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
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
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