Belizean Rum Cake 

by McNab Editorial Team
rum cake

Christmas is not complete without… A Belizean Rum Cake! 

If you’ve ever traveled to the Caribbean, chances are you’ve had the amazing rum cakes.  Besides a black or white fruit cake, one of the most significant desserts you can find on a Belizean’s kitchen table for Christmas is a Rum Cake. It is a delicious treat that is soaked in rum. The cakes are moist in texture and consist of a rich flavor that is deeply satisfying. 

It is one of those cakes that gets better with age. Although, most of the time it doesn’t last very long in your refrigerator due to the temptation to have more than one bite.  

Soft, fluffy and supremely moist, it is bursting with rum and yellow cake flavor. Rum cake is easy to prepare, and perfect for any special occasion.  

Flavors of Belize: Belizean Rum Cake 

Traditions never die, especially in a country like Belize.  

Get ready for a rich, rum-flavored cake! The recipe below is a favorite from Chan Chich Lodge, a resort located in the Orange Walk district where you can experience the architectural wonders of the ancient Maya tucked away in the jungle. 

Chan Chich Lodge Belizean rum cake recipe is simple and traditional. This cake is rich and buttery. It starts with a delightful rum flavor and melts into a vanilla custard delight. 

rum cake

Belizean Rum Cake
Chan Chich Lodge, Gallon Jug, Orange Walk 

INGREDIENTS 

  • 1 cup walnuts or pecans, chopped 
  • 1 package yellow cake mix 
  • 3 ounce package vanilla pudding mix 
  • 3 eggs 
  • 1/3 cup vegetable oil 
  • ½ cup cold water 
  • ½ cup dark rum 

DIRECTIONS 

Preheat oven to 350[Symbol]F. Place nuts in the bottom of a well-greased and floured Bundt pan. Mix remaining ingredients until fluffy. Pour batter in bundt pan and bake for 50 to 60 minutes or until knife inserted in center, comes out clean. Cool for 10 minutes and turn onto a serving platter. 

GLAZE 

  • ½ cup butter 
  • ¼ cup water 
  • 1 cup light brown sugar 
  • ½ cup dark rum 

Slowly heat the glaze ingredients until they come to a gentle boil, stirring occasionally. Remove from heat. While cake is still warm, poke holes all over the cake with a wooden skewer and drizzle with glaze until all is absorbed. 

ICING, Optional 

  • 2 cups sifted powdered sugar 
  • 1 teaspoon vanilla 
  • 3 to 4 tablespoons milk 

Stir all ingredients until smooth, drizzle over cooled cake. 

You can use one of the dark rum selections from Travellers Liquors Ltd. to make this dessert. 

Written by: Vivian Lizarraga 

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