Make your dessert the life of the party with this irresistible rum cake. Moist, flavorful, and topped with a decadent glaze, it’s a guaranteed crowd-pleaser.
Why This Recipe Works
- The combination of dark rum and vanilla extract gives the cake a rich, complex flavor that’s unmatched.
- Using a bundt pan ensures even baking and a beautiful presentation.
- The glaze adds a sweet, sticky finish that perfectly complements the cake’s moist texture.
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 buttermilk
- 1/2 cup dark rum
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts (optional)
Equipment Needed
- Bundt pan
- Mixing bowls
- Electric mixer
- 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.
Cream Butter and Sugar
In a large bowl, cream together 1 cup of softened butter and 2 cups of granulated sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer on medium speed.
Add Eggs and Dry Ingredients
Beat in 4 eggs, one at a time, then gradually mix in the dry ingredients (3 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt) alternating with 1 cup of buttermilk. Stir in 1/2 cup dark rum and 1 tsp vanilla extract.
Bake to Perfection
Pour the batter into the prepared bundt pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Glaze and Serve
Once cooled, drizzle the cake with your favorite glaze and sprinkle with chopped walnuts if desired. Let the glaze set before serving.
Tips and Tricks
For an even more flavorful cake, soak the baked cake with a rum syrup before adding the glaze. Simply mix 1/2 cup rum with 1/4 cup water and 1/4 cup sugar, bring to a boil, then brush over the cake. Also, ensure all ingredients are at room temperature to achieve a smooth batter. Lastly, let the cake cool in the pan for 10 minutes before transferring to a wire rack to prevent breaking.
Recipe Variations
- Swap dark rum for spiced rum to add warmth and depth to the cake’s flavor.
- Incorporate citrus zest into the batter for a fresh twist.
- Use pecans instead of walnuts for a different nutty flavor.
- Add a cup of raisins or dried fruit soaked in rum for extra texture and taste.
Frequently Asked Questions
Can I make this cake without alcohol? Yes, you can substitute the rum with apple juice or pineapple juice for a non-alcoholic version, though the flavor profile will change.
How should I store the rum cake? Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze the rum cake? Absolutely! Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Summary
This rum cake with glaze is a decadent dessert that’s perfect for special occasions or whenever you’re in the mood for something sweet and boozy. Follow the tips and variations to make it your own.
