Rum Cake – This boozy pound cake has rum in both the cake and the warm syrup poured over top. It’s perfect for the holidays and it’s delicious!
Rum cake has been a holiday staple for years at our house. Every year around Christmas, we make one and it disappears almost immediately. It’s loaded with so much rum flavor from the rum being in both the cake batter and then in a syrup that is poured over top. It’s a great cake to bring to parties and it can be made the day before very easily. Just dust the cake with powdered sugar right before serving and enjoy.
Common Questions About Making Rum Cake
What is rum cake?
A rum cake is a classic pound cake that has rum in the batter and it is baked until golden. Holes are then poked in the top and a warm rum syrup is poured over top. Once cooled, it can be sliced and served.
Can I get drunk from rum cake?
Most of the rum in the cake bakes off when the cake is cooked but there is additionally rum in the syrup that is put on after the cake bakes which is not cooked down. Unless you eat quite a few slices, you shouldn’t be impacted but that being said, please eat it in moderation if you are going to be driving.
Can kids eat rum cake?
As listed in the previous section, it contains some rum that hasn’t been cooked down so I would refrain from serving this particular recipe to kids. Instead, I would suggest make my chocolate or peach bundt cakes if you want a special, kid-friendly cake for a party or event!
How many servings does this recipe make?
This recipe makes about 12 servings.
How long does it last?
It lasts about 3 days when covered and refrigerated.
What can I serve the cake with?
I like to serve it with caramel sauce and whipped cream but fresh fruit is also nice with it.
What kind of rum should I use?
I used Captain Morgan’s Spiced Rum. I suggest sticking to spiced rum rather than a dark rum or white rum as they have a different flavor and lack the warm spices that spiced rum has.
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- 2 1/2 cups all-purpose flour (+ extra for the pan)
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup butter, melted and cooled
- 3/4 cup buttermilk, room temperature
- 4 large eggs, room temperature
- 1/2 cup spiced rum
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
- 1 cup granulated sugar
- 1/2 cup butter, melted
- 1/4 cup water
- 1/2 cup rum
- Preheat oven to 350 degrees F and then grease and flour a 10" bundt pan.
- In a large bowl, stir together the flour, sugar, baking powder, and salt. Set aside.
- In a separate bowl, whisk together the melted butter, buttermilk, eggs, rum, and vanilla extract.
- Add the butter mixture to the flour mixture. Stir until just combined.
- Transfer mixture to the prepared pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Meanwhile, prepared the syrup by combining the sugar, butter, and water in a medium saucepan over medium hear and allow to simmer 10 minutes, or until the sugar has completely dissolved and the mixture is bubbling. Remove from heat and carefully whisk in the rum.
- Allow the cake to cool for 5 minutes, then poke holes in the cake using a skewer and pour the rum syrup on top. Allow to sit until completely cooled, then invert onto a cake platter.
- Dust with powdered sugar before slicing and serving.
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