rum cake recipe

With a buttery rum glaze, this Rum Cake is guaranteed to be your dessert centerpiece.

Rum Cake

Cooking spray

All-purpose flour

c. chopped walnuts

yellow cake mix

vanilla pudding

eggs

c. (1 stick) butter, melted and cooled slightly

water

c. dark rum

(1 stick) butter

c. sugar

dark rum

This is a fantastic quick base recipe for a great rum cake.  My personal flares...butter spray and sugar to prepare bundt pan.  Saute and cook down pecans in butter and rum before adding to pan.  Adding glaze before turning out and soak was a fabulous idea MamaK.  Turn it out and Then soak it again.

I used this base recipe but used white cake, pistachio pudding and spiced rum.  Saute chopped pistachios, butter, sour cherries and spiced rum.  Use sour cherry juice for water in cake mix.  use cherry juice for sliced rum glaze as well.

Used Malibu coconut rum and cinnamon 👍🏻 It was gone in 2 days

https://streaming.hearstdigitalstudios.com/552fc700-7c39-4bd6-b9f8-1de41709231e/video_rover_16x9_1080p_hd_1636043136_56089.mp4

The perfect Rum Cake for your holiday table.

Easy Rum Cake

This easy homemade Rum Cake recipe is made from scratch and topped with a delicious homemade glaze. It is always a crowd pleaser and can also be made alcohol-free.

milk (, room temperature)

sour cream (, room temperature (light or regular))

rum ((Bicardi Gold or Dark Myer's rum,

butter (, room temperature)

sugar

vanilla extract

eggs (, room temperature)

egg yolks (, room temperature)

cake flour

baking powder

baking soda

salt

butter

brown sugar

heavy cream

Preheat the oven to 350 degrees F with oven rack in the center of oven.

Whisk the milk, sour cream and rum together in a liquid measure and let come to room temperature.

In a large bowl or stand mixer whip the butter on medium speed for 1 minute. Add the granulated sugar and beat for 4-5 minutes more. Mix in the vanilla.

Add the eggs and egg yolks, one at a time, mixing just until combined in between additions. Scrape down the sides of the bowl.

Combine the cake flour, baking powder, baking soda and salt.

Add 1/3 of the dry ingredients to the batter and mix just until combined. Add 1/2 of the milk/sour cream mixture and mix.

Add another 1/3 of the dry ingredients, mixing just until combined. Add the last 1/2 of the milk/sour cream mixture and beat until just combined.

Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides of the bowl.

Grease and flour bundt pan. I use shortening, and make sure every crevice of the pan is coated! Pour batter evenly into the pan and bake at 350 degrees F for about 50 minutes or until a toothpick inserted in the center comes out clean, or with few crumbs.

Make the glaze: Add sauce ingredients to a saucepan over medium heat. Stir well until butter has melted and mixture is smooth. Bring mixture to a boil, stirring, and boil for 2 minutes.

Allow the cake to cool for in the pan for at least 15 minutes before gently inverting it. (I like to remove the cake first, to make sure to get it out easily). Then wipe the pan clean and put the cake back in it. Poke holes all over the cake and gently pour most of the sauce over the cake, reserving just a little.

Allow the cake to soak up the glaze and then invert it onto a plate or serving platter. Spoon remaining glaze on top.

Store rum cake well-covered in the refrigerator.

https://content.jwplatform.com/videos/l2tTRWBy.mp4

This easy homemade Rum Cake recipe is made from scratch and topped with a delicious homemade glaze. It is always a crowd pleaser and can also be made alcohol-free.

This Rum Cake recipe is made with spiced rum in the batter and a dark rum butter sauce drizzled on top. It&#039;s rich, moist, and indulgent while still being easy to make.

all-purpose flour

unsalted butter (softened)

vegetable oil

buttermilk

spiced rum

unsalted butter

Preheat your oven to 325°F (160°C). Grease and flour a bundt pan thoroughly.

In a large mixing bowl, combine the flour, sugar, baking powder, and salt.

Add the softened butter, vegetable oil, and buttermilk to the dry ingredients. Mix with an electric mixer on medium speed for 2 minutes until smooth.

Add the eggs, one at a time, mixing well after each addition.

Stir in the rum and vanilla extract until the batter is well combined.

Pour the batter into the prepared bundt pan, smoothing the top.

Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.

For the Cake:

In a medium saucepan, melt the butter over medium heat.

Stir in the sugar and water, bringing the mixture to a boil. Allow it to boil gently, stirring occasionally, until it reaches a thick, syrup-like consistency, about 5-7 minutes.

Carefully stir in the rum, continue to simmer the mixture for an additional 2-3 minutes until it thickens further, resembling a caramel-like texture.

While the cake is still warm, use a skewer to poke small holes all over. Slowly pour half of the butter rum sauce over the cake, letting it soak in.

Once the cake is fully cooled, drizzle the remaining sauce over the top, letting it cascade down the sides.

Allow the sauce to set for a few minutes, slice and serve. Enjoy!

For the Rum Sauce:

https://content.jwplatform.com/videos/FfN8lMJ8.mp4

This Rum Cake recipe is made with spiced rum in the batter and a dark rum butter sauce drizzled on top.

Rum Cake makes a classic holiday dessert and this easy, yet elegant rum cake recipe will quickly become a festive favorite!

Rum Pudding Cake Recipe

pecans

vanilla cook-and-serve pudding mix

canola oil

Preheat oven to 325º F and thoroughly grease a Bundt pan. Sprinkle the brown sugar and chopped pecans in the bottom of the pan. This will serve as the topping of the cake when the cake is turned out of the pan.

Add cake mix and pudding mix to the bowl of an electric mixer. Crack in the eggs and add water, canola oil, and rum, Mix the batter until it is smooth and totally combined.

Pour batter into the prepared Bundt pan and bake the cake for 50 to 60 minutes, or until a skewer or long toothpick comes out clean when inserted into the middle of the cake and removed. You can follow my tips for how to tell when your cake is done.

When the cake has about 10 minutes remaining cooking time, make the glaze.

Melt the butter and sugar together in a heavy-bottomed saucepan over medium heat. Then add water and bring the mixture to a boil for 4 to 5 minutes, or until thick. Carefully add the rum to the mixture and cook for 1 more minute. (Take care when adding the alcohol to the mixture, especially if cooking over an open flame.)

Remove the cake from the oven and let it cool in the pan for 5 minutes.

Use a skewer or long toothpick and poke holes all over the surface of the cake.

Drizzle half the glaze over the surface of the cake, then let the cake sit for about 10 to 15 minutes to allow the cake to absorb the glaze.

Carefully invert the cake onto a serving platter and very slowly drizzle the rest of the glaze over the top of the cake, giving the cake a chance to absorb as much as possible.

Let the cake sit for a couple of hours to make sure it&#x27;s really moist and rummy.

Slice and serve.

This is an amazing recipe! Any ideas on how to turn this into cupcakes?

I have been making this cake on Christmas Eve for our family party for years now.  Everyone loves it and requests  it!!  Simply the best!

Should I use Crisco or butter to grease Bundt pan

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Rum Pudding Cake Recipe

Top 4 rum cake recipe recipes from across the web

The most viewed rum cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Rum Cake

Rum Cake

Rum Cake

Rum Pudding Cake Recipe

The most viewed rum cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine