This classic rum cake is a rich, indulgent dessert with a tender crumb and a buttery rum glaze that soaks right in, infusing each bite with warmth and sweetness. Ideal for gatherings or special occasions, it pairs beautifully with whipped cream or fresh fruit for a delightful, memorable treat.
Did You Know?
Rum enhances the depth of this cake’s flavor by bringing a caramel, molasses-like richness. Dark rum, which is aged longer than lighter varieties, adds a distinct warmth, making each slice both fragrant and comforting. Its complexity complements the cake's vanilla undertones and buttery texture, creating a truly unique dessert experience.
Yield
10-12 servings
Ingredients
For the Cake
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
4 large eggs
1/2 cup dark rum
1/2 cup whole milk
1 tablespoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
For the Rum Butter Glaze
1/2 cup unsalted butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum
1 teaspoon vanilla extract
Instructions
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Prepare the Cake: Preheat your oven to 325°F (160°C) and generously grease a bundt pan.
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In a large mixing bowl, cream together the butter, oil, and sugar until light and fluffy, about 3-4 minutes.
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Add eggs one at a time, mixing well after each addition. Stir in the rum, milk, and vanilla extract.
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In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
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Pour the batter into the prepared bundt pan and smooth the top.
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Bake the Cake: Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
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Allow the cake to cool in the pan for 15 minutes, then invert onto a cooling rack.
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Prepare the Rum Butter Glaze: In a medium saucepan over medium heat, melt the butter with the water and sugar, stirring until the sugar has completely dissolved and the mixture begins to bubble gently.
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Remove from heat and carefully stir in the rum and vanilla extract.
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Decorate and Serve: Poke small holes throughout the warm cake with a skewer or fork, and spoon the glaze over the cake, allowing it to soak in completely. Once the glaze has fully soaked into the cake, garnish with a light dusting of powdered sugar if desired, or serve with a dollop of whipped cream or a few fresh berries. For the best flavor, allow the cake to sit for a few hours or overnight to deepen the flavors.
Nutritional Information (Per Serving)
Calories: 500, Protein: 5g, Carbohydrates: 60g, Fiber: 1g, Net Carbohydrates: 59g, Fat: 24g, Saturated Fat: 10g, Cholesterol: 90mg, Sodium: 180mg, Sugars: 35g, Glycemic Index: Medium
Kitchen Tips, Great Ideas, How to Save Money
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Choose Quality Rum: Dark rum adds complex flavors, but using a mid-range rum works well in baked goods, saving money without compromising taste.
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Proper Butter Softening: Make sure the butter is fully softened for smooth mixing and an even crumb.
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Homemade Vanilla Extract: If you use vanilla often, homemade vanilla extract is a flavorful, cost-effective alternative.
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Make Glaze Last: For a stronger rum flavor, brush the glaze on layers of the cake over time instead of all at once.
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Freeze for Later: Rum cake freezes well. Wrap slices in plastic wrap, place in an airtight container, and freeze for up to three months.
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Grease Bundt Pan Thoroughly: Use softened butter or cooking spray and a dusting of flour to prevent sticking in the pan’s crevices.
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Skip the Egg Substitute: Fresh eggs help the cake rise and maintain texture; substitutes may not yield the same tender crumb.
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Use Butter and Oil Combination: The mix of butter and oil keeps the cake moist and flavorful. Stick with the recommended ratio for best results.
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Serve with Whipped Cream: Add a dollop of fresh whipped cream for a beautiful presentation and a light touch to balance the richness.
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Try Different Rum Types: For a twist, try spiced rum or coconut rum for unique flavor profiles.
Let’s Learn About Rum Varieties
Dark rum, aged in charred barrels, is rich, smoky, and full-bodied, ideal for adding depth to baked goods. Light rum, filtered for a milder flavor, is more subtle in desserts. Spiced rum, infused with warm spices like cinnamon and vanilla, brings a festive touch, perfect for holiday baking.