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Bermudian Rum Cake Recipe

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The chefs at St. Regis Bermuda Resort invite you to celebrate National Dessert Day at home with their quick and easy recipe for the Bermudian Rum Cake served at one of their on-property restaurants, Lina.

Bermudian Rum Cake Recipe

An ultimate classic on the island of Bermuda, this spongy and boozily moist rum cake, made with Gosling’s Rum, topped with cream cheese icing, and ideally served alongside cinnamon ice cream, will transport anyone who has the opportunity to indulge in it to the crystalline waters and breathtaking blush-pink sandy beaches of the island. 

Bermudian Cake Recipe

Ingredients:

  • 1 Cup Sugar
  • 6 Egg
  • 1 3/5 Cups Flour
  • 10 ½ Tablespoons Butter

Rum Glaze:

  • 12 2/3 Tablespoons Butter
  • ¾ Cup Sugar
  • 1 Cup Bermudian Dark Rum

Cream Cheese Frosting:

  • 2/3 Cup Cream Cheese
  • 3 ½ Tablespoons Butter
  • 10 Teaspoons Water

Passion Fruit Custard:

  • ¾ Cup Butter
  • 8 Tablespoons Sugar
  • 5/8 Cup Passion Fruit Juice
  • 8 Egg Yolks

Oat Crumble

  • 1/8 Cup Brown Sugar
  • ¼ Cup Flour
  • 1/8 Cup Butter
  • Dash Salt
  • ¼ Cup Oats
  • ½ Cup Cinnamon Ice Cream

Method:

Cake Sponge

  1. Preheat the oven to 350F.
  2. Whip eggs in a stand mixer until foamy, then gradually add sugar and continue whipping until
    the eggs fall off the whisk in a thick ribbon.
  3. Combine all wet ingredients: melted butter, water, and vanilla.
  4. Fold the dry ingredients in half.
  5. Pour the batter into the baking pan.
  6. Bake the cake for about 30 minutes in the preheated oven.
  7. Soak the round-cut cake sponge with rum glaze.

Rum Glaze

  1. Stir together sugar, rum, and butter.
  2. Bring to a boil over medium-high heat, stirring constantly.
  3. Reduce heat to low and simmer, stirring occasionally, for 3 to 4 minutes, or until brown sugar is
    dissolved and the mixture is thickened and bubbly. Transfer to a serving dish

Cream Cheese Frosting

  1. In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat
    the cream cheese and butter together on high speed until smooth and creamy.
  2. Add 3 cups of confectioners’ sugar, the vanilla, and salt.
  3. Beat at low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Cover and
    store

Passion Fruit Custard

  1. Fill the bottom half of a double boiler with water and bring it to a boil. Place the milk and caster
    sugar in another saucepan over medium-high heat and bring to just below the boiling point,
    stirring until the sugar dissolves. Remove from heat.
  2. Beat the egg yolks in the top half of the double boiler off the heat, and then whisk the hot milk
    mixture slowly into the egg yolks, beating constantly. Place the double boiler back over low heat
    and stir the egg yolk mixture with a wooden spoon for about 6–8 minutes until thick enough to
    lightly coat the back of a spoon. Remove the custard from the heat and let it cool a little.
  3. Cut the tops off the passionfruit with a sharp, serrated knife. Scoop the passionfruit pulp into a
    sieve set over a bowl, then press down on the seeds to extract as much juice as possible. Stir the
    passionfruit juice into the custard mixture, and then set aside.

Oat Crumble

  1. Place the rolled oats, cubed butter, all-purpose flour, brown sugar, and salt into a medium bowl.
  2. Use a pastry cutter or your hands to combine the ingredients.
  3. The topping is baked through when it is lightly browned and crunchy.
  4. Arrange all the ingredients together and garnish the rum cake with the cream cheese frosting and
    cinnamon ice cream on top of the oatmeal crumble and passion fruit custard on the side.

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