Rum cake is a moist, rich cake soaked in a delicious rum syrup, perfect for parties or a boozy treat anytime.
Ready to set sail on a flavor journey? This rum cake recipe will make you feel like Captain Jack Sparrow—minus the hangover! Simple steps, precise measurements, and a splash of cheeky fun. Trust me, you’ve found the treasure map to baking perfection!
Rum Cake
This rum cake isn’t just a dessert; it’s a party masquerading in confection form. Its moist, slightly boozy delight will have everyone asking for seconds. The sweet glaze, infused with rum, sends it straight over-the-top. If cakes could dance, this one would be the life of any gathering!
- Cooking Method: Baking
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Cuisine: Caribbean
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup milk
- 4 large eggs
- 1/2 cup dark rum
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup packed brown sugar
- 1/2 cup water
Cooking Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, beat the butter and granulated sugar together until fluffy.
- Add the vegetable oil and continue to mix until blended.
- Crack in the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract and rum. Prepare for the aroma explosion!
- In another bowl, combine the flour, baking powder, and salt.
- Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix until smooth and luscious.
- Pour the batter into the prepared Bundt pan. Smooth the top.
- Bake for 55-60 minutes, until a toothpick comes out clean.
- While the cake bakes, let’s get saucy! Combine brown sugar and water in a saucepan. Bring to a boil, then simmer for 5 minutes.
- Remove the glaze from heat, let cool slightly, then stir in the remaining rum.
- When the cake’s ready, let it sit in the pan for about 10 minutes. Prick it with a fork or skewer, and pour half of the glaze over it.
- Invert the cake onto a plate and drizzle with the remaining glaze. Let it cool to absorb all the goodness.
Suggestions
- Alternative Ingredients: Swap the milk with coconut milk for a tropical twist.
- Garnishing Options: Dust with powdered sugar, or adorn with toasted nuts for extra crunch.
- Cooking Tips: For an extra-moist cake, wrap it in plastic wrap once it cools and let it sit overnight. Just hide it well, so it survives until the next day!
