Rum Cake
Ingredients
- 1/4 cup milk
- 1/3 cup sour cream
- 1/3 cup rum
- 1 cup butter
- 1 3/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 2 large egg yolks
- 2 1/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- ½ cup butter
- 1/2 cup granulated sugar
- ½ cup brown sugar
- ¼ cup rum
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Directions
- 1
Preheat the oven to 350 degrees F with oven rack in the center of oven.
- 2
Whisk the milk, sour cream and rum together in a liquid measure and let come to room temperature.
- 3
In a large bowl or stand mixer whip the butter on medium speed for 1 minute. Add the granulated sugar and beat for 4-5 minutes more. Mix in the vanilla.
- 4
Add the eggs and egg yolks, one at a time, mixing just until combined in between additions. Scrape down the sides of the bowl.
- 5
Combine the cake flour, baking powder, baking soda and salt.
- 6
Add ⅓ of the dry ingredients to the batter and mix just until combined. Add ½ of the milk/sour cream mixture and mix.
- 7
Add another ⅓ of the dry ingredients, mixing just until combined. Add the last ½ of the milk/sour cream mixture and beat until just combined.
- 8
Add the final ⅓ of the dry ingredients and mix just until combined, scraping down the sides of the bowl.
- 9
Grease and flour bundt pan. I use shortening, and make sure every crevice of the pan is coated! Pour batter evenly into the pan and bake at 350 degrees F for about 50 minutes or until a toothpick inserted in the center comes out clean, or with few crumbs.
- 10
Make the glaze: Add sauce ingredients to a saucepan over medium heat. Stir well until butter has melted and mixture is smooth. Bring mixture to a boil, stirring, and boil for 2 minutes.
- 11
Allow the cake to cool for in the pan for at least 15 minutes before gently inverting it. (I like to remove the cake first, to make sure to get it out easily). Then wipe the pan clean and put the cake back in it. Poke holes all over the cake and gently pour most of the sauce over the cake, reserving just a little.
- 12
Allow the cake to soak up the glaze and then invert it onto a plate or serving platter. Spoon remaining glaze on top.
- 13
Store rum cake well-covered in the refrigerator.
Rum Cake
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About this Recipe
Imagine the rich, buttery aroma of a homemade Rum Cake filling your kitchen, a true crowd-pleaser that’s surprisingly easy to achieve. This recipe delivers a moist, tender crumb crowned with an irresistible homemade glaze, making it perfect for any occasion. What sets this Rum Cake apart is its dedication to from-scratch quality, ensuring every component contributes to an exceptional flavor and texture. You'll appreciate how the carefully selected ingredients, from real butter and sour cream to a blend of whole eggs and egg yolks, work together to create a cake that truly shines. Plus, it offers the flexibility to be made entirely alcohol-free, ensuring everyone can enjoy a slice of this delectable dessert. You can expect a Rum Cake that’s wonderfully moist and tender, thanks to the combination of cake flour, milk, and sour cream in the batter. Each bite delivers a harmonious blend of rich butter, sweet granulated sugar, and the distinctive warmth of rum. The homemade glaze, a luscious mixture of butter, sugars, rum, and heavy cream, soaks into the cake, creating an undeniably decadent finish that melts in your mouth. This homemade Rum Cake is incredibly versatile. For an alcohol-free version, simply omit the rum from both the cake batter and the glaze, substituting it with an equal amount of milk, water, or apple juice for moisture. You could also experiment with dark rum for a bolder flavor profile in the glaze, or a spiced rum for an extra dimension of warmth in the cake itself. Perfect for holiday gatherings, special occasions, or simply as an indulgent weekend treat, this Rum Cake is designed to delight. Serve it simply with a dusting of powdered sugar, or alongside a scoop of vanilla bean ice cream for an extra touch of luxury.