A good Caribbean rum cake recipe consists of flour, sugar, butter, eggs, a rum-soaking syrup and a few additional ingredients. This recipe traditionally contains half a cup of white or gold rum.
To make the cake, preheat an oven to 325 degrees Fahrenheit, and coat a 10- to 12-cup Bundt pan with cooking spray. Put all of the cake ingredients in a stand mixer, excluding the rum, vanilla and butter rum flavoring. Blend the ingredients for two minutes. Scrape the sides, add the liquid ingredients, and mix them until they are blended. Pour this mixture into the Bundt pan, and bake the cake for 50 to 55 minutes.
To prepare the rum syrup, combine all the ingredients except the vanilla, and bring them to a boil. Reduce to a simmer for five to eight minutes until the mixture thickens. Remove the syrup from the heat, and pour in the vanilla. Pour about a quarter of the syrup onto the cake while it is still in the pan. Let it soak, and repeat the process until all the syrup is gone.
Cover the pan with plastic wrap, and allow it to soak overnight. Many people enjoy the cake with hot coffee or tea.