Haitian Rum Cake

This adult-only Haitian Rum Cake has everything going for it. Known as gateau au rhum,  and prepared with Haitian Rum and homemade rum frosting, with the addition of the air-fried caramelized pineapple chunks to serve as the perfect element to bind all the flavors together, the flavor combination found in this cake is made for a sensational experience.  

Rum cakes are extremely delicious, and a perfect way to unwind after dinner when you want something deliciously sweet but want to drift off to sleep too. 

Haitian rum cake is a delicacy and is widely baked during the holiday season or special occasions. Follow our guide and the steps below to see how you can make it with ease. 

This Haitian Rum Cake & Rum Frosting Features:

Moist, light cake with caramelized pineapple chunks. 

Homemade Rum Frosting that’s ultra creamy.

Lightly spiced with a hint of nutmeg. 

A flavor combination that’s out of this world delicious. 

What is Haitian Rum Cake?

Haitian rum cake is also known as “gateau au rhum” or “rhum cake.” This is a traditional dessert from Haiti that is typically served during the holiday season or during special occasions. 

This rich and moist cake is made with dark rum, spices, and sometimes dried fruits. It is often topped with glazed or caramelized fruits, or with a rum glaze or frosting. 

The cake is made with all-purpose flour, sugar, eggs, butter, evaporated milk, and baking powder. 

In addition, it is flavored with nutmeg which is one of the key ingredients to make Haitian Cake.

Dried fruits such as raisins, currants, and chopped candied fruit can be added to the batter to give the cake its distinctive texture and flavor. 

Once the cake is baked, it is brushed with rum syrup or glaze, which adds additional moisture and a strong rum flavor to the cake.

Some versions of the cake also include a rum frosting or whipped cream topping.

Haitian rum cake is a beloved dessert in Haiti and is often served at holiday gatherings and celebrations.

In fact, it’s popular in other parts of the Caribbean and is sometimes called “black cake” or “Christmas cake.”

Ingredients Used To Make This Cake

To begin with, this cake has a lot of rum in it, which is a traditional ingredient in the Caribbean.

The rum is not only used in the cake batter but also in the glaze or syrup that is poured over the cake after it is baked. 

This is why the cake has a strong yet distinctive flavor and aroma that is not found in other types of cakes.

Secondly, it’s extremely moist, which comes from the use of rum and the addition of other moist ingredients such as milk, butter, and eggs. 

The cake is often baked slowly and at a low temperature to ensure that it stays moist and tender.

Here are the key ingredients you’ll need to make this cake: 

• In this recipe, we used all-purpose flour. You can also use gluten-free all-purpose flour that has Xantham Gum included.

• Both baking soda and baking powder are essential to the batter as it helps it to rise. 

• The evaporated milk will make the batter thick and rich.

• The canola oil is added to lighten up and provide moisture to the cake.

• Haitian Rum (Barbancourt) or dark rum is recommended for this recipe.

• The nutmeg will bring a hint of “spice” flavor to the cake and help to bring out the other flavors in the cake.  

How To Make The Cake?

In a large bowl add in the sifted flour. Then add in the salt, baking powder, baking soda, and nutmeg. Whisk to combine. 

In a separate bowl or stand mixer bowl, add the butter. Using the stand mixer whisk attachment or a handheld mixer, whisk the butter until very creamy and fluffy. 

Add in the sugar and whisk to combine. You will notice small lumps as you whisk the sugar and eggs together. Then add in the eggs.  Continue to whisk until well combined and the sugar has dissolved. 

Slowly add in about ½ cup of the milk and continue to whisk to combine. Then add in the rest of the milk, oil, rum, vanilla extract, and almond extract. Whisk to combine. 

Next, add the dry ingredients half a cup at a time. Best to use a handheld whisk so you do not over-mix the batter. As you add the dry flour mixture, continue to whisk with the handheld mixer or on low speed with the stand mixer. 

Spray 2 “7×3” pans with baking spray and transfer equal parts of the batter to the pans. Bake at 325 degrees for 25 minutes and increase the temperature to 350, and continue to bake for an additional 18 minutes or until the toothpick comes out clean when inserted in the middle. 

Allow the cake to completely cool and decorate it with icing. 

Rum Frosting

In a large bowl or stand mixer, add the butter. Whisk well until ultra-creamy and fluffy.

Then add 1 ½ cups of the powdered sugar and vanilla extract. Whisk to combine and add the remaining powdered sugar, Haitian rum, and almond extract. 

Continue to whisk until well incorporated and creamy. Place the mixture in the fridge until you are ready to decorate the cake.

Frequently Asked Questions (FAQ)

Pair Suggestions 

This delicious dessert can be served at room temperature or cold. 

Depending on your preferences, you can serve it with fresh fruits, but we love a dollop of whipped cream. In fact, it is also incredibly delicious with coffee. 

Storing Suggestions

Honestly, the Haitian rum cake should be enjoyed as soon as it’s baked, but you can store it at room temperature for one to two days. However, if you have to serve it cold, use aluminum foil to wrap it and refrigerate it for a week. 

Many people also freeze the cake, but we don’t recommend it as you may want to enjoy the cake while it is still fresh.

But if you must, you can freeze the cake in an air-tight freezer-safe container for up to 3 months. 

More Cake Recipes To Enjoy 

After trying this amazing Haitian Rum Cake, we recommend you try this traditional Haitian cake recipe, this death by chocolate cake recipe, this orange cake recipe, and these Baileys Irish Cream Cupcakes. 

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Delicious Haitian Rum Cake

Learn how to make this delicious Haitian Rum Cake Recipe with a homemade rum frosting.

5 from 9 votes

Print Pin Rate

Course: Baking, Dessert

Cuisine: Haitian

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 12 Servings

Author: Savory Thoughts

Equipment

• Electric Hand Mixer
• Mixing Bowls
• Whisk
• 2 7×3 Baking Pans
• Sieve or strainer

Ingredients

Dry Ingredients

• ▢ 3 Cups All-Purpose Flour; sifted
• ▢ 1 tsp. Kosher Salt
• ▢ 2 ½ tsp. Baking Powder
• ▢ 1 tsp. Baking Soda
• ▢ ½ tsp. Nutmeg

Wet Ingredients

• ▢ ¾ Cup Stick Butter; Room Temperature Room Temperature
• ▢ 1 ½ Cup Granulated Sugar
• ▢ 2 Large Eggs
• ▢ 2 Cups of Evaporated Milk; we used the Carnation brand.
• ▢ ¼ Cup Oil; we used canola oil. You can also use vegetable oil
• ▢ ½ Cup Haitian Rum or your favorite dark rum
• ▢ 2 tsp. Vanilla Extract
• ▢ 1 Tsp. Almond Extract

For The Rum Frosting

• ▢ 2 Sticks Butter; Room Temperature
• ▢ 3 Cups Powder Sugar
• ▢ 1 Tsp. Vanilla Extract
• ▢ ¼ Cup Haitian Rum or your favorite dark rum
• ▢ 1 tsp. Almond Extract
• ▢ Conventional Oven

Instructions

• Preheat the oven to 325℉.

  In a large bowl add in the sifted flour. Then add in the salt, baking powder, baking soda, and nutmeg. Whisk to combine.

  In a separate bowl or stand mixer bowl, add in the butter. Using the stand mixer whisk attachment or a handheld mixer, whisk the butter until very creamy and fluffy.

  Add in the sugar and whisk to combine. You will notice small lumps as you whisk the sugar and eggs together. Then add in the eggs. Continue to whisk until well combined and the sugar has dissolved.
  
• Slowly add in about ½ cup of the milk and continue to whisk to combine. Then add in the rest of the milk, oil, rum, vanilla extract, and almond extract. Whisk to combine.

  Next, add in the dry ingredients half a cup at a time. Best to use a handheld whisk so you do not over-mix the batter.

  As you add the dry flour mixture, continue to whisk with the handheld mixer or on low speed with the stand mixer.

  Spray 2 “7×3” pans with baking spray and transfer equal parts of the batter to the pans. 

  Bake at 325 degrees for 25 minutes and increase the temperature to 350 and continue to bake for an additional 18 minutes or until the toothpick comes out clean when inserted in the middle.

  Allow the cake to completely cool and decorate it with the icing.
  

For The Rum Frosting

• In a large bowl or stand mixer, add in the butter. Whisk well until ultra-creamy and fluffy.

  Then add in 1 ½ cups of the powdered sugar and vanilla extract. Whisk to combine and add the remaining powdered sugar, Haitian rum, and almond extract.
  
• Continue to whisk until well incorporated and creamy. Place the mixture in the fridge until you are ready to decorate the cake.
  

Video

Notes

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).

 

 

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