Golden Rum Cake
Dive into the decadence of a Golden Rum Cake, a moist and buttery dessert that's infused with the warmth of dark rum and topped with a luscious rum glaze. Perfectly baked in a bundt pan, this classic cake boasts a tender crumb and a rich flavor profile, elevated by the subtle crunch of optional pecans lining the pan. Each bite delivers a harmonious blend of vanilla, buttery richness, and smooth rum, making it an irresistible centerpiece for special occasions or a show-stopping treat to savor with friends. Topped with a glossy, boozy glaze that seeps into every pore, this cake stays wonderfully moist and packed with flavor. Whether you're hosting a holiday gathering or simply indulging your sweet tooth, this Golden Rum Cake is guaranteed to delight your taste buds and leave your guests raving.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 0.5 cup Milk
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Dark rum
- 0.5 cup Chopped pecans (optional)
- 0.5 cup Salted butter (for glaze)
- 1 cup Granulated sugar (for glaze)
- 0.25 cup Water (for glaze)
- 0.5 cup Dark rum (for glaze)
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or spray it with non-stick baking spray.
If using, sprinkle the chopped pecans evenly along the bottom of the bundt pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
Slowly add the dry ingredients and milk alternately to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
Stir in the dark rum until fully incorporated.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the rum glaze. In a medium saucepan, combine the salted butter, granulated sugar, and water over medium heat. Stir continuously until the sugar has dissolved and the mixture begins to boil. Let simmer for 3-4 minutes.
Remove the saucepan from heat and stir in the dark rum. Be careful, as the mixture may sputter slightly.
Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes.
Using a skewer or toothpick, poke small holes all over the surface of the cake while it is still in the pan.
Slowly pour half of the rum glaze over the cake, allowing it to soak in. Let the cake sit for another 10-15 minutes.
Carefully invert the cake onto a plate or serving platter. Poke additional holes on the top of the cake and brush or pour the remaining rum glaze evenly over the top and sides.
Let the cake cool completely before serving. Enjoy!
Nutrition Facts
Calories |
6889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 354.8 g | 455% | |
| Saturated Fat | 194.8 g | 974% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1525 mg | 508% | |
| Sodium | 3205 mg | 139% | |
| Total Carbohydrate | 752.3 g | 274% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 509.8 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 424 mg | 33% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1117 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
