Tuesday, March 9, 2010

Bermudian Rum Cake


When I was a little girl I always used to hear about rum cake. I never knew what rum was so it never made a difference to me. As I got older and more aware of rum and other alcoholic beverages…I only drank it…never imagined consuming it in food.

I began to work in a liquor store named Goslings. Goslings Bros. was the home of the infamous Bermuda Black Seal rum. Available in 80 proof and 151 proof. The black rum was a staple of our little island. Anybody that visited and had the opportunity to have some of our rum…whether is was in Bermuda Fish Chowder or with our Bermuda Ginger Beer to make a delicious Dark n’ Stormy, is guaranteed to take a bottle of it home!! Some even enjoy it with a coke thus deeming the name “Black n’ Coke”. They do however, sell it here in the United States. Needless to say I was surrounded by this rum and its rum items! One item being rum cake. A company by the name of Horton’s distributes the "The Original Horton's Bermuda Black Rum Cake". This was sold in our store and when you opened up the packaging in the box…BAM!! That smell of the “black” hit you, and hit you good.

So, in an effort to have a taste of home baking in my kitchen, I was on the hunt for the recipe. No success from Horton’s as their recipe is a secret. Well, I found one and decided to give it a try! It was pretty darn close!

I urge you to try this cake if you like a light moist rum cake. If you don’t have Bermuda Black Rum I guess any dark rum will substitute (operative words being “I guess”). But if you can check your local package store for the Goslings Rum. Oh, and while you are there grab a six pack of Barritt’s Bermuda Ginger Beer ‘cause you going to need to make some Dark n’ Stormy’s to finish the rest of the bottle of rum!!

I found my source at thekitchn.com.

Recipe :~

Bermudian Rum Cake

1/2 cup milk
1/2 cup orange juice
1/2 cup vegetable oil
4 eggs, lightly beaten
1 Tbsp. grated orange zest
1/2 cup dark rum
2 cups flour
1/2 tsp. salt
3 tsp baking powder
1 1/2 cups sugar
1 pkg (3 3/4 oz) Jell-O vanilla pudding mix
1 cup chopped pecans

1 stick butter
1 cup sugar
1/2 cup dark rum

Directions :~

Preheat oven to 325.

Mix milk, orange juice, oil, eggs, orange zest, rum, and set aside.

In separate bowl sift flour, salt and baking powder. Mix in sugar and pudding mix- make a well in center and add milk and orange juice mixture and mix well. (I mixed on medium speed for about 1 and a half minutes)

Sprinkle chopped pecans in a greased and floured Bundt pan and pour cake mixture on top.

Bake for 1 hour at 325 (check at 50 mins). Cool (for 10 mins in pan). Invert on plate, (let cool more) prick then spread glaze evenly over top. Do this in stages so that the cake has time to absorb all the glaze.


Melt butter in saucepan, once butter is melted add sugar. Bring to boil and stir constantly for 5 minutes. Remove from heat and add rum.


I know what your thinking. Um when you glaze you should put in on the rack and let the dripping catch on a paper underneath. Well, heck no…I was not letting any of that buttery rummery sugary glaze get away…I wanted the cake to soak in it!!

Make this cake and let me know what you think. I am positive you will enjoy it!!


  1. Hi

    Does this cake have a strong rum taste.

  2. Hi Jackie!

    I would say it depends on the rum you use. You can use a clear barcardi rum if you want it lighter. Because I used Bermuda Black Seal the rum taste is prominent...but not too strong where it completely overpowers the cake.

  3. Hi Karin

    Is Meyers Dark Rum stronger than Bermuda Black Seal? I have that on hand and I plan to use it in the recipe or do you insist that we use Bermuda Black Seal.

  4. I made this for the first time last Thanksgiving, and it won't be the last. OMG we had fun eating it, and also a lil fun using up the leftover rum. hehe :-)
    The Goslings recipe calls for boxed cake mix. Next time I'll just use one of my regular yellow cake recipes, because I found the box cake mix broke apart so much making it hard to handle. Of course it was easier to eat though. :-)

  5. your cake looks lovely! I have never tried to make one.. one of these days!

  6. Hi Jackie...you can use Meyers! Bda Black rum is a bit stronger as it is darker and I believe Meyers is an amber rum! That would be fine!

  7. Oh yum! This looks delicious and reminds me of all the rum soaked cakes back in Puerto Rico!

  8. Karin, for even more rum flavour I would also use some natural rum essence - love it, we use it for Christmas & Easter breads.

    P.S. Nice rendition of Marija's Baked fish!

  9. Hi Karin,
    It's Linda Horton, originator of the Original Horton's Black Rum Cakes that inspired you!Your cake looks great. I appreciate your reference to Horton's as the inspiration for your recipe search. Many visitors buy rum cakes from a company that sells without using a trade name believing sadly they are getting a Horton's, We began the rum cake industry 25 years ago and our reputation is well known. Hopefully your story will save some unsuspecting customer from being mislead into buying something other than an Original Horton's Bermuda Black Rum Cake in the future.

  10. Hi Karen! My husband and I just got back from Bermuda and mistakingly I only bought one of Horton's cakes, just tried your recipe and LOVE it!! You did an awesome job! Thanks again!!


  11. Christine...so glad you loved it! I do to!

  12. Mrs Horton...such an honor to have you comment on my blog. Of course this recipe is just a shadow of your original secret recipe Horton's rum cake!

  13. Im ready for a slice. The Hubby slice is a big slice

  14. Great recipe. Very easy to make, and everyone loves it. Thanks!

  15. I made this last year Oh man i couldnt find it again now that i did i bookmarked it i will making making a few this season !!

  16. I found this recipe last year made it and It's Amazing i lost it and now that i found it again i booked marked it i will be making a few this season !!

  17. I made this because my husband and I both love Bermuda, having visited the island four times, and each time bringing home with us a Bermuda rum cake to extend the sense of enjoyment we get from being on the island.
    I did not have a Bundt cake pan, so I used my ten inch cheese cake pan and immediately noticed that when I poured the batter in, that the pecans tended to float to the surface. It took about 60 minutes or more to bake and is quite a moist batter. I took the cake out the pan and put it in one of the leftover tins we have that says "Bermuda Rum Cake Factory" and poured the glaze over the top. DELICIOUS! I did not have any of Gosling's dark rum and instead used Tortuga Banana Rum from the Cayman Islands, simply delicious. Thanks for the recipe and thanks also for giving my husband and me a chance to reminisce about our wonderful times on the island of Bermuda.

  18. I made this with Tortuga Banana Rum from the Cayman islands. It was delicious! I didn't have a Bundt cake pan, so I instead used a 10 inch cheese cake pan, floured and dusted with pecans on the bottom. The pecans floated to the top, but not a problem. I placed the unglazed cake in an old Bermuda Rum Cake Factory tin that we had from last summer and glazed it in the tin. This cake was FABULOUS! Thanks for letting my hubby and I reminisce about the wonderful times we've had in Bermuda, we've been four times and will go again. My husband brings home cases of Barritt's ginger ale (we can't find it in Maine) and I guess next time we'll have to bring home some Gosling's rum, too!

  19. I will be making these as cupcakes and top them with a ginger icing for "dark and stormy" cupcakes....

  20. I made the cake. It's delicious! Thank you ,