Rum Cake Recipe

We have to admit it: our Rum Cake was completely and utterly awesome. And we do mean was. As soon as it was out of the oven, it was gone. Here are some snaps from when we were in the kitchen making it, a few fun facts about Rum Cake and our recipe at the bottom of the page. Enjoy!

(Rum Cake Ingredients.)

We gathered all the right ingredients.

And mixed some of them in one bowl…

…then mixed more ingredients in another bowl…

…combined them, poured it into our bundt pan and popped it in the oven…

…and voila, our golden brown Rum Cake.

(Delish Rum Cake.)

We let it cool, whipped up the rum syrup, poured it on, let the rum syrup soak in overnight, sprinkled some powdered sugar on the top and dug in.

 A Few Historical Facts

• Rum Cakes are descended from holiday puddings, such as figgy pudding, which dates back to 16th century England. Logic tell us that settlers in the Caribbean from across the pond brought their recipes with them.
• Back in the day, dried fruit was soaked in rum for months, then added to dough prepared with sugar, which had been caramelized by boiling in water. The result: Black Cake, a cousin of fruitcake.
• In Puerto Rico, Rum Cake is a called Bizcocho de Ron and is given as a gift, but they’re not considered insulting like the way fruitcakes (stateside) sometimes are.

Rum Cake

This melt-in-your-mouth Rum Cake recipe will be a big hit. The buttery rum soaks the cake through and through and creates a moist, golden creation that’s soft and springy. It’s guaranteed to knock-your-flip-flops off.

• 1/2 cup crushed walnuts
• 1 1/2 cups granulated white sugar
• 1/2 cup unsalted butter
• 4 tablespoons baking powder
• 1 teaspoon kosher salt
• 1 package vanilla pudding mix (3.4 oz. box)
• 3/4 cup whole milk
• 4 large eggs
• 3/4 cup dark rum
• 3 tbsp oil (mix into dry mix of ingredients)
• 1/2 cup oil (mix in with eggs, milk, rum and vanilla extract)
• 1 3/4 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon pure vanilla extract

Rum Syrup

• 1/2 cup unsalted butter
• 1/2 cup water
• 3/4 cup granulated white sugar
• 1 teaspoon kosher salt
• 1/2 cup dark rum

1. Preheat oven to 325 degrees. Make sure you grease and flour a bundt pan generously, then put crushed walnuts into the bottom of the pan. Set aside.

2. In a large bowl, mix the 1 1/2 cups granulated sugar and the 1/2 cup butter. Add the 3 tablespoons oil, flour, cornstarch, baking powder, and kosher salt combining until evenly distributed. Stir in the pudding mix.

3. In a separate bowl, whisk together the eggs, milk, rum, vanilla extract, and remaining vegetable oil. Add to the dry mixture and mix well until combined. The batter will be smooth and pour easily.

4. Pour into the bundt pan and bake for 50 to 60 minutes.

5. Let cool in pan for 30 minutes.

6. While the cake cools, prepare the rum syrup: In a large saucepan, combine the butter, water, granulated sugar, and salt. Cook over medium heat until the butter completely melts and the sugar dissolves. Let reduce slightly, keeping an eye on it so it doesn’t boil over. Remove from the heat and stir in the rum.

7. Pour the hot rum syrup all over the cake and let soak for 8 hours (overnight). In morning, invert the cake onto a serving platter.

Keep covered for up to 1 week at room temperature, although if your anything like us, the cake will be gone within minutes.