Rum Cake
This delicious rum cake recipe is made from scratch and allows you to test all out your favorite rums, answering a critical question: What is the best rum for rum cake?
Equipment
- 10 inch (10-15 cup) bundt pan
Ingredients
For the Rum Cake
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 1/2 cups unsalted butter at room temperature
- 1 1/2 cups sugar
- 2 tsp vanilla extract
- 3 eggs at room temperature
- 3/4 cup rum
- 3/4 cup heavy cream
For the Rum Sauce
- 1/2 cup unsalted butter
- 1 cup sugar
- 1/2 cup rum
- 1/2 tsp vanilla extract
- 1/4 cup water
Instructions
For the rum cake
- Preheat oven to 350 F.
- Generously coat Bundt pan with cooking spray; set aside.
- Whisk together flour, baking powder, baking soda, and salt in a large bowl. Set aside.
- Beat butter, sugar, and vanilla on medium speed in a stand mixer with a paddle attachment until light and fluffy (about 4 minutes).
- Add eggs, one at a time, beating well and scraping down the bowl after each addition.
- Reduce mixer speed to low and gradually add the rum.
- Add flour mix in three parts, alternating with the heavy cream, beginning and ending with the flour.
- Pour batter into Bundt pan, smoothing the top of the cake.
- Bake in preheated oven until golden brown (roughly 60-75 minutes, but may depend on your bundt pan so check early and often!). A toothpick inserted in the center should come out clean, and the sides of the cake should begin to peel away from the pan. If the top of the cake begins to brown excessively, cover with tin foil.
For assembly
- Make the Rum Sauce during the final 10 minutes of baking. Melt butter in saucepan over medium heat.
- Add sugar and 1/4 cup of water and let the mixture come to a boil.
- Boil, stirring occasionally, until syrupy, about 5 minutes.
- Carefully add rum and vanilla (mixture will bubble). Boil, stirring often, 1 minute. Remove from heat.
- Leaving the warm cake in the pan, use a wooden skewer to poke holes in the bottom of the cake all over.
- Spoon 1/3 cup of the Rum Syrup evenly over the cake. Let stand for 10 minutes.
- Take a deep breath and say a brief but persuasive prayer to the Bundt pan gods, before inverting onto the cake stand or serving plate. Spoon the remaining glaze evenly over the top. Let cool at least 20 minutes before serving.
Tried this recipe?Let us know how it was!