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.

Add 2.5 cups of all-purpose flour and 1 teaspoon of baking powder to a medium-sized bowl and sift together.

In a stand mixer with the paddle attachment, add 2 sticks of unsalted butter and 1/3 cup of sugar.

Start the mixer on medium speed to incorporate the butter and sugar, then increase to high speed and mix for 6 minutes, scraping down the sides of the bowl halfway through.

Add 3 large eggs one at a time, mixing until well incorporated after each addition. Be careful not to overmix.

Add 1/8 cup of sour cream and 2 teaspoons of vanilla extract, mixing until combined and scraping down the sides of the bowl.

Alternate adding the flour mixture and 3/4 cup of rum, starting with 1 cup of flour and 1/4 cup of rum, mixing until combined, then repeating with another cup of flour and 1/4 cup of rum, and finally adding the last 1/2 cup of flour and 1/4 cup of rum until combined.

Fold in 2/3 cup of chopped pecans into the batter using a spatula.

Spray a Nordic Ware anniversary bundt pan with Baker's Joy non-stick baking spray and preheat the oven to 325°F.

Add 2/3 cup of chopped pecans to the bottom of the bundt pan, then pour the rum cake batter into the pan, spreading it evenly with the back of a spoon and tapping the pan to settle the batter.

Bake in the preheated oven for 1 hour and 20 minutes, then perform a toothpick test to ensure it comes out clean.

Let the cake cool completely before flipping it out of the pan.

To make the rum sauce, heat 2/3 cup of water, 1/2 cup of sugar, and 3 tablespoons of melted unsalted butter in a saucepan over medium-high heat, stirring until it comes to a simmer, then let it simmer for 7 minutes until syrup-like.

Remove from heat and let cool for 3-5 minutes before adding 1/4 cup of rum and 2 teaspoons of vanilla extract, stirring until combined to make about 1 cup of rum sauce.

Use a flavor injector to inject the rum sauce into the cake, adding as much as desired, then brush the remaining sauce generously onto the top and sides of the cake.

For best results, let the cake sit for 1 hour or up to a few days before serving, adding more rum sauce or plain rum to keep it moist.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens