Rum Cake is delicious moist cake drenched with rum. Make this tender cake with great crumbs for a family get together, Christmas or holidays. Here is how to make Rum Cake Recipe from scratch.
My other cake recipes like Vanilla Pound Cake, Gingerbread Cake or Pecan Bundt Cake are also loved by many. Do check them out as well.
The more I experiment with cake recipes, the more I fell in love with this delicious dessert.
It’s been long now, that I bake different cakes that are popular in different parts of the world.
But it is so difficult to choose a favourite, because each and every cake is unique in its own way. So in the process of experimenting with new recipes, I came across this Rum Cake.
When I saw the recipe, I knew this has to be one of the desserts at my next house party.
This cake has a subtle rum flavour that will balance the sweetness of the cake.
The best part, this marvellous Rum Cake is soaked up with dark rum syrup and completely made from scratch, interesting right?
Not only house parties, this is a delightful cake to serve for weekly family dinners, fancy dinner parties, or christmas/holiday celebrations.
Also for birthday parties, may be just for adults. HAHA!
I made an extra batch on the day of my house party, so that I can share it with my family too, but even the second cake was wiped clean.
So if you are planning to throw a house party, you must make Rum Cake, and it will be a sure shot winner at your dessert counter.
Here is the recipe of Rum Cake.
What is Rum Cake?
Rum Cake, it is the most tender, moist and mouth watering cake that is drenched in rum flavour.
The rum syrup is made using dark rum, butter, sugar syrup and water. The cake is soaked in this syrup for 5 minutes, without being overpowering.
This old school sponge cake is made with the regular ingredients such as all purpose flour, corn starch, baking powder, unsalted butter, granulated sugar, eggs, milk, vanilla extract with a hint of dark rum.
It is as easy to make as any regular cake, but the dark rum lends a beautiful and unique flavour and taste to this cake.
Sometimes, the rum flavour can be too empowering, but this recipe is absolutely perfect. It has a subtle flavour of dark rum with the cake being so incredibly moist and flavourful.
Rum Cake Ingredients
Which rum is the best to make this Cake?
You can use any dark rum you like the most for this cake.
I used Old Monk which is my all time fav dark rum.
Can I add nuts in this Cake?
Yes, you can add nuts in this Rum Cake. I have added walnuts but you can add in nuts of your choice.
I have added walnuts in the bundt pan directly, instead adding it in the batter. Apart from giving a nice crunch to the cake, it also prevents the cake from sticking to the pan.
Can I freeze Rum Cake?
This Rum Cake freezes beautifully. Just wrap it twice in plastic wrap, then aluminium foil and place in a freezer bag for up to 3 months.
The reason for so many layers is to avoid getting any air into the cake.
The day you want to serve the Rum Cake, thaw in the refrigerator for at least 12 hours, or at room temperature.
Make sure you do not unwrap or take out the cake from the layers until it is completely thawed.
How to make Rum Cake Step by Step
Pre heat the oven to 350 Degrees F (180 Degrees C). Grease and dust a bundt pan.
Sprinkle crushed walnuts in the pan.
Whisk butter and sugar until light and fluffy.
Add eggs, one at a time and mix well after each addition.
Add milk, rum and vanilla extract and mix well.
Now add all purpose flour, cornstarch and baking powder and mix until combined.
Pour the batter in the prepared pan. Bake for 40-50 minutes until a toothpick comes out clean. Remove the pan from the oven.
Heat the ingredients to make the rum syrup until syrupy.
Pour the hoy syrup over the cake very slowly. Let the cake soak the syrup for 5 minutes.
Transfer the cake on a cooking rack and cool completely.
Rum Cake Recipe
Rum Cake Recipe
Rum Cake is delicious moist cake drenched with rum. Make this tender cake with great crumbs for a family get together, Christmas or holidays. Here is how to make Rum Cake Recipe from scratch.
Ingredients
- 1 cup walnuts Chopped
- 3/4 cup Unsalted Butter Room temperature
- 1 and 1/2 cup Granulated Sugar
- 4 Eggs
- 1/2 cup Milk
- 3/4 cup Dark Rum
- 2 tsp Vanilla Extract
- 2 cups All Purpose Flour
- 1/4 cup Corn Starch
- 3 tsp Baking Powder
For Rum Syrup
- 1/2 cup Unsalted Butter
- 1/2 cup Granulated Sugar
- 1/4 cup Dark Rum
- 1/4 cup Water
Instructions
Pre heat the oven to 350 Degrees F (180 Degrees C).
Grease and dust a bundt pan.
Sprinkle crushed walnuts in the pan.
Whisk butter and sugar until light and fluffy.
Add eggs, one at a time and mix well after each addition.
Add milk, rum and vanilla extract and mix well.
Now add all purpose flour, cornstarch and baking powder and mix until combined.
Pour the batter in the prepared pan.
Bake for 40-50 minutes until a toothpick comes out clean.
Remove the pan from the oven.
Heat the ingredients to make the rum syrup until syrupy.
Pour the hoy syrup over the cake very slowly.
Let the cake soak the syrup for 5 minutes.
Transfer the cake on a cooking rack and cool completely.
Recipe Notes
You can use any nuts of your choice in place of walnut.
Skip nuts at all if you wish.
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.
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