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Moist Homemade Rum Cake From Scratch with Buttery Rum Glaze

Close-up of a moist slice of dark rum cake recipe topped with a thick, dripping caramel glaze.
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A recipe for a rich, moist rum cake made from scratch, featuring a sweet, buttery glaze soaked into the warm cake.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup dark rum
  • 1/2 cup chopped pecans or walnuts (optional)
  • For the Glaze: 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup dark rum

Instructions

  1. Preheat your oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch Bundt pan.
  2. In a large bowl, cream together the softened butter and 1 cup of sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
  6. Gently fold in the 1/2 cup of dark rum and the chopped nuts, if using.
  7. Pour the batter into the prepared Bundt pan.
  8. Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean.
  9. While the cake bakes, prepare the glaze: In a small saucepan, combine the 1/2 cup butter, 1 cup sugar, and water. Bring to a boil over medium heat, stirring constantly. Remove from heat and stir in the 1/2 cup dark rum.
  10. Immediately after removing the cake from the oven, poke holes all over the top surface using a skewer or thin wooden pick.
  11. Slowly pour the warm rum glaze evenly over the entire surface of the hot cake while it is still in the pan.
  12. Let the cake cool in the pan for 15 minutes before inverting it onto a serving plate. Allow the cake to cool completely before slicing.

Notes

  • Use a good quality dark rum for the best flavor in both the cake and the glaze.
  • If you prefer a lighter cake, you can substitute the dark rum with light rum, though the flavor profile will change.
  • For extra moisture, you can pour half the glaze over the cake while it is still warm in the pan, and pour the remaining half over the cooled cake after inverting it.

Nutrition

Find it online: https://whiskdaily.com/moist-rum-cake-recipe/