Rum Cake
This post may contain affiliate links. Read my full disclosure policy. Moist, buttery, and soaked in rum, this homemade rum cake will have everyone coming back for seconds—and maybe even thirds when no one’s looking! My grandmother loved to bake, and her rum cake was legendary. It was the star of every family gathering, and no one could walk through her kitchen without sneaking just one more thin slice. Although she kept the recipe a closely guarded secret, upon discovering my interest in cooking, she finally revealed that it was actually a Duncan Hines cake mix doctored up with instant vanilla pudding, butter, and lots of rum. Who knew?! These days, keeping the recipe a secret would be impossible—it’s all over the internet (just google “Bacardi rum cake”). I’ve always wanted to recreate her cake from scratch, so I came up with this rum cake recipe, which is hardly any more work than the semi-homemade one. My grandmother might beg to differ, but I believe my scratch-made version comes pretty close to her original. “One of the most exquisite cakes I’ve ever made.” Rum cake is a traditional Caribbean dessert that dates back to the days of sugar plantations. The most well-known version, known as black cake, is a fruitcake made from a variety of dried fruits soaked in rum for several weeks or even months. This lighter version features a moist butter cake soaked in a rich butter-rum syrup. There’s almost a cup of rum in the cake, so it’s boozy! For a similar cake that’s alcohol-free, Kentucky butter cake. What You’ll Need To Make Rum Cake Step-by-Step Instructions Begin by combining the eggs, egg yolks, rum, vanilla extract, and almond extract. Whisk and set aside. Combine the flour, sugars, baking powder and salt in the bowl of an electric mixer fitted with the paddle attachment. Beat on low speed to combine. Add the butter and beat for a few minutes until combined. Add a third of the liquid and mix on low until just combined. Increase to medium and beat for 2 minutes, then scrape the bowl. Repeat with the second third, and finally, the remaining liquid, scraping between additions. Transfer the batter to the prepared Bundt pan. Bake the cake for 65 to 75 minutes, or until a tester comes out clean. Let cool on a rack for 10 minutes. While the cake bakes, make the glaze. Melt the butter in a saucepan, add sugar and water, and boil. Reduce heat and simmer for 5 minutes until thickened, then stir in the rum. Using a toothpick or skewer, poke holes all over the bottom of the cake. Brush or spoon half of the glaze over the cake and let it soak in. Invert the cake onto a platter. Brush or spoon the remaining glaze over the top and sides of the cake. Let the cake cool completely before serving. The cake portion of this recipe is based on a recipe from Perfect Cakes by Nick Malgieri. I changed the process, replaced the all-purpose flour with cake flour, swapped the white rum for dark rum and omitted the almonds. The glaze recipe is from my grandmother. You May Also Like RecipeComments (300)Add Comment Recipe Comments (300) Add Comment Ingredients For the Cake 4 large eggs 3 large egg yolks ½ cup dark rum 2 teaspoons vanilla extract 1 teaspoon almond extract 2½ cups cake flour, spooned into measuring cup and leveled-off (see note) 1 cup packed light brown sugar 1 cup granulated sugar 2 teaspoons baking powder ¾ teaspoon salt 2 sticks (1 cup) unsalted butter, softened 4 large eggs 3 large egg yolks ½ cup dark rum 2 teaspoons vanilla extract 1 teaspoon almond extract 2½ cups cake flour, spooned into measuring cup and leveled-off (see note) 1 cup packed light brown sugar 1 cup granulated sugar 2 teaspoons baking powder ¾ teaspoon salt 2 sticks (1 cup) unsalted butter, softened For the Glaze 1 stick (½ cup) unsalted butter ¼ cup water 1 cup granulated sugar ¼ cup plus 2 tablespoons dark rum Generous pinch of salt 1 stick (½ cup) unsalted butter ¼ cup water 1 cup granulated sugar ¼ cup plus 2 tablespoons dark rum Generous pinch of salt Instructions For the Cake Position an oven rack in the center of the oven and preheat to 325°F. Spray a 12-cup Bundt pan with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour. (Alternatively, grease the pan with butter and then dust with flour.) In a medium bowl, whisk together the eggs, egg yolks, rum, vanilla extract and almond extract. Set aside. Place the cake flour, brown sugar, granulated sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed for about 30 seconds to combine. Add the butter and beat on low speed for about 2 minutes, or until the ingredients are well combined. (The mixture will look a bit like cookie dough.) Add a third of the liquid ingredients and mix on low speed until just incorporated. Increase the speed to medium and beat for 2 minutes, then stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula. Add another third of the liquid and mix on low speed until just combined. Increase the speed to medium and beat for two minutes, then stop the mixer and scrape again. Add the remaining liquid and beat and scrape as before. Transfer the batter to the prepared pan and smooth the top. Bake for 65 to 75 minutes, or until a toothpick inserted halfway between the central tube and side of the pan comes out clean. Cool the cake on a rack for ten minutes. While the cake bakes, make the glaze. Melt the butter in a small saucepan. Add the water and sugar and bring to a boil. Turn the heat down to medium-low and simmer, stirring frequently, for about 5 minutes, or until the mixture is slightly thickened. Remove from the heat and stir in the rum and salt. Using a toothpick or thin skewer, poke holes all over the bottom of the cake about ½-inch apart, going about ¾ of the way down (you will feel like you are butchering the cake; don't worry, it will be fine). Brush half of the glaze over the cake and let it soak in. If the glaze pools on the surface, poke more holes to help it sink in. Invert the cake onto a cake platter. Gradually brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. (Go slowly so that the glaze gets absorbed, rather than drips off the sides.) Let cool completely before serving. Make-Ahead/Freezer-Friendly Instructions: The cake can be made up to 1 day ahead of time and stored in a cake dome or covered container at room temperature. It can also be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before serving. Note: It's important to use cake flour in this recipe. All-purpose flour will make the cake dry and dense. Position an oven rack in the center of the oven and preheat to 325°F. Spray a 12-cup Bundt pan with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour. (Alternatively, grease the pan with butter and then dust with flour.) In a medium bowl, whisk together the eggs, egg yolks, rum, vanilla extract and almond extract. Set aside. Place the cake flour, brown sugar, granulated sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed for about 30 seconds to combine. Add the butter and beat on low speed for about 2 minutes, or until the ingredients are well combined. (The mixture will look a bit like cookie dough.) Add a third of the liquid ingredients and mix on low speed until just incorporated. Increase the speed to medium and beat for 2 minutes, then stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula. Add another third of the liquid and mix on low speed until just combined. Increase the speed to medium and beat for two minutes, then stop the mixer and scrape again. Add the remaining liquid and beat and scrape as before. Transfer the batter to the prepared pan and smooth the top. Bake for 65 to 75 minutes, or until a toothpick inserted halfway between the central tube and side of the pan comes out clean. Cool the cake on a rack for ten minutes. While the cake bakes, make the glaze. Melt the butter in a small saucepan. Add the water and sugar and bring to a boil. Turn the heat down to medium-low and simmer, stirring frequently, for about 5 minutes, or until the mixture is slightly thickened. Remove from the heat and stir in the rum and salt. Using a toothpick or thin skewer, poke holes all over the bottom of the cake about ½-inch apart, going about ¾ of the way down (you will feel like you are butchering the cake; don't worry, it will be fine). Brush half of the glaze over the cake and let it soak in. If the glaze pools on the surface, poke more holes to help it sink in. Invert the cake onto a cake platter. Gradually brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. (Go slowly so that the glaze gets absorbed, rather than drips off the sides.) Let cool completely before serving. Make-Ahead/Freezer-Friendly Instructions: The cake can be made up to 1 day ahead of time and stored in a cake dome or covered container at room temperature. It can also be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before serving. Note: It's important to use cake flour in this recipe. All-purpose flour will make the cake dry and dense. Nutrition Information Powered by Per serving (16 servings) Calories: 438 Fat: 19 g Saturated fat: 12 g Carbohydrates: 56 g Sugar: 39 g Protein: 4 g Sodium: 145 mg Cholesterol: 127 mg Per serving (16 servings) Calories: 438 Fat: 19 g Saturated fat: 12 g Carbohydrates: 56 g Sugar: 39 g Protein: 4 g Sodium: 145 mg Cholesterol: 127 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Cakes, Pies & TartsDessertAmericanCaribbean Cakes, Pies & Tarts Dessert American Caribbean