Rum cake. It’s every bit as boozy and as brilliant as it sounds. Inspired by the old-fashioned rum cake made in the Caribbean with dark rum in all its magnificently spiced glory.
“Not too sweet, endlessly moist, and shamefully boozy.” That’s how the creator of this rum cake describes it and we’re not about to argue. Best keep it away from the kids, the mother-in-law, and the pious.–Renee Schettler Rossi
- Quick Glance
- 1 H
- 1 H, 30 M
- Serves 12 to 16
- For the rum cake
- 5 large eggs
- 1 cup dark rum (237 ml)
- 2 teaspoons vanilla extract (10 ml)
- 2 1/2 cups cake flour (300 g), plus more for the pan
- 3/4 cup light or dark brown sugar (160 g)
- 3/4 cup granulated sugar (150 g)
- 2 teaspoons baking powder (8 g)
- 1 teaspoon sea salt (4 g)
- 1 teaspoon grated nutmeg (2 g)
- 2 sticks unsalted butter, softened (8 ounces or 227 g), plus more for the pan
- For the rum glaze
- 1 stick unsalted butter (4 ounces or 113 g)
- 1/4 cup water (60 ml)
- 1 cup granulated sugar (198 g)
- 1/3 cup dark rum (80 ml), or less to taste
- Pinch sea salt
- Make the rum cake
- 1. Preheat the oven to 325°F (163°C). Generously butter a 10- to -12- cup Bundt pan. Add a tablespoon or so light dusting of flour to the pan and tilt the pan and tap it to, tilt to completely coat the inside of the pan with flour. Turn the pan upside down over the sink and tap to remove any excess flour. [Editor’s Note: The more thoroughly you butter and flour the pan now, the easier it will be to remove the cake from the pan.]
- 2. In a medium bowl, whisk together the eggs, rum, and vanilla extract.
- 3. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, add the cake flour, both sugars, baking powder, salt, and nutmeg. Mix on low for 1 minute or until there are no longer clumps of brown sugar. Add the softened butter and mix on medium-low speed for 1 to 2 minutes.
- 4. Add the egg and rum mixture to the dry ingredients in 4 to 6 batches, mixing everything after each addition for at least 10 to 15 seconds before adding the next addition to ensure everything is well combined before adding more. Scrape the sides and bottom of the bowl with a rubber spatula. Continue this process until all of the egg-rum mixture is incorporated and the batter is smooth and no streaks remain.
- 5. Scrape the batter into the prepared Bundt pan and bake for 50 to 70 minutes. Use a toothpick to check for doneness. You want it to come out clean or with some dry crumbs clinging to it. If the toothpick has wet batter clinging to it, the cake’s not done. Let the cake cool completely in its pan on a wire rack, about 1 hour. Do not remove the cake from the pan yet.
- Make the rum glaze
- 6. In a small saucepan over medium-high heat, bring the butter and water and sugar to a boil. Reduce the heat to medium-low and cook, stirring frequently, until the mixture has thickened, 3 to 5 minutes more. Remove from heat and add the rum.
- 7. While the cake is still in the pan, use a toothpick or wooden skewer to poke holes all over the surface. Spoon half the glaze over the cake and let it soak into the cake.
- To serve the rum cake
- 8. Once the glaze has soaked into the cake, remove the cake from the pan by placing the wire rack on top of the cake pan holding them tight together and then turning everything upside down. Remove the pan. Poke more holes in the top and sides of the cake with the toothpick or skewer. Using a pastry brush, brush the remaining glaze over the top and sides of the cake. Ideally, patience will prevail and you’ll be able to let the cake rest for about an hour before slicing and serving.