toddy
