Rum Cake
User Reviews
5
Rum Cake
Description
Rum Cake is a dense and richly flavored cake featuring the warmth and aroma of rum integrated both in the batter and a buttery glaze. The use of cake flour helps maintain a tender crumb, while sour cream contributes moisture. The cake is prepared by mixing room-temperature butter with sugar until fluffy, then incorporating eggs one at a time for a smooth batter. Dry ingredients are folded in alternately with rum-infused milk and sour cream to keep the texture cohesive. Baking in a bundt pan gives the cake its characteristic shape and surface area for glaze absorption.
The glaze combines both brown and granulated sugars with butter, cream, rum, and vanilla, cooked together to form a smooth sauce. After baking and cooling, the cake is pierced with holes to allow the glaze to seep into every bite, intensifying the flavor and moisture. This rum cake can be refrigerated for several days or frozen without the glaze, which should be prepared and applied after thawing. Reheating individual slices briefly refreshes the glaze’s softness.
Ingredients
- 1/4 cup milk , room temperature
- 1/3 cup sour cream , room temperature (light or regular)
- 1/3 cup rum (Bicardi Gold or Dark Myer's rum, or your favorite kind)
- 1 cup butter , room temperature
- 1 3/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 large egg room temperature
- 2 large egg room temperature, yolk
- 2 1/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
For the Glaze:
- ½ cup butter
- 1/2 cup granulated sugar
- ½ cup brown sugar
- ¼ cup rum
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F with oven rack in the center of oven.
- Whisk the milk, sour cream and rum together in a liquid measure and let come to room temperature.
- In a large bowl or stand mixer whip the butter on medium speed for 1 minute. Add the granulated sugar and beat for 4-5 minutes more. Mix in the vanilla.
- Add the eggs and egg yolks, one at a time, mixing just until combined in between additions. Scrape down the sides of the bowl.
- Combine the cake flour, baking powder, baking soda and salt.
- Add 1/3 of the dry ingredients to the batter and mix just until combined. Add 1/2 of the milk/sour cream mixture and mix.
- Add another 1/3 of the dry ingredients, mixing just until combined. Add the last 1/2 of the milk/sour cream mixture and beat until just combined.
- Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides of the bowl.
- Grease and flour bundt pan. I use shortening, and make sure every crevice of the pan is coated! Pour batter evenly into the pan and bake at 350 degrees F for about 50 minutes or until a toothpick inserted in the center comes out clean, or with few crumbs.
- Make the glaze: Add sauce ingredients to a saucepan over medium heat. Stir well until butter has melted and mixture is smooth. Bring mixture to a boil, stirring, and boil for 2 minutes.
- Allow the cake to cool for in the pan for at least 15 minutes before gently inverting it. (I like to remove the cake first, to make sure to get it out easily). Then wipe the pan clean and put the cake back in it. Poke holes all over the cake and gently pour most of the sauce over the cake, reserving just a little.
- Allow the cake to soak up the glaze and then invert it onto a plate or serving platter. Spoon remaining glaze on top.
- Store rum cake well-covered in the refrigerator.
Notes
- This rum cake can be made ahead and refrigerated for up to five days, reheating slices in the microwave for about 15 seconds before serving.
- For freezing, bake the cake but do not apply the glaze; once cooled, wrap tightly in plastic wrap and foil, freezing for up to three months.
- Thaw frozen cake overnight in the refrigerator, prepare the glaze fresh, puncture the cake with holes and pour the glaze over; let rest 30 minutes before serving for best flavor absorption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 52g | 17% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 281mg | 12% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 717IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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