Rumlicious Rum Cake
Indulge in the rich, boozy decadence of our *Rumlicious Rum Cake*, a show-stopping dessert that’s as moist as it is flavorful. This indulgent bundt cake is made with dark rum, buttery richness, and a hint of vanilla, creating a tender crumb that melts in your mouth. Optional chopped nuts add a delightful crunch, while the crowning glory is the luscious rum glaze, poured generously both inside and out for maximum flavor infusion. Perfect for holidays, celebrations, or any day that calls for a little luxury, this cake is easy to prepare and guaranteed to impress. Pair it with a scoop of ice cream or a dollop of whipped cream for a truly unforgettable treat. Whether you're a rum lover or just a fan of delectable desserts, this recipe is sure to delight!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter
- 1.5 cups Granulated sugar
- 4 pieces Large eggs
- 0.5 cups Whole milk
- 0.5 cups Dark rum
- 2 teaspoons Vanilla extract
- 0.5 cups Chopped nuts (optional, like pecans or walnuts)
- 0.25 cups Unsalted butter (for glaze)
- 1 cups Granulated sugar (for glaze)
- 0.25 cups Water (for glaze)
- 0.5 cups Dark rum (for glaze)
Instructions
Preheat your oven to 325°F (165°C) and grease a 10-cup bundt pan thoroughly. If desired, sprinkle chopped nuts evenly into the bottom of the pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Using a stand mixer or hand mixer, cream the butter and sugar together on medium speed until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, mix together the milk, dark rum, and vanilla extract.
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk-rum mixture in two additions, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the rum glaze by melting the butter in a small saucepan over medium heat. Add the sugar and water and cook until the sugar is fully dissolved, about 3-4 minutes. Remove from heat and stir in the rum.
Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes. Use a wooden skewer or toothpick to poke holes all over the cake.
Pour half of the prepared rum glaze slowly over the cake while it is still in the pan, allowing it to soak into the holes.
Invert the cake onto a serving plate and remove it from the pan. Brush or drizzle the remaining glaze evenly over the top and sides of the cake.
Let the cake cool completely before serving to allow the flavors to meld together. Slice, serve, and enjoy your Rumlicious Rum Cake!
Nutrition Facts
Calories |
4661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.9 g | 205% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1014 mg | 338% | |
| Sodium | 2421 mg | 105% | |
| Total Carbohydrate | 706.1 g | 257% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 509.4 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 363 mg | 28% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1013 mg | 22% | |
*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.
