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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
Cook Time 50 minutes
Total Time 55 minutes
Servings 10 slices
Calories 351kcal
Author Elaine Benoit

Equipment

Ingredients

  • 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

Instructions

  • 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

Notes

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.

Nutrition

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