Rum Cake Recipe
Caribbean · Dessert · 80 min total
A moist and buttery rum-soaked cake, perfect for celebrations or as a boozy dessert.
20
min prep
min prep
60
min cook
min cook
12
servings
servings
520
kcal/serving
kcal/serving
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup dark rum
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
- Rum Glaze: 1/2 cup unsalted butter
- Rum Glaze: 1/4 cup water
- Rum Glaze: 1 cup granulated sugar
- Rum Glaze: 1/2 cup dark rum
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually add to butter mixture alternately with milk, beginning and ending with flour. Stir in 1/2 cup rum and vanilla. Fold in walnuts if using.
- Pour batter into prepared pan. Bake for 55-60 minutes, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then invert onto wire rack.
- While cake is still warm, prepare glaze: In a saucepan, combine butter, water, and sugar. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and stir in 1/2 cup rum.
- Poke holes all over the warm cake with a skewer. Slowly pour glaze over cake, allowing it to soak in. Let cake cool completely before serving.
Tips
- Store cake tightly covered at room temperature for up to 5 days.
- For a non-alcoholic version, substitute rum with rum extract and water.
- Can be made a day ahead; flavors meld overnight.
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