Margaritaville at Sea logo

INGREDIENTS

  • Baking spray
  • 2 cups all-purpose flour
  • ¼ cup cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 4 large eggs, lightly beaten
  • ¾ cup whole milk
  • ¼ cup vegetable oil
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cups rum (dark, light, or spiced . . . whatever you prefer)
  • ¼ cup packed light brown sugar

GUIDE / INSTRUCTIONS

For the Island Rum Cake

Warning: this is an adults-only cake (and it is sooo good). It’s basically a pound cake infused with rum. Lots of rum. Be sure to spray your Bundt pan well with baking spray so the cake will come out easily. If you have any trouble getting it to release, it can be helpful to put it in a 300ºF oven for about 10 minutes to warm up. Serve this on its own with tea or coffee (or more rum!). While slices are wonderful unadorned, they’re really nice topped with whipped cream and fresh raspberries.

  • Preheat the oven to 325ºF. Spray a Bundt pan with baking spray.
  • Place the flour, cornstarch, baking powder, and salt in a large bowl and whisk together. Set aside.
  • Place the butter and granulated sugar in the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl and a handheld mixer or a whisk and some elbow grease). Beat on medium-high speed, stopping to scrape down the sides now and then, until light and airy, about 2 minutes. Add the eggs, milk, vegetable oil, vanilla, and 1 cup of the rum and beat until thoroughly combined, about 30 seconds.
  • Add the dry ingredients to the wet ingredients and use a rubber spatula or a wooden spoon to mix everything together well. Transfer the batter to the prepared Bundt pan. Bake until golden brown, firm to the touch, and a toothpick inserted into the center comes out clean, about 45 minutes. Place the cake on a wire rack.
  • Meanwhile, place the remaining ¾ cup rum in a small bowl with the brown sugar. Whisk until the sugar has dissolved.
  • Use a skewer or a chopstick to poke at least 36 holes in the cake. Evenly pour the rum–brown sugar mixture over the surface of the cake. Let the cake cool to room temperature as it absorbs the syrup. The cake is best if you let it sit overnight at room temperature.
  • Run a butter knife around the edges of the pan to loosen the cake and carefully invert it onto a serving platter. Cut into wedges and serve.

For cruise comparisons or ship reviews related to Margaritaville at Sea, click here.

Margaritaville at Sea is a cruise line offering short, laid-back getaways with a focus on island vibes and Margaritaville’s signature hospitality. They operate two ships: the Margaritaville at Sea Paradise and the Margaritaville at Sea Islander. The Paradise sails from Palm Beach to the Bahamas and Key West, while the Islander sails from Tampa Bay to the Western Caribbean and Mexico. Both ships offer a variety of onboard experiences, including tropical dining, original entertainment, lively bars, and a casual-luxe atmosphere. Key feature includes: 1. Features – Island-Inspired Atmosphere with both ships designed with a casual-luxe feel, incorporating Margaritaville’s signature island vibes. 2. Variety of Dining Options – From buffet dining to themed restaurants and bars, both ships offer a range of culinary experiences. 3. Onboard Entertainment – Live music, themed bars, and original theater shows contribute to the lively atmosphere. 4. Relaxed and Friendly Vibe – Passengers on both ships appreciate the laid-back atmosphere and the friendly interactions among fellow travelers.

This Island Rum Cake recipe is tasty!

Share This Recipe!