Bermuda Rum Cake with pecans (from scratch)

Bermuda Rum Cake with pecans (from scratch). A staple dessert in Bermuda, and all the Caribbean, this bundt cake has a dense but soft crumb, an incredible fragrance from the rum and orange, and a delightful crunch from the pecans. Made from scratch, no cake boxes or pudding mix needed, this cake would be great for the upcoming holidays.

Song of the day: C'est si bon - Dean Martin

Bermuda is this month's destination for our group Eat the World

This month's destination couldn't have come at a better time. We have already had our first snow fall with double digit minus low temperatures at this side of the world. Virtually, we are escaping to Bermuda, settling in one of the 181 islands of the archipelago and enjoying the pink-sand beaches and breathtaking beauty.

Rum Cake

Bermudian culture is a blend of British, Portuguese, African, and Native American. Thanks to its international roots, and rich natural bounty, Bermuda's food culture is as colorful and unique as the island itself.

Among the many desserts, rum cake has its place of honor. In most of the Caribbean, rum cakes are a traditional holiday season dessert. They originated with the British colonists who settled in on the islands during the 18th century, bringing their recipes from holiday fruit puddings. Local chefs soon adapted the recipes using local ingredients and liquors.

Ingredients needed

For the cake you will need:

• flour
• granulated or cane sugar
• light brown sugar
• baking powder
• salt
• unsalted butter
• milk
• dark rum
• eggs
• orange, the grated zest + juice
• pecans

For the glaze:

• unsalted butter
• light brown sugar
• water
• dark rum

How to make Bermuda Rum Cake

• In the bowl of a stand mixer, add flour, both sugars, baking powder, and salt. Mix on low to blend.
• Add softened butter and mix on low until butter is worked in completely and the mixture have a sandy appearance.
• In a large measuring cup, whisk milk, eggs, orange juice, and rum. Add to the bowl and mix on low until smooth.
• Remove from the stand mixer, add 1 cup of pecans and mix gently with a spatula.
• Add the remaining ½ cup of pecans to the base of the bundt pan. Then, pour the batter into the pan on top of the pecans.

• Bake in the preheated oven for 50 minutes or until the top of the cake springs back and a cake tester inserted in the center comes out clean.
• Let cool in the pan for 10 minutes. In the meantime, make the glaze.
• Then, invert the cake onto a rack.

• Place a pan or tray underneath the rack to catch any extra glaze.
• Poke small holes all over the top of cake with a skewer.
• Spoon the glaze all over the cake, allowing it to soak in. Repeat until all you use all the glaze.

Kitchen Tip: Instead of having the cake on a rack with a tray underneath, you could place the cake on a large plate when pouring the glaze. This way, the glaze will soak in also from the bottom.

What kind of rum is best for rum cake?

Dark rum will bring a more complex flavor to the cake. I've used Goslings Black Seal Black Rum, which is the official rum of Bermuda.

More Bermudian recipes from fellow bloggers

Check out all the wonderful Bermudian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

A Day in the Life on the Farm: Codfish Cakes
Amy’s Cooking Adventures: Bermuda Triangle Cocktail
Sugarlovespices (us!): Bermuda Rum Cake with pecans (from scratch)
Culinary Adventures with Camilla: Bermuda’s Signature Cocktail: Dark ‘N’ Stormy
Sneha’s Recipe: Bermuda Johnny Bread
Kitchen Frau: Bermuda Fish Chowder

Enjoy a taste of the Caribbean!

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