Easy Rum Cake Recipe 2021
A quick search online (or a sift through cookbooks) will turn up MANY rum cake recipes. However, you’ll notice that a majority use cake mix and/or instant pudding mix.
Not knocking either (looking at you, cake batter chocolate chip cookies), but I definiearch online (or a sift through cookbooks) will turn up MANY rum cakes recipe tell appreciate from-scratch cake recipes when I can find them. And I know you do too.
I’ve had many requests for rum cake and I’m so excited to finally share my version with you! This is my 100% homemade rum bundt cake and it’s even better than it looks and sounds. I didn’t know that I needed a rum cake in my life until I took my first bite.
What is Rum Cake?
A rum cake is a type of dessert cake that contains rum. In most of the Caribbean, rum cakes are a traditional holiday season dessert, descended from the holiday puddings (such as figgy pudding).
Traditionally, dried fruit is soaked in rum for months and then added to dough prepared with sugar which has been caramelized by boiling in water. The result, also known as “black cake”, is similar to a fruitcake, with a lighter texture.
In Trinidad and Tobago, fruits are preserved in cherry brandy to be used in the making of the black cake. Black cake is traditionally associated with Christmas in Trinidad and Tobago.
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In Puerto Rico, rum cake is called Bizcocho de Ron, and is a sponge cake, so as to absorb the rum.
If the fruit is added to it, it is fresh or dried. Raisins and sultanas may be soaked in rum for one day or one night. Bizcochos de Ron is given as gifts during the holiday season.
Does Rum Cake Contain Alcohol?
Though there is rum in both the cake and sauce, a lot of it cooks off during the baking/heating process. That being said, the conventional saying that “all” of the alcohol cooks out during baking isn’t completely true.
However, the longer something is cooked and the hotter the temperature, the greater percentage of alcohol that will evaporate.
To be sure that the greatest percent of alcohol cooks off when making the rum cake sauce, use a pan with a large surface area.
The larger the surface area under heat, the greater percentage of alcohol that will cook off. A sauce that is simmering or boiling at about 172 degrees F for 20-30 seconds should evaporate the alcohol.
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Can I Make Rum Cake Alcohol Free?
Yes. If you’re looking to omit the alcohol completely from this recipe, you could add 1 teaspoon of rum extract to the cake batter.
What Kind Of Rum Should I Use?
This is a decision that you alone will ultimately have to make, depending on your preferences and the flavor that you are looking for. I prefer to use Bicardi Gold or dark Myer’s rum.
Rum cake can be stored in the refrigerator for up to 5 days. I love to pop a slice in the microwave for 15 seconds to reheat it before eating, although it’s yummy cold as well.
How Alcoholic is This Rum Cake?
The cake itself has 1/2 cup of rum in the batter. It has a light rum flavor and the alcohol bakes out. You’re also not consuming the entire cake (well, hopefully not!), so don’t expect to get tipsy off of 1 or 2 slices.
The butter rum glaze, however, has a fairly strong rum flavor. It’s not cooked, so the alcohol is there. Again, you aren’t consuming the entire cake and 1-2 spoonfuls of glaze won’t get you tipsy.
Use your best judgement serving to minors, pregnant women, or anyone abstaining from alcohol.
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BEST RUM CAKE RECIPE (SO EASY!)
|YEILDS:||PREP TIME:||TOTAL TIME:|
|12 Servings||0 Hours 15 Mins||2 Hours 00 Mins|
- 2 1/2 cups cake flour (or see substitution below if you only have all-purpose flour)
- 1 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 3/4 cups sugar, divided (plus extra for sugar-ing the pan)
- 10 tablespoons unsalted butter, melted
- 1/2 cup buttermilk, room temperature
- 1/2 cup rum
- 3 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 6 large egg yolks, room temperature
- 3 large egg whites, room temperature
BUTTER-RUM SAUCE INGREDIENTS:
- 1/2 cup butter
- 1/4 cup water
- 1 cup white sugar
- 1/4 cup rum
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Grease a bundt pan liberally with cooking spray. Then add a few tablespoons of granulated sugar to the inside of the pan, and gently tap and turn it around until every square inch of the inside of the pan is coated in sugar. (Be especially sure that the inner cone of the bundt pan is coated in sugar so that the cake does not stick.) Set aside.
- In a large bowl, whisk together cake flour (*or see substitute below), baking powder, salt, baking soda, and 1 1/2 cups sugar until combined. In a different medium bowl or large measuring cup, whisk together melted butter, buttermilk, rum, oil, vanilla, and yolks until combined. Set aside.
- In clean bowl of a stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30-45 seconds. With whisk still running, add in the remaining 1/4 cup sugar. Continue to beat until stiff peaks just form, about 60-90 more seconds. Transfer the whipped egg whites to a separate bowl and set aside.
- Add the flour mixture to now-empty mixing bowl. Using the whisk attachment again, gradually pour in butter mixture and mix on medium-low speed until it is just combined, about 15 seconds. (Don’t overmix!) Stop the mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until the mixture is smooth and fully incorporated, about 10 to 15 more seconds. Fold about 1/3 of the whipped egg whites into batter until just combined, then add the remaining whites and gently fold in until no streaks remain.
- Pour the batter evenly into the sugared bundt pan. Bake for 40-50 minutes, or until a toothpick inserted into the middle of the cake comes out clean. (Don’t overbake!) Transfer the cake to a cooling rack and let it cool for at least 15 minutes. (While the cake cools — or even better, while it’s in the oven — make the butter-rum sauce. Instructions below.)
- Once the cake is slightly cool, use a toothpick or skewer to poke lots of holes all over the surface of the cake (while it is still in the pan.) Pour about half of the butter rum sauce over the surface of the cake. Let it rest for 5-10 minutes until the sauce is absorbed. Then carefully invert the cake onto a serving platter or pedestal, and drizzle the remaining sauce evenly on top of the cake.
How To Make The Butter-Rum Sauce:
- In a medium saucepan, whisk together sugar, butter and water until combined. Bring to a boil over medium-high heat, stirring occasionally, and continue to boil for 5 minutes or until the sugar is completely dissolved. Remove from heat and gradually stir in the rum (carefully, as the rum will make the sauce boil up again).
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Bake the cake but do not make the glaze sauce. Allow the cake to cool completely and store covered well in the freezer for up to 3 months. Thaw the cake completely by allowing it to sit in the refrigerator overnight.
When ready to eat, make the sauce, poke holes in the cake and gently pour the glaze on top. Allow it to rest for at least 30 minutes before serving.
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