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Rum Cake Recipe

Rum Cake Recipe

Moist, buttery, and infused with rum, this cake is your new go-to dessert for holidays and celebrations. Discover the secret to perfect rum-soaked slices every time.
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Ingredients
  

1 cup unsalted butter, softened

2 cups granulated sugar

6 large eggs, at room temperature

1 tsp vanilla extract

1/2 tsp almond extract (optional)

2 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup whole milk

1/4 cup light rum, plus 1/4 cup for glaze

1 cup brown sugar (for glaze)

1/2 cup unsalted butter (for glaze)

1/4 cup water (for glaze)

Instructions
 

  • Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
    Beat 1 cup butter with granulated sugar until light and fluffy.
    Add eggs one at a time, then vanilla and almond extract.
    Whisk together flour, baking powder, baking soda, and salt.
    Alternately fold dry ingredients and milk into the creamed mixture.
    Stir in 1/4 cup rum gently.
    Pour batter into prepared pan and bake 60-70 minutes or until a toothpick comes out clean.
    Combine 1/2 cup butter, 1 cup brown sugar, 1/4 cup water, and 1/4 cup rum in a saucepan; simmer 5 minutes for glaze.
    Cool cake 10 minutes, invert onto a plate, and pour warm glaze over top.
    Let cool completely, slice, and serve with desired accompaniments.

Notes

  • Dark rum is non-negotiable
  • Improves for 5–7 days
  • Freezes perfectly
  • Try a chocolate or coconut variation