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rum cake
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4 from 4 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 minutes
Cook Time45 minutes
Resting Time15 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Caribbean
Servings: 16 slices
Calories: 381kcal
Author: Meals by Mavis

Ingredients

For the Rum Cake

  • 2½ 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