Calypso Rum Cake
A moist, flavorful rum cake with hints of lemon and vanilla, perfect for celebrations or casual gatherings, appealing to dessert lovers and rum enthusiasts alike.
Ingredients
Instructions
- Sift together the flour, baking soda, baking powder, and salt.
- Cream the Crisco and sugar until light and fluffy.
- Add the beaten eggs gradually, mixing well after each addition.
- Stir in the vanilla, lemon extract, and rum extract.
- Alternate adding the flour mixture and buttermilk to the creamed mixture, beginning and ending with the flour.
- Pour the batter into a greased and floured tube pan.
- Bake in a preheated oven at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your ingredients are at room temperature before mixing. If you don’t have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. To elevate the flavor, consider adding a splash of fresh orange juice along with the extracts. This Calypso Rum Cake pairs beautifully with Old Fashioned Tea Cakes.
Serving Suggestions
This cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It also pairs well with a tropical fruit salad or a cup of coffee. For a festive touch, sprinkle powdered sugar on top before serving, or accompany it with Quick Cheese-Garlic Biscuits for a savory contrast.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and warm them in the microwave for 10-15 seconds, or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Calypso Rum Cake contains roughly 465 calories, with 9g protein, 73g carbohydrates, and 8g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1271mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of Crisco?
Yes, you can substitute Crisco with unsalted butter or margarine for a richer flavor. If using butter, make sure it is softened and at room temperature for optimal creaming with sugar. Keep in mind that this may slightly alter the texture of the cake.
Is there a way to make this cake more rum-flavored?
Absolutely! You can increase the amount of rum extract to 1.5 teaspoons or even substitute some of the buttermilk with dark rum for a more authentic flavor. Just be cautious with the liquid ratios to maintain the cake's texture.
What can I do if my cake sinks in the middle?
If your cake sinks, it could be due to underbaking or overmixing the batter. Ensure you bake until a toothpick inserted in the center comes out clean. Also, avoid mixing the batter too vigorously, as this can incorporate too much air, causing it to collapse.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).