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Ultimate Moist Rum Cake From Scratch with Dark Rum Glaze

Close-up of a moist slice of rum cake recipe with rich chocolate glaze, whole cake in background.
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Make this rich, buttery rum cake from scratch. It stays incredibly moist because of the dark rum soak and glaze, making it a perfect boozy dessert for 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 salt
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 cup milk
  • 1 cup dark rum (for batter)
  • 1 tablespoon vanilla extract
  • 1 cup chopped pecans or walnuts (optional)
  • For the Rum 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°F (160°C). Grease and flour a 10-inch Bundt pan thoroughly. If using nuts, sprinkle them evenly over the bottom of the prepared pan.
  2. In a large bowl, cream together the softened butter and 2 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  3. In a separate bowl, whisk together the flour, salt, nutmeg, and cinnamon.
  4. In a small bowl, combine the milk, 1 cup of dark rum, and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and rum mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Pour the batter into the prepared Bundt pan. Bake for 60 to 70 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. While the cake bakes, prepare the rum glaze. In a small saucepan, combine the butter, 1 cup of sugar, and water. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves. Remove from heat and stir in the 1/2 cup of dark rum.
  8. Once the cake is done, let it cool in the pan on a wire rack for 15 minutes.
  9. Place the wire rack over a baking sheet to catch drips. Invert the cake onto the rack.
  10. Slowly pour the warm rum glaze evenly over the entire cake while it is still warm. The cake will absorb the glaze, keeping it moist and flavorful.
  11. Allow the cake to cool completely before slicing and serving. This cake is excellent made ahead of time.

Notes

  • For an even deeper rum flavor, you can substitute some of the milk in the batter with additional rum, up to 1 1/4 cups total liquid rum.
  • This cake tastes better the day after it is made, as the rum soaks in further.
  • If you prefer a lighter cake, use light rum instead of dark rum in the glaze, but dark rum provides a richer color and flavor profile.

Nutrition

Find it online: https://mdlatdmm.com/rum-cake-recipe-ultimate-moist-from-scratch/