Rum Cake
User Reviews
4.4
Rum Cake
Description
This Rum Cake combines typical baking ingredients with a distinctive blend of dark rum and orange flavors, resulting in a moist, tender bundt cake. The use of instant vanilla pudding mix acts as a binder, while baking powder provides leavening, leading to a well-risen, soft texture. After baking at a moderate temperature, the cake is turned out to maintain its shape and appearance.
The accompanying rum caramel sauce is crafted by caramelizing sugar with water until a deep amber color is reached, then adding butter, heavy cream, and dark rum to create a rich, smooth topping with a balance of sweetness and rum warmth. This sauce is poured over the cake for extra moistness and flavor depth.
Serving this cake with toasted shredded coconut or chopped pecans adds crunch and visual interest, complementing the creamy and citrus notes of the cake. This dessert suits special occasions or when a flavorful rum-infused cake is desired.
Practical tips include ensuring the bundt pan is well greased using cooking spray to prevent sticking, carefully monitoring the caramel to avoid burning, and storing the cake wrapped on the counter for up to three days to preserve moisture. Slices can be frozen wrapped tightly to maintain freshness for up to four months. Extra caramel sauce can be refrigerated for up to two weeks.
Ingredients
Bermuda Rum Cake
- 2½ cups all-purpose flour
- 4.5 ounces instant vanilla pudding mix 6 servings, I used Jell-o
- 1 tablespoon baking powder
- 1 cup sugar
- ½ teaspoon salt
- ½ cup vegetable oil
- ½ cup dark rum
- ½ cup orange juice
- ½ cup milk
- 1 tablespoon orange zest
For Rum Caramel Sauce
- ¼ cup water
- 1 cup sugar
- 4 ounces butter unsalted, (½ cup or 1 stick)
- ¼ cup heavy cream
- ½ cup dark rum
Optional Toppings
- sweetened shredded coconut shredded, toasted
- pecans chopped
Instructions
Rum Cake
- Preheat oven to 325°F (163°C). Spray a 10 inch bundt cake pan with cooking spray and set aside.
- Add all the cake ingredients to the bowl of your mixer, in no particular order, and mix on medium speed for 2 minutes until the batter is smooth. Pour the batter in the prepared bundt pan.
- Transfer the bundt pan to the oven and bake for 1 hour or until golden brown. You can do the toothpick test to make sure it's baked. Let it cool slightly for a couple minutes then turn the cake over onto a cake platter or plate.
Rum Caramel Sauce
- Add the sugar and water to a medium size saucepan and place over medium-high heat. Stir or whisk until the sugar has dissolved. Turn the heat to high and boil until the syrup turns brown around the edge of the pan then swirl the pan occasionally for a couple more minutes until the syrup turns a deep amber.
- Remove the pan from the heat. Stir in the butter until mixed it. Stir in the heavy cream, the sauce will bubble, so stir until the bubbling stops. Add the rum and stir it in.
- Pour the caramel sauce over the cake, you can also poke some holes into it so that caramel sauce seeps into the cake. Top with toasted coconut if preferred or pecans.
Notes
- Use instant vanilla pudding mix as a binder instead of eggs to avoid dense texture.
- Thoroughly spray the bundt pan with cooking spray to prevent sticking, as nonstick pans alone may not suffice.
- Remove caramel sauce from heat as soon as it reaches a deep amber color to prevent burning.
- Store the cake on the countertop covered with plastic wrap for up to three days to retain moisture.
- For longer storage, freeze individual slices wrapped tightly in foil and placed in zip bags for up to four months; thaw while wrapped at room temperature.
- Extra rum caramel sauce can be kept refrigerated in an airtight container for up to two weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 405kcal | 20% |
| Carbohydrates | 65g | 22% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 27mg | 9% |
| Sodium | 174mg | 7% |
| Potassium | 175mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 342IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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