Caribbean Citrus Cake with Rum Glaze

Although this cake is full of tropical flavors, I like to make it during the holidays as well as the summertime.  Sometimes I add grated coconut and garnish it with toasted coconut.  You can even top it with pomegranate seeds with the thyme leaves for a holiday showstopper.  If you don’t want to use rum, you can certainly substitute with vanilla extract.

Ingredients (serves 12):

3/4 cup vegetable oil
2 eggs
zest of 1 lemon
zest of 1 lime
1 tbsp. rum
1 cup vanilla or pineapple yogurt (preferable whole fat yogurt)
1/2 cup crushed pineapple, well drained (save the juice for glaze)
1 3/4 cup sugar
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt


1 1/2 cups confectioners sugar
4 tsp. pineapple juice 
1 tbsp. rum
2 tbsp. fresh thyme leaves

Method: Preheat oven to 350 degrees.  In a large bowl combine the vegetable oil, eggs, zest of lemon and lime, rum, yogurt, pineapple, and sugar.  Whisk or use a mixer until well combined.  In a small bowl, whisk the flour, baking powder, and salt.  Add to the cake mixture and stir until smooth.  Pour into a well-greased Bundt pan and bake 50 minutes, or until a skewer inserted comes out clean.  Allow to cool in the pan for 20 minutes. 

Make glaze by mixing together the confectioners sugar, pineapple juice, and rum until smooth.  Carefully turn the cake out onto a cake plate and spoon over the glaze while the cake is still warm.  Sprinkle with fresh thyme leaves and allow to set before serving.

DessertEvan Wei-HaasHolidays