Molasses-Spiced Caribbean Rum Cake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A moist and fragrant rum cake infused with molasses and spiced with cinnamon and nutmeg, finished with a rum glaze for extra richness. This Caribbean-inspired recipe, ready in about 80 minutes, layers all-purpose flour, baking powder, ground cinnamon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 60 min Serves 8 Caribbean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Grease and flour a 9-inch bundt pan.
  2. Step 2: In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg.
  3. Step 3: In a large mixing bowl, beat 3/4 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 3 minutes.
  4. Step 4: Add 3 large eggs one at a time, beating well after each addition.
  5. Step 5: Mix in 1/4 cup molasses, 1/4 cup dark rum, and 1 teaspoon vanilla extract.
  6. Step 6: Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture in three parts, starting and ending with the flour mixture. Mix until just combined.
  7. Step 7: Pour batter into the prepared bundt pan and bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
  8. Step 8: While the cake bakes, whisk together 1/2 cup powdered sugar and 2 tablespoons dark rum to create the glaze.
  9. Step 9: Remove cake from oven and let cool in the pan for 15 minutes, then invert onto a wire rack.
  10. Step 10: While still warm, brush the rum glaze evenly over the cake to soak in and add shine.

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