Rum Cake

Rum cake is always a treat for me. It's savory and flavorful and just makes any day improve.  Since I made Homemade Rum Cake a while ago, I've been proud of the fact I conquered this awesome baked treat on my own. I got the itch to make it again recently and decided to give it another shot with a whole new recipe.

The rum cake I made last year had a package of vanilla pudding mix in the batter and was very moist.  This time I decided to try the recipe with cake flour, utilizing the Swan's Down 1-2-3-4 cake recipe that was printed on the package of cake flour.

First, I beat the butter and sugars until they were fluffy, then added in the eggs one at a time.  In a large bowl, I sifted the cake flour, baking powder, and salt together into a small pile.

I gradually added the flour mixture to the mixing bowl, alternating it with the milk, rum, and flavor extracts.  The original recipe was not for rum cake, so I cut back slightly on the milk and added in rum to convert it.

I poured the batter into the cake pans, using a mini bundt pan in place of one of the standard cake pans so I had small portions for sharing.

The remaining batter was separated into 2 cake pans.

The cakes were finished baking after about 25 minutes, so I let them cool slightly then used a toothpick to poke about 100 holes all over the larger cakes and 20-30 on the small bundt cakes.  I started on the rum syrup by melting the butter in a saucepan over medium heat. After it melted, I stirred in the sugar and the water and boiled the mixture for 5 minutes, stirring constantly.  I took the pan off the heat and stirred in rum, then returned it to medium heat for about 30 seconds.

While the cakes were still warm,  I poured the syrup over the tops and let it soak throughout.

YUM! The cakes were amazing.  I set aside some for myself and my family, then brought the rest in to the office for my co-workers to enjoy.  Getting feedback on my baking is important to me--it helps me develop as a baker!  This cake disappeared pretty much immediately after I set it out, and that is a good feeling for someone experimenting with food.  My last rum cake was extremely moist, which I found delicious, but wanted a different option sans the pudding mix. This cake was also moist, but not overly so, as a few co-workers who tried it commented to me that prior rum cakes they had tried were too soaked to be enjoyable.   Next time I have to try a version with flavored rum and really blow Nessy out of the water.  This version is absolutely my new standard, and I've even received a request to make it again for a potluck in a few weeks!

Rum Cake Recipe


For the cake:
1 cup unsalted butter
1 cup white sugar
1 cup brown sugar
3 cups cake flour
4 eggs
3/4 cup milk
3/4 cup spiced rum
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almomd extract

For the Rum Syrup:
3/4 cup unsalted butter
1 1/2 cups granulated sugar
1/4 cup water
Pinch of salt
1/2 cup spiced rum


Preheat oven to 350 degrees F. Spray 3 cake pans with nonstick baking spray or use butter and flour to coat them in order to prevent sticking. In a stand mixing bowl, beat butter until smooth. Add sugar and continue beating until fluffy, then gradually add eggs. Sift the cake flour into a large bowl with baking powder and salt. Gradually add flour mixture to the batter, alternating with flavor extracts, milk, and rum. Mix until combined, then pour into prepared cake pans. Bake for 20-25 minutes, until a toothpick poked through the cake comes out clean. To make the syrup, melt the butter in a medium saucepan over medium heat. After it has melted, add the sugar and the water and boil for 5 minutes, stirring consistently.  Remove from heat and stir in rum, then return it to medium heat for about 30 seconds.  Poke about 100 holes all over the tops and sides of the cake using a toothpick.  Slowly pour the rum syrup over the top of the cake, allowing it to drip down the sides. Allow the cake to cool to room temperature and enjoy.  Wrap in plastic wrap to store.

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