Rum Cake
A rich and moist dessert infused with rum, perfect for celebrations and gatherings.
Ingredients
For the cake
- 1/4 cup milk, room temperature Use whole or 2% milk.
- 1/3 cup sour cream, room temperature Plain sour cream recommended.
- 1/3 cup rum (Bacardi Gold or Dark Myers rum, or your favorite kind) Choose a rum that you enjoy for the best flavor.
- 1 cup butter, room temperature Make sure the butter is fully softened.
- 1 3/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 2 1/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
For the glaze
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup rum
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (180°C).
- In a liquid measuring cup, whisk together the milk, sour cream, and rum. Allow them to come to room temperature.
- In a large bowl or using a stand mixer, whip the room-temperature butter until smooth.
- Gradually add the granulated sugar and continue beating for about 3-4 minutes until light and fluffy.
- Add the vanilla extract, then introduce the eggs and egg yolks one at a time, blending well after each addition.
Mixing
- In another bowl, mix the cake flour, baking powder, baking soda, and salt.
- Gradually alternate adding the dry mix and the milk/sour cream combination to the wet batter, stirring gently.
Baking
- Grease and flour your bundt pan thoroughly.
- Pour the batter into the pan and smooth it out evenly.
- Bake for about 50 minutes or until a toothpick inserted comes out clean.
Glaze Preparation
- In a saucepan over medium heat, combine the glaze ingredients: butter, granulated sugar, brown sugar, rum, heavy cream, and vanilla extract.
- Stir until everything melts together, then allow to reach a gentle boil for about 2 minutes.
Finishing
- Allow the cake to cool in the pan for 15 minutes.
- Poke holes across the surface of the cake and drizzle most of the warm glaze over it.
- Let it absorb the glaze for at least 30 minutes before serving.
- Top with remaining glaze just before serving.
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Notes
Serve with vanilla ice cream or whipped cream, and consider garnishing with fresh fruit like berries or citrus slices.