Instructions
1️⃣ Prepare the Pan & Oven
- Preheat your oven to 325°F (165°C). This is the ideal temperature for baking a moist, golden cake without over-browning the exterior.
- Grease and flour a 10-inch bundt pan. Make sure to coat the sides and bottom thoroughly so the cake comes out easily after baking. If you prefer, you can use non-stick baking spray for a more even coating.
- If you’re using nuts, sprinkle ½ cup of chopped pecans or walnuts evenly into the bottom of the pan. This adds a lovely crunch and flavor to the cake, as well as a beautiful texture contrast.
2️⃣ Make the Cake Batter
- In a large mixing bowl, whisk together 2½ cups of all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, and both 1½ cups of granulated sugar and ½ cup of brown sugar. This ensures even distribution of the dry ingredients, which will help the cake rise properly and create a uniform texture.
- Add 1 cup of softened butter and ½ cup of whole milk to the dry ingredients. Beat the mixture until it is just combined and smooth. This is your basic cake batter base.
- Next, add 4 large eggs, one at a time, mixing well after each addition. This helps the batter maintain a smooth consistency. Then mix in ½ cup of dark rum and 1 tablespoon of vanilla extract, which will provide depth and flavor to the cake.
- Beat the batter for an additional 2–3 minutes on medium speed. This allows air to incorporate into the mixture, resulting in a light and fluffy cake texture.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure an even surface. The batter should fill about two-thirds of the pan, allowing space for the cake to rise.
3️⃣ Bake the Cake
- Bake the cake in the preheated oven for 55–65 minutes. The cake is done when it’s golden brown on top, and a toothpick inserted into the center comes out clean or with just a few moist crumbs. You can check the cake after 50 minutes to ensure it doesn’t over-bake, as oven temperatures can vary.
- Once baked, let the cake cool in the pan for 10–15 minutes. This allows it to firm up slightly, making it easier to remove from the pan without breaking. After this, carefully invert the cake onto a serving plate and let it cool completely.
4️⃣ Make the Rum Glaze
- While the cake is cooling, prepare the rum glaze. In a medium saucepan, combine ½ cup unsalted butter, 1 cup granulated sugar, ¼ cup water, and a pinch of salt. Bring the mixture to a simmer over medium heat, stirring constantly to dissolve the sugar and melt the butter.
- Once the glaze has simmered for 4–5 minutes, remove it from the heat and stir in ½ cup dark rum. Be careful when adding the rum, as it may bubble up. The alcohol will evaporate slightly, leaving behind a rich, warm rum flavor that soaks into the cake.
5️⃣ Soak the Cake
- While the cake is still warm, use a skewer or toothpick to poke small holes all over the surface. This will allow the glaze to soak deeply into the cake.
- Slowly spoon or brush the warm rum glaze over the cake, making sure it soaks into all the holes. Continue to add glaze until most or all of it has been absorbed by the cake. The glaze will not only flavor the cake but also keep it moist and tender.
🍽️ Serve & Enjoy
- Allow the cake to rest for at least 1 hour (or even overnight) before serving. The longer the cake sits, the more the flavors will meld together, creating a more intense rum flavor and richer texture.
- Serve the cake with a light dusting of powdered sugar or a scoop of vanilla ice cream for a decadent treat. The warm, buttery cake, with its rum-soaked layers and rich glaze, makes for the perfect indulgent dessert.
🔄 Tip:
- This cake keeps beautifully and actually improves in flavor the next day. Wrap it tightly and store at room temperature for up to 3–4 days. You can also freeze it for up to 3 months—just make sure it’s wrapped well to prevent freezer burn.
The Classic Rum Cake is a dessert that not only tastes amazing but also has a deep, sentimental flavor profile that brings warmth and nostalgia with every bite. With its perfect balance of richness and moisture, this cake will become a staple in your dessert repertoire!
