Homemade Rum Cake
Total Time
1 hr 20 mins
Prep Time
30 mins
Cook Time
50 mins
Rating
4.88 out of 5 stars
(115)
Ingredients
12 servings
- For the Cake:
- 1 cup (113 g) chopped walnuts (optional)
- 1¾ cups (228 g) all-purpose flour
- ¼ cup (28 g) cornstarch
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ cup (113 g) unsalted butter, at room temperature
- 1½ cups (297 g) granulated sugar
- 3 tablespoons canola oil
- ½ cup (99 g) canola oil
- 3.4 ounce instant vanilla pudding package, or ⅔ cup homemade pudding mix
- 4 eggs
- ¾ cup (180 ml) whole milk
- ¾ cup (180 ml) dark rum
- 1 tablespoon vanilla extract
- For the Rum Syrup:
- ¾ cup (170 g) unsalted butter
- 1½ cups (297 g) granulated sugar
- ¼ cup (60 ml) water
- Pinch of salt
- ½ cup (120 ml) dark rum
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Preparation
Step 1
Make the Cake: Preheat oven to 325 degrees F. Grease and flour a standard Bundt pan (12-cup capacity). Sprinkle the chopped walnuts around the bottom; set aside.
Step 2
In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt; set aside.
Step 3
Using an electric mixer on medium speed, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add the flour mixture and the 3 tablespoons of canola oil, and mix on medium-low speed for 1 to 2 minutes – the mixture should look like wet sand. Add the pudding mix and mix again on medium-low speed until combined.
Step 4
In a medium bowl, whisk together the eggs, milk, rum, remaining ½ cup canola oil, and vanilla extract. Add the egg mixture to the dry ingredients and beat on medium speed until thoroughly combined, about 2 to 3 minutes, scraping the sides of the bowl as needed. (The batter will be quite thin – this is good! It will be nice and moist!)
Step 5
Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.
Step 6
Make the Rum Syrup: When the cake has about 10 minutes left to bake, start the rum syrup. Melt the butter in a medium-sized saucepan over medium heat. Once it is melted, stir in the sugar and the water. Boil for 5 minutes, stirring constantly. Turn off the heat and stir in the rum. Once it is mixed in, return the pan to medium heat for about 30 seconds.
Step 7
When the cake comes out of the oven, immediately pour about one-third of the rum syrup (approximately 2/3 cup) over the bottom of the cake. Pour slowly so it has time to seep into the cake. Let it sit for 5 minutes.
Step 8
Invert the cake onto a serving platter. Using a fork or a skewer, poke holes all over the cake – the top, sides, and around the inside. Don't be shy – all of the holes ensure that the rum syrup seeps into the cake evenly. Sloooooowly spoon or brush the remaining rum syrup over the top of the cake, allowing it to drip down the sides. You want to do this step very slowly (it took me almost 15 minutes) so that the syrup actually seeps into the cake and doesn't just pool on the bottom of the serving dish.
Step 9
Allow the cake to cool to room temperature before serving. Leftovers can be kept, tightly wrapped, at room temperature for up to 5 days.
Step 10
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Chef's notes
Equipment:
Standard 12-cup Bundt pan (you may substitute a 9-inch tube pan).
Rum:
Use your favorite! I typically use Myers dark rum.
Alcohol-Free Option:
To make this cake alcohol-free, substitute milk and rum extract in the cake and try apple juice, orange juice, white grape juice, or apple cider, along with rum extract, in the syrup.
Walnuts:
You can substitute something else (pecans would be great!) or omit them entirely.
Vanilla Pudding Mix:
This cake utilizes pudding mix to make it ultra-moist; use store-bought or make your own.
Serving:
Serve with fresh fruit, homemade whipped cream, vanilla ice cream, or salted caramel sauce.
Storage:
The rum cake can be stored, wrapped tightly in plastic wrap, at room temperature for up to 5 days.
Freezing:
Rum cake can be frozen, wrapped twice in plastic wrap then aluminum foil and placed in a freezer bag for up to 3 months. Thaw in the refrigerator for at least 12 hours, or at room temperature. Do not unwrap until completely thawed.
