Previous
Glazed Rum Cake
Rum cake is most commonly found in tropical locations in the Caribbean. My husband and I ordered some once when we were on vacation, and every time I’ve had it since, it’s brought me right back to the palm trees and soft ocean breeze.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves 8 - 10 1x
- Category: Bakery
Ingredients
Scale
- Cake
- 1 cup chopped pecans
- 3 cups all-purpose flour
- 1 (3.4-ounce) box vanilla instant pudding mix
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 16 tablespoons (2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 1/2 cup canola or vegetable oil
- 4 large eggs
- 1/2 cup light rum
- 2 teaspoons vanilla bean paste or vanilla extract
- Butter Rum Glaze
- 8 tablespoons (1 stick) unsalted butter
- 1 cup sugar
- 1/4 cup light rum
Instructions
- Preheat the oven to 350 degrees F. Grease a 12-cup Bundt pan.
- For the cake: Sprinkle the pecans evenly in the bottom of the Bundt pan.
- In a medium bowl, whisk together the flour, pudding mix, baking powder, baking soda, and salt. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until Beat in the sugar until light and fluffy. Reduce the speed to low and add the oil, eggs, rum, and vanilla. Slowly add the flour mixture and beat until well incorporated. Pour the batter into the Bundt pan over the nuts.
- Bake for 55 minutes to 1 hour 5 minutes or until the cake is golden and a toothpick inserted in the center comes out clean. Set aside while you make the glaze.
- For the butter rum glaze: In a small saucepan, combine the butter, sugar, rum, and ¼ cup water. Bring the mixture to a boil over medium heat and cook for 4 to 5 minutes, stirring and being careful not to burn the mixture. Remove from heat and let sit for 5 minutes.
- Poke holes in the still-hot cake with a wooden skewer or fork.
- Pour 1/4 of the rum glaze over the cake and let seep in for 5 to 10 minutes. Invert the cake onto a serving plate. Poke holes over the top of the cake and pour another 1/4 of the rum glaze over the cake. After some glaze has seeped in, drizzle another 1/4 over the cake. Let the cake cool.
- Slice the cake and serve with the remaining rum glaze for guests to drizzle over their slices.
