Tag Archives: Rum Cake

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Bread Pudding

Nicole’s Bread Pudding with Rum Soaked Raisins


  • 1 Loaf bread, cut into 1/2 inch cubes
  • ½ Cup butter, melted
  • 2 Cups milk
  • 3 Eggs
  • ½ Cup sugar
  • A pinch of salt
  • 1 Teaspoon vanilla
  • ½ Cup rum soaked raisins (Soak for a week in a dark rum before you make the pudding)


01Preheat the oven to 350 F, and butter a soufflé dish and set it aside. In a large bowl toss the bread cubes with the melted butter. Next, in a small bowl make a custard by combining the milk, sugar, salt, eggs and vanilla. Mix until the sugar has melted and then pour the custard over the bread and let it stand for half an hour to allow the bread time to absorb the custard. Pour into the buttered soufflé dish.

02Set the soufflé dish in a roasting pan and pour 1 inch of hot water into the roasting pan making a water bath. Bake for 45 minutes until the pudding is set but the center is slightly wobbly.

03Remove from the water bath and cool on a wire rack. Serve warm with vanilla ice cream or butter rum sauce.

The Butter Rum Sauce…

The Butter Rum Sauce adds an extra kick of flavour to the bread pudding that you shouldn’t pass up. This recipe is quite simple, but very good. For the dark rum, you can select Antigua’s English Harbour 5 Year Old Rum which can be found in the US, Canada, and the UK. If you can’t get our rum, then try a standard Mt. Gay.

  • ½ Cup brown Sugar
  • ½ Cup heavy cream
  • ½ Cup dark rum
  • 2 Tablespoons butter

In a small heavy saucepan using medium heat, then stir the brown sugar and the heavy cream until the sugar has melted.

Finally, pour in the rum and simmer, stirring until the sauce is reduced and has become smooth and thick. Gradually stir in the butter until it has melted and the sauce is emulsified.

Let your taste buds have fun!

So, Tell Us What You Think!

Please let us know what you think about my Bread Pudding recipe via our Contact Us page, our Facebook Page, or >Instagram.

If this recipe really makes your mouth water, why don’t you come for cooking classes in Antigua. Come for one class or a series of classes and you can even stay in our BnB.

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Butter Rum Cake

Nicole’s Butter Rum Cake

The Cake…

  • ½ Cup chopped walnuts
  • 1 ½ Cups granulated sugar
  • ½ Cup butter
  • 3 Tablespoons plus ½ Cup vegetable oil
  • 1 ¾ Cups all purpose flour
  • ¼ Cups cornstarch
  • 4 Teaspoons baking powder
  • 1 Teaspoon kosher salt
  • 1 3.4 oz box instant vanilla pudding (yes, really!)
  • ¾ Cups whole milk
  • 4 Eggs
  • ¾ Cups dark rum
  • 1 Tablespoon vanilla

Preheat the oven to 325 F, generously grease and flour a 10 cup Bundt pan. Sprinkle the chopped nuts on the bottom of the prepared pan and set aside.

In a large bowl combine all the dry ingredients: flour, cornstarch, baking powder and salt.

In another bowl whisk together the wet ingredients: Eggs, milk, rum, vanilla extract and ½ cup vegetable oil.

Cream the sugar and butter until pale and fluffy. Slowly add the dry ingredients along with 3 tablespoons of vegetable oil. Mix on medium-low speed until the mixture looks like sand, about 1 minute. Add the pudding packet and beat on medium speed until combined. Pour the egg mixture into the dry ingredients, mix on medium speed until thoroughly combined. Make sure to scrap the sides of the bowl. The batter should be smooth, and it will be thin.

Pour the batter into the prepared Bundt pan and bake for 50-60 minutes, until a tester inserted into the middle of the cake comes out clean.

10 Minutes before the cake is finished baking start making the Rum Syrup.

Rum Syrup…

  • ½ Cup butter
  • ½ Cups water
  • ¾ Cups granulated sugar
  • 1 Teaspoon salt
  • ½ Cup dark rum

In a saucepan with high sides combine butter, water, sugar and salt. Cook over medium heat until the butter has melted and the sugar has dissolved. Bring to a boil lower the heat and cook for 5 minutes. Keep an eye on the syrup because it will boil over. Remove the syrup from heat and slowly stir the dark rum.

Let the Butter Rum Cake rest for 10 minutes and turn it out to loosen it from the pan. Return the cake to the pan and slowly pour 1/3 of the rum syrup over the bottom of the cake. Use a skewer to poke small holes in the cake to help the syrup seep into the cake, let the cake sit for 10 minutes. Invert the cake onto the serving platter and slowly pour the remaining rum syrup over the cake, making sure to do it slowly so the syrup is absorbed and does not run down the sides of the Butter Rum Cake.


Tell Us What You Think!

Please let us know how you like my Butter Rum Cake recipe via our Contact Us page, our Facebook Page, or Instagram.

If this recipe really makes your mouth water, why don’t you come for cooking classes in Antigua. Come for one class or a series of classes and you can even stay in our BnB.