Barbuda Logwood Honey Rum Cake

Elevate your senses with a luxurious Caribbean dessert experience. Our Barbuda Logwood Honey Rum Cake is a true expression of sophisticated island indulgence. Infused with the rare and bold Barbuda Logwood Honey and rich, aged Caribbean rum, this cake embodies the warmth and opulence of Antiguan and Barbudan hospitality. Perfectly moist, incredibly aromatic, and beautifully balanced—every slice is a taste of paradise.

Ingredients

For the Cake:

• 2½ cups all-purpose flour (sifted)
• 1½ cups granulated sugar
• 1 cup unsalted butter, softened (room temperature)
• 4 large eggs (room temperature)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon pure vanilla extract
• 1 tablespoon finely grated lime zest
• ½ cup premium aged Caribbean dark rum
• ¾ cup whole milk (room temperature)
• ¼ teaspoon salt

For the Logwood Honey-Rum Syrup:

• ½ cup Barbuda Logwood Honey (BLWH)
• ½ cup premium aged Caribbean dark rum
• ¼ cup water
• Juice of 1 lime
• 1 teaspoon vanilla extract
• Pinch of cinnamon

For Glazing and Garnishing:

• Additional ¼ cup Barbuda Logwood Honey (BLWH), warmed
• Thin lime slices (optional garnish)
• Edible flowers (optional garnish)

Preparation

Step 1: Preheat and Prepare Pan

• Preheat oven to 325°F (160°C).
• Thoroughly grease and flour a bundt or round cake pan.

Step 2: Cream Butter and Sugar

• In a large bowl or stand mixer, beat softened butter and sugar together until pale, creamy, and fluffy (3–5 minutes).

Step 3: Add Eggs and Aromatics

• Beat eggs in, one at a time, ensuring each is fully incorporated before adding the next.
• Add vanilla extract and lime zest; blend well.

Step 4: Combine Dry Ingredients

• In another bowl, sift flour, baking powder, baking soda, and salt together.

Step 5: Alternate Flour, Milk, and Rum

• Gently incorporate dry ingredients into the butter mixture, alternating with milk and rum (begin and end with flour mixture). Mix until just combined—avoid overmixing.

Step 6: Bake

• Pour batter into prepared cake pan.
• Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Logwood Honey-Rum Syrup

Step 1: Combine Ingredients

• While the cake bakes, combine Barbuda Logwood Honey, dark rum, water, lime juice, vanilla, and cinnamon in a saucepan over medium heat.
• Bring gently to a boil, then reduce heat, and simmer for about 5 minutes, stirring until thickened slightly.

Step 2: Infuse Cake

• When the cake is removed from the oven (still warm in the pan), gently prick the top all over with a skewer.
• Pour half of the warm syrup evenly over the cake. Allow the syrup to absorb for 20–30 minutes.

Step 3: Cool and Invert

• Once the syrup has been absorbed, invert the cake onto your serving platter.

Finishing Touches and Serving

• Drizzle the remaining warmed Logwood Honey over the cake, letting it gently flow down the sides for an inviting, glossy finish.
• Decorate with thin slices of lime and delicate edible flowers (optional) for a visually stunning presentation.

Chef’s Plating Tip:
Serve slices of Barbuda Logwood Honey Rum Cake with freshly whipped cream or vanilla bean ice cream, complemented by a drizzle of additional Barbuda Logwood Honey.

Chef’s Notes:

Allowing the cake to sit overnight further deepens the flavors and ensures an exquisitely moist texture.

The choice of premium aged Caribbean rum is essential to the nuanced, warm notes of the dessert—pair carefully with your rum selection.

The robust, caramelized depth of Barbuda Logwood Honey adds exceptional flavor complexity, elevating this traditional Caribbean dessert to a luxurious level.