My family and I recently spent a week alongside the gorgeous turquoise waters coast of Turks and Caicos, sinking our toes into sand soft as powdered sugar and clear blue skies. Throughout the trip, our nautical activities were punctuated with rum-filled drinks and rum-soaked desserts. The islands are known for Bambarra Rum (as well as salt and conch meat), and we indulged in piña coladas, rum punches and rum cakes everywhere we went.
I had never tried rum punch before, and when it was served to us on a boating excursion, I asked the crew what made it so tasty. It turns out three different rums (Talk about a punch!), orange and pineapple juices, grenadine, and a pinch of nutmeg or ginger all make an appearance in this boozy tropical cocktail.
My family stocked up on Bambarra before we left; alas, carry-on rules meant I couldn’t take any back to St. Louis. So when I returned home, I set out to make a cake in honor of that punch with the rum I did have at my disposal. I found that black currant syrup made a suitable substitute for grenadine, so I used it in the glaze. (You could also use pomegranate syrup in lieu of grenadine, too.) The cake packed enough rummy punch for me, but if you’re in doubt, add more rum to the glaze or in the soaking liquid.
This cake turns out incredibly moist and flavorful with a crisp, crunchy edge. The glaze adds an extra oomph of rum flavor, and surprisingly, the black currant syrup lends the perfect flavor notes to bring me back to the islands. This recipe is definitely one I’ll be making again and again. Enjoy and happy baking!
Rum Punch Cake Adapted from a Lottie + Doof recipe Makes 1 9-inch round
2 cups plus 2 Tbsp. sifted cake flour (not self-rising; sift before measuring)
1 tsp. baking powder
¾ tsp. baking soda
½ tsp. kosher salt
1 stick unsalted butter, softened
1 cup granulated sugar
2 tsp. coconut extract
2 tsp. orange extract or the zest of 1 orange
2 large eggs, at room temperature
½ cup buttermilk
3 Tbsp. plus 2 tsp. dark rum, divided
3 Tbsp. white rum, divided
2 Tbsp. plus 2 tsp. coconut rum divided
¼ cup plus 2 Tbsp. pineapple juice, divided
1½ cup powdered sugar
2 tsp. black currant syrup, grenadine or pomegranate syrup
• Place a rack in the center of the oven; preheat to 350 degrees. Butter a 9-inch round cake pan. Line the bottom with piece of parchment paper, then butter the parchment.
• Sift the flour, baking powder, baking soda, and salt together in medium bowl. Set aside.
• In another large bowl, use an electric mixer to beat the butter and sugar at medium speed until pale and fluffy. Add the coconut and orange extracts, then add the eggs 1 at a time, beating well after each addition.
• When eggs are incorporated, beat in the buttermilk, 2 tablespoons dark rum, 2 tablespoons white rum, 2 tablespoons coconut rum and ¼ cup pineapple juice until just combined (The mixture may look curdled.).
• Gently add the flour mixture in 3 batches on low speed until each addition is just incorporated.?Pour the batter evenly into the cake pan and rap the pan on the counter several times to eliminate air bubbles.
• Bake 30 to 35 minutes until golden and a toothpick inserted in center comes out clean. Cool the cake in its pan on a rack for 10 minutes, then slide a knife around the edge of cake and carefully remove it from the pan. Place the cake on a plate and discard the parchment.
• Use a chopstick or skewer to poke holes all over the top of the cake.
• Fill a liquid measuring cup with the remaining pineapple juice, 1 tablespoon dark rum and remaining 1 tablespoon white rum for a total ¼ cup liquid*. Pour the liquid over the top of the cake into the holes and let it soak in. Let the cake cool completely, about 1 hour.
• Meanwhile, mix the powdered sugar, remaining 2 teaspoons dark rum, coconut rum and black currant syrup in a bowl until it reaches a thick, viscous consistency.
• Pour the glaze over the top of the cooled cake and use a spatula to gently spread evenly. Let the glaze dry before slicing and serving.
• Store the cake at room temperature in an airtight container up to 4 days.
*The amount of soaking liquid can be adjusted to taste. More or less of any type of rum or juice can be added up to 1/3 cup, if desired.
This article appears in February 2014.
