Spice Rum Cake
Indulge in the rich and aromatic flavors of this Spice Rum Cake, a show-stopping dessert that combines warming spices with the bold kick of dark rum. Featuring a tender, buttery crumb infused with cinnamon, nutmeg, and cloves, this Bundt cake is taken to the next level with a luscious rum glaze that seeps into every bite, ensuring a moist and flavorful treat. The optional addition of chopped pecans or walnuts adds a delightful crunch, while a dusting of powdered sugar gives it a bakery-worthy finish. Perfect for holiday celebrations or intimate gatherings, this cake is as impressive as it is easy to prepare. Whether served with coffee or a scoop of vanilla ice cream, this spiced rum cake is guaranteed to be the centerpiece of any occasion.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (softened)
- 1.5 cups Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Dark rum
- 0.5 cup Whole milk
- 0.5 cup Chopped pecans or walnuts (optional)
- 0.25 cup Powdered sugar (for dusting, optional)
- 0.25 cup Dark rum (for glaze)
- 4 tablespoons Butter (for glaze)
- 0.5 cup Granulated sugar (for glaze)
- 2 tablespoons Water (for glaze)
Instructions
Preheat your oven to 325°F (160°C) and grease a 10-cup Bundt pan generously with butter or non-stick spray. Dust the pan with flour, tapping out the excess.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry flour mixture and the milk to the wet ingredients, starting and ending with the flour mixture. Mix until just combined; do not overmix.
Fold in the dark rum and the chopped nuts (if using). Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake bakes, make the rum glaze: In a small saucepan, combine the butter, sugar, water, and dark rum. Cook over medium heat, stirring, until the butter and sugar have melted and the mixture is smooth. Do not boil. Remove from heat and set aside.
Once the cake is done, remove it from the oven and let it cool in the pan for 10-15 minutes. Use a skewer or toothpick to poke small holes all over the surface of the cake.
Slowly pour half of the glaze over the warm cake, allowing it to soak in. Let the cake sit for another 10 minutes, then carefully invert it onto a serving plate.
Brush or drizzle the remaining glaze over the top and sides of the cake, allowing it to absorb fully.
Let the cake cool completely before serving. Dust with powdered sugar, if desired. Slice and enjoy!
Nutrition Facts
Calories |
6063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.0 g | 392% | |
| Saturated Fat | 163.5 g | 818% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1401 mg | 467% | |
| Sodium | 2449 mg | 106% | |
| Total Carbohydrate | 686.3 g | 250% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 441.1 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 439 mg | 34% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1115 mg | 24% | |
*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.
