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    Home » Recipes » The Best Rum Cake Recipe

    Published: Mar 13, 2013 · Modified: Apr 2, 2021 by Cari · This post may contain affiliate links. · Leave a Comment

    The Best Rum Cake Recipe

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    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
     
    best rum cake recipe

    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.

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    • best rum cake recipe
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    The Best Rum Cake Recipe

    delicious and moist rum cake with nuts
    Prep Time30 mins
    Cook Time1 hr
    Total Time1 hr 30 mins
    Course: Dessert
    Cuisine: American
    Servings: 8 slices
    Calories: 856kcal
    Author: Cari

    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
    Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!
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    My name is Cari and I'm the person behind FatgirlHedonist.com. I'm born and raised in Miami (Hialeah if you'd like specifics) and proud Latina. I'm a single mom to a very curious toddler. I completed a culinary program in high school that made my love of food blossom, but my career went in a very different direction. No matter what turns my life has taken, cooking, baking and eating have always been three of my favorite activities. I'm lucky enough that I can have this blog as an outlet for those three passions.

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