Great Belizean Rum Cake Recipe 🍍 Tropical Dessert Idea 🍰 Moist & Flavorful Caribbean Treat 🥃 Easy Baking Inspo

Table of Contents: Great Belizean Rum Cake

Great Belizean Rum Cake

Imagine slicing into a rich, golden cake that melts in your mouth, with the warm embrace of dark rum and vanilla dancing on your palate—this is the magic of the Great Belizean Rum Cake. Whether you’re celebrating a holiday, hosting a family dinner, or simply treating yourself after a long week, this tropical dessert is a showstopper that feels luxurious but is surprisingly simple to make. With roots deep in Caribbean tradition and a boozy punch that whispers of island breezes, this boozy cake is more than a dessert—it’s an experience.

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Introduction: Great Belizean Rum Cake

There’s something undeniably enchanting about the Great Belizean Rum Cake—a moist, decadent confection that captures the soul of the Caribbean in every bite. More than just a cake, it’s a celebration of flavor, culture, and the laid-back luxury of island life. Originating in Belize, a hidden gem in Central America with strong ties to Caribbean traditions, this Caribbean rum cake is often served during Christmas, religious festivals, and family gatherings, bringing warmth and cheer to any occasion. With its deep molasses-like richness from dark rum and a subtle sweetness from butter and sugar, it strikes the perfect balance between indulgence and comfort.

What sets this tropical dessert apart is its luscious texture—dense yet tender, with a melt-in-your-mouth quality enhanced by rum’s deep, smoky notes. Unlike lighter cakes, the Great Belizean Rum Cake is designed to satisfy without overpowering, making it ideal for holiday feasts, Sunday dinners, or even as a cozy weeknight treat with coffee. The boozy cake isn’t just delicious—it’s steeped in tradition. Families often make large batches months in advance, aging the cake in rum to deepen its flavor. Whether you’re a seasoned baker or just exploring island-inspired cuisine, this recipe offers a taste of Belizean hospitality.

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Alternate Names & Variations

This beloved Great Belizean Rum Cake goes by many names across the Caribbean and beyond. You might hear it called:

– Jamaican Rum Cake (a close cousin with deeper spice notes)
– Tropical Rum Cake (a nod to its island roots)
– Boozy Bundt Cake (referencing its rich, adult-friendly flavor)
– Caribbean Christmas Cake (common during festive seasons)

Variations may include the addition of citrus zest, grated nutmeg, or a splash of pineapple juice, but the heart of the recipe remains the same: a Caribbean rum cake that’s moist, buttery, and infused with the spirit of the tropics.

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Ingredients: Great Belizean Rum Cake

• – 1 cup (2 sticks) unsalted butter, softened to room temperature, creamy and spreadable
• – 1 cup granulated sugar, fine and crystal-clear
• – 4 large eggs, room temperature, for a fluffy, well-emulsified batter
• – 2 cups all-purpose flour, sifted to eliminate lumps and ensure lightness
• – 1 teaspoon baking powder, aluminum-free for the best rise
• – 1/2 teaspoon salt, to balance the sweetness and enhance rum tones
• – 1/2 cup whole milk, rich and full-fat for maximum moisture
• – 1/2 cup dark rum, aged and molasses-based (such as Myers’s or Appleton Estate)
• – 2 teaspoons pure vanilla extract, high-quality for warm, floral depth

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Step-by-Step Instructions

1. Preheat & Prep: Preheat your oven to 325°F (165°C). Generously butter a 10-cup capacity bundt pan using a paper towel with softened butter, ensuring no nook or cranny is left bare. Lightly dust with flour and tap out excess. Chef tip: A non-stick bundt with complex designs works best—just double-check for even greasing.

2. Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and sugar using a stand or hand mixer on medium-high for 4–5 minutes until pale, fluffy, and light. Scrape down the sides as needed.

3. Add Eggs: One at a time, beat in the eggs. Allow each to fully incorporate before adding the next (about 30 seconds per egg). Shortcuts: Add 1 tsp of rum in this stage to jumpstart infusing flavor.

4. Sift Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Sifting prevents dense spots in your Great Belizean Rum Cake.

5. Alternate Wet Ingredients: On low speed, alternate adding the dry ingredients and the whole milk in three additions (dry-wet-dry). Begin and end with dry ingredients. Mix just until combined—overmixing leads to a tough texture.

6. Infuse with Rum & Vanilla: Gently fold in the dark rum and vanilla extract. Stir with a spatula until smooth. The batter will be thick but pourable.

7. Bake with Care: Pour the batter into the prepared pan and smooth the top. Bake for 55 to 60 minutes, or until a skewer inserted into the thickest part comes out clean.

8. Cool & Release: Let the cake cool in the pan for 20 minutes. Then, invert onto a wire rack to cool completely. Optional: Once cooled, brush with a rum syrup (equal parts warm water and rum) 2–3 times for a deeper boozy cake flavor.

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Recipe Card Block (Quick Reference)

This Great Belizean Rum Cake takes just 20 minutes of prep and 60 minutes of baking, totaling 1 hour and 20 minutes of effort—plus cooling time. It yields 12 generous slices, perfect for sharing at family dinners or holiday parties. Each slice holds approximately 420–460 calories, depending on rum content and syrup application. The result? A rich, moist, and deeply satisfying tropical dessert that lingers on the senses.

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Why This Recipe Works & Expert Tips

The magic of this Great Belizean Rum Cake lies in its balance: the butter and sugar create a tender crumb, while the dark rum provides complex warmth without overwhelming sweetness. Using room temperature eggs and butter ensures proper emulsification, giving the cake its signature velvety texture. The whole milk adds moisture, while the dark rum doesn’t just flavor—it penetrates, creating a deeply infused, boozy cake that improves over time.

This recipe is also easy comfort food for family dinners, ideal for those who love rich desserts without the fuss. For best results, use high-quality dark rum with caramel and spice notes. If you can, make the cake 2–3 days ahead and store it wrapped in rum-doused parchment—this traditional technique enhances the Caribbean rum cake’s flavor and keeps it moist. Serve warm or at room temperature, optionally dusted with powdered sugar or paired with coconut whipped cream.

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Storage, Freezing, and Reheating Tips

To preserve the integrity of your Great Belizean Rum Cake, store it in an airtight container at room temperature for up to 5 days. For longer storage, wrap it tightly in plastic and place in a sealed bag—freeze for up to 3 months. The tropical dessert actually tastes better after aging. When ready to enjoy, thaw at room temperature for 2–3 hours. Reheat individual slices in the microwave for 10–15 seconds to revive the buttery softness. Note: The boozy cake does not need refrigeration unless you live in a hot, humid climate—moisture and rum help preserve it naturally.

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People Also Ask: Great Belizean Rum Cake

What makes a rum cake Belizean?

A rum cake earns its Belizean identity through its balance of simplicity, richness, and cultural significance. Belizean rum cakes typically feature a dense texture, deep dark rum flavor, and a butter-forward taste, often baked in a bundt or loaf. Unlike some versions, Belizean cakes are less sweet, allowing the Caribbean rum cake character to shine. They’re often made weeks before Christmas, aged in rum, and shared with family—making the Great Belizean Rum Cake a symbol of heritage and hospitality.

What kind of rum is used in Belizean rum cake?

Authentic Belizean rum cake relies on dark, aged rum with a molasses base and rich caramel notes. Brands like Myers’s Original Dark Rum or Appleton Estate Signature Blend are traditional choices, offering depth without a harsh burn. The rum should be full-bodied, not spiced or white, to complement the butter and vanilla. A good tropical dessert depends on this smoky, complex spirit, which permeates the cake and mellows over time. For the best boozy cake, avoid cheap or flavored rums.

Is this a traditional Caribbean dessert?

Yes, the Great Belizean Rum Cake is a cornerstone of Caribbean dessert traditions. Found throughout Jamaica, Barbados, the Cayman Islands, and Belize, this boozy cake is often served at Christmas, Easter, and special celebrations. Each island adds its twist—some use guava, nutmeg, or even stout—but the core remains: a moist, rum-infused cake. In Belize, it’s a treasured tropical dessert, passed down through generations and cherished for its warmth and celebratory spirit.

How do you infuse a cake with rum?

There are two main ways to infuse a cake with rum. First, baking-in: adding rum directly to the batter (as done here) allows heat to mellow its sharpness while preserving flavor. Second, post-baking: brushing cooled cake with a rum syrup (equal parts warm water and rum) deeply soaks the crumb. For extra impact, double up: use rum in both steps. The Great Belizean Rum Cake benefits from this dual method, creating a Caribbean rum cake with intense, lingering rum character—perfect for a tropical dessert that delights with every bite.

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Conclusion: Great Belizean Rum Cake

If you’re looking for a tropical dessert that’s equal parts indulgent, nostalgic, and crowd-pleasing, the Great Belizean Rum Cake is your perfect match. It’s more than a boozy cake—it’s a story in a slice, a taste of island joy that’s simple enough for a cozy night yet special enough for a holiday table. Whether you’re hosting a dinner, celebrating a milestone, or just need a warm hug in dessert form, this recipe delivers. I’d love to hear your results! Snap a photo, tag us, and tell me how your Caribbean rum cake turned out. Did you age it in rum? Add a citrus twist? Let me know in the comments—I’m always inspired by your creations.

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