Aunt T's Famous Dark and Delicious Rum Cake

Indulge in the delectable goodness of Aunt T's Famous Dark and Delicious Rum Cake. This recipe is a family treasure that has been passed down through generations. Every bite of this moist and flavorful cake is infused with the rich flavors of rum, making it perfect for special occasions or as a decadent treat. The cake is soaked in a rum glaze that adds a delightful boozy kick, and the buttery pecan topping adds a delightful crunch. Impress your friends and family with this unforgettable dessert!

Ingredients

• For the cake:
• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup whole milk
• 1/2 cup dark rum
• 2 teaspoons vanilla extract
• For the rum glaze:
• 1/4 cup unsalted butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup dark rum
• For the pecan topping:
• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1/4 cup milk
• 1 cup chopped pecans
• 1 teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, and salt. Stir until well combined.
3. Add the softened butter, eggs, milk, rum, and vanilla extract to the bowl. Use an electric mixer to beat the mixture on medium speed for 2 minutes, ensuring everything is well incorporated.
4. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
5. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, prepare the rum glaze. In a small saucepan, combine the butter, water, and sugar. Cook over medium heat until the butter is melted and the sugar is dissolved. Remove from heat and stir in the rum.
7. Once the cake is done baking, remove it from the oven and place it on a wire rack. Immediately poke holes in the cake with a skewer or toothpick, and slowly pour the rum glaze over the cake, allowing it to soak into the holes.
8. Let the cake cool in the pan for 10 minutes, then invert it onto a serving plate. Allow it to cool completely before adding the pecan topping.
9. To prepare the pecan topping, melt the butter in a saucepan over medium heat. Stir in the brown sugar and milk, and bring the mixture to a boil. Cook for 2 minutes, stirring constantly.
10. Remove the saucepan from the heat and stir in the chopped pecans and vanilla extract. Allow the mixture to cool for a few minutes.
11. Once the cake has cooled, evenly spread the pecan topping over the cake, allowing it to drip down the sides.
12. Serve slices of this delicious rum cake and enjoy!

Interesting Facts