Spiced Rum Cake
Indulge in the rich, aromatic flavors of this Spiced Rum Cake, a decadent bundt cake perfect for any festive occasion or as a show-stopping dessert. Infused with warm spices like cinnamon and nutmeg, this moist and buttery cake is elevated with a generous addition of dark rum, both in the batter and a luscious glaze that soaks into every tender crumb. Optional chopped pecans add a delightful crunch, while the glaze creates a glossy, caramelized finish that’s simply irresistible. With just 20 minutes of prep time, this cake bakes to golden perfection in under an hour, making it an impressive yet surprisingly simple treat to share. Serve it as is or with a dollop of whipped cream for a dessert that’s guaranteed to wow your guests. Perfect as a holiday classic or year-round favorite, this spiced rum cake is the ultimate combination of elegance and comfort.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 4 large Eggs
- 0.5 cup Whole milk
- 0.5 cup Dark rum
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped pecans (optional)
- 0.5 cup Unsalted butter (for glaze)
- 0.25 cup Water
- 1 cup Granulated sugar (for glaze)
- 0.5 cup Dark rum (for glaze)
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a 10-cup bundt pan or spray with nonstick baking spray.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
Reduce the mixer speed to low and alternately add the dry ingredients in three additions and the milk, rum, and vanilla in two additions, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
If using, sprinkle the pecans evenly at the bottom of the prepared bundt pan. Pour the batter over the pecans, spreading it evenly.
Bake the cake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the rum glaze. In a small saucepan, combine the butter, water, and sugar over medium heat. Bring to a boil, stirring constantly, and cook for about 4-5 minutes until slightly thickened. Remove from heat and stir in the rum.
When the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Use a skewer or toothpick to poke holes all over the cake while still in the pan.
Slowly pour half of the glaze over the cake, allowing it to absorb into the holes.
Invert the cake onto a serving plate and carefully remove the pan. Brush or pour the remaining glaze over the top and sides of the cake.
Allow the cake to cool completely before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 352.6 g | 452% | |
| Saturated Fat | 195.4 g | 977% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1537 mg | 512% | |
| Sodium | 2453 mg | 107% | |
| Total Carbohydrate | 522.7 g | 190% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 509.4 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 412 mg | 32% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 794 mg | 17% | |
*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.
