Rum Cake

Yaaay! I’m finally ready to launch this blog. I’ve spent months working on it and I’m happy with the way it looks now, so it’s time to put it out there. To celebrate the launch of this blog, I made rum cake as it’s one of my favourite desserts to have on special occasions. Birthdays, Christmas, New Year’s, you name it, I will use it as an excuse to have rum cake. Off course, you can have rum cake when there is no special occasion, so feel free to make this whenever you want. This rum cake is made from scratch. No boxed yellow cake mix. Happy baking!

How to Make Rum Cake

To make this rum cake, you’ll need a bundt pan that’s 4 inches deep. If you use a pan that’s deeper than 4 inches, your result might not turn out as well. If you have a pan that’s slightly shallower than this, it should still work. Start by preheating the oven to 330°F (165° C) and generously grease the bundt pan so that the cake will slide right out of the pan once it’s done.

In a large mixing bowl, cream 2 sticks of butter and 1 cup of granulated sugar using a hand or stand mixer. Add 4 eggs to the creamed butter and mix using the mixer. Pour 1/4 a cup of dark rum , 1 teaspoon of vanilla extract, and 1 teaspoon of lemon rind into the butter mixture, mix all the ingredients together using the hand or stand mixer. In a separate bowl, combine 2½ cups of pastry flour, ½ a cup of skim milk powder, 1/4 a cup of cornstarch, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt.

Pour and fold the flour mixture into the butter mixture a bit a time using a spatula. Add 3/4 cup of milk (I used almond milk) to the batter and mix using the spatula. Pour the batter into the pan and bake the rum cake in the preheated oven for 40 minutes or until the top of the cake is golden brown and a toothpick inserted into the middle of the cake comes out clean. Once the cake is done, take it out of the oven and let it rest while you make the rum glaze.

To make the rum glaze, melt 1 stick of butter, 1 cup of sugar, 1/4 cup of water, and 1/4 cup of dark rum in a small sauce pan over medium heat. Let it cook for 5 minutes or until it’s reduced to your desired thickness. Using a skewer, poke small holes into the cake and pour some of the rum glaze over the cake. Let the remaining rum glaze cool and become thicker in consistency.

Cover the bundt pan with a plate and flip the pan over so that the bottom of the cake now becomes the top of the cake. Brush the remaining rum glaze over the top the cake. You can also pour some of the rum glaze on the plate that the cake is sitting on so the bottom of the cake soaks up the glaze as well. Hope you all enjoy making this recipe and the other ones on the blog. Let me know how it goes!

Notes

  • To get rum cake that’s moist and fluffy, it’s best to use pastry flour. You can use all-purpose flour but the cake will be tougher.
  • You don’t have to use almond milk to make this cake. I used it because it’s what I usually have on hand. You can use regular cow’s milk or buttermilk which will make an even fluffier cake.
  • Rum cake can be eaten warm or cold. I find that the cake tastes even better the next day when it’s had more time to soak in the rum.
Print Recipe
4.5 from 2 votes

Rum Cake

This rum cake is made completely from scratch. It's moist, buttery, and decadent. Rum is baked into the cake and then drizzled on top of the cake.
Prep Time15 mins
Cook Time45 mins
Resting Time15 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: Caribbean
Servings: 16 slices
Calories: 381kcal
Author: Mavis K.

Ingredients

For the Rum Cake

  • cup pastry flour
  • 2 sticks butter
  • 4 eggs
  • 1 cup granulated sugar
  • ½ cup skim milk powder
  • ¼ cup cornstarch
  • ¼ cup dark rum
  • ¾ cup almond milk (or regular cow's milk or buttermilk)
  • 1 tsp vanilla extract
  • 1 tsp lemon rind (grated)
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt

For the Rum Glaze

  • 1 stick butter
  • 1 cup granulated sugar
  • ¼ cup dark rum
  • ¼ cup water

Instructions

For the Rum Cake

  • Preheat the oven to 330° F (165° C) and generously grease a 4-inch bundt pan
  • Cream the butter and granulated sugar using a hand or stand mixer.
  • Add the eggs to the butter mixture and mix using the hand or stand mixture.
  • Add the rum, vanilla extract, and lemon rind to the mixture, and blend everything together using the hand or stand mixture.
  • Mix the pastry flour, skim milk powder, cornstarch, baking powder, baking soda, and salt together in a separate bowl.
  • Fold the flour mixture into the butter mixture a bit at a time using a spatula.
  • Add and blend the milk to the batter using the spatula.
  • Pour the batter into the prepared bundt pan. Put the pan in the middle-rack of the oven and bake the cake for 40 minutes or until the top of the cake is golden brown and a toothpick inserted into the middle of the cake comes out clean.
  • Take the cake out of the oven and let it rest as you make the rum glaze.

For the Rum Glaze

  • Melt the butter, sugar, water, and rum in a small sauce pan over low-medium heat for 5 minutes or until it's reduced to your desired thickness.
  • Poke small holes into the cake using a skewer. Pour some of the rum glaze over the cake.
  • Let the remaining rum glaze cool to an even thicker consistency.
  • Cover the bundt pan with a plate, then flip the pan over so that the bottom of the cake becomes the top of the cake.
  • Brush the remaining rum glaze over the top of the cake. You can pour some of the rum glaze on the plate so that the bottom of the cake soaks up the glaze as well.

Nutrition

Calories: 381kcal | Carbohydrates: 45g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 87mg | Sodium: 284mg | Potassium: 187mg | Fiber: 1g | Sugar: 27g | Vitamin A: 676IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg

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