Rum Cake
If you’re looking for a cake that bursts with flavor and has a bit of a twist, then rum cake is the perfect dessert. Packed with nutty and sweet flavors, this boozy-infused treat will surely be the highlight dish at your next gathering. Whether you serve it with coffee after dinner or whip up an impressive cake for your birthday celebrations, rum cake will make an impression.
I remember when I first had rum cake. It was around the holidays and as I never turn down dessert if offered, I tucked into my piece and have never forgotten how delicious and unique it is.
Then one July, I made this cake for a gathering and people who had a slice asked, “Is this rum cake?”
Of course, I answered in the affirmative, and instead of them telling me about this being a holiday dessert, they just accepted it, and there wasn’t a piece left because it had the best flavor and texture.
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Helpful
Tips
- You can use either clear (white) rum or gold but I wouldn’t use either spiced or dark rum.
- Grease and flour the bundt pan well as this cake tends to stick.
- The batter will be on the watery side until you start adding the dry ingredients so don’t stress about it.
- I usually make this rum-soaked cake the day before I serve it. This way the flavors meld and the rum has a chance to soak into it thoroughly.
How to make rum cake
Pre step
Get out a stand mixer, rubber spatula and bundt pan.
Pre-heat the oven to 325 degrees Fahrenheit.
Step one
Gather the ingredients – sugar, butter, large eggs, vanilla extract, milk, oil (A) and rum. (B)
Step two
Place the butter and sugar into the stand mixer and mix on medium until combined.
Step three
Add the eggs, oil, and vanilla extract and mix until they are just combined.
Step four
Add rum and mix until just combined.
Step five
Gather the dry ingredients – vanilla pudding mix, flour, baking powder, and salt. (C)
Step six
Add the whole package of vanilla pudding and the rest of the dry ingredients to the mixer and mix until the batter is combined.
Step seven
Time to deal with the pan. Add a scoop of flour and almond meal to a small bowl and mix until combined.
Step eight
Liberally grease the bundt pan with Crisco, and sprinkle the flour mixture into the pan so it coats it well. Don’t be tempted to use a spray like Pam.
Tap out the excess flour. (D)
Step nine
Pour the batter into the pan. (E)
Step ten
Bake for 55 minutes. (F)
Step eleven
Ten minutes before the cake is done, make the rum glaze. The ingredients are – butter, water, sugar, rum, and vanilla.
Place in a small or medium saucepan and stir over medium heat until the sugar has melted and combined. (Don’t let it come to a boil.) Turn the heat to a simmer for 5 minutes.
Step twelve
Take something like a potato nail and poke a bunch of holes in the top of the cake. This way the rum will infiltrate the cake better.
Step thirteen
Pour half of the the rum glaze onto the cake.
Let the cake cool for 15 minutes. Invert cake and take it out of the pan.
Step fourteen
Take a fork and poke it into the sides of the cake.
Pour the rest of the rum syrup all over the cake.
For best results, let the cake rest overnight, to soak up more of the rum glaze.
Time to eat a piece.
Look at how moist the cake is.
It is moist, buttery, full of rum and delicious.
So, I hope you enjoyed this rum soaked cake recipe.
Other popular rum recipes
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Rum Soaked Cake
Ingredients
- 4 tablespoons butter (room temperature)
- 3/4 cup sugar (I used cane sugar but you can use white if you like)
- 2 eggs
- 1/4 cup milk
- 1/4 cup olive oil
- 1 teaspoon vanilla
- 1/4 cup rum (white or gold)
- 1 package vanilla pudding mix
- 1 cup flour (I used spelt or all purpose flour)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
To dust the pan
- 1/16 cup almond meal (for dusting the pan)
- 1/16 cup all purpose flour (for dusting the pan)
Rum glaze
- 1/4 cup butter
- 1/8 cup water
- 1/2 cup sugar
- 1/4 cup rum (white or gold rum)
- 1/4 teaspoon vanilla
Instructions
- Preheat oven to 325 F
- In a stand mixer, add butter and sugar and mix until combined
- Add eggs, oil, milk and vanilla and mix until combined
- Add rum and mix until combined. It will be watery, don’t worry
- Add flour, vanilla pudding, baking powder and salt and mix until combined
- Liberally grease a 6 cup bundt pan and coat with the flour and almond meal mixture. Shake out excess
- Pour cake batter into the bundt pan and bake for 50 minutes.
- Near the end of the cooking time, start on the rum glaze
Rum glaze
- In a small saucepan add butter, water, sugar, rum and vanilla. Melt it all together
- When the rum cake is done, poke holes in it with a potato nail or something else that leaves medium side holes
- Divide the rum glaze in half and pour 1/2 of it evenly over the top of the cake
- Let rum cake cool for 15 minutes before removing it from the pan
- Take a fork and poke it in the sides of the rum cake
- Pour the rest of the glaze over the cake and store it away overnight
- Cut and plate a piece
- Eat
- Smile
- Enjoy
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- You can use either clear (white) rum or gold but I wouldn’t use either spiced or dark rum.
- Grease and flour the bundt pan well as this cake tends to stick.
- The batter will be on the watery side until you start adding the dry ingredients so don’t stress about it.
- I usually make this cake the day before I serve it. This way the flavors meld and the rum has a chance to soak into it fully.
Nutrition
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
I love rum cake any time of the year!
Suzy, a kindred spirit!!
Gorgeous cake! I’m actually quite intimidated to bake with bundt pans haha but rum cake reminds me of my aunt which brings me comfort – so comfort any time of the year is always welcomed! 😀
Woohoo Joyce. I agree!
I don’t know that I’ve ever had rum cake – that needs to change, immediately. Looks delish!
Thanks so much Sarah!!
Yum! This cake looks beautiful. I love the styling and the use of almond meal to coat the pan.
Thanks Tara! I appreciate it!
That is one delicious looking cake! My neighbor would make rum cake every Christmas which we all would enjoy shamelessly! Your post bought back those childhood memories. 🙂
Thanks Cookillicious!
Delightful post and recipe, in spite of that bundt pan. 🙂
Hehe. Thanks Chris!
did you only use one cup of flour
Yes, Wilburay! It’s a smaller bundt pan that was only 6 cups. If you have a 12 cup or larger, you can double the recipe. Let me know if you have any other questions.