Rum Plum Cake with Rum Glaze
Warm, spiced, and irresistibly moist, this Rum Plum Cake with Rum Glaze is the ultimate dessert for holiday gatherings or cozy evenings. Featuring plump dried plums soaked in dark rum, this cake boasts a rich flavor profile elevated by aromatic spices like cinnamon, nutmeg, and cloves. The buttery cake base, sweetened with a perfect balance of granulated and brown sugar, is baked to golden perfection before being crowned with a luscious rum glaze that drips decadently over the sides. Whether you're looking to impress your guests or treat yourself to a slice of indulgence, this easy-to-follow recipe is a delightful fusion of festive warmth and sophisticated charm. Perfectly portioned to serve 12, it’s ideal for sharing the joy of irresistible homemade baking!
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Recipe Information
Ingredients
- 1 cup Dried plums (prunes)
- 0.5 cup Dark rum
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.75 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
- 1 cup Powdered sugar (for glaze)
- 2 tablespoons Dark rum (for glaze)
- 1 tablespoon Water (for glaze)
Instructions
Chop the dried plums into small pieces and place them in a bowl. Pour 1/2 cup of dark rum over the plums, cover, and let them soak for at least 1 hour (ideally overnight) at room temperature.
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and ground cloves. Set aside.
In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the flour mixture and milk to the wet ingredients in three additions, starting and ending with the flour mixture. Mix until just combined.
Gently fold in the rum-soaked plums (including any remaining rum in the bowl). Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To make the rum glaze, whisk together the powdered sugar, 2 tablespoons of dark rum, and 1 tablespoon of water until smooth. If the glaze is too thick, add a tiny splash of water to thin it out.
Pour the glaze over the cooled cake, letting it drip down the sides. Allow the glaze to set for 15-20 minutes before serving.
Slice and enjoy your delicious Rum Plum Cake with Rum Glaze!
Nutrition Facts
Calories |
4869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.6 g | 211% | |
| Saturated Fat | 98.0 g | 490% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 956 mg | 319% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 735.4 g | 267% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 484.7 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 496 mg | 38% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2460 mg | 52% | |
*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.
