This Rum Cake should probably rather be called Butter Rum Cake, because butter and rum are the main ingredient that makes it so incredibly delicious.
The cake is extra fluffy thanks to the use of cake flour. Not only the batter has rum in it, but also the glaze is made of a mixture of rum, butter and sugar. After baking the cake, you poke holes in it and fill the gaps with the butter-rum glaze. Then you invert the cake out of the pan and brush the remaining glaze on top.
Traditionally, this cake is made with a boxed yellow cake mix, but I do not use these mixes, because I like to do everything from scratch. So I gave it a try and I can say that the cake turned out great and it was really no more effort as if I had used a cake mix. Also, the big difference or advantage for me is that I know exactly what ingredients are in my cake when I make it completely from scratch.
Tools & Equipment
- 23,1×9,9cm/9,1×3,9-inch (10 cups) bundt pan
- Medium bowl
- Parchment paper
- Pastry brush
- Silicone spatula
- Skewer
- Small saucepan
- Stand mixer fitted with the paddle attachment
- Whisk
- Wire rack
Recipe Tips
Room Temperature: Ingredients at room temperature combine easily because they are warmer, resulting in a smooth and evenly textured batter. Cold ingredients do not combine as easily. Or even not at all. So make sure you remove chilled ingredients from the fridge in time before you start.
Flour: Use cake flour for this recipe, because all-purpose flour tends to make the cake dry and dense. In case you don’t have cake flour at home or can’t find it, you can easily make it yourself. To do this, mix all-purpose flour (550) and cornstarch in a ratio of 87% flour and 13% cornstarch. Sift into a bowl and repeat the process twice.
Light Brown Sugar: If you don’t have light brown sugar, you can make it at home as well. Just mix 100g of granulated sugar and 3,5g of molasses in a food processor and let it run until the sugar has a uniform color. You can find molasses at health food stores, drugstores or online. Keep leftovers in an airtight container.
Ingredients for Rum Cake
Directions – How to Make Rum Cake
Make the Cake
Preheat the oven to 165°C/330°F. Grease a 23,1×9,9cm/9,1×3,9-inch bundt pan with butter. Spoon flour into the pan, turn and shake the pan until it is evenly coated, then tap out any excess flour. Whisk together the eggs, egg yolks, rum, vanilla extract and almond extract.
In the bowl of a stand mixer combine flour, brown sugar, granulated sugar, baking powder and salt on low speed, for about 30 seconds. Add the butter and beat on low speed until well combined, for about 2 minutes.
Add 1/3 of the liquid ingredients and mix on low until just incorporated. Increase to medium speed and beat for about 2 minutes. Scrape down the sides and the bottom of the bowl. Add another 3rd of the liquid and mix on low speed until well combined. Increase to medium speed and beat for 2 minutes. Repeat the process with the remaining liquid.
Pour the batter into the prepared bundt pan. Bake for 65-75 minutes until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let cool on a wire rack for about 10 minutes.
Make the Glaze
Place the butter in a small saucepan and melt over medium heat. Add water and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring frequently, until slightly thickened, for about 5 minutes.
Finish the Cake
Use a skewer to poke holes in the bottom of the cake about 1,3cm/1/2-inch apart. Brush half of the glaze over the cake and let it soak in. Let the cake sit in the pan for another 15 minutes.
Invert the cake onto a wire rack. Brush the remaining glaze evenly over the top and sides of the cake, a little at a time, allowing it to soak in. Let the cake cool completely on the wire rack, for at least 1 hour. Dust with powdered sugar, if desired.
Storing and Freezing Instructions
Storage: You can store this Rum Cake under a cake dome or covered with plastic wrap at room temperature for up to 5 days.
Freezing Instructions: You can freeze the cake for up to 3 months. After completely cool, wrap the cake with plastic wrap or place in a freezer bag or airtight container. Let thaw on the counter overnight before serving.
My Summary for Rum Cake
Difficulty: Simple.
Taste & Texture: The rum cake tastes buttery and sweet. You can enjoy the cake on its own or save some of the glaze and drizzle it over the top. A combination of fruit and whipped cream or ice cream also works perfectly with this cake. The inside is soft and moist and the outside is slightly cross thanks to the buttery crust.
Time: Preparing the batter takes about 40 minutes and baking time is between 60-75 minutes depending on your oven. The glaze is done in about 15 minutes. Finishing the cake then takes about another 5 minutes. After that, the cake should cool completely, this will take at least 1 hour.
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