Haitian Kremas Pound Cake

What Is Haitian Kremas?

Haitian Kremas is a sweet, spiced alcoholic beverage made with coconut milk, sweetened condensed milk, evaporated milk, rum, cinnamon, nutmeg, and citrus peel (usually lime or orange). Its flavor is often compared to eggnog or coquito, but Kremas has a distinct Caribbean profile thanks to its spice blend and coconut base.

In Haitian households, every family has their own version. Some stronger, some sweeter, some thicker, but the soul of Kremas remains the same. Looking for my recipe for Kremas? It’s here: https://thatnursecooks.com/2025/12/17/haitian-kremas-cremas-recipe/

What are the Best Ingredients for Kremas Pound Cake?

For the best possible Kremas poundcake, I suggest using the best ingredients. That means real, quality butter (I suggest Land o’ Lakes or Kerrygold) cake flour (Swan’s Down or White Lily), and pure vanilla and almond extract (McCormick makes great extracts). Barbancourt is the best rum in order to keep the recipe authentic.

What makes a Poundcake fall apart?

Overmixing will make your poundcake fall apart once it’s cooled. Try your best to stop mixing as soon as each ingredient is combined. Mixing creates excess air pockets in the batter. This will make your poundcake rise too quickly and then collapse. Using the incorrect temperature will also make your poundcake break apart.

Important Tip for making Haitian Kremas Cake

The consistency of Kremas will vary depending upon how it’s made. In order for this cake to be successful, the consistency of your Kremas should pour like pancake syrup and not pancake batter. If your Kremas is too thick, add a bit of evaporated milk to make it thinner.

Ingredients for Haitian Kremas Poundcake

• 3 cups of Cake Flour
• 1 tsp ground Nutmeg
• 1 tsp ground Cinnamon
• 5 eggs (room temperature)
• 2 cups of Granulated Sugar
• 3 Sticks of Salted Butter (room temperature)
• 2 tsp Vanilla Extract
• 1 tsp Almond Essence
• 1 cup of Haitian Kremas

Kremas Glaze:

• 1 cup of Powdered Sugar
• 5 tbsp Kremas

Directions:

Preheat your oven to 300 degrees Fahrenheit. Begin creaming the butter for approximately 2 minutes, until the butter is fluffy. Use a spatula to scrape down the sides of the bowl if necessary. Next, add your sugar. Cream the butter and sugar for approximately 30 seconds and slowly add each egg, one by one and continue to mix. Add vanilla and almond extract. In a separate bowl, add flour, ground nutmeg, and ground cinnamon. Add the mixture to the creamed butter and sugar and continue to mix. Careful not to overmix the batter. Stop mixing as soon as ingredients are incorporated. Now add your Kremas. I used a spatula to slowly incorporate the Kremas and folded it into the batter. This way I avoid overmixing. Spray your bundt pan with baking spray and add the batter. Bake for 1 hour 15 minutes. Make the Kremas glaze by adding 5 tbsp of Kremas to 1 cup of powdered sugar and whisk quickly until it forms a glaze. Cool your poundcake for 15-20 minutes and then pour the glaze.