A Caribbean Rum Cream Twist on Classic Pound Cake
If you’ve ever had a sip of Kremas, the rich Haitian coconut and rum cream liqueur, you know it’s smooth, sweet, and seriously indulgent. Now imagine that creamy island flavor soaked into a buttery, dense cake—yes, Kremas Cake is real, and it’s next-level delicious.
Brought to you by @thatnursecancook, this cake blends the nostalgic comfort of a Southern-style pound cake with the signature flavor of Haitian Kremas. The result? A velvety bundt cake with a Kremas-infused glaze that drips into every bite. It’s moist, flavorful, and unapologetically rich. Serve it at a celebration or just because—this cake brings all the flavor and flair of the Caribbean to your table.
Ingredients
For the Cake
- 3 sticks unsalted butter, room temperature
- 4 eggs (remove the eye for a smooth texture)
- 1½ cups granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- ½ cup Kremas (Haitian coconut rum cream)
For the Kremas Glaze
- 1 cup powdered sugar
- 2–3 tablespoons Kremas (adjust for desired thickness)
Step-by-Step Instructions
1. Cream the Butter
- In a large bowl, cream the butter until fluffy using a hand or stand mixer.
2. Add the Eggs
- Remove the “eye” from each egg to avoid eggy flavor.
- Mix them into the creamed butter one at a time.
3. Flavor It Up
- Add sugar, vanilla, and almond extract.
- Beat until smooth and light.
4. Mix in the Flour
- Gradually add flour to the mixture, continuing to beat until fully incorporated.
5. Fold in the Kremas
- Using a spatula, gently fold in the Kremas until evenly distributed.
6. Prep the Pan
- Spray a bundt pan generously with Pam baking spray or grease and flour it.
7. Bake the Cake
- Pour the batter into the prepared pan and bake at 300°F for 1 hour and 15 minutes, or until a toothpick comes out clean.
8. Make the Glaze
- While the cake cools, whisk powdered sugar and Kremas in a bowl until smooth.
- Strain to remove lumps.
9. Glaze and Serve
- Once the cake is completely cooled, drizzle the silky Kremas glaze over the top and let it soak in.
Pro Tips & Suggestions
- Don’t skip removing the egg “eye”—it keeps the flavor clean and rich.
- Let the cake cool fully before glazing so it doesn’t melt off.
- Use Haitian-made Kremas for authentic flavor, or homemade if you got it.
- Add coconut flakes or toasted almonds on top for texture.
About the Creator
This recipe is by @thatnursecancook, a passionate home cook and content creator blending Haitian roots with Southern kitchen love. Known for bold flavors and food with culture, she shares soulful recipes that celebrate heritage, tradition, and taste.
That Nurse Can Cook | @thatnursecancook