Description
This classic Rum Cake recipe yields a tender, moist cake with a perfectly balanced rum flavor that makes it an irresistible treat for holiday gatherings or any special occasion.
Ingredients
Scale
- 3⅔ cups cake flour (440g)
- 1½ teaspoons baking powder
- ¾ teaspoon salt
- 2 cups granulated sugar (400g)
- ¾ cup unsalted butter, softened (170g)
- ¼ cup vegetable oil (60ml)
- 3 large eggs, room temperature
- 2 egg yolks, room temperature
- 2 teaspoons vanilla extract
- ¾ cup dark rum (180ml)
- ½ cup whole milk (120ml)
- 6 tablespoons unsalted butter (85g)
- ½ cup granulated sugar (100g)
- 2 tablespoons water
- Pinch of salt
- ¼ cup dark rum (60ml)
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan or tube pan to prevent sticking.
- In a bowl, sift together the cake flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes using an electric mixer.
- Beat in the vegetable oil, eggs, and egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract and dark rum until combined.
- Alternately add the flour mixture and whole milk to the batter, beginning and ending with the flour mixture. Mix just until combined; avoid over-mixing to keep the cake tender.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for approximately 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, combine the unsalted butter, sugar, water, and salt in a small saucepan. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture simmers gently for 3-4 minutes, forming a glossy syrup. Remove from heat and stir in the remaining ¼ cup dark rum.
- Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. While still warm, poke small holes all over the cake using a skewer or fork. Slowly pour the warm rum syrup evenly over the cake, allowing it to soak in.
- Let the cake cool completely in the pan on a wire rack. Once fully cooled, carefully invert the cake onto a serving plate. Slice and serve, enjoying the moist, flavorful rum-infused cake.
Notes
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 572
- Sugar: 42g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 100mg