Delicious and Moist Rum Cake Recipe

This rum cake recipe is a crowd-pleaser, perfect for special occasions or as a sweet treat to enjoy at home. The cake is incredibly moist and infused with the flavors of rum and a buttery caramel glaze. With its rich texture and delicious taste, this rum cake is sure to become a favorite dessert in your household.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• ½ cup milk
• ½ cup rum (dark or light)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup chopped walnuts or pecans (optional)
• 1 cup brown sugar
• ½ cup unsalted butter
• ¼ cup rum

Directions

1. Preheat your oven to 325°F (165°C). Grease and flour a bundt pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
4. Mix in the milk, rum, and vanilla extract until well combined.
5. Add the flour, baking powder, and salt to the wet ingredients and mix until just combined. Do not overmix.
6. If desired, fold in the chopped walnuts or pecans for extra texture and flavor.
7. Pour the batter into the prepared bundt pan and spread it evenly.
8. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. While the cake is baking, prepare the caramel glaze. In a small saucepan, melt the ½ cup of unsalted butter. Stir in the brown sugar and rum until the sugar has dissolved.
10. Simmer the glaze over medium heat for 2-3 minutes, stirring constantly. Remove the pan from the heat.
11. Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes.
12. Carefully invert the pan onto a serving plate, allowing the cake to release from the pan.
13. Slowly drizzle the warm caramel glaze over the cake, allowing it to soak in. You can poke holes in the cake with a toothpick to help the glaze penetrate.
14. Let the cake cool completely before serving.
15. Serve the rum cake as is or with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Interesting Facts