HOW TO MAKE RUM CAKE FROM SCRATCH

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.

Check the expiration date of your baking powder and baking soda.

Ensure eggs, milk, and butter are at room temperature.

Sift together 3 cups of flour, 1.5 teaspoons of baking powder, and 0.5 teaspoons of baking soda. Set aside.

Spray a bundt pan with Baker's Joy, ensuring all areas are covered to prevent sticking.

Preheat the oven to 325°F (163°C) due to the color of the bundt pan.

In a mixing bowl, combine 2 cups of granulated sugar and 2 sticks of room temperature unsalted butter, mixing until well combined.

Replace 1 tablespoon of butter with 1 tablespoon of vegetable oil to keep the cake moist.

Using a hand mixer, mix the sugar and butter starting on low to avoid splatter, then increase speed as needed.

Add 4 jumbo eggs one at a time, mixing well after each addition and scraping down the sides of the bowl.

Add 1 teaspoon of kosher salt and 2 teaspoons of pure vanilla extract, mixing until incorporated without overmixing.

Pour in 0.5 cups of dark rum and stir to combine.

Alternate adding half of the milk and half of the flour mixture, mixing for about 1 minute on medium speed, then 1 minute on high speed.

Add the remaining milk and flour mixture, mixing until well combined.

Pour the batter into the prepared bundt pan, smoothing it out and tapping the pan to remove air pockets.

Bake in the preheated oven for 1 hour or until a toothpick inserted comes out clean.

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

For the glaze, melt unsalted butter in a pot, then add sugar and water, bringing it to a boil.

Boil the mixture for 4-5 minutes before adding the rum and removing from heat.

Poke holes in the top of the cake with a skewer and pour some of the rum glaze over it to saturate the cake.

Flip the cake onto a serving plate and poke holes in the top again, then brush the remaining glaze over the top and sides of the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens