Description
A rich and moist Rum Cake infused with dark rum and topped with a buttery rum glaze, perfect for any celebration or cozy gathering.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- ½ cup dark rum (or rum extract for alcohol-free)
- ½ cup butter (for glaze)
- 1 cup sugar (for glaze)
- ¼ cup water (for glaze)
- ¼ cup rum (or rum extract for glaze)
- 1 tsp vanilla extract (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a Bundt pan thoroughly.
- Whisk together the flour, baking powder, and salt in a medium-sized mixing bowl.
- Cream together the softened butter and sugar until light and fluffy using an electric mixer.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Mix in the flour mixture alternately with the milk, starting and ending with flour.
- Gently stir in the dark rum.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
- Prepare the glaze by melting the butter in a saucepan, then adding the sugar, water, and rum. Bring to a boil and simmer for 5 minutes.
- Invert the cooled cake onto a serving plate and pour the glaze over the top.
Notes
For best results, let the cake cool completely before glazing. Can be stored covered at room temperature for up to three days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 29g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
Keywords: rum cake, butter rum glaze, dessert, baking, sweet treat, holiday cake