Boozy Rum Cake Recipe
Ingredients:
For the Cake:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/2 teaspoon ground nutmeg (optional)
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup dark rum (or your choice of rum)
1/2 cup sour cream
1/4 cup whole milk
For the Rum Syrup:
1/2 cup unsalted butter
1/2 cup light brown sugar, packed
1/4 cup water
1/4 cup dark rum
1 teaspoon vanilla extract
For the Glaze (Optional):
1 cup powdered sugar
1-2 tablespoons dark rum
1 teaspoon vanilla extract
Instructions:
Make the Cake:
Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan (or use a non-stick Bundt pan).
Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg (if using). Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes).
Add Eggs: Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate Wet and Dry Ingredients:
Add a third of the dry ingredients to the butter mixture and mix until just combined.
Then, add half of the sour cream and mix.
Add another third of the dry ingredients, followed by the milk. Continue to alternate, ending with the dry ingredients. Mix until smooth and fully combined.
Add Rum: Slowly mix in the dark rum until the batter is smooth and evenly combined.
Bake the Cake: Pour the batter into the prepared Bundt pan, spreading it out evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the Cake: Let the cake cool in the pan for about 10-15 minutes, then remove from the pan and allow to cool completely on a wire rack.
Make the Rum Syrup:
Prepare the Syrup: While the cake is cooling, prepare the syrup. In a small saucepan over medium heat, melt the butter.
Add Sugar and Water: Stir in the brown sugar and water. Bring to a simmer and cook for 2-3 minutes until the sugar dissolves and the syrup thickens slightly.
Add Rum and Vanilla: Remove from heat, then stir in the dark rum and vanilla extract. Let the syrup cool slightly.
Soak the Cake: Once the cake has cooled completely, use a skewer or toothpick to poke holes all over the top and sides of the cake.
Pour the Syrup: Slowly pour the warm rum syrup over the cake, letting it soak in. Allow the cake to absorb the syrup for about 30 minutes.
Make the Glaze (Optional):
Prepare the Glaze: In a small bowl, whisk together powdered sugar, dark rum, and vanilla extract until smooth. If the glaze is too thick, add a little more rum or milk until you reach the desired consistency.
Drizzle the Glaze: Drizzle the glaze over the cooled cake for a sweet, finishing touch.
Serve:
Once the cake has absorbed the syrup and the glaze has set, slice and serve. You can pair it with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Tips:
Choice of Rum: Dark rum will give the cake a deeper, richer flavor, but feel free to use spiced rum or a lighter rum if you prefer.
Let the Cake Rest: The longer the cake sits after soaking, the better the flavors meld, so consider making it a day ahead of time.
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