EASY Rum Punch

Easy rum punch made with tropical juices, two types of rum, and a touch of grenadine. Refreshing, not to sweet, and perfect for a crowd!

8 - 10 Servings

Ingredients

  

• 1 1/2 cups pineapple juice
• 1 1/2 cups orange juice
• 1 cup fresh lime juice about 8 limes
• 1 cup 100% pomegranate juice
• 4 ounces grenadine syrup plus additional to taste* (I used Rose’s)
• 1 1/2 cups dark rum such as Captain Morgan
• 1 1/2 cups light rum
• Pinch freshly grated nutmeg or ground nutmeg
• Tiny pinch cloves
• Orange slices for garnish
• Pomegranate seeds for garnish
• Pineapple slices optional for garnish
• Sparkling water or prosecco optional for serving

Instructions

 

• In a large pitcher or punch bowl, stir together all of the ingredients except for the garnish: pineapple juice, orange juice, lime juice, pomegranate juice, grenadine, dark rum, light rum, nutmeg, and cloves. Chill for at least 1 hour or up to 6 hours.
• To serve, fill glasses with ice and ladle into glasses. Garnish with oranges, pineapples, and pomegranate. When serving in a punch bowl, I like to cut the oranges crosswise into thin, circular slices, then float them on top with the pomegranate seeds sprinkled over. If desired, top your punch with a splash of sparkling water or prosecco.

Notes

• *Typical Jamaican rum punch recipes would call for closer to 12 ounces of grenadine. We found 4 ounces plenty sweet enough given the other juices in this recipe, but if you would like it sweeter, feel free to add more grenadine to taste.
• TO STORE: Refrigerate leftover punch for up to 2 days. 

Mama's Rum Cake

A double dose of rum in the cake and in the glaze makes this cake extra moist and fragrant. One bite and you’ll see why it’s a favorite.

Ingredients

Cake

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups unsalted butter, softened
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs
1 large egg yolk
3/4 cup (6 oz.) gold rum (such as Bacardí Gold)
3/4 cup heavy cream

Rum Syrup

1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup (4 oz.) gold rum (such as Bacardí Gold)
1/2 teaspoon vanilla extract

How to Make It

Step 1

Prepare the Cake: Preheat oven to 350°F. Generously coat a 10-inch (10- to 15-cup) Bundt pan with cooking spray; set aside. Stir together flour, baking powder, baking soda, and salt in a bowl; set aside.

Step 2

Beat butter, sugar, and vanilla in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 4 minutes. Add eggs, 1 at a time, and egg yolk, beating well after each addition. Reduce mixer speed to low; gradually beat in rum. Add flour mixture to egg mixture in thirds, alternately with heavy cream, beginning and ending with flour mixture, beating on low after each addition.

Step 3

Transfer batter to prepared Bundt pan, smoothing the top. Bake in preheated oven until golden brown and a wooden pick inserted in center comes out clean, 50 to 55 minutes (cover loosely with aluminum foil after 30 minutes to prevent excess browning, if needed). Remove from oven.

Step 4

During final 10 minutes of bake time, prepare the Rum Syrup: Melt butter in a saucepan over medium. Add sugar and 1/4 cup water; let mixture come to a boil. Boil, stirring occasionally, until syrupy, about 5 minutes. Carefully add rum and vanilla. (Mixture will bubble.) Boil, stirring often, 1 minute. Remove from heat.

This recipes comes from Southern Living