Get ready to spice up your holiday baking with this irresistible rum cake. Perfect for Christmas gatherings, this recipe combines the warmth of rum with the sweetness of cake for a festive treat that’s sure to impress.
Why This Recipe Works
- The combination of dark rum and spices gives this cake a deep, complex flavor that’s perfect for the holidays.
- Using a bundt pan ensures even baking and a beautiful presentation that requires minimal decoration.
- The rum glaze not only adds moisture but also an extra kick of flavor that makes this cake unforgettable.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup dark rum
- 1/2 cup water
- 1/2 cup chopped walnuts (optional)
Equipment Needed
- Bundt pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Wire rack
Instructions
Preheat and Prepare
Preheat your oven to 325°F. Grease and flour a 10-inch bundt pan to ensure your cake releases easily after baking. This step is crucial for avoiding any sticking disasters.
Cream Butter and Sugar
In a large bowl, cream together 1 cup of softened butter and 2 cups of sugar until light and fluffy. This should take about 5 minutes with an electric mixer on medium speed. The mixture should almost double in volume and become pale in color.
Add Eggs and Dry Ingredients
Beat in 4 eggs, one at a time, ensuring each is fully incorporated before adding the next. In a separate bowl, whisk together 3 cups of flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of dark rum and 1/2 cup of water, starting and ending with the dry ingredients.
Bake to Perfection
Pour the batter into the prepared bundt pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and pull away slightly from the edges of the pan.
Glaze and Serve
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack. While still warm, brush the cake with additional rum for extra flavor. Allow to cool completely before serving.
Tips and Tricks
For an even more decadent cake, consider soaking the cake with a rum syrup after baking. Simply mix equal parts rum and sugar, heat until the sugar dissolves, and brush over the cake. This not only adds moisture but intensifies the rum flavor. If you’re not a fan of walnuts, feel free to omit them or substitute with pecans for a different texture. Lastly, for those who prefer a less boozy cake, you can reduce the rum by half and substitute with apple juice for a family-friendly version.
Recipe Variations
- Chocolate Rum Cake: Add 1/2 cup cocoa powder to the dry ingredients for a chocolatey twist.
- Fruit-Infused Rum Cake: Mix in 1 cup of dried fruit soaked in rum overnight for added texture and flavor.
- Coconut Rum Cake: Substitute dark rum with coconut rum and add 1 cup of shredded coconut to the batter for a tropical vibe.
Frequently Asked Questions
Can I make this cake without alcohol?
Absolutely! You can substitute the rum with an equal amount of apple juice or strong brewed coffee for depth of flavor without the alcohol. The cake will still be moist and delicious, just with a different flavor profile.
How long does this cake keep?
Stored in an airtight container at room temperature, this cake will stay fresh for up to 5 days. If you’ve used the rum syrup, it might even get better with time as the flavors continue to meld.
Can I freeze the rum cake?
Yes, this cake freezes beautifully. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Summary
This rum cake is a festive, flavorful addition to any holiday table. With its moist texture, rich rum flavor, and beautiful presentation, it’s sure to become a Christmas tradition.
