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Rum Cake

Rum cake is baked in a 10-inch Bundt pan and soaked with a warm dark rum glaze. The tender cake absorbs the buttery glaze as it cools, making each slice moist and fragrant.
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Prep Time 20 minutes
Cook Time 1 hour 2 minutes
standing time 25 minutes
Total Time 1 hour 47 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 nonstick baking spray with flour for the pan
  • 2.25 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 2.5 cups granulated sugar divided (1 1/2 cups for the cake and 1 cup for the glaze)
  • 0.75 cup vegetable oil
  • 4 eggs large, at room temperature
  • 0.5 cup whole milk
  • 0.75 cup dark rum divided (1/4 cup for the cake and 1/2 cup for the glaze)
  • 2 tsp vanilla extract
For the glaze
  • 0.5 cup unsalted butter
  • 0.25 cup water

Equipment

  • 1 10-inch Bundt pan

Method
 

Bake the cake
  1. Heat the oven to 350°F.
  2. Coat a 10-inch Bundt pan with baking spray.
  3. In a medium bowl, whisk together the flour, baking powder, and salt.
  4. In a large bowl, whisk 1 1/2 cups of the sugar with the oil.
  5. Whisk in the eggs one at a time until smooth.
  6. Whisk together the milk, 1/4 cup of the rum, and vanilla.
  7. Add the milk mixture to the egg mixture alternately with the flour mixture, beginning and ending with the flour mixture, and mix just until combined.
  8. Pour the batter into the pan.
  9. Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
  10. Cool in the pan on a rack for 10 minutes.
Make the glaze
  1. In a small saucepan, combine the butter, remaining 1 cup sugar, and water.
  2. Bring to a simmer over medium heat, stirring until the sugar dissolves, then simmer for 2 minutes.
  3. Remove the saucepan from the heat and stir in the remaining 1/2 cup rum.
  4. Poke holes all over the exposed bottom of the cake with a long skewer.
  5. Slowly spoon the warm glaze over the cake in several passes, allowing it to soak in.
  6. Let the cake stand in the pan for 15 minutes.
  7. Invert the cake onto a serving plate and cool completely before slicing.

Notes

For the best soak, spoon the warm glaze over the cake slowly in several passes. Store covered in the refrigerator for up to 5 days; freezer-friendly. For a dairy-free option, use unsweetened plant milk and dairy-free butter.