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?
- 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.
- 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.
- 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.
Try More Cake Recipe!
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.
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Calories: 567kcal
Servings: 12
Equipment
- Mixing Bowl
- Whisk
- Measuring Cups
- Cake Pan
Ingredients
- 1 cup finely chopped pecans
- 3 cups all-purpose flour (spooned & leveled)
- 2½ tsp baking powder
- 1½ tsp teaspoons salt
- 1½ 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
Time for The Tips!
- Quality Ingredients: Don’t skimp on quality. Use good rum and fresh ingredients for the best flavor. It makes all the difference!
- 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.
- 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.
- 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.
- 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