Rum Cake

Made from scratch with no mixes, just pure homemade goodness. Light, tender, topped with chopped pecans, and drizzled with an addictive rum glaze. So good, you’ll want to eat the whole thing.

Course Dessert

Cuisine Caribbean

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 869kcal

Author Imma

Ingredients

The Cake

10 ounces (285g) unsalted butter
1¾ cups (350g) sugar
4 large eggs
2½ cups (300g) all-purpose flour
⅓ cup (35g) powdered milk
1 tablespoon (12g) baking powder
½ teaspoon (3g) salt
½ cup (118ml) milk
1-3 tablespoons (15-45ml) dark rum
1 teaspoon (5ml) vanilla extract
¾ teaspoon (2g) nutmeg
1½ cups (170g) chopped pecans

Rum Glaze

4 ounces (113g) butter
½ cup (100g) sugar
¼ cup (60ml) water
3-4 tablespoons (45-60ml) dark rum

Instructions

The Cake

Preheat the oven to 325℉ (160°C). Grease a 10-inch tube or bundt pan and set it aside.
Cream the butter and sugar at high speed in a stand mixer until fluffy and starting to look white, 5-7 minutes.
Add the eggs, one at a time, beating well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling.
Add the flour, powdered milk, and baking powder into the batter, alternating with the milk until fully absorbed by the mixture.
Then add the rum, vanilla, and nutmeg. Stir well until everything is fully combined, scraping down the sides of the mixing bowl as you go.
Add the chopped pecans to the bottom of the greased cake pan. Then pour in the batter on top of the pecans.
Bake at 325℉ (160°C) until a tester inserted into the center comes out clean, 55-60 minutes. Remove from the oven. Let it cool in the pan for about 10 minutes, then flip it out onto a cake plate.
Pour batter into a bundt plan , on top of the pecans.
Bake at 325 until a tester inserted into the center comes out clean, 55-60 minutes. Remove from the oven. Optionally, pour half of the rum glaze over the cake before removing it from the pan, then drizzle the rest over the finished cake.

Rum Glaze

In a small saucepan, heat the butter, sugar, water, and rum over medium heat. Bring the mixture to a boil and simmer for 3-4 minutes, stirring constantly to prevent burning.
Remove from the heat and let it cool slightly.
Poke little holes in the cake with a toothpick or skewer. Drizzle the syrup over the cake and let it soak in. Let it cool to room temperature before slicing and serving.

Notes

You can use one large bundt pan or two 8-inch cake pans. If using two cake pans, it will bake faster, so start checking for doneness around 25-30 minutes.
For cupcakes, like a muffin pan with cupcake papers, fill the wells ¾ full with batter, and reduce the cooking time to 15-22 minutes, depending on your oven. Start checking for doneness at around 15 minutes.
You can replace the milk and powdered milk with the same amount of evaporated milk. If using condensed milk (like Eagle Brand), reduce the sugar by ⅓ cup, or it might end up too sweet.
A cake that doesn’t rise could have various reasons. First, check the baking powder’s expiry date. Second, the oven temperature was off. And third, overmixing deflated the batter.
Please keep in mind that nutritional information is a guesstimate and can vary greatly based on the ingredients used.

Nutrition