Island Plunder Rum Cake
Embark on a tropical culinary adventure with the decadent Island Plunder Rum Cake, a moist and indulgent dessert infused with the warm, rich flavor of dark rum. This bundt cake features a buttery, soft crumb brought to life with a hint of vanilla and optional crunchy pecans or walnuts for added texture. Its crowning glory is a luscious rum glaze that seeps into every bite, creating a melt-in-your-mouth experience. Perfect for special occasions or casual gatherings, this cake lets the bold essence of rum take center stage. Easy to prepare and impossible to resist, Island Plunder Rum Cake captures the spirit of the Caribbean in every slice.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter
- 0.5 cups Vegetable oil
- 4 Eggs
- 0.5 cups Milk
- 2 teaspoons Vanilla extract
- 0.5 cups Dark rum
- 0.75 cups Chopped pecans or walnuts (optional)
- 0.5 cups Brown sugar
- 0.25 cups Water
- 0.25 cups Dark rum (for glaze)
- 0.25 cups Unsalted butter (for glaze)
- 0.5 cups Granulated sugar (for glaze)
Instructions
Preheat your oven to 325°F (163°C) and grease a 10-inch bundt pan thoroughly. If desired, sprinkle the chopped nuts evenly across the bottom of the pan.
In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Mix well to combine.
Add the butter, vegetable oil, eggs, milk, vanilla extract, and dark rum to the dry ingredients. Using a hand or stand mixer, beat the mixture on medium speed until smooth and well combined, about 2-3 minutes.
Pour the batter evenly into the prepared bundt pan over the nuts, if using. Smooth the top with a spatula.
Bake 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 rum glaze. In a small saucepan over medium heat, combine the butter, granulated sugar, and water. Bring the mixture to a boil, stirring constantly, and cook for 2-3 minutes until slightly thickened. Remove from heat and stir in the dark rum.
Once the cake is baked, remove it from the oven and let it cool in the pan for about 10 minutes. Use a toothpick or skewer to poke holes all over the cake.
Slowly spoon half of the warm glaze over the cake while it is still in the pan, allowing it to soak into the holes.
Carefully invert the cake onto a serving plate, then gently spoon the remaining glaze over the top and sides of the cake until fully coated.
Allow the cake to cool completely before serving to let the flavors meld. Slice and enjoy!
Nutrition Facts
Calories |
6017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.7 g | 366% | |
| Saturated Fat | 87.4 g | 437% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 1010 mg | 337% | |
| Sodium | 2449 mg | 106% | |
| Total Carbohydrate | 724.6 g | 263% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 481.7 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 456 mg | 35% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1277 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.
