Great tasting Rum Cake With Rum Butter Sauce baked from scratch without pudding mix and paired with rum butter sauce for that additional goodness.
Rum cake?
What! another recipe with rum?
Ok don’t shoot me just yet.
Forget about the rum, you do not have to include it anyways. Guess what? I even used the left over rum from this rum glazed pineapple. You may do the same if you wish. It has a more deep brown color.
Let me tell you about this cake and how delightful it is. It is adapted from Carole Walter’s, absolutely BEST yellow cake. I guess when you label a cake the absolute best cake you are bound to get a lot of people poking at the recipe. What I have to say is that it is Sooo good- definitely a keeper.
Though it is quite good I made a few adjustments, for you -to make it taste even better. You would love it! I reduce the sugar to 1 ¾ cups and upped the flavor with rum, and nutmeg.
So now are you still mad at me? A little bit?
Ok, lets keep going, what makes this cake worthy? The texture- buttery, and dense – one that would have made my home economics teacher leap with joy. Did I also already mention it is great for soaking up the butter rum sauce? Because it is.
Now, If only I had this recipe when I was taking my finals, in school just maybe.. I would have got an A in her class. Sadly though, I had a B.
Rum reminds a lot of people of the holidays and the holidays is around the corner! Woohoo!!! And that means baking season i
If for some reason you really do not want to be bothered with rum, you can ice it or use simple syrup to make it moist- without that it is not a moist cake- just tender. To tell you the truth, I love it with or without the sauce.
Enjoy!
Great tasting Rum Cake With Rum Butter Sauce baked from scratch without pudding mix and paired with rum butter sauce for that additional goodness.
- 10 ounce (284grams ) butter
- 2 cups (400grams) sugar
- 4 large eggs
- 3 cups (360grams) sifted cake flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup (250ml) milk
- 1 -3 Tablespoon dark rum
- 1 teaspoon vanilla extract
- ¾ teaspoon nutmeg
- RUM GLAZE
- 8 ounce butter
- ½ cup sugar
- ¼ cup water
- 3 Tablespoon dark rum
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Pre-heat the oven to 160°C/325°F.
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Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5- 7 minutes.
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Stir in the eggs, a one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling.
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Sift in the flour and baking powder into the batter, alternating with the milk –until fully absorbed by the mixture.
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Then add , nutmeg, and vanilla extract
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Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
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Pour batter into a bundt plan or 2 greased 8- 9 inch bottomed tube pan and bake at 325 until a tester inserted into the center comes out clean, 45–50minutes. Transfer to a wire rack. Let cake cool in pan for 10 minutes.
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Rum glaze
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In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and simmer for 3-4 minutes stirring constantly to prevent any burns. Remove from heat and cool slightly.
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Poke little holes into the cake with a toothpick. Spoon the syrup over the cake and let it soak in. Let the cake cool to room temperature . Pour the remaining glaze over the cake
You can use a large bundt pan or use two 8 inch pan like I did. if you use a one baking pan you should extend the
I love hot butter rum sauce on cakes like this and mince meat pies. The problem is that the recipe makes too much sauce. I know in the future to cut the recipe but for now can the sauce be frozen?
Hi Tom! Sorry I can’t say for sure, never tried freezing it .
Hi Imma this looks amazing , can’t wait to try it.. I came across your blog 3 days ago and I love your recipes. I have tried 3 of your recipes and looking forward to trying many more…. Thank you
Glad it’s working out well for you. Thanks for taking the time to let me know !
You didn’t specify how long to extend the baking time if one used a large baking pan such as a tube pan. Thank you.
Extend it for about 10-15 minutes
So easy to whip up and people just love it.
This is the cake that I just roll out of bed bake,
It never goes wrong,really get a lot of credit from
using yr recipe
Thanks Miss Bites
Love all your recipe. Cooking your pineapple chicken for dinner on Sunday.. Any way, Is 10 ounce of butter 2 and a half stick of butter?
Yes it is . Thank you so much!!!!
Love your recipes…Do I have to use a Bundt pan…Thanks
Thanks! No, you don’t. You can use any cake pan you desire.
Love, I will be making my version soon for the holidays.
Jehan, can’t wait to see what you come up with. I know it is going to taste fabulous!
Consequently yummy! That looks amazing.
Cheryl, you are not alone . We all do!
Uh, I really should NOT have checked out your blog before breakfast. Stomach rumbling vibrating the table…. This looks so delicious! Leave it to me to crave boozy cake for breakfast.
This cake looks beautiful and delicious! Definitely something Jamaicans would love. Would LOVE a slice!!
They sure would – it tastes just like those cake you usually get from the Caribbean Islands.
this looks amazing! definitely craving a slice right now.. that rum glaze is seriously delicious.
It sure is! I am addicted to it- thank goodness it is all gone!
Hi Imma, I can’t wait to try this recipe, couple of questions pls, is it 1tbsp baking powder or 1tsp? Also do I need to double the ingredients to get the 2 same size cakes I see in ur pics above or do I use the recipe as is, thanks in advance.
Lolly, it is 1 Tablespoon baking powder. It all depends on your cake pan – this cake is large enough for 2 8-9 inch baking pan. For a single cake, use 10 inch bundt pan. I used 2 8 inch cake pan and did not double the recipe. Let me know how it works for you.