Rum Cake with Rum Raisin Ice Cream and Island Fruit

A decadent rum cake served with tropical fruits and rum raisin ice cream, finished with a warm rum-spiced sauce and toasted pecans. This elegant dessert combines Caribbean flavors with classic baking techniques.

12 servings

1 hr 45 min

Published October 4, 2025

Ingredients

•3 cups all purpose flour
•2½ teaspoons baking powder
•1¼ cups unsalted butter
•1¾ cups sugar
•½ teaspoon salt
•5 whole large eggs
•1 cup water
•1 teaspoon vanilla extract
•1 cup golden brown sugar
•½ cup heavy whipping cream
•¼ cup unsalted butter
•3 tablespoons dark rum
•2 tablespoons dark corn syrup
•¾ teaspoon ground allspice
•¼ teaspoon ground nutmeg
•1 pint Rum raisin ice cream
•4 cups chopped tropical fruit
•½ cup Toasted chopped pecans

Cooking Instructions

1.
Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Whisk flour and baking powder in medium bowl. Beat butter, sugar, and salt in large bowl until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating well after each addition. Mix 1 cup water and vanilla extract in measuring cup. Fold flour mixture into butter mixture in 3 additions alternately with water mixture in 2 additions. Transfer batter to prepared springform pan.
15 min
2.
Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Store airtight at room temperature.)
70 min
3.
Combine first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Increase heat to medium-high. Boil without stirring until sauce is reduced to 1 1/2 cups, about 5 minutes. Cool slightly. (Can be prepared 1 day ahead. Let stand at room temperature. Rewarm slightly before continuing.)
10 min
4.
Remove sides from cake pan. Slice cake. Place 1 wedge on each plate. Place scoop of ice cream alongside. Spoon chopped tropical fruit alongside. Drizzle cake with sauce. Sprinkle with chopped pecans and serve.
10 min

Ingredients

•3 cups all purpose flour

•2½ teaspoons baking powder

•1¼ cups unsalted butter

•1¾ cups sugar

•½ teaspoon salt

•5 whole large eggs

•1 cup water

•1 teaspoon vanilla extract

•1 cup golden brown sugar

•½ cup heavy whipping cream

•¼ cup unsalted butter

•3 tablespoons dark rum

•2 tablespoons dark corn syrup

•¾ teaspoon ground allspice

•¼ teaspoon ground nutmeg

•1 pint Rum raisin ice cream

•4 cups chopped tropical fruit

•½ cup Toasted chopped pecans

Cooking Instructions

Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Whisk flour and baking powder in medium bowl. Beat butter, sugar, and salt in large bowl until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating well after each addition. Mix 1 cup water and vanilla extract in measuring cup. Fold flour mixture into butter mixture in 3 additions alternately with water mixture in 2 additions. Transfer batter to prepared springform pan.

15 min

Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Store airtight at room temperature.)

70 min

Combine first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Increase heat to medium-high. Boil without stirring until sauce is reduced to 1 1/2 cups, about 5 minutes. Cool slightly. (Can be prepared 1 day ahead. Let stand at room temperature. Rewarm slightly before continuing.)

10 min

Remove sides from cake pan. Slice cake. Place 1 wedge on each plate. Place scoop of ice cream alongside. Spoon chopped tropical fruit alongside. Drizzle cake with sauce. Sprinkle with chopped pecans and serve.

10 min