Belizian Rum Cake Recipe

Belizean rum cake is a delicious and moist dessert that is perfect for any occasion. Here is a recipe for making your own Belizean rum cake:


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 4 large eggs
  • 1/2 cup dark rum
  • 1 cup raisins
  • 1 cup chopped walnuts

For the rum glaze:

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


  1. Preheat your oven to 350°F (175°C).
  2. Grease a 10-inch bundt pan with butter or cooking spray.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a large bowl, cream the butter and sugar until light and fluffy, about 5 minutes.
  5. Add the eggs one at a time, beating well after each addition.
  6. Add the rum and mix until combined.
  7. Gradually add the flour mixture, mixing until just combined.
  8. Fold in the raisins and walnuts.
  9. Pour the batter into the prepared bundt pan and smooth the top.
  10. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
  11. While the cake is baking, make the rum glaze.
  12. In a small saucepan, melt the butter over medium heat.
  13. Add the water and sugar and stir until the sugar is dissolved.
  14. Bring the mixture to a boil and let it cook for 5 minutes, stirring occasionally.
  15. Remove the pan from the heat and stir in the rum.
  16. When the cake is done, remove it from the oven and let it cool for 10 minutes in the pan.
  17. Invert the cake onto a wire rack and poke holes in the top with a toothpick.
  18. Pour the rum glaze over the cake, making sure it seeps into the holes.
  19. Let the cake cool completely before slicing and serving.

Enjoy your delicious Belizean rum cake with a scoop of vanilla ice cream or whipped cream on top.

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