Rum Cake Recipe: Ah, rum cake—a classic dessert that’s as decadent as it is delicious. This moist, flavorful cake infused with rum is a favorite for holidays, celebrations, or whenever you’re in the mood for something special.
Originating from the Caribbean, rum cake has a rich history tied to the region’s love for baking and, of course, rum production.
Whether you’re a seasoned baker or a kitchen newbie, this guide will walk you through every step to create the perfect rum cake.
Ingredients for Rum Cake
To create a delicious rum cake, you’ll need two sets of ingredients: one for the cake itself and another for the glaze.
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 4 large eggs
- 1/4 cup dark or spiced rum
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped nuts (optional, e.g., pecans or walnuts)
For the Rum Glaze:
- 1/2 cup unsalted butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/4 cup dark or spiced rum
Optional Add-ins:
- Zest of one orange for a citrusy kick.
- A dash of cinnamon or nutmeg for warm spices.
Tools You’ll Need
Before diving in, gather these tools to ensure a smooth baking process:
- Bundt pan (ideal for rum cake).
- Large mixing bowls.
- Hand or stand mixer.
- Saucepan for the glaze.
- Whisk and spatula.
- Cooling rack.
Preparing the Batter
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. If using spices, add them now.
Step 2: Combine Wet Ingredients
In another bowl, cream the softened butter and sugars until light and fluffy. Add the oil, eggs, vanilla, and buttermilk. Beat well until combined.
Step 3: Add the Rum
Gradually pour in the rum, mixing until the liquid is evenly incorporated. The batter should have a smooth consistency.
Step 4: Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cake tender.
Greasing and Preparing the Pan
Choosing the right pan is crucial. A non-stick Bundt pan works best for this recipe. Generously grease the pan with butter or non-stick spray, ensuring every nook and cranny is coated. Dust with flour to prevent sticking.
Pouring and Baking the Cake
Step 1: Pour the Batter
Evenly pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
Step 2: Bake the Cake
Preheat your oven to 325°F (165°C). Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Step 3: Test for Doneness
Keep an eye on the cake as it bakes. A golden-brown crust and clean toothpick indicate it’s ready.
Making the Rum Glaze
Step 1: Cook the Glaze
In a small saucepan, melt the butter over medium heat. Add the sugar and water, stirring until the sugar dissolves. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
Step 2: Add the Rum
Remove from heat and stir in the rum. Be careful, as the alcohol may cause a slight steam reaction.
Applying the Glaze
Step 1: Glaze the Warm Cake
Once the cake is out of the oven and slightly cooled, poke small holes all over it using a skewer or fork. Slowly pour half of the glaze over the cake while it’s still in the pan.
Step 2: Unmold and Glaze Again
After 10-15 minutes, invert the cake onto a serving plate. Brush or drizzle the remaining glaze over the top and sides for an extra glossy finish.
Cooling and Unmolding the Cake
Step 1: Allow the Cake to Cool
Cooling the cake in the pan is crucial for easy unmolding. Let it sit for at least 10-15 minutes on a cooling rack.
Step 2: Carefully Unmold the Cake
Place a serving plate over the Bundt pan and flip it upside down. Gently tap the pan to loosen the cake. If greased well, it should slide out easily.
Step 3: Final Cooling
Let the cake cool completely at room temperature before serving. This step allows the flavors to meld together beautifully.
Decorating and Serving the Rum Cake
While the glazed cake looks stunning on its own, a few simple decorations can elevate it:
- Dusting of Powdered Sugar: Sprinkle a fine layer for an elegant touch.
- Chopped Nuts: Press finely chopped pecans or walnuts onto the glaze for added texture.
- Fresh Fruit Garnish: Serve slices of orange or maraschino cherries alongside the cake.
- Whipped Cream or Ice Cream: Offer as a side for an indulgent pairing.
To serve, slice with a serrated knife for clean cuts, and enjoy with a cup of coffee or a glass of milk.
Variations of Rum Cake
Non-Alcoholic Rum Cake
For those who prefer a non-alcoholic version, substitute the rum with rum extract or vanilla extract and use a non-alcoholic rum syrup for the glaze.
Different Types of Rum
Experiment with light, dark, or spiced rum to discover your preferred flavor profile. Each adds a unique twist to the cake.
Tropical-Inspired Rum Cake
Add shredded coconut, pineapple chunks, or a splash of coconut rum to the batter for a tropical vibe.
Tips for Perfect Rum Cake
- Don’t Overmix the Batter: Overmixing can make the cake dense instead of tender.
- Use Quality Rum: The flavor of the rum shines through, so choose a brand you enjoy.
- Grease the Pan Thoroughly: Ensure every part of the pan is coated to avoid sticking.
- Poke Holes for the Glaze: This helps the glaze soak into the cake evenly, adding moisture and flavor.
- Bake at the Right Temperature: Too high a temperature can dry out the cake, so stick to the recommended 325°F.
Storing Rum Cake
Short-Term Storage
Store the cake in an airtight container at room temperature for up to 3 days. The flavors often improve after a day as the glaze fully absorbs.
Freezing Rum Cake
Wrap the cake tightly in plastic wrap and foil before placing it in the freezer. It can be frozen for up to 3 months. Thaw at room temperature before serving.
Health and Safety Tips
- Alcohol Content After Baking: While most of the alcohol cooks off during baking, some remains. Consider this if serving to kids or those avoiding alcohol.
- Portion Control: Rum cake is rich and indulgent, so smaller slices are often enough.
FAQs about Rum Cake Recipe
What is Rum Cake?
Rum cake is a traditional dessert made with rum-infused batter. Originating from the Caribbean, this cake often includes dried fruit and nuts and is known for its rich, moist texture, making it a popular choice during holidays and celebrations.
How do I ensure my rum cake is moist?
To keep your rum cake moist, use a generous amount of rum in the batter and opt for a soaking glaze. After baking, while the cake is still warm, drizzle a rum-based syrup over it to enhance its moisture and flavor.
Can I make a non-alcoholic version of a rum cake?
Yes, you can substitute the rum with rum extract or a mix of fruit juices like pineapple or apple juice for a non-alcoholic version. The cake will retain its tropical flavor profile without the alcohol content.
How long does rum cake last?
Rum cake can last up to 2 weeks when stored properly in an airtight container at room temperature. For longer storage, you can refrigerate it for up to a month or freeze it for up to three months.
What are the best rums to use for rum cake?
Dark rums, such as Jamaican or Barbadian rums, are typically preferred for their robust flavors. However, you can use any rum you enjoy. Spiced rums can also add an interesting flavor twist to your cake.
Can I add fruits and nuts to my rum cake?
Absolutely! Adding chopped nuts like pecans or walnuts and dried fruits such as raisins or cherries can enhance the texture and flavor profile of your rum cake, making it even more delightful.
Conclusion
Rum cake is more than just a dessert—it’s a celebration of flavor and tradition. With its moist texture, rich glaze, and bold rum-infused taste, it’s a showstopper for any occasion. Whether you stick to the classic recipe or experiment with your own twists, this step-by-step guide ensures your cake will turn out perfectly every time. So why wait? Gather your ingredients, preheat your oven, and treat yourself to the deliciousness of homemade rum cake.
