Rum Cake
Rum Cake — A double dose of rum in this EASY cake that's supremely moist, buttery, and literally juicy from all the rum!! The perfect make-ahead holiday entertaining cake that everyone will LOVE!!
Rum Cake — A double dose of rum in this EASY cake that's supremely moist, buttery, and literally juicy from all the rum!! The perfect make-ahead holiday entertaining cake that everyone will LOVE!!
- 1/4 cup water
- 1/2 cup water
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup canola or vegetable oil
- 1/2 cup dark rum (i used meyer’ s dark rum)
- 2 teaspoons vanilla or coconut extract (i used coconut)
- 3/4 cup unsalted butter (1 1/2 sticks)
- 1/4 teaspoon kosher salt or to taste
- 1/2 cup dark rum (i used meyer’ s dark rum)
- Carbohydrate 4.48987500000716 g
- Cholesterol 182.581250025672 mg
- Fat 28.2237354263517 g
- Fiber 1.08266664822896 g
- Protein 5.18507291676816 g
- Saturated Fat 11.4539943811336 g
- Serving Size 1 1 -cup Bundt cake (132g)
- Sodium 92.0289500018143 mg
- Sugar 3.4072083517782 g
- Trans Fat 2.02965354234465 g
- Calories 282 calories
Step-by-step
- Preheat oven to 325F. Spray a 12-cup Bundt pan very well with floured cooking spray, or grease and flour the pan; set aside.
- To a large bowl, add the cake mix, pudding mix, eggs, water, oil, rum, extract of your choice, and beat with a handheld electric mixer on high power until smooth and combined; about 2 minutes.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula. The batter is thin, looks a bit skimpy for the size of the pan, but the cake rises dramatically while baking.
- Bake for about 45 minutes, or until a toothpick inserted into the cake comes out clean, or with a few moist crumbs.
- Cool cake in the pan on a wire rack.
- When the cake has about 10 to 15 minutes left to bake, start making the rum sauce.
- To a medium high-sided medium saucepan, add the butter and heat over medium heat to melt.
- Add the sugar, water, and bring to a boil over medium-high/high heat.
- Allow mixture to boil rapidly for 4 to 5 minutes; whisk constantly so it doesn’t burn.
- Remove pan from the heat and using extreme caution, add the rum while whisking because the sauce will bubble up vigorously when the rum is added.
- Return pan to the heat for 1 minute; whisk constantly. This helps cook off some of the ‘raw’ alcohol taste.
- Transfer the sauce to a 2-cup glass measuring cup; you will have about 2 cups of sauce.
- Poke holes with a fork all over the bottom surface of the cake (which becomes the top when you invert it and remove the cake from the pan).
- Slowly pour about 1 cup sauce over the surface, taking your time so that the sauce soaks in; set remaining 1 cup sauce aside.
- Allow cake to rest for about 1 hour to absorb the sauce.
- Invert the cake onto a cake stand or serving platter and ‘stab’ the cake with a fork again.
- Slowly and carefully pour the remaining sauce into the holes.
- Allow cake to rest for about 1 to 2 hours to absorb sauce before slicing and serving.
- Store cake airtight at room temp for up to 10 days; do not refrigerate.
My Unexpected Rum Cake Adventure: A Busy Mom's Baking Triumph
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, soccer practice, and dinner prep, finding time for myself feels like a luxury. Baking, once a cherished hobby, had become a distant memory. But then, a holiday gathering loomed, and the pressure was on to contribute something special. I knew I needed a recipe that was delicious, impressive, and, most importantly, relatively simple.
That’s where this rum cake recipe came in. I’d always been intimidated by baking, especially cakes, convinced it required some mystical culinary skill I didn’t possess. But this recipe promised otherwise, promising an "easy" cake. Intrigued, I decided to give it a try, despite my busy schedule and limited baking experience. The first hurdle was gathering the ingredients. A trip to the grocery store felt like an escape in itself—a rare moment of quiet contemplation amidst the chaos of my everyday life. I carefully selected each item, picturing the final result: a moist, flavorful cake that would impress my friends and family.
The process itself was surprisingly straightforward. The instructions were clear and easy to follow, making even a baking novice like me feel confident. The recipe’s simplicity was a godsend; I could focus on the task at hand rather than getting lost in a complicated process. Watching the batter transform in the oven was incredibly satisfying. The aroma filling my kitchen was intoxicating, a fragrant reminder that even amidst the daily grind, a little bit of joy is within reach.
But the real magic happened when I made the rum sauce. The instructions emphasized caution – rightly so! It was a bit of a challenge to whisk constantly while the mixture boiled and then add the rum safely, but the result? An unbelievably rich and luscious sauce that completely elevated the cake. Pouring it over the cake felt like an act of culinary artistry, each drop a testament to my unexpectedly successful baking attempt.
The finished cake was everything I had hoped for and more. It was indeed moist, buttery, and generously infused with rum. The subtle hint of coconut extract added a delightful twist. The cake was a hit at the party. It became more than just dessert; it was a symbol of my ability to create something beautiful and delicious, even amid the pressures of motherhood and a demanding career.
This experience taught me that baking doesn’t have to be a daunting task. It can be a peaceful and rewarding activity that brings joy to both the maker and those who share in the delicious result. More importantly, it reminded me to take those precious moments for myself, to find a little bit of calm amidst the chaos of daily life, and to relish the sweetness of success, no matter how small. And, of course, to always have a bottle of good rum on hand.
Ingredients
The list of ingredients required for this rum cake is as follows:
- 1/4 cup water
- 1/2 cup water
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup canola or vegetable oil
- 1/2 cup dark rum
- 2 teaspoons vanilla or coconut extract
- 3/4 cup unsalted butter
- 1/4 teaspoon kosher salt
- 1/2 cup dark rum
Ensure you have all of these ingredients measured and ready before you begin the cake-making process to avoid any interruptions.
