What is Haitian rum cake made of?

Haitian Rum Cake is made from a rich blend of all-purpose flour, eggs, butter, sugar, evaporated milk , and of course, Haitian dark rum . Warm spices like nutmeg , along with vanilla and almond extracts , enhance the flavor. The cake is finished with a decadent rum buttercream frosting , making it moist, flavorful, and unforgettable.

What makes Haitian rum cake different from other rum cakes?

Unlike traditional Caribbean rum cakes that use soaked fruits or molasses, Haitian Rum Cake focuses on pure flavor and texture . It’s typically lighter in color but denser in texture, with a bold yet smooth rum-forward flavor . The homemade frosting infused with rum also sets it apart.

Can Haitian rum cake be made without alcohol?

Yes! You can substitute rum with a mix of rum extract and apple juice or pineapple juice . This allows you to keep the flavor profile while making it suitable for kids or non-alcoholic diets. Use about 1–2 teaspoons of rum extract and reduce the liquid quantity slightly to keep the batter balanced.

What type of rum is best for Haitian rum cake?

The best rum for Haitian Rum Cake is a dark, aged rum —ideally from Haiti. Barbancourt 5 Star is a classic choice, offering bold, smooth flavor. Alternatives like Myers’s Dark Rum or Kraken Black Spiced also work well if Haitian rum isn’t available.

How long does Haitian rum cake last?

At room temperature, it lasts about 3–4 days . If refrigerated in an airtight container, you can enjoy it for up to a week . It also freezes beautifully for up to 2 months —just be sure to wrap it tightly to lock in moisture.

Can I freeze Haitian rum cake?

Absolutely. Once completely cooled, wrap the cake (whole or sliced) in plastic wrap and then foil. Store in a zip-top bag or container. When ready to eat, thaw overnight in the fridge , then let it reach room temperature. The flavor is just as vibrant, and the texture holds up beautifully.

Haitian Rum Cake The Best Caribbean Dessert

Haitian Rum Cake The Only Dessert That Gets Better with Every Bite

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Author: Maria
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes (+ soak time)
Yield: 10–12 servings
Category: Dessert
Method: Baking
Cuisine: Haitian
Diet: Vegetarian

Description

A rich, moist Haitian rum cake (gâteau au rhum) infused with dark rum in the batter and soaked with a rum glaze, often featuring nutmeg, cinnamon, and optionally rum-soaked dried fruits.

Ingredients

Units Scale

2 cups all‑purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 cup buttermilk (or whole milk)
1 cup dark rum
1 tsp vanilla extract
Optional: 1 cup dried fruits (raisins or prunes) soaked in rum
Rum Glaze: 1 cup granulated sugar, 1/2 cup water, 1/2 cup dark rum, 1 tsp vanilla extract, optional 1 tbsp butter

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Instructions

Preheat oven to 350°F (175°C); grease and flour a 9–10″ bundt pan.
If using, soak dried fruits in ½ cup rum while preparing batter.
Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
Cream butter and sugar until light and fluffy (~3–5 min).
Beat in eggs one at a time until fully incorporated.
Mix in vanilla extract.
Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients; mix just until combined.
Fold in drained soaked fruits, if using.
Pour batter into prepared pan and bake 50–60 min, or until a toothpick comes out clean.
While cake bakes, prepare rum glaze: bring sugar, water (and optional butter) to a boil; simmer 2–5 min until slightly thickened, remove from heat, stir in rum and vanilla.
When cake is done, let cool in pan 10 min; poke holes in top and slowly pour warm glaze over, allowing it to soak in.
Cool completely (best after 4 hrs or overnight), then unmold and serve.

Notes

Letting the cake soak for several hours or overnight deepens the flavor and moisture.
Store wrapped at room temperature for up to a week; freeze slices up to 3 months.
Reheat slices in a 350°F oven for 10–15 min to refresh moisture.
Use high‑quality dark rum (e.g., Barbancourt) for authentic taste.

Nutrition

Serving Size: 1 slice
Calories: ≈400 kcal
Sugar: 30 g
Sodium: 150 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: ≥5 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 100 mg

Find it online: https://cooktune.com/haitian-rum-cake/