Rum Cake – traditional rum cake from scratch – no mixes. Light & fluffy topped with chopped pecans and soaked in a reduced sugared rum glaze. So good you will want to eat the whole thing.
Boozy rum cake – Oh YES!!!
Let me tell you about this cake and how delightful it is. It is adapted from Carole Walter’s, absolutely BEST yellow cake. I guess when you label a cake the absolute best cake you are bound to get a lot of people poking at the recipe. What I have to say is that it is sooo good – definitely a keeper.
Though it is quite good I made a few adjustments for you to make; it tastes even better.
Your girl can’t help herself. Guaranteed to please! I reduced the sugar to 1 ¾ cups and upped the flavor with rum and nutmeg. Yes, I love nutmeg, you may leave it out, if desired.
Okay let’s keep going, what makes this cake worthy? The texture – buttery, and fluffy – one that would have made my home economics teacher leap with joy.
Now, if only I had this recipe when I was taking my finals in school, just maybe, I would have gotten an A in her class. Sadly though, I had a B.
Can rum cake make you drunk?
Rum reminds a lot of people of the holidays and the holidays is just around the corner! Woohoo!!! And that means baking season is in full swing including the boozy baked goods.
And now you ask, can rum cake or boozy treats in general, make you drunk? Well, most people (including me), believe that when you infuse alcohol into your recipe, it’ll be cooked off since it is baked. But it is possible to get drunk from excessive consumption of alcohol-infused baked goods.
You can get tipsy or completely intoxicated if it contains more than 5 percent of alcohol by volume, like the Tortuga rum cake, and also depending on your consumption and alcohol tolerance. Moreover, you’ll totally feel the rum kick, especially if you add the booze AFTER it has finished baking.
Rum Cake Glaze
If for some reason you really do not want to be bothered with rum, you can ice it or use simple syrup (you can find the recipe HERE) to make it moist. Without rum, it is not a moist cake- just tender. To tell you the truth, I love it with or without the sauce.
But if you’re willing to play around with it, you can try it with vanilla or chocolate glaze OR both (why not? 😉 ) using the glaze recipe from my Chocolate Rum Marble Cake.
There you have it! I hope you’re already looking forward for the holiday season with this decadent and insanely delicious rum cake with rum glaze. If you want more “rummy” flavor, go ahead! I won’t tell anyone. 😉
Enjoy!
Tips and Notes
- Adding rum to your batter adds a more deep brown color and flavor.
- If you don’t want to infuse it with a rum glaze, you can use my simple syrup recipe HERE. Or top it with vanilla or chocolate glaze OR both using the glaze recipe from my Chocolate Rum Marble Cake.
- Be sure to let the cake cool for about 5-10 minutes before removing from the pan. And proceeding with the next steps.
- You can use a large bundt pan or use two 8-inch pan. If using two baking pans, reduce the baking time by 10-15 minutes.
Watch How to Make It
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Rum Cake
Ingredients
- 10 ounce unsalted butter
- 1 3/4 cups sugar
- 4 Large eggs
- 1/3 cup powdered milk
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 -3 Tablespoons dark rum
- 1 teaspoon vanilla extract
- ¾ teaspoon nutmeg
- 1 1/2 cup pecans
- RUM GLAZE
- 4 ounce butter
- ½ cup sugar
- ¼ cup water
- 3-4 Tablespoons dark rum
Instructions
- Pre-heat the oven to 160°C/325°F.
- Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5- 7 minutes.
- Stir in the eggs, a one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling.
- Add in the flour , powder milk and baking powder into the batter, alternating with the milk –until fully absorbed by the mixture.
- Then add , nutmeg, rum and vanilla extract
- Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
- Greased a 10 inch bottomed tube pan, then add chopped pecans
- Pour batter into a bundt plan , on top of the pecans.
- Bake at 325 until a tester inserted into the center comes out clean, 55-60 minutes. Remove from the oven.
Rum Glaze
- In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and simmer for 3-4 minutes stirring constantly to prevent any burns. Remove from heat and cool slightly.
- Poke little holes into the cake with a toothpick or skewer . Spoon the syrup over the cake and let it soak in. Let the cake cool to room temperature before serving
Tips & Notes:
- You can use a large bundt pan or use two 8 inch pans as I did. If you use one baking pan you should extend the baking time.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
How to Make Rum Cake
Pre-heat the oven to 160°C/325°F. Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5- 7 minutes. Stir in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling.
Add in the flour, powder milk and baking powder into the batter, alternating with the milk –until fully absorbed by the mixture.
Then add , nutmeg, and vanilla extract. Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
Greased a 10 -inch bottomed tube pan, then add chopped pecans.
Pour batter into a bundt plan, on top of the pecans. Bake at 325 F until a tester inserted into the center comes out clean, 55-60 minutes. Remove from the oven.
In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and simmer for 3-4 minutes stirring constantly to prevent any burns. Remove from heat and cool slightly.
Poke little holes into the cake with a toothpick or skewer . Spoon the syrup over the cake and let it soak in. Let the cake cool to room temperature before serving.
Abigail says
Thanks Imma, for this wonderful cake recipe, I just want to find out if you put the cake back in the oven once you’ve poured the glaze. Thanks
ImmaculateBites says
No you don’t. It’s ready to be served.
Tom Lewis says
I love hot butter rum sauce on cakes like this and mince meat pies. The problem is that the recipe makes too much sauce. I know in the future to cut the recipe but for now can the sauce be frozen?
ImmaculateBites says
Hi Tom! Sorry I can’t say for sure, never tried freezing it .
Kelly says
Hi, the recipe says bake in 325 but in the video it’s says 350. Which temperature should we use? Thank you 😉
ImmaculateBites says
. For best results , when using a dark baking pan reduce the heat about 25 degrees, because it browns quickly . If not bake at 350 Degrees F. Hope this helps
Heather says
Hi Imma this looks amazing , can’t wait to try it.. I came across your blog 3 days ago and I love your recipes. I have tried 3 of your recipes and looking forward to trying many more…. Thank you
ImmaculateBites says
Glad it’s working out well for you. Thanks for taking the time to let me know !
Myra Bowen says
You didn’t specify how long to extend the baking time if one used a large baking pan such as a tube pan. Thank you.
ImmaculateBites says
Extend it for about 10-15 minutes
Lisa says
So easy to whip up and people just love it.
Rosemary says
This is the cake that I just roll out of bed bake,
It never goes wrong,really get a lot of credit from
using yr recipe
Thanks Miss Bites
micka says
Love all your recipe. Cooking your pineapple chicken for dinner on Sunday.. Any way, Is 10 ounce of butter 2 and a half stick of butter?
ImmaculateBites says
Yes it is . Thank you so much!!!!
Pammie says
Love your recipes…Do I have to use a Bundt pan…Thanks
ImmaculateBites says
Thanks! No, you don’t. You can use any cake pan you desire.
Jehancancook says
Love, I will be making my version soon for the holidays.
ImmaculateBites says
Jehan, can’t wait to see what you come up with. I know it is going to taste fabulous!
Claudia says
Consequently yummy! That looks amazing.
ImmaculateBites says
Cheryl, you are not alone . We all do!
Cheryl says
Uh, I really should NOT have checked out your blog before breakfast. Stomach rumbling vibrating the table…. This looks so delicious! Leave it to me to crave boozy cake for breakfast.
Jessica @ Jessiker Bakes says
This cake looks beautiful and delicious! Definitely something Jamaicans would love. Would LOVE a slice!!
ImmaculateBites says
They sure would – it tastes just like those cake you usually get from the Caribbean Islands.
Thalia @ butter and brioche says
this looks amazing! definitely craving a slice right now.. that rum glaze is seriously delicious.
ImmaculateBites says
It sure is! I am addicted to it- thank goodness it is all gone!
Lolly says
Hi Imma, I can’t wait to try this recipe, couple of questions pls, is it 1tbsp baking powder or 1tsp? Also do I need to double the ingredients to get the 2 same size cakes I see in ur pics above or do I use the recipe as is, thanks in advance.
ImmaculateBites says
Lolly, it is 1 Tablespoon baking powder. It all depends on your cake pan – this cake is large enough for 2 8-9 inch baking pan. For a single cake, use 10 inch bundt pan. I used 2 8 inch cake pan and did not double the recipe. Let me know how it works for you.
Lorraine says
Do you have to use dark rum can you use light rum?
ImmaculateBites says
Light rum would work just as well.