why make this recipe
Classic Rum Cake is a delicious dessert that brings warmth and joy to any gathering. Its rich flavor and moist texture make it perfect for celebrations or a simple family dinner. Plus, the rum glaze adds a special touch, making every bite feel like a little treat. This cake is not only delightful to eat but also easy to make, which makes it a great choice for bakers of all levels.
how to make Classic Rum Cake
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1/2 cup whole milk
- 4 large eggs
- 1/2 cup dark or golden rum
- 1 tbsp vanilla extract
- Optional: 1/2 cup chopped pecans or walnuts
For the Rum Glaze:
- 1/2 cup unsalted butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup dark rum
- Pinch of salt
Directions:
- Preheat your oven to 325°F (165°C) and grease and flour a 10-inch bundt pan.
- In a bowl, whisk together flour, baking powder, salt, and both sugars. Add butter and milk, and beat until smooth. Mix in eggs, rum, and vanilla. Beat until fluffy.
- Pour the batter into the prepared pan. Bake for 55-65 minutes until a toothpick comes out clean. Let it cool for 10-15 minutes, then invert onto a plate.
- For the glaze, combine butter, sugar, water, and salt in a saucepan. Simmer for 4-5 minutes, then stir in the rum.
- While the cake is warm, poke holes in it and soak with the glaze. Let it rest for at least 1 hour before serving. Optionally, serve with powdered sugar or ice cream.
how to serve Classic Rum Cake
Classic Rum Cake is perfect as a standalone dessert. You can serve it on its own, or you can add a dusting of powdered sugar for extra sweetness. For a richer experience, pair it with a scoop of vanilla ice cream or a dollop of whipped cream. This cake is great for gatherings, birthdays, or even as a treat for yourself.
how to store Classic Rum Cake
To store Classic Rum Cake, cover it tightly with plastic wrap or foil. You can keep it at room temperature for up to three days. If you want to store it longer, you can refrigerate it for up to a week. For even longer storage, consider wrapping individual slices and placing them in an airtight container in the freezer. The cake will maintain its flavor and moisture this way.
tips to make Classic Rum Cake
- Make sure your butter is softened to room temperature. It helps create a light and fluffy batter.
- Don’t skip the soaking glaze; it adds moisture and flavor to the cake.
- You can toast the nuts before adding them for extra flavor.
- If you don’t have dark rum, golden rum can be used as a good substitute.
- Allow the cake to cool completely before adding the glaze for the best results.
variation
You can add different flavors to the cake or glaze. Consider using coconut rum for a tropical twist, or add citrus zest to brighten up the flavors. You can also use different nuts or skip them entirely if you prefer a nut-free cake.
FAQs
1. Can I use a different type of pan?
Yes, you can use a regular cake pan. Just adjust the baking time, as it may bake faster in a shorter pan.
2. Is it possible to make this cake ahead of time?
Absolutely! You can make the cake a day or two in advance. Just store it properly to keep it fresh.
3. Can I replace the eggs in this recipe?
Yes, you can use egg substitutes like applesauce or flaxseed meal, but this may change the texture slightly. Consider using 1/4 cup of applesauce for each egg replaced.
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