Classic Rum Cake Recipe
A rich, buttery cake soaked in a warm rum glaze — tender, golden, and full of flavor.
Ingredients:
For the Cake:
• 2½ cups (300 g) all-purpose flour
• 1½ cups (300 g) granulated sugar
• ½ cup (100 g) brown sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup (225 g) unsalted butter, softened
• ½ cup (120 ml) whole milk
• 4 large eggs
• ½ cup (120 ml) dark or golden rum
• 1 tbsp vanilla extract
• Optional: ½ cup chopped pecans or walnuts (for the bottom of the pan)
For the Rum Glaze:
• ½ cup (115 g) unsalted butter
• ¼ cup (60 ml) water
• 1 cup (200 g) granulated sugar
• ½ cup (120 ml) dark rum
• Pinch of salt
Instructions:
1. Prepare the Pan & Oven
• Preheat your oven to 325°F (165°C).
• Grease and flour a 10-inch bundt pan. If using nuts, sprinkle them into the bottom of the pan.
2. Make the Cake Batter
1 In a large mixing bowl, whisk together flour, baking powder, salt, and both sugars.
2 Add softened butter and milk. Beat until just combined and smooth.
3 Add eggs one at a time, then mix in the rum and vanilla.
4 Beat for 2–3 minutes until light and fluffy.
5 Pour batter into the prepared bundt pan and smooth the top.
3. Bake the Cake
• Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
• Let the cake cool in the pan for 10–15 minutes, then carefully invert onto a serving plate.
4. Make the Rum Glaze
1 In a saucepan, combine butter, sugar, water, and salt.
2 Bring to a simmer and cook for 4–5 minutes, stirring constantly.
3 Remove from heat and stir in the rum (careful: it may bubble!).
5. Soak the Cake
• While the cake is still warm, poke small holes all over with a skewer or toothpick.
• Slowly spoon or brush the glaze over the cake, letting it soak in.
• Repeat until most or all of the glaze is absorbed.
Serve & Enjoy:
• Let the cake rest for at least 1 hour (or overnight) before serving for maximum flavor.
• Serve with a dusting of powdered sugar or a scoop of vanilla ice cream!
Tip:
Rum cake keeps beautifully — even better the next day! Wrap it tightly and store at room temp for up to 3–4 days.
