Bombi's Rum Cake

By • March 14, 2018 0 Comments

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Bombi's Rum Cake

Author Notes: TK RECIPE from Coconuts + Collards by Von Diaz

When my friends found out I was writing this cookbook, several asked if Mami’s rum cake would be in it. And so it is. Her original version uses a boxed cake mix (the recipe for that version is in my cookbook). It’s perfectly balanced and is my favorite cake to this day. But in homage to Mami, I’ve adapted her recipe to give it a little more depth, and that version is below. (In case you were wondering, my family calls me Bombi.) Special thanks to chef, friend, and mentor Kathy Gunst for her help adapting this recipe.
Nikkitha Bakshani


Makes 1 bundt cake


  • splashes Canola oil cooking spray
  • 1 cup finely chopped walnuts
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 (3.4-ounce) box instant vanilla pudding mix
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 4 large eggs
  • 1/2 cup coconut oil
  • 1/2 cup white rum
  • 2 teaspoons vanilla extract

Rum Syrup

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup white rum
  • 1/2 cup light brown sugar
  • 1/4 cup water
  • 1/2 teaspoon vanilla extract
  1. Preheat the oven to 325°F. Grease a Bundt pan with cooking spray and sprinkle in the walnuts.
  2. In a stand mixer with the paddle attachment or a large bowl using an electric handheld mixer, combine the flour, sugar, pudding mix, butter, baking powder, and salt. Mix on medium speed for about 2 minutes, until fully incorporated.
  3. Add the milk, eggs, and coconut oil and blend on low speed for about 2 more minutes, until smooth. Pour in the rum and vanilla and blend on low speed for about 1 more minute to form a thick batter.
  4. Pour the batter into the prepared Bundt pan and level it with a spatula. Bake for 50 to 60 minutes, until the cake is pale golden in color, slightly risen, and a toothpick or cake skewer comes out clean when poked in the center of the cake.
  5. Remove from the oven and place on a wire rack to cool slightly.
  6. Meanwhile, make the rum glaze: Combine all the glaze ingredients in a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 5 to 7 minutes, until the sugar is fully dissolved and the glaze is just slightly thickened.
  7. While the cake is still warm, poke holes throughout the cake using the same tooth- pick or skewer you used to test the cake for doneness. Pour the hot glaze on top. Don’t worry if the cake doesn’t take in the glaze immediately; it takes at least 10 minutes for the glaze to be absorbed.
  8. Cover the pan with aluminum foil and allow to soak for at least 3 hours or overnight. Invert onto a plate, slice, and serve.

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