The Panamanian Rum Cake recipe is a great dessert that adds the tropical essence of Panama. This moist cake is not only a festive treat but also an example of how perfecting the art of ingredients can elevate simple ingredients into a delightful masterpiece.

To begin, you’ll mix together all-purpose flour, baking powder, and salt, ensuring the dry ingredients are well-combined. The key to a light and fluffy cake lies in the proper creaming of unsalted butter and granulated sugar, which introduces air into the batter. This step is crucial in the Panamanian Rum Cake recipe, as it sets the stage for a cake that is not just delicious but also has the perfect texture.

As you explore flavor in your cooking, consider the addition of dark rum and vanilla extract to the cake batter. These ingredients infuse the cake with a rich depth that pairs beautifully with the caramel sauce drizzled on top. The rum adds a distinct warmth, while the vanilla brings a hint of sweetness.

When preparing the caramel sauce, you’ll combine unsalted butter, light brown sugar, and heavy cream, allowing the mixture to bubble and thicken. Adding dark rum at the end of the cooking process enhances the flavor, making the sauce a perfect complement to the cake.

The Panamanian Rum Cake recipe not only satisfies your sweet tooth but also showcases how the right balance of flavors and careful seasoning can transform a simple cake into an extraordinary dessert. Whether served at a special occasion or as an everyday treat, this cake embodies the spirit of Panamanian cuisine.

Table of Contents

Ingredients For the Panamanian Rum Cake Recipe

For the Cake:

All-purpose Flour
Baking Powder
Salt
Softened Unsalted Butter
Granulated Sugar
Large Eggs
Vanilla Extract
Whole Milk
Dark Rum

For the Caramel Sauce:

Unsalted Butter
Light Brown Sugar
Heavy Cream
Vanilla Extract
Dark Rum

Cooking Instructions For the Panamanian Rum Cake Recipe

Preheat the oven to 350°F (180°C). Grease an 8-inch cake pan with butter and dust it with flour. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy, about 3-4 minutes.

Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.

Stir in the rum.
Pour the batter into the prepared cake pan and smooth out the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the caramel sauce.

In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved.
Stir in the heavy cream and vanilla extract, and cook for 1-2 minutes, or until the sauce thickens slightly.
Remove from heat and stir in the rum.

When the cake is done, remove it from the oven and let it cool in the pan for 5 minutes.
Using a toothpick, poke several holes in the cake, and pour the warm caramel sauce over the cake.
Let the cake cool completely in the pan before slicing and serving.

10 Foods Loved by Panamanian Locals

Panama is a country of mixed cultures and dishes reflect this. From the Caribbean to indigenous influences, Panamanian cuisine offers hearty meals full of flavor. Here are 10 foods loved by locals in Panama.:

1. Sancocho

Sancocho is chicken soup with herbs such as culantro (cilantro) and corn, yucca and plantains – the ultimate comfort food in Panama. Each region may have its own twist, but chicken is the star. It’s often served with white rice and is a good meal on a rainy or cold day.

2. Arroz con Pollo

This classic dish, translating to “rice with chicken,” is a staple in Panamanian households. It’s made by simmering chicken in a tomato-based sauce and combining it with rice, vegetables, and spices. Arroz con Pollo is a dish often found at celebrations and family gatherings due to its satisfying simplicity and robust flavor.

3. Tamales

Tamales in Panama are banana leaves wrapped in a sweet treat. Made from ground corn dough and mixed with chicken, pork or beef, Panamanian tamales are steamed in banana leaves and slightly different from Mexican tamales. It’s a meal many families make together during the holidays.

4. Ropa Vieja

Translating to “old clothes,” Ropa Vieja is shredded beef in a tomato sauce with peppers and onions. Serve with rice, it’s a satisfying meal that locals love, combining simple ingredients into a hearty dish.

5. Carimañolas

Carimaolas are deep fried yuca fritters stuffed with ground meat or cheese, and are a breakfast or snack food. Crispy on the outside and tender on the inside, they provide crunch on every bite. These fritters are a testament to Panama’s love for yuca and creative street food.

6. Ceviche

The proximity of Panama to the ocean means fresh seafood is plentiful. Ceviche is served with fresh raw fish tossed in citrus juice, and is a local favorite during hot weather. When served cold, the fish is usually seasoned with onions, cilantro and peppers – a light, tart flavor that suits Panama’s tropical climate.

7. Hojaldras

Hojaldras are Panamanian fried doughnuts, a breakfast staple for many locals. These light and fluffy treats are frequently topped with powdered sugar and go perfectly with a cup of coffee. Hojaldras are simple to make but a must-try for anyone visiting Panama.

8. Patacones

Fried green plantains, or patacones, are a popular side dish in Panama. Sliced, fried and flattened plantains tend to be crisp and salty and go with almost any food, like fish, beef or chicken. They are a national favorite due to their versatility and satisfying texture.

9. Tortillas de Maíz

Unlike Mexican tortillas, Panamanian corn tortillas are thicker and often fried. They are a hearty breakfast or side dish when served with cheese or meat. They’re slightly crisp on the outside and soft and doughy on the inside – a texture locals love.

10. Chicheme

Chicheme is a sweet corn drink that is traditionally consumed rather than eaten. Boiling corn, milk, sugar and spices such as cinnamon make this drink refreshing on hot days. It’s sold at festivals and roadside stalls, and is a filling drink.

FAQ For the Panamanian Rum Cake Recipe

Q: What are the essential ingredients for a Panamanian Rum Cake recipe?

A: A Panamanian Rum Cake recipe typically features a rich combination of ingredients that contribute to its moist texture and distinct flavour. The primary ingredient is a high-quality rum, which not only adds depth but also enhances the cake’s aroma.

Other key ingredients include all-purpose flour, sugar, eggs, and butter, creating a base that is both rich and tender. Additionally, many recipes incorporate chopped nuts, such as walnuts or pecans, and dried fruits, often soaked in rum beforehand to infuse the cake with extra flavour. This blend of ingredients results in a deliciously decadent cake that embodies the spirit of Panama.

Q: How do you prepare a Panamanian Rum Cake recipe from scratch?

A: To prepare a Panamanian Rum Cake recipe from scratch, begin by preheating your oven to 325°F (160°C) and greasing a bundt pan thoroughly. In a mixing bowl, cream together butter and sugar until light and fluffy. Gradually add eggs, one at a time, mixing well after each addition. In a separate bowl, combine the dry ingredients, including flour and baking powder, then alternately add this mixture and the rum to the butter mixture, starting and ending with the flour.

Pour the batter into the prepared bundt pan and bake for about an hour or until a toothpick inserted into the centre comes out clean. Let the cake cool before glazing with a rum-infused syrup for an extra burst of flavour.

Q: What makes a Panamanian Rum Cake recipe different from other rum cakes?

A: A Panamanian Rum Cake recipe stands out from other rum cakes due to its unique combination of spices and traditional ingredients that reflect Panama’s rich culinary heritage. Unlike many rum cakes that may focus solely on rum and sugar, this recipe often incorporates tropical fruits, such as pineapple or coconut, which add a distinctive flavour profile.

Additionally, the use of locally produced Panamanian rum contributes to the cake’s authenticity and rich taste. The incorporation of nuts and the soaking of dried fruits in rum before adding them to the batter also enhance the cake’s texture and depth, making it a beloved dessert in Panamanian cuisine.

Q: How should I store a Panamanian Rum Cake to maintain its freshness?

A: To store a Panamanian Rum Cake recipe and keep it fresh, it is important to allow the cake to cool completely before wrapping it. Use plastic wrap or aluminium foil to tightly cover the cake, preventing air exposure that can lead to dryness.

Alternatively, you can place the cake in an airtight container. This cake can be stored at room temperature for several days, but if you plan to keep it longer, refrigerating it can help maintain its moisture. If the cake becomes too firm after refrigeration, you can warm individual slices in the microwave for a few seconds before serving to restore its softness and enhance the flavours.

Q: Can I modify the Panamanian Rum Cake recipe to include other flavours?

A: Yes, you can definitely modify a Panamanian Rum Cake recipe to include other flavours according to your personal preferences. While the traditional recipe features rum as the primary flavour, you can experiment by adding different extracts, such as vanilla or almond, to enhance the cake’s aroma. Additionally, incorporating spices like cinnamon or nutmeg can provide a warming, aromatic quality.

For those who enjoy a tropical twist, consider adding zest from citrus fruits or shredded coconut, which pairs beautifully with the rum. These variations can create a unique cake that still honours the essence of the original Panamanian Rum Cake while introducing new and exciting flavour profiles.