Classic Rum Cake
Indulge in a timeless dessert with our classic rum cake, a rich and moist treat imbued with the warm flavor of rum, perfect for festive occasions.
Prep time: 20 minutesCook time: 1 hour 10 minutesServes: 12
Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1/2 cup dark rum
1 cup whole milk
1 tsp pure vanilla extract
1/2 cup chopped walnuts
2 tsp baking powder
1/2 tsp salt
1 cup brown sugar
1/2 cup heavy cream
Instructions
1. Preheat your oven to 325°F. Grease and flour a bundt pan.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the creamed mixture alternately with milk.
6. Stir in the rum and mix until just combined.
7. Fold in the chopped walnuts.
8. Pour the batter into the prepared bundt pan.
9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
10. While the cake is baking, make the glaze by combining brown sugar, heavy cream, and 1/4 cup of rum in a saucepan. Bring to a simmer over medium heat, stirring until sugar is dissolved.
11. Once the cake is done, let it cool in the pan for 10 minutes, then invert onto a serving plate.
12. Brush the warm glaze over the cake, allowing it to soak in. Let the cake cool completely before serving.
Storage
Store the rum cake in an airtight container at room temperature for up to 3 days.
Reheating
To reheat, warm individual slices in the microwave for 15-20 seconds or enjoy at room temperature.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
