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Rum San Pablo / rum cake

door Linda Terrizzi

This product is not only 'fun', but we are also quite proud of it: we are of course talking about the favorite rum from Curaçao... Rum San Pablo!

Made in a family business on the beautiful Curaçao and after all these years still according to original recipe. Two different types of rum are available: a light and a 'gold' version. The light rum is fruity and almost sweet in taste. This is partly due to the use of the best Caribbean ingredients. This light rum is ideal for drinking 'like this' with some ice. According to experts, it is wonderful to soak in some raspberries or strawberries, which give the rum an even more fruity taste.

golden rum

In addition, there is the 'gold' variant: a delicious rum with a real full flavor and a touch of vanilla - ideal for mixing and using in desserts (bolo pretu… anyone?) The rum of the Gold label is aged in oak barrels and you can taste that too!

So it is clear: San Pablo does not just make rum, they make a delicious top quality rum! This is also known internationally. For example, San Pablo's rum won a bronze medal in the 'San Francisco World Spirit Competition' in both 2007 and 2013.


Available in the Netherlands

At the moment Rum San Pablo is not yet very well known in the Netherlands. The rum is already available at some liquor stores (including the Van Genderen liquor store in Spijkenisse). Are you nearby? Then it is absolutely worthwhile to bring at least one bottle. This way you are assured of a delicious top quality rum and help (from the Netherlands) Curaçaose economy a hand. A real win-win situation.

Are you curious or do you want to know at which points of sale you can already buy this delicious rum? Then take a look on the Rum San Pablo Facebook page!

Recipe with Ron San Pablo

Enne .. we wouldn't be 'Antilliaans-Eten.nl' if we didn't give you a delicious recipe with this product… so here the recipe for 'BOLO DI RÒM '(rum cake).

Rum is used twice in this cake; once in the batter and once in the glaze. The alcohol in the batter evaporates during baking, but it is retained in the glaze. Do you want to make the cake suitable for children? Do not get started with rum essence, but add the rum in the glaze before it is boiled. That way there is no alcohol left, but the authentic taste of real rum.


bolo di rom caribbean rum cake ron san pablo curaçaoIngredients:

  • 250 gr wheat flour
  • 180 gr sugar
  • 150 gr butter
  • 4 eggs
  • 1 pack of instant vanilla pudding
  • a pinch of salt
  • a cap of vanilla essence
  • 1 / 2 teaspoon of cinnamon
  • 50 ml dark rum
  • 1 sachet / tablespoon of baking powder
  • extra butter and sugar for the baking tin
  • chopped walnuts for decoration

For the glaze:

  • 60 gr butter
  • 100 gr sugar
  • 50 ml water
  • 50 ml dark rum

bolo di rom caribbean rum cake ron san pablo curaçao

PREPARATION BOLO DI ROM:

Grease a turban tin or a baking tin of approx. 24 cm with butter. Preheat the oven to 175 degrees. Generously sprinkle the bottom of the baking tin with the chopped walnuts.

Take a bowl and beat the butter and sugar creamy in it. Add the eggs, vanilla essence and instant pudding. Beat well again.

Take another bowl and mix in the wheat flour, salt, baking powder and cinnamon. Add this together with the rum to the previous mixture and stir well with a spoon.

Pour the batter into the baking tin and bake the cake for about 40 minutes (or up to one satéprick comes out clean)

Heat a saucepan and mix the sugar, water and butter for the icing. Boil until the sugar has dissolved. Let the mixture cool down for a while and then stir in the rum.

Remove the cake from the oven and let it cool. Then pour the glaze over it. - Enjoy your meal!

  • This article was created in collaboration with a company or brand

Also try

Do you love Antillean pies? Then try the traditional one cashew nut cake (bolo di cashupete)!


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