Delicious Homemade Rum Cake Recipe

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Looking for a Christmas cake recipe to make this year? One of the most popular Christmas desserts is the Rum Cake, which is made all over the globe. However, this cake recipe may be made for a variety of events, and we can attest to the fact that it is genuinely delicious. This classic cake is easy to make at home, thanks to the step-by-step images that demonstrate each process.

Rum cake is one of my favourite desserts since it’s a classic, but it’s also unusual and a crowd-pleaser. Texas Sheet Cake, No-Bake Cheesecake, and Chocolate Cake with Chocolate Mousse Filling are a few of my other go-to crowd-pleasing sweets.

Rum Cake Recipe

There is a lovely homemade glaze on top of this simple homemade Rum Cake recipe. It’s always a hit, and it doesn’t need any booze.

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Ingredients

  • 1/4 cup milk , room temperature
  • 1/3 cup sour cream , room temperature (light or regular)
  • 1/3 cup rum (Bicardi Gold or Dark Myer’s rum, or your favorite kind)
  • 1 cup butter , room temperature
  • 1 3/4 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs , room temperature
  • 2 large egg yolks , room temperature
  • 2 1/4 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

As a Base:

  • 2 tablespoons butter,
  • 1/2 cup granulated sugar,
  • 2 tablespoons brown sugar,
  • 1/4 cup rum,
  • 1/4 cup heavy cream, and 1 teaspoon vanilla essence.

Instructions

  • Set aside the milk, sour cream, and rum to get to room temperature in a liquid measure.
  • Make sure the oven is preheated to 350 degrees F and the oven rack is in the centre.
  • Whip the butter for one minute at medium speed in a large bowl or stand mixer. Continue to beat for another 4 to 5 minutes after you add the sugar. Add the vanilla extract and stir well until well combined.
  • Make a series of small, quick additions of the egg whites and yolks, mixing just until incorporated after each addition. Scrape the bowl’s rim clean.
  • Cake flour, baking soda and salt should be incorporated into a bowl.
  • Using a hand mixer, incorporate a third of the dry ingredients with the batter. Mix in the first half of the milk/sour cream combination.
  • Mix in an additional 13 of the dry ingredients until they are well incorporated. Beat in the remaining milk/sour cream combination until just blended before adding the last one-eighth cup.
  • Just until mixed, scrape the sides of the basin and add the remaining third of the dry ingredients.
  • Apply butter and flour to a bundt pan. When I cook using shortening, I make sure to cover every nook and cranny of the pan. Using an ice cream scoop, evenly distribute the batter into the pan and bake for approximately 50 minutes at 350 degrees F.
  • Make the glazing sauce while the cake is baking. Over medium heat, combine the sauce ingredients in a small saucepan. When the butter has melted and the mixture is smooth, stir it well. Stirring constantly, bring the mixture to a boil and cook for two minutes.
  • Wait at least 15 minutes before carefully turning the cake out of the pan. The cake should be removed first so that it may be readily removed from the pan. It’s time to remove the cake from the pan and clean it. Pierce the cake with a fork all over, and then generously pour the sauce over the top, keeping a little amount for the top.
  • Invert the cake onto a serving tray when it has had time to soak up the glaze. Top with the remaining glaze.
  • Refrigerate rum cake in an airtight container.

Notes

This homemade rum cake may be prepared in advance and stored in the refrigerator for up to five days, if necessary. Slices may be eaten warm or cold, depending on your preference.

Bake the cake

but don’t create the glazing sauce if you want to freeze it. Wrap the cake in plastic wrap and tinfoil and preserve it in the freezer for up to three months. Refrigerate cake overnight to properly defrost it. Poke holes in the cake and drizzle the glaze on top when ready to serve. Before serving, let it to sit for at least 30 minutes.

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