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Rum Cake

about 8 - 10 slices
Intermediate
105 minutes
Tickle your tastebuds with the tantalising taste of the tropics. Discover our Rum Cake recipe and enjoy the flavour of the Caribbean with every bite.
Love rum? Want the taste of the Caribbean at home? Our Rum Cake delivers a tropical twist with every bite. We’re talking sumptuous sponge, rum icing and coconut. Just say arrggghh for another slice.
Recipe Ingredients
How to Prepare
Tips
Store the cake in the fridge – if it lasts that long! It should keep for 2-3 days.
Tips
To save time why not use a ready-made mango coulis. 
Tips
If you can’t find coconut chips don’t worry, you can use desiccated coconut or for a splash of colour chunks of mango! 
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Recipe Ingredients

For the Sponge
125 gUnsalted butter (softened)
125 gLight Brown Sugar
2Large Eggs (beaten)
10 mlDr. Oetker Madagascan Vanilla Extract (2 tsp)
150 gPlain Flour
5 gDr. Oetker Baking Powder (1 tsp)
50 gDesiccated Coconut
30 mlDark Rum (2 tbsp)
For the Rum Drizzle
50 gCaster Sugar
25 mlWater
30 mlDark Rum (2 tbsp)
For the Tropical Coulis
20 gCaster Sugar
50 mlPineapple Juice
40 gMangos (puree)
5 mlFresh Lime Juice (1 tsp)
30 mlWater
4 gDr. Oetker Ground Arrowroot Sachets (1 1/2 tsp)
For the Frosting
150 gMascarpone
150 mlCoconut Cream
25 gIcing Sugar
5 mlDr. Oetker Madagascan Vanilla Extract (1 tsp)
To Decorate
10 gToasted Coconut Chip
Lime Zest

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Picture - Dr. Oetker Madagascan Vanilla Extract (2 tsp)
Picture - Dr. Oetker Baking Powder (1 tsp)
Picture - Dr. Oetker Ground Arrowroot Sachets (1 1/2 tsp)
Picture - Dr. Oetker Madagascan Vanilla Extract (1 tsp)
1

For the Sponge

First things first, preheat your oven to 180°C/160°C fan/Gas mark 4 and grease and line a 900g loaf tin. Pop your butter and sugar into a large bowl and cream together until light and fluffy. 

2

Next up, mix in your eggs and Vanilla Extract until your mixture is smooth, if you begins to curdle pop in a spoonful of flour. Sieve your flour and Baking powder on top and pop in your coconut and Rum, fold into your mixture until it is all combined. 

3

Pour into your prepared loaf tin and bake for 50-60 minutes until golden and risen, to make sure your loaf cake is fully baked, pop a skewer into the centre and it should come out clean.

4

For the Drizzle

Whilst your cake is baking make your drizzle, pop the sugar and water into a saucepan and heat over a medium heat stirring until the sugar has dissolved. Now stop stirring and leave to simmer for 2 minutes. Remove from the heat and stir in you rum until it is mix through. Leave to one side to cool. 

5

Once your cake is baked, make a few holes on top of the loaf with your skewer and pour over the rum drizzle, leave to soak into the sponge and allow your cake to cool in the tin.

6

For the Coulis

If you have time whilst your cake is baking it is best to make the coulis to allow it time to cool. Pop all the ingredients other than the ground arrowroot into a saucepan over a medium heat. Stir together until it is all combined and it begins to simmer. 

7

Mix your ground arrowroot with 2tsps of water. Pour into the coulis whilst stirring it, continue to stir and allow the coulis to boil until it begins to thicken. Remove from the heat and set aside to cool; it will thicken slightly more as it cools. 

8

For the Frosting

Pop all the ingredients into a large bowl and whisk together until it begins to form soft peaks, it is easiest to do this with an electric hand whisk otherwise it is quite an arm workout! Pop the frosting into the fridge until you are ready to decorate your cake.

9

To Decorate

Pop your cake onto your serving plate or board. Spread the frosting over the top using a spoon or palette knife. Drizzle over the coulis allowing it to drip down the sides of the cake – if your coulis is too thick heat is up slightly to make it runnier. 

10

Sprinkle over some lime zest and coconut chips and Ta-dah your rum cake is ready to tuck into. We are sure this tropical boozy bake will be a hit for lots of occasions!  

Tips

  • Store the cake in the fridge – if it lasts that long! It should keep for 2-3 days.
  • To save time why not use a ready-made mango coulis. 
  • If you can’t find coconut chips don’t worry, you can use desiccated coconut or for a splash of colour chunks of mango!