Rum Cake
Indulge in the rich, moist decadence of this classic Rum Cake, a dessert that marries buttery sweetness with the deep, aromatic warmth of dark rum. Perfectly baked in a Bundt pan, this cake features optional chopped pecans for added texture, while a luscious rum-infused brown sugar glaze seeps into every bite, ensuring a moist and flavorful treat. With simple pantry staples like all-purpose flour, granulated sugar, and eggs, combined with the bold flair of dark rum, this recipe is as easy to whip up as it is impressive to serve. Whether you're celebrating a special occasion or need a showstopping holiday dessert, this Rum Cake is guaranteed to impress. Keywords: Rum Cake recipe, Bundt cake, moist rum cake, holiday dessert, pecan cake, easy dessert recipes, dark rum glaze.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.5 cups Whole milk
- 0.33 cups Vegetable oil
- 4 whole Eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Dark rum
- 0.5 cups Chopped pecans (optional)
- 1 cup Brown sugar (for glaze)
- 0.5 cups Unsalted butter (for glaze)
- 0.25 cups Water (for glaze)
- 0.25 cups Dark rum (for glaze)
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan thoroughly, or spray it with nonstick cooking spray.
If using, sprinkle the chopped pecans evenly over the bottom of the prepared pan.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to mix.
Add the softened butter, milk, vegetable oil, eggs, vanilla extract, and dark rum to the dry ingredients. Mix with an electric mixer on low speed until just combined, then increase to medium speed and beat for 2-3 minutes until smooth.
Pour the batter over the pecans (if added) and spread it evenly.
Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the glaze. In a small saucepan, combine the brown sugar, butter, and water. Heat over medium heat, stirring frequently, until the sugar dissolves completely and the mixture begins to boil.
Remove the glaze from the heat and carefully stir in the dark rum. Let it cool slightly.
When the cake is done, remove it from the oven and let it cool in the pan for 10-15 minutes. Use a skewer to poke holes all over the cake, allowing the glaze to seep in.
Slowly pour half of the glaze over the cake while it is still in the pan, letting it soak in completely.
Invert the cake onto a serving plate. Use a skewer to poke additional holes on top if desired, and drizzle the remaining glaze evenly over the entire cake.
Allow the cake to cool completely before slicing and serving. Store leftovers at room temperature in an airtight container for up to 3 days.
Nutrition Facts
Calories |
6642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 328.1 g | 421% | |
| Saturated Fat | 144.9 g | 724% | |
| Polyunsaturated Fat | 44.5 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 1774 mg | 77% | |
| Total Carbohydrate | 783.5 g | 285% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 540.0 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 591 mg | 45% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 1396 mg | 30% | |
*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.
