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Rum Cake
Rum Cake
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Indulgent rum cake soaked in buttery rum syrup, perfect for any occasion.
Ingredients:
  • 2 cups (480ml) aged rum, divided
  • For the rum cake
  • 4 cups (500g) cake flour
  • 1 tablespoon (13g) baking powder
  • 1/2 cup (120ml) whole milk, at room temperature
  • 1 cup (227g) unsalted butter, at room temperature
  • 1 cup (225g) granulated sugar
  • 1/2 cup (170g) honey
  • 1 teaspoon (6g) kosher salt
  • 4 large eggs, at room temperature
  • For the butter-rum syrup
  • 3/4 cup (225g) honey
  • 1/2 cup (113g) salted butter, sliced
  • 1/4 cup (60ml) water
  • 1/2 teaspoon vanilla extract
  • Special Equipment
  • 12-15 cup Bundt pan
Instructions:
  • Heat the rum to burn off alcohol: In a wide, deep pot over low heat, pour the rum and cook for 1 minute. Carefully ignite the rum using a long matchstick or lighter. Let the flame burn for 5 minutes until it turns orange. Cover the pot with a lid for 30 seconds to extinguish the flame. Remove from heat and let the rum cool completely.
  • Preheat your oven to 350°F (177°C). Grease a 12-15 cup Bundt pan generously with baking spray or butter, then lightly dust with cake flour.
  • Sift the cake flour and baking powder three times to aerate and create a tender crumb: Set a fine mesh sieve over a bowl, add the flour and baking powder, and tap to sift. Transfer the sifted flour between the bowl and a piece of parchment paper. Once complete, set the sieve back over the bowl with the sifted flour for later use.
  • In a 1-quart measuring cup or small mixing bowl, whisk together the milk, vanilla extract, and 1/2 cup of rum. Keep it aside for later use.
  • In the bowl of your stand mixer, beat unsalted butter, granulated sugar, honey, and kosher salt on low speed for 2 minutes until smooth. Scrape down the bowl and paddle. Increase to medium speed and beat for about 3 minutes until the mixture is almost white and slightly fluffy, stopping and scraping down the bowl halfway through.
  • Incorporate eggs: Slowly add eggs one at a time on low speed, ensuring each egg is fully mixed in before adding the next. Stop the mixer, scrape down the bowl and paddle. Beat on medium speed for 3 minutes or until mixture is light and fluffy.
  • Incorporate wet and dry ingredients in alternating additions: While mixing on low speed, blend in 1/3 of the flour mixture for 30 seconds, then incorporate half of the rum-milk mixture for another 30 seconds. Pause mixing to scrape down the sides of the bowl and the paddle attachment. Repeat with another 1/3 of the flour mixture and the remaining liquid mixture. Scrape down the bowl and paddle, then add the last 1/3 of the flour mixture. Mix on low for 2 minutes more. Stop the mixer and gently fold the batter by hand with a spatula for 30 seconds.
  • Gently transfer the batter into the pan and level it with a spatula. Bake for 50-55 minutes until a toothpick comes out mostly clean with minimal crumbs. Look for a deep brown crust and slight pulling away from the pan for the perfect cake.
  • To prepare the butter-rum syrup, combine 1 cup of rum, honey, salted butter, water, and vanilla extract in a small pot. Simmer over medium heat for about a minute, whisking until the butter melts and the syrup combines. Let it simmer with small bubbles breaking the surface for 1 minute more, then remove from heat to cool while the cake bakes.
  • For a perfectly even cake layer, trim off any domed top using a serrated knife while still in the pan or poke holes with a toothpick if not trimming. Be cautious of the hot cake to avoid burns.
  • Drizzle 1/2 cup of indulgent butter-rum syrup over the warm cake, letting it soak in, then let the cake rest in the pan for 5 minutes.
  • Unmold the cake onto a rack set over a baking sheet to catch excess syrup. Let it cool for 10 minutes, then drizzle the rest of the syrup over the cake, saving some to serve with slices later.
  • Serve the cake either completely cooled or warm. Enjoy it plain or with ice cream or whipped cream on the side.

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