Print

Ultimate Moist Homemade Rum Cake with Boozy Butter Rum Glaze

A slice cut from a bundt rum cake recipe, heavily saturated with golden rum glaze dripping down the sides.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can make this rich, moist rum cake from scratch. It features a deep rum flavor and is finished with a decadent, buttery rum syrup that soaks into every crumb. This elegant dessert is perfect for holidays or special occasions.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup dark rum (like Myers’s or Gosling’s)
  • 1 cup chopped pecans or walnuts (optional)
  • 1/2 cup unsalted butter (for glaze)
  • 1 cup granulated sugar (for glaze)
  • 1/4 cup dark rum (for glaze)
  • 1/4 cup water (for glaze)

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan thoroughly. Sprinkle the chopped nuts evenly over the bottom of the prepared pan, if using.
  2. In a large bowl, cream together the 1 cup of softened butter and 2 cups of sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Slowly pour in the 1 cup of dark rum, mixing until the batter is smooth.
  6. Pour the batter into the prepared Bundt pan.
  7. Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean.
  8. While the cake bakes, prepare the rum glaze. In a small saucepan, combine the 1/2 cup butter, 1 cup sugar, 1/4 cup rum, and water. Bring the mixture to a boil over medium heat, stirring constantly. Boil for exactly one minute, then remove from heat.
  9. When the cake comes out of the oven, let it cool in the pan for 15 minutes.
  10. Place a serving plate upside down over the Bundt pan. Carefully invert the cake onto the plate.
  11. While the cake is still warm, slowly spoon the hot rum glaze evenly over the entire surface of the cake, allowing the syrup to soak in.
  12. Let the cake cool completely before slicing and serving.

Notes

  • For a Bacardi Rum Cake variation, use Bacardi Gold or Dark rum in both the batter and the glaze.
  • You can make this cake a day ahead; the flavor improves overnight as the rum soaks in.
  • If you prefer a less intense alcohol flavor, reduce the rum in the glaze by half and substitute with water or pineapple juice.

Nutrition

Find it online: https://mistyplate.com/ultimate-moist-homemade-rum-cake-recipe/