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Rum Soaked Cake
A delicious, moist rum cake, NOT just for the holidays
Course Dessert
Cuisine Dessert
Keyword holiday cake, rum cake, rum soaked cake
Prep Time 5 minutes minutes
Cook Time 50 minutes minutes
Total Time 55 minutes minutes
Servings 10 slices
Calories 351kcal
- 4 tablespoons butter (room temperature)
- 3/4 cup sugar (I used cane sugar but you can use white if you like)
- 2 eggs
- 1/4 cup milk
- 1/4 cup olive oil
- 1 teaspoon vanilla
- 1/4 cup rum (white or gold)
- 1 package vanilla pudding mix
- 1 cup flour (I used spelt or all purpose flour)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
To dust the pan
- 1/16 cup almond meal (for dusting the pan)
- 1/16 cup all purpose flour (for dusting the pan)
Rum glaze
- 1/4 cup butter
- 1/8 cup water
- 1/2 cup sugar
- 1/4 cup rum (white or gold 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
Liberally grease a 6 cup bundt pan and coat with the flour and almond meal mixture. Shake out excess
Pour cake batter into the bundt pan and bake for 50 minutes.
Near the end of the cooking time, start on the rum glaze
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 cake
Let rum cake cool for 15 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 glaze over the cake and store it away overnight
Cut and plate a piece
Eat
Smile
Enjoy
Helpful tips
- You can use either clear (white) rum or gold but I wouldn't use either spiced or dark rum.
- Grease and flour the bundt pan well as this cake tends to stick.
- The batter will be on the watery side until you start adding the dry ingredients so don't stress about it.
- I usually make this cake the day before I serve it. This way the flavors meld and the rum has a chance to soak into it fully.
Serving: 1slice | Calories: 351kcal | Carbohydrates: 44g | Protein: 2g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 215mg | Potassium: 75mg | Sugar: 33g | Vitamin A: 340IU | Calcium: 34mg | Iron: 0.8mg