So here it is! I wasn't really planning on sharing my rum cake recipe, but since several people asked for it I decided I couldn't keep this gem to myself. I have made several rum cake recipes over the years, but this is by far my favorite. This is the best rum cake I have ever made
This recipe is consistent and delicious every time. I always opt for a good dark rum, preferably something at least 7 years old. There is a lot of booze in this cake, but it works perfectly and is not over powering.
Feel free to dig in once this cake has cooled down to room temperature.. However, I promise this cake tastes best the next day after all the rum glaze has soaked into the cake completely.
The Best Rum Cake Recipe
delicious and moist rum cake with nuts
Servings: 8 slices
Calories: 856kcal
Ingredients
- 2 cups of all-purpose flour
- 1 cup of brown sugar
- ½ cup of granulated sugar
- 4 teaspoons of baking powder
- 1 teaspoon of salt
- ½ cup of unsalted butter cut into bits
- ½ cup of finely chopped nuts I used pecans, but walnuts would work too!
- 1 3.4 ounce package of JELLO French Vanilla instant pudding mix
- ½ cup of milk
- 4 eggs
- ½ cup of good aged dark rum I used Ron Medellin, Extra Añejo Oak Barrel Aged Rum
- ½ cup of vegetable oil
- 1 teaspoon of vanilla extract
- For the rum glaze:
- ½ cup of unsalted butter don't substitute
- ¼ cup of water
- 1 cup of brown sugar
- ½ cup of aged dark rum
Instructions
- Preheat oven to 325 degrees
- Spray a large bundt pan (12 cup) with nonstick baking spray
- In a large mixing bowl, combine flower, sugar, baking powder, salt and butter
- On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
- Add to the large bowl, the pudding mix, milk, eggs, ½ cup of rum, oil, and vanilla extract and combine on medium speed with electric mixer for 2 to 3 minutes, be sure scrape down the bowl halfway through.
- At this point the batter should be really smooth, pour ½ the batter into your prepared bundt pan
- Sprinkle in the chopped walnuts and then pour the rest of the batter into the bundt pan.
- Bake for about 55 minutes- until fully golden and tooth pick comes out clean.
- Remove from oven and place on a cooling rack while making the soaking glaze.
- Combine butter, rum, water and sugar in a small saucepan over medium-high heat.
- Bring to a boil carefully as mixture boils over very easily, whisking occasionally.
- Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.
- While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a while as there will be a lot of syrup) continue to add syrup until all of the syrup is added.
- Allow cake to cool for about 10-15 minutes in pan before turning out onto serving platter. Be sure to use a large enough platter in case some rum glaze seeps out.
Notes
If you're allergic to nuts, feel free to omit them from the recipe
Nutrition
Serving: 1slice | Calories: 856kcal | Carbohydrates: 93g | Protein: 8g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 271mg | Potassium: 198mg | Fiber: 1g | Sugar: 67g | Vitamin A: 854IU | Vitamin C: 1mg | Calcium: 212mg | Iron: 3mg
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