Rum Cake Recipe
User Reviews
5
Rum Cake Recipe
Description
The Rum Cake recipe uses cake flour for a soft, fine crumb along with baking powder and salt for leavening and balance. Butter, vegetable oil, and sugar are creamed until light, creating a tender base. Eggs and egg yolks add richness and structure, while dark rum and milk introduce moisture and the characteristic boozy flavor. Vanilla extract adds a fragrant note.
After mixing the dry and wet ingredients alternately to maintain batter lightness, the batter is poured into a prepared Bundt pan. Baking at 325°F ensures gradual, even cooking producing a moist cake with a golden surface. The pan is tapped gently before baking to settle the batter and eliminate air pockets.
A glaze made of butter, sugar, water, salt, and rum is prepared separately and typically poured over the cake after baking while the cake is still warm. This glaze adds a glossy, sweet finish and enhances the rum flavor. Optionally, chopped pecans or walnuts can be layered in the pan before batter for a textured top once inverted.
The notes emphasize accurate flour measurement using weight or proper scoop and level technique to avoid dryness. It also advises separating eggs while cold and then allowing them to warm to room temperature for better incorporation. Adding nuts in the pan before baking creates a crunchy texture contrast on the cake's top.
Ingredients
- 3⅔ cups cake flour (440g)
- 1½ teaspoons baking powder
- ¾ teaspoon salt
- 2 cups granulated sugar (400g)
- ¾ cup butter softened (170g, unsalted
- ¼ cup vegetable oil (60ml)
- 3 large egg room temperature
- 2 egg room temperature, yolk
- 2 teaspoons vanilla extract
- ¾ cup dark rum (180ml)
- ½ cup milk 120ml, whole
For the Glaze:
- 6 tablespoons butter 85g, unsalted
- ½ cup granulated sugar (100g)
- 2 tablespoons water
- pinch salt
- ¼ cup dark rum (60ml)
Instructions
For the Cake:
- Preheat the oven to 325°F.
- Combine the flour, salt, and baking powder in a large bowl then whisk together.
- In a large mixing bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat the sugar, butter, and oil on medium speed until light and fluffy, about 5 minutes. Add the eggs and egg yolks, one at a time, beating until combined after each addition. Add vanilla, beating just until combined.
- Stir together the rum and whole milk in a liquid measuring cup
- With the mixer on low, add a third of the flour mixture followed by half of the rum mixture. Repeat alternating with another third of the flour mixture, the rest of the rum mixture and finally the last third of the flour mixture. Stop mixing and scrape down the bowl occasionally.
- Spray a (12-cup) Bundt pan with baking spray or butter and flour it.
- Pour the batter into pan. Gently tap it on a folded dish towel on the counter a few times to settle the batter.
- Bake for 1 hour or until a wooden pick inserted in the center comes out clean.
For the Glaze:
- After the cake has been baking for 50 minutes, make the glaze. Melt the butter in a small saucepan over medium heat. Add the sugar, water, and salt, stirring until fully combined. Bring to a boil, about 2 minutes.
- Carefully stir in the rum. Continue boiling, stirring occasionally until the sauce has thickened, 2 to 3 minutes. Remove from the heat and very carefully transfer the mixture to a heat-proof bowl or measuring cup.
- Once the cake is out of the oven, poke holes all over the bottom of the cake using a skewer. Carefully pour half of the sauce over the cake, letting it soak in for 15 minutes.
- Carefully invert the cake onto a cake plate. Spoon or brush the remaining glaze over the warm cake. The cake can be served warm or cooled completely before slicing. Store the cake covered at room temperature for up to 4 days.
Notes
- Measure flour by weight or use spoon-and-level method to avoid a dry cake.
- Separate eggs when cold for easier handling, then let come to room temperature before mixing.
- Add chopped pecans or walnuts to the bottom of the Bundt pan before pouring batter to create a crunchy nut topping once inverted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Calories | 572kcal | 29% |
| Carbohydrates | 70g | 23% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 126mg | 42% |
| Sodium | 225mg | 9% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 657IU | 13% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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