If you’re looking for a cake that combines the rich warmth of rum with a moist, nutty texture, this Classic Rum Cake is your go-to recipe. It's a favorite for gatherings, perfect for making any occasion feel special without much fuss.
Butter: This provides a rich, creamy base and helps keep the cake moist. Make sure it's softened for easy mixing.
Granulated sugar: Sweetens the cake while helping to create a tender crumb. Creaming it with butter adds volume.
Eggs: They bind the cake and contribute to its structure. Add them one at a time to ensure a smooth batter.
All-purpose flour: The backbone of the cake. It gives structure while maintaining a soft texture.
Dark rum: Adds depth and warmth. It’s the star ingredient that makes this cake unique.
Whole milk: Keeps the cake moist and tender. Using whole milk ensures a richer flavor.
Pure vanilla extract: Enhances the flavors, adding a sweet, aromatic note.
Chopped walnuts: These add a delightful crunch. You can toast them for extra flavor if you like.
Baking powder: Gives the cake its rise, ensuring a light and fluffy texture.
Salt: Balances the sweetness and elevates the other flavors.
Brown sugar: Used in the glaze, it creates a caramel-like richness that soaks into the cake.
Heavy cream: Adds a luscious, creamy texture to the glaze.
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a cozy afternoon treat, enjoy it with a hot cup of spiced tea or a rich espresso.
Start by preheating your oven to 325°F. This ensures your cake bakes evenly. Grease and flour your bundt pan thoroughly to prevent any sticking — trust me, you don’t want to skip this step.
In a large mixing bowl, cream together your softened butter and granulated sugar. Aim for a light and fluffy texture; this will take a few minutes of mixing. It’s worth the effort because it sets the foundation for a tender cake.
Next, beat in your eggs one at a time. This helps maintain a smooth batter. Stir in the vanilla extract, which gives a lovely aroma and enhances the overall flavor.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to your creamed mixture, alternating with the whole milk. Start and end with the dry ingredients. This method helps keep the batter smooth and lump-free.
Now, gently stir in the dark rum until just combined. You don’t want to overmix here. Fold in the chopped walnuts — they add a nice crunch and a bit of heartiness to your cake.
Pour your batter into the prepared bundt pan, smoothing the top with a spatula. Pop it into the oven and let it bake for 60 to 70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
While the cake bakes, prepare your glaze. Combine brown sugar, heavy cream, and 1/4 cup of rum in a saucepan. Bring it to a simmer over medium heat, stirring until the sugar is fully dissolved.
Once the cake is done, let it cool in the pan for about 10 minutes. Then, invert it onto a serving plate. While it’s still warm, brush the glaze over the cake, allowing it to soak in. Let it cool completely before serving to let the flavors meld beautifully.
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