Rum Cake
A moist, buttery Caribbean rum cake soaked with a warm rum-butter glaze that seeps into every bite. This celebratory dessert is rich with vanilla and warm spices and is popular across the Caribbean for holidays and special occasions.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 cup unsalted butter, softened
- 4 eggs large eggs, room temperature
- 1/2 cup dark rum (such as Myers's or Appleton)
- 1/2 cup sour cream
- 1 box instant vanilla pudding mix (3.4 oz box)
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 2 tsp pure vanilla extract
- 1/2 cup unsalted butter (for glaze)
- 1/2 cup granulated sugar (for glaze)
- 1/3 cup dark rum (for glaze)
- 1/4 cup water
Instructions
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1
Preheat the oven to 325°F (165°C). Grease and flour a 12-cup Bundt pan thoroughly.
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2
In a large bowl, beat 1 cup softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 3 to 4 minutes. Beat in 4 eggs room temperature large eggs one at a time, then mix in 2 tsp pure vanilla extract.
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3
In a separate bowl, whisk together 2 cups all-purpose flour, 1 box instant vanilla pudding mix (3.4 oz box), 2 tsp baking powder, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp salt.
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4
Alternate adding the flour mixture and 1/2 cup sour cream to the butter mixture, beginning and ending with the flour. Stir in 1/2 cup dark rum (such as Myers's or Appleton) until just combined.
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5
Pour the batter into the prepared Bundt pan and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
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6
While the cake bakes, make the glaze: melt 1/2 cup unsalted butter (for glaze) in a small saucepan over medium heat. Add 1/2 cup granulated sugar (for glaze) and 1/4 cup water. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir in 1/3 cup dark rum (for glaze).
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7
While the cake is still hot in the pan, poke holes all over the top with a skewer. Pour about half of the glaze over the cake and let it soak in for 10 minutes.
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8
Invert the cake onto a serving platter. Poke holes in the top and sides and pour the remaining glaze over the cake, allowing it to drip down the sides. Cool completely before slicing.