Thursday, March 18, 2010

Fantasy Island Fudge Rum Cake

YUMMMM!!!! Rum cake! I remember clearly a slice devoured while in the Bahamas. Moist, sweet yet sharp from the rum, it was once of the best slices of cake I have ever had.

Until now.

Can you imagine the best cake you ever had, mixed with dark chocolate, coconut and chocolate chips? You don't need to imagine anymore!

Sorry for the lack of a glazed slice pic. Every time a knife cut through and a piece was placed on a plate, it was gone before a camera was ever thought of.

You understand, don't you?

Fantasy Island Rum Fudge Cake (Adapted from Tortuga Rum Fever & Caribbean Party Cookbook)

1 cup unsalted butter
1 cup sugar
1 cup light brown sugar, packed firm
3 large eggs
1 tsp vanilla extract
1 cup dark rum
1 1/2 cups vanilla or coconut yogurt
2 1/2 cups flour
1 cup cocoa
1 tsp salt
2 tsp baking soda
1 cup sweetened shredded coconut
1 cup dark chocolate morsels

Chocolate Rum Glaze

1 1/2 Tbs cocoa
1/2 cup sugar
1/4 cup butter
2 T water
1/4 cup dark rum

Preheat oven to 350 degrees. Spray a 10-inch tube pan or 12 cup bundt pan with oil. Cream together butter and sugars until light. Add eggs, one at a time, beating on low speed after each. Add vanilla extract and rum. In a separate bowl, mix together flour, cocoa, salt, and baking soda
with a wire whisk until blended. Add flour mixture alternately to batter with yogurt, blending after each addition. Stir in coconut and chocolate morsels until blended. Pour into prepared pan and bake for an hour or until top of cake springs back. It may crack in center and appear moist
when done. Prepare glaze (see recipe below). Allow cake to cool for 10 minutes then remove from pan and cool 10 minutes longer. Poke holes in cake with a fork all over and then spoon glaze over.

TIP: Glaze the cake while on the cooling rack with a platter under to catch leftover glaze. Put a different platter under the cake and rack while pouring the leftover glaze from platter number 1 over the cake. Continue switching plates and pouring glaze until it is almost gone.

Refrigerate cake at least an hour before serving. Cake should be stored in refrigerator to maintain fudgy texture and moistness.

Chocolate Rum Glaze

Combine the sugar and cocoa in a small bowl and stir until completely blended. In a medium saucepan melt the butter and stir in the water and sugar-cocoa mixture. Bring to a boil over medium heat, stirring constantly. Reduce heat and keep at a low boil for five minutes, until mixture has thickened to syrup. Stir in the rum and remove from heat – mixture will bubble up immediately, so keep stirring. Cool for 10 minutes, then drizzle over cake or other dessert.


  1. That looks great! And I'm always on the lookout for bundt cake recipes too. I'll definitely give this one a try :-)

  2. I've filled out my grocery list and if Whole Foods doesn't have a coconut for me to make Bayless' Coconut pie, then this is my backup. But if I don't make it this week, it will only be a matter of time :-)

  3. Let me know when you do and what you think!