SoulfulT How To Make Rum Cake

dark rum

🥗Healthier: rum extract

💰Cheaper: spiced rum

Rum extract provides flavor without alcohol, while spiced rum can be more affordable.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option, while margarine can reduce costs.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is lower on the glycemic index, while brown sugar is often less expensive.

dried fruit

🥗Healthier: fresh fruit

💰Cheaper: raisins

Fresh fruit adds moisture and nutrition, while raisins are a budget-friendly alternative.

Preheat the oven to 325°F (163°C).

Grease the bundt pan with Bakers Joy or flour and butter.

Chop 1.5 cups of walnuts and layer them at the bottom of the bundt pan.

In a mixing bowl, cream together 2 sticks of softened unsalted butter and 2 cups of granulated sugar until fluffy, about 5 minutes.

Add 4 eggs one at a time, mixing well after each addition.

Mix in 0.5 cups of dark rum gradually.

Add 0.5 cups of buttermilk and mix until combined.

In a separate bowl, sift together 2.5 cups of cake flour, 2 teaspoons of baking soda, 1 teaspoon of salt, and 2 teaspoons of baking powder.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Stir in 1 box of instant vanilla pudding to help balance the alcohol flavor.

Pour the batter into the prepared bundt pan over the walnuts.

Bake in the preheated oven for 45-50 minutes, checking with a toothpick for doneness.

Let the cake cool in the pan for 10 minutes before inverting onto a wire rack.

For the glaze, combine 1/4 cup of water, 0.5 cups of unsalted butter, and 1 cup of sugar in a saucepan over medium heat.

Bring the mixture to a boil for about 5 minutes, stirring occasionally.

Remove from heat and stir in an additional 0.5 cups of dark rum.

Drizzle the glaze over the cooled cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens