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The Best Moist Rum Cake From Scratch with Rum Glaze

Close-up of a moist rum cake with a slice removed, generously covered in dripping caramel sauce.
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You can make this rich, buttery, and incredibly moist rum cake from scratch. It features a deep rum flavor and is finished with a sweet, decadent butter rum glaze, making it perfect for holidays or any special occasion.

Ingredients

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

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-cup Bundt pan well.
  2. In a large bowl, cream together the softened butter and 2 cups of sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. In a small bowl, mix the milk, 1 cup of dark rum, and vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk/rum mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Fold in the chopped nuts, if using.
  8. Pour the batter into the prepared Bundt pan. Bake for 60 to 75 minutes, or until a wooden skewer 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, 1/2 cup sugar, and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Remove from heat and stir in the 1/2 cup dark rum. Set aside.
  10. When the cake is done, let it cool in the pan on a wire rack for 15 minutes.
  11. Invert the cake onto the wire rack. While the cake is still warm, slowly pour the warm butter rum glaze evenly over the entire cake, allowing it to soak in.
  12. Let the cake cool completely before slicing and serving. This cake tastes even better the next day.

Notes

  • For an extra boozy flavor, you can poke holes all over the warm cake with a skewer before pouring on the glaze.
  • You can substitute the dark rum with spiced rum for a different flavor profile.
  • Make this ahead of time; this rum cake keeps well at room temperature for several days when stored covered.

Nutrition

Find it online: https://cookingbyfelix.com/best-moist-rum-cake-recipe-from-scratch/