Rum Cake is a moist and flavorful dessert that’s rich with the warm, buttery taste of rum. This indulgent cake features a tender crumb, thanks to the addition of rum in both the batter and the glaze, which soaks into the cake to create an extra layer of sweetness and depth. Whether served as a holiday treat or a celebratory dessert, Rum Cake is perfect for those who enjoy a touch of boozy decadence. The golden glaze gives it a beautiful finish, making it an irresistible centerpiece for any occasion.
Ingredients:
For the cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup whole milk
- 1/2 cup dark rum
- 1 tsp vanilla extract
For the rum glaze:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 cup dark rum
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or 9×13-inch cake pan.
- Prepare the cake batter: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Stir in the rum and vanilla extract.
- Bake the cake: Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
- Make the rum glaze: While the cake cools, prepare the glaze by melting the butter in a saucepan over medium heat. Stir in the sugar and water, and bring the mixture to a boil. Let it simmer for about 5 minutes, then remove from heat and stir in the rum.
- Glaze the cake: Using a skewer or toothpick, poke holes all over the top of the cake. Slowly pour the rum glaze over the cake, allowing it to soak in. Repeat until all the glaze has been absorbed.
- Cool and serve: Let the cake cool completely before slicing. Serve as is or with whipped cream for an extra touch of indulgence.
Enjoy this luscious Rum Cake, where the rich rum flavor perfectly complements the buttery texture, making it an unforgettable dessert!
