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Rum Cake Recipe (A Delicious Dessert Delight)

Rum Cake Recipe (A Delicious Dessert Delight)
5 from 2 votes
Homemade Rum Cake Recipe
This homemade rum cake is delightfully moist, exceptionally buttery, and infused with rum. Top with a boozy butter rum glaze and serve warm or cold. Before you begin, review the recipe notes.

Hey, I’m Anne Carter welcoming you all to Beyond The Bayou Blog and I’m thrilled to share with you the magic of “Rum cake recipe“. Rum cake is a traditional Caribbean dessert that dates back to the days of sugar plantations, as rum is a liquor made from sugarcane.

It was our anniversary, a day to celebrate the love and memories we have built together over the years. I wanted to do something special for my husband, something that would remind him of all the sweet moments we have shared. So, I decided to make a rum cake. I created this dish and served it with Snow Ice Cream to make it extra special. This combination made our day so special that even now I recommend this combination to my friends.

So, are you all ready to learn this recipe to make your friends fall for the dish. Hurry up! bring your apron and join me to make this recipe.

Why I Love This Recipe?

  1. Special Flavor: This cake stands out because it’s not your ordinary treat. It’s like a homemade yellow cake, but with a dash of rum flavor that makes it totally irresistible. People go crazy for it because it’s not something you come across every day.
  2. Irresistible Glaze: A warm cake fresh from the oven, and we drizzle over it this amazing rum glaze. It’s like magic! This glaze seeps into every nook and cranny, making the cake super moist and adding a sweet layer on the outside that’s just divine.
  3. Homemade Goodness: You know what’s even better? This cake is homemade and made from scratch with love. It beats anything you’d find at the store hands down. There’s something special about knowing every ingredient that goes into it and tasting the difference that homemade goodness makes.

Overview: How To Make Rum Cake?

Overview How To Make Rum Cake

This homemade rum cake is a labor of love, crafted from scratch without relying on cake mix. It’s a decadent treat, boasting a moist and buttery texture with a delightful hint of rum flavor. Topped off with a boozy butter rum glaze, it’s a dessert that’s sure to impress. Whether you serve it warm or cold, this cake is guaranteed to be a hit at any gathering.

To begin, gather your ingredients including finely chopped pecans, all-purpose flour, baking powder, salt, unsalted butter, brown sugar, granulated sugar, orange zest, eggs, sour cream, vanilla extract, rum, and milk. Preheat your oven to 350°F (177°C) and grease a 10-inch Bundt pan. Sprinkle the pecans evenly into the pan.

In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream together the butter, brown sugar, granulated sugar, and orange zest until light and fluffy. Add in the eggs, sour cream, and vanilla, mixing until combined. Slowly incorporate the dry ingredients into the wet mixture, alternating with the rum and milk.

Pour the thick batter evenly over the pecans in the Bundt pan and bake for 55-70 minutes, or until a toothpick inserted into the cake comes out clean. Once baked, allow the cake to cool in the pan for 45 minutes to 2 hours before transferring it to a wire rack or serving dish.

While the cake cools, prepare the butter rum glaze by melting butter with rum in a saucepan over medium heat. Stir in vanilla extract, salt, and confectioners’ sugar until smooth. Drizzle the warm glaze over the cake before slicing and serving. Leftovers can be stored tightly covered at room temperature for up to 2 days or in the refrigerator for up to 1 week. Enjoy every bite of this indulgent dessert!

Try More Cake Recipe!

Rum Cake Recipe (A Delicious Dessert Delight)

Homemade Rum Cake Recipe

This homemade rum cake is delightfully moist, exceptionally buttery, and infused with rum. Top with a boozy butter rum glaze and serve warm or cold. Before you begin, review the recipe notes.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 55 minutes
Resting Time: 30 minutes
Total Time: 1 hour 40 minutes
Calories: 567kcal
Author: Anne Carter
Servings: 12

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring Cups
  • Cake Pan

Ingredients

  • 1 cup finely chopped pecans
  • 3 cups all-purpose flour (spooned & leveled)
  • tsp baking powder
  • tsp teaspoons salt
  • cup unsalted butter, softened to room temperature
  • 1 cup packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 5 large eggs, at room temperature
  • 1/2 cup full fat sour cream, at room temperature*
  • 2 tsp pure vanilla extract
  • 1/2 cup rum or spiced rum*
  • 1/2 cup milk, at room temperature

Butter Rum Icing

  • 3 tsp unsalted butter
  • 2 tbsp rum or spiced rum*
  • 1/4 pure vanilla extract
  • 1 cup confectioners’ sugar
  • small pinch of salt

Instructions

  • Preheat your oven to 350°F (177°C) and grease a 10-inch Bundt pan. Sprinkle pecans into the pan.
  • Mix flour, baking powder, and salt in a big bowl. Then, use a mixer to blend butter, brown sugar, granulated sugar, and orange zest until creamy. Add eggs, sour cream, and vanilla. Beat until mixed.
  • Add dry ingredients to wet ones while mixing on low. Slowly add rum and milk. Beat until everything's mixed well. The batter will be thick.
  • Pour/spoon the batter over the pecans in the pan.
  • Bake for 55-70 minutes until a toothpick comes out clean. It might take a bit longer since it's a hefty cake.
  • Let it cool in the pan for 45 minutes to 2 hours. Then, flip it onto a rack or dish.
  • Make the glaze by melting butter and rum in a pan. Add vanilla, salt, and confectioners’ sugar. Drizzle the warm glaze over the cake.
  • Store leftovers tightly covered at room temperature for up to 2 days or in the fridge for up to 1 week. Enjoy!

Nutrition

Calories: 567kcal | Carbohydrates: 69g | Protein: 4g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 106mg | Sodium: 236mg | Potassium: 197mg | Fiber: 51g | Sugar: 657g | Vitamin A: 92IU | Calcium: 92mg | Iron: 1.2mg
Keyword best rum cake recipe, moist rum cake recipe, rum cake recipe, rum cake recipe easy

Time for The Tips!

Time for The Tips!

  1. Quality Ingredients: Don’t skimp on quality. Use good rum and fresh ingredients for the best flavor. It makes all the difference!
  2. Proper Mixing: When mixing your batter, don’t overdo it. Just mix until everything is combined. Overmixing can make your cake dense instead of light and fluffy.
  3. Rum Soaking: Once your cake is out of the oven, don’t rush the soaking process. Let it cool for a bit before pouring on the rum glaze. This allows the cake to absorb the flavors properly.
  4. Glaze Consistency: Adjust the consistency of your rum glaze to your liking. If you prefer a thicker glaze, add less liquid. For a thinner glaze, add more rum or a splash of water.
  5. Soaking Time: For maximum flavor, let your cake soak in the rum glaze for a few hours or even overnight. It’ll become extra moist and flavorful

Storing and Managing Leftovers!

Make-Ahead: Wanna know a secret? This cake gets even tastier if you let it sit for a while. So, go ahead and whip it up a day before you plan to serve it.

Storing: To keep your cake fresh and moist, wrap it up snugly in plastic wrap. Leave it at room temperature for up to 5 days. This way, you can nibble on it whenever you crave a sweet treat.

Freezing: Got more cake than you can handle? No worries! Wrap it up twice – first in plastic wrap and then in aluminum foil. Pop it into a freezer bag and stash it in the freezer for up to 3 months. When you’re ready to indulge again, thaw it in the fridge for at least 12 hours or simply leave it out at room temperature. Just remember, don’t unwrap it until it’s fully thawed to keep all that yummy moisture locked in!

Frequently Asked Questions (FAQs)

Q: Can I make Rum Cake Alcohol Free?

A: Yes. If you want to entirely eliminate the alcohol from this recipe, add 1 teaspoon of rum extract to the cake batter.

Q: What kind of rum should I use?

A: This is a decision that you will have to make on your own, based on your preferences and the flavor that you want. I prefer to use Bicardi Gold or Dark Myers’ Rum.

Q: Can Rum Cake Get You Drunk?

A: Not very likely! The cake and glaze include a total of 1 cup rum, however, I believe the majority of it cooks out during baking.

5 from 2 votes (2 ratings without comment)
Recipe Rating