I believe that rum cake is not just for the holidays! The flavor is buttery and nicely boozy!
I remember when I first had rum cake. It was around the holidays and as I never turn down dessert if offered, I tucked into my piece and asked the hostess what kind of cake it was.
Because it was delicious and had a taste that stood out to me.
“It’s rum cake.”
Shut the front door
At the time, I did not like rum, to begin with. Why didn’t I like rum? Well, it was a long ago, unfortunate night of rum-and-cokes that put me off rum. So, I didn’t try it again until many years later.
Oddly though, I liked that cake.
Today, I do not have a problem with rum.
More to that, here’s my proof:
- naked lady
- rum swizzle
- scorpion bowl
- air mail
- pina colada
- planter’s punch
- almond joy
- mai tai
- chocolate rum balls
Woooo! That’s some list.
Even more, I love to make cocktails with this liquor.
So, why did I name this recipe, not just for holidays rum cake?
Because, it’s true.
Why do we only eat rum cake around the holidays? Is it because it has booze in it and we equate booze-ridden food items with holidays?
Well, I’m going to make it again in a few months and serve it at a dinner party and see what people do. Just watch me. I’ll report back their reactions.
How to make the Rum Cake
So, here are some of the ingredients: room temperature butter, sugar, eggs, vanilla, and olive oil.
I preheat the oven to 325 degrees Fahrenheit.
I also drag out my stand mixer and place the butter and sugar into it. Then I turn the mixer to medium and mix the two ingredients until they are combined.
Finally, I add the eggs, oil and vanilla and mix them until they are combined.
By the way your batter will be fairly wet, so don’t worry.
Time for the star of the show!
RUM Equals Yum
I add rum to the mixer and mix until combined.
Now to gather some dry ingredients.
I add the whole package of vanilla pudding, flour, baking powder and salt and turn on the mixer until the rum cake batter is mixed.
Now, comes Christopher’s job because I make the cake but he does something very important to help me. He greases the 6 cup bundt pan, he sprinkles in a healthy amount of almond meal, he coats the pan with the meal, and finally he gently taps out the excess.
Didn’t he do a great job!?
(Must keep him motivated. Oh and don’t worry because he can’t read what’s between parentheses.)
Finally, it’s time for me to pour the batter into the pan.
Now, I pop it in the oven and bake the rum cake for 55 minutes.
As the timer nears the ding time, I make the rum glaze.
I didn’t photograph making it, but the ingredients are: butter, water, sugar, rum and vanilla. I put them together in a small sauce pan and stir over medium heat until combined.
DING, Rum cake is done
First things first, I take my potato nail and poke a bunch of holes in the top of the cake. By the way, you don’t have to use a potato nail, just use what you have handy.
Time to pour half of the the rum glaze onto the rum cake.
Christopher is doing such a great job.
Finally, I let the cake cool for 10 minutes before taking it out of the pan.
Although I love the brand of this bundt cake pan, I do not like how flimsy this size pan is compared to the larger 12 cup version, which is sturdily made and so easy to take cakes out of it.
But this pan??!!
In contrast, it is flimsy and ridiculously hard to remove a baked cake from. Hence, I stand there banging the pan and taking a thin spatula to try and ease it out. But still no go. So, I get to the point that I want to take the pan and fling it across the kitchen to smash against the wall.
Even if it means leaving me with a demolished rum cake.
But Christopher saves the day by having me back away from the bundt pan and taking over because he is able to get it out of the pan with only some of the sides affected.
So, he is my hero who saved the rum cake and the day.
Next, I take my fork and stab at the sides. Am I picturing the bundt pan as I stab? You bet I am.
Finally, I pour the rest of the rum glaze all over the rum cake.
Let’s look at it.
See the sides are a little crummy? Darn that bundt pan.
Also, see the snowman and the penguin in the background? Just because they are there, doesn’t negate the fact that you can eat this cake year round peeps!!
For best results, it is best to let the rum cake rest over night, to soak up more of the rum glaze.
Because you simply can’t have enough rum.
So, let’s cut a piece of rum cake.
Also, let’s plate that piece of rum cake.
And now let’s EAT that piece of rum cake.
It is moist, buttery, rummy and delicious. Like I said, Rum = Yum.
So, I hope you enjoyed this recipe.
Certainly leave me a comment if you eat a ‘holiday’ dish outside of the holiday season, because I’d love to know what it is, so I can make it too and join you.
And as always, may all your dishes be delish!
If you’ve tried this rum cake or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
- 4 tablespoons butter room temperature
- 3/4 cup sugar (I used cane sugar)
- 2 eggs
- 1/4 cup milk
- 1/4 cup olive oil
- 1 teaspoon vanilla
- 1/4 cup rum white
- 1 package vanilla pudding mix
- 1 cup flour I used spelt
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Almond meal to coat pan or you can use flour
- 1/4 cup butter
- 1/8 cup water
- 1/2 cup sugar
- 1/4 cup rum
- 1/4 teaspoon vanilla
- Preheat oven to 325 F
- In a stand mixer, add butter and sugar and mix until combined
- Add eggs, oil, milk and vanilla and mix until combined
- Add rum and mix until combined. It will be watery, don't worry
- Add flour, vanilla pudding, baking powder and salt and mix until combined
- Grease a 6 cup bundt pan and coat with almond meal or flour
- Pour rum cake into the bundt pan
- Place in oven for 50 minutes
- Near the end of the cooking time, start on the rum glaze
- In a small saucepan add butter, water, sugar, rum and vanilla. Melt it all together
- When the rum cake is done, poke holes in it with a potato nail or something else that leaves medium side holes
- Divide the rum glaze in half and pour 1/2 of it evenly over the top of the rum cake
- Let rum cake cool for 10 minutes before removing it from the pan
- Take a fork and poke it in the sides of the rum cake
- Pour the rest of the rum glaze over the cake and store it away overnight
- Cut a piece
- Plate a piece
- Eat a piece