Rum Cake

A traditional Bundt cake with rum. This cake is brush generously with buttery rum glaze that soaked and make it super moist and delicious!

Recipe:

Rum Cake (10-inch Bundt pan)

  • 227g Unsalted butter

  • 190g light brown sugar

  • 190g Sugar

  • 220g Whole egg

  • 45g Egg yolk

  • 90g Dark rum

  • 10g Vanilla extract

  • 310g Cake flour

  • 10g Baking powder

  • 5g Salt

  1. Preheat oven to 180°C. Sift flour and baking powder together. Add salt and set aside.

  2. In a mixing bowl with paddle attachment, combine butter, light brown sugar and sugar. Mix on medium speed until is light and creamy.

  3. In a separate bowl, combine whole egg, egg yolk, rum and vanilla extract. Whisk well to combine.

  4. Add the egg mixture gradually in 4 additions to the butter mixture. Beat well to combine before adding each addition of egg.

  5. Lastly fold in the flour and mix well.

  6. Pour mixture into prepared pan, shake lightly to distribute the batter evenly.

  7. Bake for about 45 minutes or until cooked. Use a skewer to test if it's cooked.

  8. Remove from the oven and cool slightly before unmold the cake.

  9. Brush the cake generously with the glaze.

Rum Butter glaze

  • 110g Unsalted butter

  • 45g Water

  • 200g Sugar

  • 75g Dark rum

  1. In a saucepan over medium-high heat, combine butter, water and sugar. Bring to a boil.

  2. Reduce to low and simmer for 5 minutes while stirring frequently. The mixture will thicken slightly.

  3. Remove from heat and add the rum. Mix well.