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Island Plunder Rum Cake Recipe

Escape to paradise with every bite of this Island Plunder Rum Cake! This decadent rum cake bursts with the vibrant flavors of the Caribbean, combining juicy peaches, sweet coconut, zesty lime, warming ginger, and rich honey for an unforgettable taste experience. Crystallized ginger adds a delightful textural element (easily found in most supermarkets!), and the option to use dark rum elevates the flavor profile even further. Prepare to be amazed by this moist and flavorful cake – perfect for special occasions or a luxurious treat any day of the week!

Prep Time 30 mins
Cook Time 95 mins
Calories 487.8 kcal
Protein 7g
Rating 5.0 (1 Reviews)
Island Plunder Rum Cake 17

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Island Plunder Rum Cake

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How to Make Island Plunder Rum Cake

  1. Preheat oven to 325°F (160°C).
  2. Grease and flour a 10-inch bundt pan.
  3. In a medium bowl, combine 1 cup chopped pecans and set aside.
  4. In a blender, puree 2 ripe peaches until smooth.
  5. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
  6. Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
  7. In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
  8. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  9. Stir in 1 cup shredded coconut, ½ cup crystallized ginger (or 1 tablespoon ground ginger), and the pureed peaches.
  10. Fold in ½ cup golden raisins.
  11. Pour batter into the prepared bundt pan and sprinkle with reserved pecans.
  12. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
  13. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  14. While the cake cools, prepare the glaze:
  15. In a small saucepan, melt ½ cup (1 stick) unsalted butter over medium heat.
  16. Stir in ¼ cup water, ½ cup dark rum (or light rum), and ¼ cup honey.
  17. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring constantly.
  18. Remove from heat and stir in the zest of 1 lime.
  19. Once the cake is completely cool, poke holes all over the top with a fork.
  20. Pour the glaze evenly over the cake, allowing it to drip down the sides.

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

127g

Fat

36g

Carbs

15g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Southern Caribbean Summer Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Desserts Cakes 4 Hours Or Less