Ingredients
- 📌 1 cup (2 sticks) unsalted butter, softened
- 📌 2 cups granulated sugar
- 📌 4 large eggs
- 📌 1 teaspoon vanilla extract
- 📌 1/2 cup dark rum
- 📌 3 cups all-purpose flour
- 📌 1 teaspoon baking powder
- 📌 1/2 teaspoon salt
- 📌 1/2 cup milk
- 📌 For the Rum Glaze:
- 📌 1/2 cup unsalted butter
- 📌 1 cup granulated sugar
- 📌 1/4 cup dark rum
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and 1/4 cup of the dark rum.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternately add the dry ingredients and milk to the creamed mixture, mixing just until combined after each addition.
- Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the rum glaze. In a small saucepan, melt the butter over medium heat. Stir in the sugar and remaining 1/4 cup of dark rum. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
- Remove the cake from the oven and immediately poke holes all over the top with a toothpick or skewer. Slowly pour the warm rum glaze over the hot cake, allowing it to soak in.
- Let the cake cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
- Once cooled, transfer the rum cake to a serving plate and enjoy!
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Cuisine: Americans
Nutrition
- Serving Size: 12 servings
- Calories: 489
- Sugar: 47g
- Sodium: 195mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
Keywords: Rum Cake Recipe