Indulge your taste buds in a slice of paradise with our delectable Bermuda Rum Cake recipe. Bursting with rich flavors and a hint of the exotic, this dessert is a celebration of the island spirit. Originating from the sun-kissed shores of Bermuda, this moist and decadent rum-infused cake is a symphony of sweetness that will transport you to the vibrant and tropical landscapes of the Atlantic. Whether you're looking to add a touch of the tropics to your dessert table or simply craving a delightful treat, our Bermuda Rum Cake is the perfect choice. Follow along as we guide you through the steps to create this heavenly concoction, guaranteed to bring a taste of the Caribbean right to your home. Get ready to embark on a culinary journey that combines the warmth of the islands with the comforting richness of a classic rum cake.

Ingredients:

For the Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup dark rum
• 1 teaspoon vanilla extract

For the Rum Glaze:

• 1/2 cup unsalted butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup dark rum

Instructions:

1-Preheat your oven to 325°F (163°C). Grease and flour a bundt cake pan.

2-In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

3-Add the eggs one at a time, beating well after each addition.

4-In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5-Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients, mixing just until combined.

6-Stir in the dark rum and vanilla extract until the batter is smooth.

7-Pour the batter into the prepared bundt pan, spreading it evenly.

8-Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.

9-While the cake is baking, prepare the rum glaze. In a saucepan over medium heat, melt the butter. Stir in water and sugar, and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes, stirring constantly. Remove from heat and stir in the dark rum.

10-Once the cake is out of the oven, allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack.

11-While the cake is still warm, use a skewer or fork to poke holes all over the top.

12-Drizzle the rum glaze over the warm cake, allowing it to soak in.

13-Let the cake cool completely before serving.

14-Slice and enjoy the heavenly flavors of your homemade Bermuda Rum Cake, a delightful variation of the classic black rum cake without the dark coloring.

Nutritional Values:

Nutritional values can vary based on specific brands and variations in ingredient sizes. However, I can provide you with approximate values for the listed ingredients:

For the Cake:

1 cup unsalted butter, softened:

• 2040 calories
• 232g fat
• 148mg cholesterol
• 20mg sodium
• 2g protein
• 0g carbohydrates

benefits: Rich in fat, it contributes to the cake's moisture and flavor. It also contains fat-soluble vitamins.

2 cups granulated sugar:

• 1540 calories
• 0g fat
• 0mg cholesterol
• 2mg sodium
• 0g protein
• 400g carbohydrates

benefits: Provides sweetness and acts as a source of quick energy, though it should be consumed in moderation.

4 large eggs:

• 320 calories
• 22g fat
• 880mg cholesterol
• 320mg sodium
• 28g protein
• 4g carbohydrates

benefits: High in protein and essential amino acids, eggs contribute to the structure and texture of the cake.

3 cups all-purpose flour:

• 1140 calories
• 0g fat
• 0mg cholesterol
• 12mg sodium
• 30g protein
• 240g carbohydrates

benefits: A primary source of carbohydrates, it gives structure to the cake. It also provides some essential nutrients like iron and B-vitamins.

2 teaspoons baking powder:

• 8 calories
• 0g fat
• 0mg cholesterol
• 1300mg sodium
• 0g protein
• 4g carbohydrates

benefits: A leavening agent that helps the cake rise by releasing carbon dioxide gas when mixed with liquid and heat.

1/2 teaspoon baking soda:

• 0 calories
• 0g fat
• 0mg cholesterol
• 616mg sodium
• 0g protein
• 0g carbohydrates

benefits: Another leavening agent that helps the cake rise by producing carbon dioxide gas when combined with acidic ingredients.

1/2 teaspoon salt:

• 0 calories
• 0g fat
• 0mg cholesterol
• 580mg sodium
• 0g protein
• 0g carbohydrates

benefits: Enhances the overall flavor of the cake by balancing sweetness and inhibiting bitterness.

1 cup buttermilk:

• 100 calories
• 6g fat
• 33mg cholesterol
• 137mg sodium
• 8g protein
• 8g carbohydrates

benefits: Adds moisture, tanginess, and a tender texture to the cake. It also contributes to the cake's leavening.

1/2 cup dark rum:

• 260 calories
• 0g fat
• 0mg cholesterol
• 4mg sodium
• 0g protein
• 20g carbohydrates

benefits: Imparts a distinct flavor to the cake. In moderation, it can add warmth and depth to the taste.

1 teaspoon vanilla extract:

• 12 calories
• 0g fat
• 0mg cholesterol
• 0mg sodium
• 0g protein
• 1.6g carbohydrates

benefits: Enhances the overall flavor profile of the cake with its sweet and aromatic notes.

For the Rum Glaze:

1/2 cup unsalted butter:

• 1020 calories
• 116g fat
• 348mg cholesterol
• 10mg sodium
• 1g protein
• 0g carbohydrates

benefits: Contributes richness to the glaze and complements the flavors of the dark rum.

1/4 cup water:

• 0 calories
• 0g fat
• 0mg cholesterol
• 0mg sodium
• 0g protein
• 0g carbohydrates

benefits: orms the liquid base for the glaze, aiding in the dissolution of sugar and butter.

1 cup granulated sugar:

• 774 calories
• 0g fat
• 0mg cholesterol
• 1mg sodium
• 0g protein
• 200g carbohydrates

benefits: Sweetens the glaze and creates a glossy finish on the cake.

1/2 cup dark rum:

• 260 calories
• 0g fat
• 0mg cholesterol
• 4mg sodium
• 0g protein
• 20g carbohydrates

benefits: Infuses the glaze with a distinctive, boozy flavor, complementing the rum in the cake.

Keep in mind that these values are approximate and based on generic nutritional information. The actual nutritional content of your recipe may vary based on specific brands and measurements used.