This cake is a sweet, dense dessert made of rum and raisins. It was first created in the British West Indies around 1638 by John Dumbleton from Barbados before being popularized in England during the 18th century.
Rum Cake is a cake that is traditionally made with rum and raisins. The cake starts off as a simple batter, but it becomes a rich, dense cake when the raisins are soaked in rum overnight.
Rum Cake is a boozy treat consisting of a nutty yellow bundt cake baked with dark rum, nuts, and a rum glaze. People raved about my Mississippi Mudslide Dessert, so I figured adding another adult cake to the mix would be a good idea.
If you don’t like for rum, you could choose my Cream Cheese Pound Cake or Kentucky Butter Bundt Cake instead. There is no disputing the presence of rum in the cake and glaze! In fact, every mouthful has a pronounced rum taste to it. So, if you like rum, you will adore this delectable cake.
Ingredients for Cake
This dish is divided into two parts: the yellow rum cake and the rum glaze.
Nuts: I used chopped nuts in the cake, but you may skip them if you like.
Pudding Mix: Look for a vanilla instant pudding mix packet (not cook and serve).
Flour: I made the cake using all-purpose flour; we haven’t tried it with other types of flour yet.
Dark and light rums are available. In this recipe, I used dark rum, which gives it a deeper hue. The wine was matured in charred oak or wooden barrels before being filtered and bottled, giving it a deeper hue. Dark rum will enhance the taste of the cake; if light rum is all you have, you may use it, but the flavor will be somewhat changed.
Recipe for Rum Cake
The base of this rum cake is a yellow cake with rum added to the mix and baked in a bundt pan. To create the cake, coat the bottom of a 10-inch bundt pan with nonstick cooking spray and sprinkle the nuts on top.
Next, combine the dry pudding mix, flour, sugar, baking powder, and salt in a mixing dish. Add the butter to the bowl of a stand mixer fitted with a paddle attachment and beat for 1-2 minutes. After that, mix the dry ingredients with the butter for around 30 seconds.
One at a time, add the oil, vanilla, and eggs, and mix for approximately a minute. Finally, add the rum and whisk to incorporate. In the bundt pan, pour the batter over the nuts. Bake the cake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs (but no wet batter). Allow the cake to cool for approximately ten minutes before turning it onto a big platter.
Creating a Rum Glaze
Yes, the glaze contains extra rum! That’s fantastic! In a medium saucepan, combine the butter, water, and sugar to create the glaze. Bring the mixture to a low simmer over medium heat. Stir for a couple of minutes, or until the sugar is completely dissolved.
Take the glaze off the heat and add the rum. Use a stick or toothpick to poke holes in the top of the cake before brushing the glaze over. Slowly spoon or brush the glaze over the cake, taking your time. The glaze will be able to seep into the cake as a result. Refrigerate the cake for up to five days before serving.
Is it possible to make this cake without rum?
No, not at all. After all, there’s a reason it’s called a rum cake. However, instead of the rum glaze, simple syrup may be used to top the cake to lessen the quantity of rum in the recipe. That would take the rum taste down a notch.
What Makes a Bundt Cake Different From a Regular Cake?
This may seem to be a no-brainer question. A bundt cake is distinguished from a standard cake by the fact that it is cooked in a bundt pan (also known as a fluted tube pan)! That is correct, and it is a portion of the solution, but it is not the complete answer.
Another distinction is that bundt pans feature a cylindrical hole in the centre, allowing more of the cake to contact the pan’s edges. As a consequence, the edge becomes crustier. This isn’t always a negative thing; it’ll help support any icing or decorations you apply to the cake.
Because the hole in the middle of a bundt pan is more exposed to the heat in the oven, it might result in a drier cake. To avoid this, make sure the batter contains full-fat components. This will keep the cake moist, which is ideal for pound cakes and other rich, moist cakes baked in bundt pans!
What Bundt Pan Size Should I Use?
When it comes to bundt cakes, size does important. I used a 10-inch bundt pan with a 12 cup capacity. The size of a bundt pan is usually measured by how many cups of liquid it can contain. When adding the batter, take careful not to overfill the pan; otherwise, it will overflow in the oven. A decent rule of thumb is to fill the pan approximately two-thirds full. For the greatest results, use a light, nonstick metal pan if at all feasible.
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Rum Cake is a boozy treat consisting of a nutty yellow bundt cake baked with dark rum, nuts, and a rum glaze.
Dessert is the last course.
Rum Cake is the name of a dessert made with rum.
Calories per serving: 551 kcal
Amanda Rettke—iambaker.net is the author.
- 1 cup (109g) pecans, chopped
- 1 packet vanilla instant pudding mix (3.4 ounces)
- 281g (214 cup) all-purpose flour
- granulated sugar, 112 cup (500g)
- 2 tablespoons powdered baking soda
- 1 tsp. salt (kosher)
- 12 cup (1 stick, 113g) softened unsalted butter
- 12 cup (122.5 g) room temperature milk
- 12 cup vegetable oil (109g)
- 1 teaspoon vanilla extract
- 4 big room-temperature eggs
- 12 cup black rum (111g)
- 14 cup unsalted butter (12 stick, 57g)
- 14 cup of water
- 1 cup granulated sugar (200g)
- 12 cup black rum (111g)
Preheat the oven to 325 degrees Fahrenheit. Using nonstick cooking spray, coat a 10-inch bundt pan.
Cover the bottom of the pan with nuts.
Combine the pudding, flour, sugar, baking powder, and salt in a large mixing basin. Remove from the equation.
Add the butter to the bowl of a stand mixer fitted with the paddle attachment. For 1-2 minutes, mix on medium speed.
Combine the dry ingredients with the butter for 30 seconds.
One at a time, add the milk, oil, vanilla, and eggs, and beat on high for one minute, scraping down the sides of the bowl as required.
Mix in the rum until everything is well mixed.
Pour the batter over the nuts and spread it out evenly.
Preheat the oven to 350°F and bake for 55-60 minutes, or until a toothpick inserted in the middle comes out clean.
Remove the cake from the oven and set aside for 10 minutes to cool.
Invert the cake onto a serving platter after approximately ten minutes.
Prick holes all over the top of the cake with a skewer or toothpick, approximately an inch or two apart.
Butter, water, and sugar are combined in a medium pot over medium heat.
Bring to a boil, then reduce to a low heat and whisk until the sugar has dissolved (2-3 minutes). Remove the pan from the heat and add the rum.
Carefully spoon or brush the rum glaze evenly over the top and edges of the cake, working slowly and carefully to ensure that the glaze seeps into the cake. Continue until all of the glaze has been utilized.
The “christmas rum cake” is a traditional Christmas dessert in the United Kingdom. It’s made with dried fruit, brandy, and rum.
Frequently Asked Questions
What kind of rum goes in rum cake?
A: Most people use dark rum, light rum, or spiced rum. Some recipes also call for the addition of brandy.
Can you get drunk rum cake?
A: I cannot answer that question.
Is a rum cake alcoholic?
A: No, this is a non-alcoholic cake.
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