This easy homemade Rum Cake recipe is made from scratch and topped with a delicious homemade glaze. It is always a crowd pleaser and can also be made alcohol-free.
Rum Cake
This easy homemade Rum Cake recipe is made from scratch and topped with a delicious homemade glaze. It is always a crowd pleaser and can also be made alcohol-free.
Prep: 20min
Total: 80min
Serving Size: 1 serving
Nutrition Facts: calories 439 kcal, Carbohydrate 52 g, Protein 5 g, Fat 22 g, Saturated Fat 13 g, Trans Fat 1 g, Cholesterol 117 mg, Sodium 281 mg, Fiber 1 g, Sugar 38 g, unSaturated Fat 7 g, servingSize 1 serving
Ingredients:
- 1/4 cup milk (, room temperature )
- 1/3 cup sour cream (, room temperature (light or regular))
- 1/3 cup rum ((Bicardi Gold or Dark Myer’s rum, or your favorite kind))
- 1 cup butter (, room temperature)
- 1 3/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs (, room temperature)
- 2 large egg yolks (, room temperature)
- 2 1/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- ½ cup butter
- 1/2 cup granulated sugar
- ½ cup brown sugar
- ¼ cup rum
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Instruction:
- Preheat the oven to 350 degrees F with oven rack in the center of oven.
- Whisk the milk, sour cream and rum together in a liquid measure and let come to room temperature.
- In a large bowl or stand mixer whip the butter on medium speed for 1 minute. Add the granulated sugar and beat for 4-5 minutes more. Mix in the vanilla.
- Add the eggs and egg yolks, one at a time, mixing just until combined in between additions. Scrape down the sides of the bowl.
- Combine the cake flour, baking powder, baking soda and salt.
- Add 1/3 of the dry ingredients to the batter and mix just until combined. Add 1/2 of the milk/sour cream mixture and mix.
- Add another 1/3 of the dry ingredients, mixing just until combined. Add the last 1/2 of the milk/sour cream mixture and beat until just combined.
- Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides of the bowl.
- Grease and flour bundt pan. I use shortening, and make sure every crevice of the pan is coated! Pour batter evenly into the pan and bake at 350 degrees F for about 50 minutes or until a toothpick inserted in the center comes out clean, or with few crumbs.
- Make the glaze: Add sauce ingredients to a saucepan over medium heat. Stir well until butter has melted and mixture is smooth. Bring mixture to a boil, stirring, and boil for 2 minutes.
- Allow the cake to cool for in the pan for at least 15 minutes before gently inverting it. (I like to remove the cake first, to make sure to get it out easily). Then wipe the pan clean and put the cake back in it. Poke holes all over the cake and gently pour most of the sauce over the cake, reserving just a little.
- Allow the cake to soak up the glaze and then invert it onto a plate or serving platter. Spoon remaining glaze on top.
- Store rum cake well-covered in the refrigerator.
Rum Cake Easy and Delicious
FAQ
What rum is best for rum cake?
- Bacardi Gold. …
- Cruzan Single Barrel Rum. …
- Bacardi Black. …
- Captain Morgan Spiced Rum. …
- Myers’s Original Dark Rum. …
- Malibu Coconut Rum. …
- Pusser’s Navy Rum. …
- Smith & Cross Rum.
Can rum cake get you drunk?
Can caribbean rum cake get you drunk?
Is rum cake supposed to taste like alcohol?
The warm cake soaks up a buttery rum glaze, which gives it that classic rum taste without an overpowering amount of alcohol. While some rum cakes taste very strongly of booze, this cake is made with less alcohol and therefore has a more subtle rum taste.
