How To Make Easy Rum Cake
The combination of dark rum and butter creates a bittersweet full flavor in this rum cake! This cake is soft and moist, making it a tasty teatime dessert.
For Rum Cake:
- 1½cupsunsalted butter,softened
- 1cupbrown sugar,packed
- 5large eggs,room temperature
- ½cupsour cream
- ¼cupwhole milk,room temperature
- 2tspvanilla extract
- 3tbspdark rum
- 1tspbaking soda
- 1tspbaking powder
For Rum Glaze:
- ½cupunsalted butter
- ½cupbrown sugar,packed
- ½cupgranulated sugar
- ½cupdark rum
Preheat the oven to 350 degrees F. Spray a 10-cup bundt pan with baking spray.
To the stand mixer, add the butter and sugar, and on high speed, cream for 1 to 2 minutes until light and fluffy.
Add in the brown sugar and beat for another 30 seconds. Add in the eggs, one at a time, until well combined.
Lower the speed to medium, then add in the sour cream, milk, vanilla and rum, until well combined.
Sift together the flour, baking soda, baking powder, and salt in a bowl, then add it in small batches to the mixer on low speed until just combined.
Fold in the pecans with a spatula. Pour the batter into the bundt pan.
Bake for 60 to 70 minutes or until a toothpick comes out clean.
Add the unsalted butter, water, brown sugar, granulated sugar, and dark rum to a medium sauce pan, then stir well.
Bring to a boil and cook for 5 minutes, then let cool.
Let the cake cool for 15 minutes, then poke holes into the bottom of the cake with a fork.
Pour in the glaze ⅓ at a time waiting for it to soak all the way in before pouring the next part in.
Let sit for 10 minutes in the pan, then invert the cake onto serving plate.
Serve, and enjoy!
- Calories: 566.50kcal
- Fat: 30.73g
- Saturated Fat: 16.38g
- Trans Fat: 0.94g
- Monounsaturated Fat: 9.48g
- Polyunsaturated Fat: 2.66g
- Carbohydrates: 63.98g
- Fiber: 1.23g
- Sugar: 45.23g
- Protein: 5.48g
- Cholesterol: 123.25mg
- Sodium: 209.23mg
- Calcium: 68.60mg
- Potassium: 113.69mg
- Iron: 0.88mg
- Vitamin A: 233.67µg
- Vitamin C: 0.13mg
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