Irresistible Rum Cake Recipe: A Delicious Party Dessert

Rum cake is like a party in your mouth, where every bite dances on your taste buds with its rich, moist texture and delightful rum flavor. Imagine the aroma wafting through your kitchen, mingling with sweet spices and warm memories that make this dessert the life of any gathering. Gingerbread Pudding Cake

Every time I bake a rum cake, it transports me back to my grandmother’s kitchen, where laughter and stories filled the air alongside the rich scent of baked goods. It’s the kind of cake that turns ordinary days into celebrations, perfect for holidays or just because you deserve a slice of happiness.

One holiday, I surprised my family with this rum cake, and their faces lit up like kids at Christmas when they took their first bite.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-purpose Flour: Essential for structure; sift it well for a lighter texture.
• Granulated Sugar: Sweetness is key; use organic sugar for richer flavor.
• Baking Powder: This helps the cake rise beautifully—don’t skip it!
• Salt: Just a pinch enhances all the flavors without being noticeable.
• Unsalted Butter: Use room temperature butter for easy creaming and better texture.
• Eggs: Fresh eggs add richness; they should be at room temperature.
• Dark Rum: Choose your favorite brand; this will be the star of our show.
• Milk: Whole milk keeps the cake moist and adds creaminess.
• Pecans or Walnuts (optional): Chopped nuts add delightful crunch; toast them lightly for extra flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Preheat and Prepare: Preheat your oven to 325°F (163°C). Grease a bundt pan thoroughly with butter to prevent sticking later on.

Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt until well combined. This step ensures even distribution of ingredients.

Cream Butter and Sugar: In a large bowl, beat softened butter and sugar until light and fluffy. This usually takes about 4-5 minutes with an electric mixer—don’t rush!

Add Eggs and Rum: Add eggs one at a time; mix well after each addition. Then stir in dark rum until fully incorporated for that signature flavor.

Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients while alternating with milk. Mix gently until just combined—overmixing can lead to a dense cake!

Bake Until Golden Brown: Pour batter into prepared bundt pan and smooth out the top. Bake for about 50-60 minutes or until a toothpick comes out clean from the center.

Let this beauty cool in the pan for about 10 minutes before inverting onto a serving plate—patience will reward you with a flawless release!

Now you’ve got yourself an amazing rum cake ready to impress family or friends!

Perfecting the Cooking Process

Start by preheating your oven to 325°F (163°C). Grease and flour your bundt pan, ensuring every nook is covered. Mix the wet ingredients separately before incorporating them with the dry ones. This sequence helps create a smooth batter.

Add Your Touch

Feel free to swap out traditional nuts for pecans or walnuts. You can even add chocolate chips for a decadent twist. Caramel Apple Cheesecake Bars Drizzle with caramel sauce after baking for an extra indulgent treat that will impress everyone!

Storing & Reheating

Store leftover rum cake in an airtight container at room temperature for up to five days. For longer storage, wrap it tightly and freeze for up to three months. Reheat slices in the microwave for a few seconds before serving.

I remember the first time I made this rum cake; my friends couldn’t believe how moist and flavorful it turned out. Cranberry Upside Down Bundt Cake Their smiles and compliments made me realize this recipe was a keeper! Banana Upside Down Cake. You might also enjoy this banana cake recipe recipe.

FAQ

What type of rum is best for rum cake?

Use dark or spiced rum for rich flavors that enhance the cake’s sweetness.

Can I make this recipe without alcohol?

Yes, substitute rum with apple juice or coconut extract for a non-alcoholic version. For more inspiration, check out this caramel coconut cookies recipe.

How long does the rum cake last?

Stored properly, it can last up to five days at room temperature or three months in the freezer.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Rum Cake

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• Author: Mia Hanry
• Total Time: 1 hour 15 minutes
• Yield: Approximately 12 servings 1x

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Description

Rum cake is a festive delight that brings warmth and joy to any occasion. With its moist texture and rich rum flavor, this dessert transforms ordinary moments into special celebrations. The sweet aroma fills your kitchen, inviting everyone to gather around for a slice of happiness. Perfect for holidays, family gatherings, or simply enjoying with coffee, this effortless recipe will impress both novice and experienced bakers alike.

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Ingredients

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• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter (room temperature)
• 4 large eggs (room temperature)
• 1 cup dark rum
• ½ cup whole milk
• 1 cup chopped pecans or walnuts (toasted) (optional)

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Instructions

1. Preheat your oven to 325°F (163°C). Grease and flour a bundt pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, cream butter and sugar until fluffy (4-5 minutes).
4. Add eggs one at a time, mixing well after each addition. Stir in dark rum.
5. Gradually add dry ingredients to the wet mixture alternately with milk until just combined.
6. Pour batter into prepared pan and smooth the top. Bake for 50-60 minutes or until a toothpick comes out clean.
7. Cool for 10 minutes in the pan before inverting onto a serving plate.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 24g
• Sodium: 150mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 80mg