Ho Ho Ho Rum Cake
Celebrate the holidays with a decadent 'Ho Ho Ho Rum Cake,' a delightful dessert that’s bursting with rich, festive flavors. This moist Bundt cake combines a buttery vanilla base with the warmth of dark rum, accented by a crunchy layer of toasted pecans. A luscious rum-infused glaze seeps into every bite, creating an irresistible texture and depth of flavor. With festive notes of dark brown sugar and a dusting of powdered sugar for a snowy finish, this cake is the ultimate centerpiece for your holiday table. Easy to prepare and perfect for sharing, it's a true show-stopper dessert that pairs wonderfully with coffee, eggnog, or a celebratory glass of spiced rum. Indulge in this flavorful treat that’s guaranteed to spread holiday cheer!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 0.5 cup Whole milk
- 0.5 cup Dark rum
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Pecans (finely chopped)
- 0.25 cup Dark brown sugar
- 2 tablespoons Powdered sugar (for garnish, optional)
- 0.5 cup Unsalted butter (for glaze)
- 0.25 cup Water (for glaze)
- 1 cup Granulated sugar (for glaze)
- 0.5 cup Dark rum (for glaze)
Instructions
Preheat your oven to 325°F (163°C) and grease a Bundt pan thoroughly. Sprinkle the chopped pecans evenly along the bottom of the pan.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well to distribute the dry ingredients evenly.
Add the softened butter, milk, and dark rum to the dry ingredients. Beat with an electric mixer on medium speed until the mixture is smooth and creamy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Pour the batter evenly over the pecans in the prepared Bundt pan.
Bake the cake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the glaze: In a small saucepan, combine the butter, water, and granulated sugar. Heat over medium heat, stirring constantly, until the sugar dissolves completely and the mixture is bubbling. Remove from heat and stir in the dark rum.
Once the cake is done baking, allow it to cool in the pan for 10 minutes. Use a skewer or toothpick to poke small holes all over the surface of the cake.
Slowly pour about half of the glaze over the cake, letting it soak into the holes.
Invert the cake onto a serving plate and remove the pan. Carefully spoon the remaining glaze over the top and sides of the cake.
Allow the cake to cool completely at room temperature, so the glaze sets into the cake.
Dust with powdered sugar for garnish, if desired, before serving. Cut into slices and enjoy!
Nutrition Facts
Calories |
7171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 396.4 g | 508% | |
| Saturated Fat | 199.0 g | 995% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1537 mg | 512% | |
| Sodium | 2677 mg | 116% | |
| Total Carbohydrate | 728.1 g | 265% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 525.0 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 455 mg | 35% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1266 mg | 27% | |
*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.
