Rum Cake – traditional rum cake from scratch – no mixes. Light & fluffy topped with chopped pecans and soaked in a reduced sugared rum glaze. So good you would want to eat the whole thing.
Boozy rum cake – Oh YES!!!
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.
Your girl can’t help herself Guaranteed to please ! I reduce the sugar to 1 ¾ cups and upped the flavor with rum, and nutmeg. Yes, I love nutmeg, you may leave it out , if desired.
Ok, lets keep going, what makes this cake worthy? The texture- buttery, and fluffy – one that would have made my home economics teacher leap with joy.
Now, if only I had this recipe when I was taking my finals in school, just maybe, I would have gotten an A in her class. Sadly though, I had a B.
Can rum cake make you drunk?
Rum reminds a lot of people of the holidays and the holidays is just around the corner! Woohoo!!! And that means baking season is in full swing including the boozy baked ones.
And now you ask, can rum cake or boozy treats in general, make you drunk? Well, most people (including me), believe that when you infuse alcohol into your recipe, it’ll be cooked off since it is baked. But it is possible to get drunk from excessive consumption of alcohol-infused baked goods.
You can get tipsy or completely intoxicated if it contains more than 5 percent of alcohol by volume, like the Tortuga rum cake, and also depending on your consumption and alcohol tolerance. Moreover, you’ll totally feel the rum kick, especially if you add the booze AFTER it has finished baking.
Rum Cake Glaze
If for some reason you really do not want to be bothered with rum, you can ice it or use simple syrup (you can find the recipe HERE) to make it moist. Without rum, it is not a moist cake- just tender. To tell you the truth, I love it with or without the sauce.
But if you’re willing to play around with it, you can try it with vanilla or chocolate glaze OR both (why not? 😉 )using the glaze recipe from my Chocolate Rum Marble Cake.
There you have it! I hope you’re already looking forward for the holiday season with this decadent and insanely delicious rum cake with rum glaze. If you want more “rummy” flavor into it, go ahead! I won’t tell anyone. 😉
Enjoy!
Tips and Notes
- Adding rum to your batter adds a more deep brown color and flavor.
- If you don’t want to infused it with rum glaze, you can use my simple syrup recipe HERE. Or top it with vanilla or chocolate glaze OR both using the glaze recipe from my Chocolate Rum Marble Cake.
- Be sure to let the cake cool for about 5-10 minutes before removing from the pan. And proceeding with the next steps.
- You can use a large bundt pan or use two 8-inch pan. If using two baking pan, reduce the baking time by 10-15 minutes.
Rum Cake With Rum Butter Sauce baked from scratch without pudding mix and paired with rum butter sauce for that additional goodness.
- 10 ounce butter
- 1 3/4 cups sugar
- 4 Large eggs
- 1/3 cup powdered milk
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 -3 Tablespoons dark rum
- 1 teaspoon vanilla extract
- ¾ teaspoon nutmeg
- 1 1/2 cup pecans
- RUM GLAZE
- 4 ounce butter
- ½ cup sugar
- ¼ cup water
- 3-4 Tablespoons 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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Add in the flour , powder milk 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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Greased a 10 inch bottomed tube pan, then add chopped pecans
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Pour batter into a bundt plan , on top of the pecans.
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Bake at 325 until a tester inserted into the center comes out clean, 55-60 minutes. Remove from the oven.
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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 or skewer . Spoon the syrup over the cake and let it soak in. Let the cake cool to room temperature before serving
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
How to Make Rum Cake
Pre-heat the oven to 160°C/325°F. 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. Stir in the eggs, 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.
Add in the flour, powder milk and baking powder into the batter, alternating with the milk –until fully absorbed by the mixture.
Then add , nutmeg, and vanilla extract. Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
Greased a 10 -inch bottomed tube pan, then add chopped pecans.
Pour batter into a bundt plan, on top of the pecans. Bake at 325 F until a tester inserted into the center comes out clean, 55-60 minutes. Remove from the oven.
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.
Poke little holes into the cake with a toothpick or skewer . Spoon the syrup over the cake and let it soak in. Let the cake cool to room temperature before serving.
Do I need to use powdered milk? If not, how do I adjust the recipe?
Not using powdered milk will alter the taste slightly . Just leave it out completely.
Amazing! So easy and so impressive. I want you to know how much I enjoy your Web site. I’ve tried many of your recipes, always perfect. Just made the crab stuffed mushrooms A+++. The Lomo saltado I’ve made over and over always a pleaser. Your recipes are so perfect, I now just jump to your recipes when I’m entertaining guest always confident that they will get great reviews. Thanks for making my life so easy
Love the cake, love the run sauce. Recipe is simple with detailed instruction. I’ve tried several of your dishes all turned out spectacular and this dessert did not disappoint.
Thank you so much, Tara, for the kind words. I’m glad you love this cake as much as I do. =)
Sound and looks delicious. Are you mixing all by hand after creaming the butter and sugar? Looking forward to making it.
Thanks Imma, for this wonderful cake recipe, I just want to find out if you put the cake back in the oven once you’ve poured the glaze. Thanks
No you don’t. It’s ready to be served.
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.