therecipecritic
Rum Cake
Rum Cake is a rich dense cake that is overflowing with butter rum flavor that is insanely delicious. This cake is moist and the rum syrup adds a layer of decadence that is next-level amazing!
👥 12 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 35 min🔥 Cook: 50 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●saucepan
📝 Preparation Steps
1
prep
2
Preheat the oven to 325 degrees Fahrenheit. Prep your Bundt pan by spraying it with nonstick cooking spray meant for baking—one with flour in it—or some melted shortening. Make sure the entire inside of the pan is well coated, and then lightly dust the entire inside of the pan with granulated sugar.
3
sift
4
In the bowl of a stand mixer sift together flour, baking powder, salt, baking soda, and 1 ¼ cups of sugar.
baking powder1 teaspoon
5
mix
6
In a small bowl, mix the melted butter, buttermilk, vegetable oil, vanilla, buttermilk and egg yolks until combined.
vanilla1 tablespoon
7
whisk
8
In a separate, clean bowl of your stand mixer, use the whisk attachment to beat the egg whites until foamy, about a minute. Lower the speed to medium-low and add in the remaining ¼ cup of sugar while the mixer is still running. Allow the egg whites to beat until stiff peaks form, just about a minute. Set aside.
9
fold
10
With the bowl containing the flour mixer, use the whisk attachment on low and slowly add the butter mixture to your flour while mixing, about ⏱️ 15-20 seconds. Scrape down the sides of the bowl and the whisk and mix again at medium-low until the mixture is combined, about 15 more seconds. Fold in about ½ of the whipped egg whites until combined, and then gently fold in the rest, taking care to make sure it’s fully incorporated and no streaks remain.
11
bake
12
Pour your batter into the prepared Bundt pan. Bake for ⏱️ 45-50 minutes, or until a toothpick comes out completely clean. Allow the cake to cool for ⏱️ 10-15 minutes.
13
Butter Rum Sauce
14
boil
15
In a medium saucepan, melt the butter over medium heat. Add in the remaining ingredients and stir until fully combined. Bring to a boil and boil for ⏱️ 4 minutes, stirring occasionally. Remove from the heat and let cool slightly before pouring on the cake.
16
pour
17
Once the cake has cooled slightly, use a toothpick or a wooden skewer to poke holes all over the bottom of the cake (the exposed part while it is still in the pan) and then pour about half of the butter rum sauce over the cake. Allow the cake to sit for ⏱️ 5-10 minutes so the sauce can be fully absorbed, and then carefully turn out the cake onto a serving plate or cake stand. Pour the remaining sauce evenly over the top of the cake.
Nutrition Facts
calories
485 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
1 g
sugar Content
43 g
sodium Content
276 mg
protein Content
9 g
trans Fat Content
1 g
cholesterol Content
119 mg
carbohydrate Content
58 g
saturated Fat Content
13 g
unsaturated Fat Content
10 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...