Description
This classic Rum Cake recipe combines rich buttery flavors with the warm and aromatic taste of spiced rum to create a moist and tender dessert perfect for celebrations and gatherings. A luscious rum glaze adds a delightful sweetness, making every slice a flavorful treat.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 4 large eggs
- 1/2 cup spiced rum
- 1 teaspoon vanilla extract
Rum Glaze
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1/2 cup water
- 1/2 cup dark rum
Instructions
- Prepare the Cake Batter: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. In a separate bowl, cream together the softened unsalted butter, vegetable oil, and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and spiced rum. Alternate adding the dry mixture and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined to form a smooth batter.
- Bake the Cake: Preheat the oven to 325°F (163°C). Grease and flour a bundt pan thoroughly to ensure easy release. Pour the batter evenly into the prepared pan and smooth the top. Place in the oven and bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool in the pan for about 15 minutes, then invert onto a wire rack.
- Make the Rum Glaze: While the cake is baking, prepare the rum glaze. In a saucepan over medium heat, combine the unsalted butter, granulated sugar, and water. Stir continuously until the mixture comes to a boil and the sugar dissolves completely. Reduce the heat and simmer for 5 minutes to thicken slightly. Remove from heat and stir in the dark rum.
- Glaze the Cake: While the cake is still warm, slowly spoon or brush the rum glaze evenly over the entire cake. Let the cake absorb the glaze for at least an hour before serving to enhance flavor and moisture.
Notes
- Ensure the cake is warm when applying the glaze for better absorption.
- You can substitute spiced rum with dark or light rum based on preference.
- Room temperature ingredients facilitate better mixing and texture.
- The cake can be stored in an airtight container for up to 4 days.
- For an extra moist cake, consider brushing with additional rum glaze before serving.
