Easy Rum Cake
User Reviews
5
Easy Rum Cake
Description
The Easy Rum Cake uses a creamed mixture of butter and sugars combined with eggs, sour cream, milk, vanilla, and dark rum to create a moist, tender batter. Flour mixed with baking powder, baking soda, and salt provides structure and leavening. Chopped pecans add a nutty crunch to the soft crumb.
Baked in a bundt pan until a toothpick comes out clean, the cake achieves a golden crust with a light and fluffy interior. The accompanying rum glaze, cooked from butter, sugars, water, and rum, is poured gradually into the warm cake, allowing it to soak in for enhanced moistness and rum flavor throughout.
This cake is suitable for celebrations, serving well on its own or with a dusting of powdered sugar. The glaze makes it especially rich, combining sweetness with a distinct rum character.
Ingredients
RUM CAKE
- 1 1/2 cups butter softened, unsalted
- 2 cups sugar
- 1 cup brown sugar , packed
- 5 large egg room temperature
- 1/2 cup sour cream
- 1/4 cup milk room temperature, whole
- 2 teaspoons vanilla extract
- 3 tablespoons dark rum
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pecans , chopped
RUM GLAZE
- 1/2 cup butter unsalted
- 1/4 cup water
- 1/2 cup brown sugar , packed
- 1/2 cup granulated sugar
- 1/2 cup dark rum
Instructions
Rum Cake
- Preheat oven to 350 degrees and spray a 10-cup bundt pan with baking spray.
- To your stand mixer add the butter and sugar on high speed and cream it until light and fluffy, about 1-2 minutes.
- Add in the brown sugar and beat for another 30 seconds.
- Add in the eggs, one at a time until well combined.
- Lower speed to medium and add in the sour cream, milk, vanilla and rum until well combined.
- Sift together the flour, baking soda, baking powder and salt and add it in small batches on low speed until just combined.
- Fold in the pecans with a spatula and pour the batter into your bundt pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
Rum Glaze
- Add all the ingredients to a medium sauce pan and stir well.
- Bring to a boil and cook for 5 minutes, then let cool while cake is baking.
- Let cool for 15 minutes then poke holes into the bottom of the cake with a fork, and pour in the glaze 1/3 at a time waiting for it to soak all the way in before you pour the next part in.
- Let sit for 10 minutes in the pan, then invert cake onto serving plate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Calories | 592kcal | 30% |
| Carbohydrates | 71g | 24% |
| Protein | 5g | 10% |
| Fat | 31g | 48% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 116mg | 39% |
| Sodium | 178mg | 7% |
| Potassium | 142mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 52g | 104% |
| Vitamin A | 838IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
