Molasses-Spiced Caribbean Rum Cake
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 desserts ready in about 80 minutes layers all-purpose flour, teaspoon baking powder, teaspoon 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.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 cup, softened unsalted butter
- 1 cup granulated sugar
- 1/4 cup molasses
- 3 large eggs
- 1/4 cup dark rum
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 2 tablespoons additional dark rum (for glaze)
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour a 9-inch bundt pan.
- 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.
- 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.
- Step 4: Add 3 large eggs one at a time, beating well after each addition.
- Step 5: Mix in 1/4 cup molasses, 1/4 cup dark rum, and 1 teaspoon vanilla extract.
- 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.
- 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.
- Step 8: While the cake bakes, whisk together 1/2 cup powdered sugar and 2 tablespoons dark rum to create the glaze.
- Step 9: Remove cake from oven and let cool in the pan for 15 minutes, then invert onto a wire rack.
- Step 10: While still warm, brush the rum glaze evenly over the cake to soak in and add shine.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Molasses-Spiced Caribbean Rum Cake take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Molasses-Spiced Caribbean Rum Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Molasses-Spiced Caribbean Rum Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Molasses-Spiced Caribbean Rum Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Molasses-Spiced Caribbean Rum Cake?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
