Saturday, March 19, 2011

Belizean Rum Cake

Belizean Rum Cake, the original cake I made in the US back in March 2011.

Before we had even left the states I had been trying out some Belizean recipes.  I found this recipe for a Belizean Rum Cake online on the Belize News Post web site.  The cake tasted divine and was so moist and yummy. 

The Belize News Post later even contacted me and asked if they could use the photos of my cake on their web site along with their recipe.  They said they would give me photo credit and I gladly said they could use them. 

This week I had quite a few readers and followers of my facebook page that were asking for the recipe, so I thought I would re-post my original post from back in March 2011 with the recipe.  The original cake I had used rum from Jamaica in the recipe.  This week when I decided to make the cake again, I went out and purchased a small bottle of local 1 Barrel Rum.  The cake tasted even better than the first time.  Bill said it was the best cake I had ever made, of course I have not made too many cakes.   I do love this recipe though and it is pretty quick and easy.  I didn't use any nuts this time because nuts are so expensive in Belize, but it was still great without them.

Belizean Rum cake that I made this week using Belizean 1 Barrel Rum.  I am still trying to get use to cooking with a gas stove in Belize instead of an electric one that I used in the states.

Some pictures below are from my original post when I made the cake.

Belizean Rum Cake

1 package of Yellow Butter Cake Mix
1 package of instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup Belizean Rum

Mix cake mix, pudding, eggs, water and rum in large mixing bowl and beat with mixer.
In a bundt cake pan melt 1/2 stick butter and 1/2 cup brown sugar, pour pecans in this mixture.
After this is melted, pour cake batter over top and bake for 35  minutes on 350 degrees F.

In a small saucepan mix 1/2 cup of rum, 1/2 cup water, 1/2 stick butter and 1 cup brown sugar.  Bring to boil and then remove from heat.

After the cake has finished cooking, poke holes in the top and pour rum syrup over the top.  Let this sit for a few minutes before turning it over onto plate.    ENJOY.


  1. wow, you made it so easy to prepare, looks so yummy.

  2. This cake is about the best I have ever tasted!

  3. Looks just like this recipe from Belize News Post. Coincidence?

  4. I was by no means taking credit for the recipe.

  5. We love with you did with the recipe. How would you feel about Belize News Post using your images on the original post? Personal message at . We are always looks for contributors to our site if you are interested.

  6. I don't have a problem with you using my images. That would be was such a yummy Rum Cake and I look forward to making it again.

  7. luved it but i used real rum ;)

  8. I would agree, it is better with real rum.

  9. Wow! I enjoy this article so much that I want a piece of rum cake so bad right now.

  10. I need someone to help eat it too.


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