Rum Cake Recipe
Ingredients:
For the Cake:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1/2 cup buttermilk (or milk if you don’t have buttermilk)
1/2 cup dark rum (or spiced rum)
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
1/4 cup sour cream (optional, for extra moisture)
For the Nut Layer:
1 cup chopped pecans or walnuts
2 tablespoons unsalted butter, melted
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon (optional)
For the Rum Glaze:
1/2 cup unsalted butter
1/4 cup water
1 cup light brown sugar
1/4 cup dark rum
1 teaspoon vanilla extract
Instructions:
1. Prepare the Nut Layer:
Preheat the oven to 325°F (163°C).
Grease and flour a 10-inch Bundt pan (or use non-stick spray). Ensure that the pan is well-coated to prevent sticking.
In a small bowl, mix the chopped nuts with the melted butter, brown sugar, and cinnamon (if using). Toss the nuts to coat them evenly.
Spread the nut mixture evenly on the bottom of the prepared Bundt pan. This layer will create a delicious, caramelized nut topping once the cake is baked.
2. Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract, almond extract (if using), and dark rum.
Add the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients. Mix until just combined. If using sour cream, fold it in at this stage.
Pour the batter over the nut layer in the Bundt pan, smoothing the top with a spatula.
3. Bake the Cake:
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
Let the cake cool in the pan for about 10-15 minutes. Afterward, carefully invert the cake onto a plate. The nut layer should be at the top, creating a gorgeous caramelized finish.
4. Make the Rum Glaze:
While the cake is cooling, make the glaze. In a small saucepan, melt the butter over medium heat.
Add the water and brown sugar, stirring until the sugar is dissolved.
Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally.
Remove from heat and stir in the dark rum and vanilla extract.
5. Glaze the Cake:
Once the cake has cooled slightly (but not completely), poke small holes all over the surface with a toothpick or skewer.
Slowly pour the rum glaze over the cake, allowing it to soak in as you drizzle it. You can pour in stages to ensure the glaze is evenly absorbed.
6. Let the Cake Set:
Allow the cake to sit for at least 1 hour before serving. This will allow the glaze to soak in and the flavors to meld together.
7. Serve:
Slice and enjoy the rum cake with its nutty, caramelized bottom and moist, rum-infused crumb. Perfect for a special occasion or a sweet treat!
Tips:
For extra moisture: You can replace some of the butter with oil (such as vegetable oil) in the batter for a more moist cake.
To enhance flavor: Add a tablespoon of dark brown sugar to the batter to deepen the flavor.
The addition of nuts to the bottom of the pan creates a beautiful, crunchy layer that complements the soft and moist cake, while the rum glaze soaks into every bite for a delicious treat!