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If you love a dessert that’s rich, moist, and packs a punch, this Rum Cake Recipe is your new best friend. Imagine a buttery, fluffy cake soaked in a luscious rum glaze that seeps into every bite. Perfect for special occasions or just because you deserve a treat, this cake is a crowd-pleaser. Let’s get baking!
Rum Cake Recipe
Ingredients:
- 1 cup softened butter
- 2 cup sugar
- 4 eggs
- 3 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/2 cup dark rum
- 1 tsp vanilla extract
- 1/2 cup butter
- 1 cup sugar
- 1/4 cup water
- 1/2 cup dark rum
Instructions:
- Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- In another bowl, combine flour, baking powder, and salt. Gradually add to the butter mixture, alternating with milk. Stir in rum and vanilla.
- Pour batter into prepared pan. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- For the glaze, combine butter, sugar, and water in a saucepan. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat and stir in rum.
- While the cake is still warm, poke holes all over it with a skewer. Pour the glaze over the cake, allowing it to soak in. Let the cake cool completely before serving.
What You Will Need
What you will need to make rum cake
- Butter: Adds richness and moisture, creating a tender crumb and enhancing the overall flavor of the cake.
- Sugar: Sweetens the cake and helps create a light, airy texture by incorporating air during creaming.
- Eggs: Provide structure, moisture, and richness, helping to bind the ingredients together and create a tender cake.
- All-purpose flour: Forms the base of the cake, giving it structure and stability while keeping it tender.
- Baking powder: Leavening agent that helps the cake rise, making it light and fluffy.
- Milk: Adds moisture and richness, helping to create a tender, moist crumb.
- Dark rum: Infuses the cake with a deep, rich flavor, enhancing the overall taste and aroma.
- Vanilla extract: Adds a subtle, sweet aroma that complements the rum and enhances the cake's flavor.
- Water: Used in the glaze to dissolve sugar and create a smooth, pourable consistency.
Necessary Tools and Instruments
What tools/instruments will be needed to make Rum Cake Recipe
- Mixing bowl: Essential for combining ingredients smoothly, ensuring even distribution of flavors and proper batter consistency.
- Electric mixer: Speeds up the creaming process, making butter and sugar light and fluffy for a better cake texture.
- Bundt pan: Provides the classic shape and ensures even baking, giving the cake its signature look.
- Saucepan: Necessary for preparing the glaze, allowing ingredients to meld together over heat.
- Skewer: Used to poke holes in the cake, helping the glaze to soak in thoroughly for added moisture and flavor.
Rum Cake Recipe
A delicious and moist rum cake perfect for any occasion.
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Equipment
- Bundt Pan
- Mixing Bowls
- Whisk
- Oven
Ingredients:
Cake
- 1 cup Butter softened
- 2 cup Sugar
- 4 Eggs
- 3 cup All-purpose flour
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 1 cup Milk
- 1/2 cup Dark rum
- 1 tsp Vanilla extract
Glaze
- 1/2 cup Butter
- 1 cup Sugar
- 1/4 cup Water
- 1/2 cup Dark rum
Instructions:
- Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- In another bowl, combine flour, baking powder, and salt. Gradually add to the butter mixture, alternating with milk. Stir in rum and vanilla.
- Pour batter into prepared pan. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- For the glaze, combine butter, sugar, and water in a saucepan. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat and stir in rum.
- While the cake is still warm, poke holes all over it with a skewer. Pour the glaze over the cake, allowing it to soak in. Let the cake cool completely before serving.
Notes:
This rum cake is best made a day ahead to allow the flavors to meld.
Nutrition value:
Calories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 12gCholesterol: 100mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 100mgIron: 2mg
Keywords:
Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Bake the cake as directed.
- Let it cool completely.
- Wrap tightly in plastic wrap.
- Store at room temperature for up to 2 days.
Freezing Instructions
- Bake and cool the cake.
- Wrap in plastic wrap, then foil.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before serving.
Adding a bit of instant coffee to the batter can enhance the flavor of the rum cake, giving it a richer, deeper taste.
Frequently Asked Questions
FAQ:
How long does it take to bake the rum cake?
About 60 minutes.
Can I use a different type of rum?
Yes, but dark rum gives the best flavor.
Do I need to poke holes in the cake for the glaze?
Yes, it helps the glaze soak in.
Can I make this cake ahead of time?
Absolutely, it tastes even better the next day.
What’s the best way to store the cake?
Keep it in an airtight container at room temperature.
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