The Best Rum Cake Recipe
It’s no secret that I love my boozy cakes so it should be no surprise that I made this cake and loaded it with dark rum. Captain Morgan and I go way back so adding it to this delicious bundt cake truly is the best thing you could ever do to a cake. If you’ve never had a boozy cake then perhaps it’s time you started with this one. The cake itself is made from scratch though I did add a box of vanilla pudding mix to it making it spongy and moist and just perfect, if you know what I mean. In the cake itself we have ½ a cup of this delicious Captain Morgan dark rum and another ½ cup in the caramel sauce, for a total of a cup of rum, and if you ask me it’s just not enough!
Dry ingredients – All purpose flour, baking powder, white sugar, and salt! Key ingredients in most cakes. Oil – We want a light neutral tasting oil to add lots of moisture. I use a light vegetable oil like canola. Orange – We want fresh orange zest and freshly squeezed orange juice for best results. Rum – We’re using dark rum today, we want that depth of flavor that we get from either dark or amber rum, not white. Milk – Any kind of milk you’d like!
Water – Just regular tap water, we’re using this to form a sugary syrup. Butter – Unsalted, you’ll want a whole stick of butter. Sugar – I used regular granulated white sugar today. Rum – Use the same dark rum you used in your cake batter in this caramel sauce to ensure we get a cohesive flavor throughout. Heavy Cream – This will make our caramel sauce creamy, dreamy, and totally rich. I used heavy cream today. Optional Toppings – I like to top my rum cake with some toasted coconut flakes for a tropical flair or some chopped pecans.
This is the easiest from scratch cake batter you will ever make! As easy as a boxed yellow cake mix! All you have to do is mix and bake. And the rum sauce is pretty simple too. So don’t let the idea of homemade caramel sauce turn you away. This recipe is totally foolproof if you follow my easy instructions. To begin, preheat your oven temperature to 325°F (163°C) to get it ready to bake! Then spray a 10-inch bundt cake pan with nonstick cooking spray and set aside for now. You can also grease the pan with oil if you like. This batter is easy to whip together. All you have to do is put all the cake ingredients into the bowl of a stand mixer and then mix everything together with the paddle or whisk attachment at medium speed for about 2 minutes until it’s smooth. You may need to scrape down the sides of the bowl a few times. You can also use an electric mixer if you don’t have a stand mixer. Now, let’s bake some cake! Pour the batter into the greased bundt cake pan. Then put the cake into the preheated oven to bake for about 1 hour or until golden brown. When it’s done, a toothpick inserted into the center will come out clean and the sides of the cake will have started to pull away from the edges of the pan. Then allow the cake to sit in the bundt pan for about 5 minutes before turning it out onto a cake plate or serving platter to cool to room temperature. After the cake has been baked, start making the rum sauce. First, heat the sugar and water in a medium saucepan over medium heat while stirring constantly until the sugar is completely dissolved. Then turn the heat up to high and boil the mixture until the syrup turns brown around the edges of the pan. Next, cook the syrup for a few more minutes, swirling the pan occasionally until the syrup becomes a deep amber color, and then remove it from the heat. To finish the caramel rum sauce, stir in the butter until it’s fully incorporated. Then stir in the heavy cream, which will cause it to bubble. But just keep stirring until the bubbling stops. Finally, stir in the rum and the sauce is complete. Once the rum glaze is ready, pour it all over the top of the cake. You can also poke some holes in the cake with a skewer so that the sauce seeps into it, which is really yummy. Then garnish the sauce covered cake with some toasted coconut or pecans if you like.
The Key Is The Caramel Sauce
This rich rum caramel sauce is so worth making it. Just do it, I mean I suppose you could soak the cake in rum then use some store bought caramel sauce but you will feel guilty you didn’t go to the trouble of making this sauce yourself. Because there’s just something special about dark rum caramel sauce, shall we say perfection? And yes I did pour every single bit of caramel sauce I made over this yummy cake, in the middle of the cake there is actually a pool of sauce, all for me!
How To Tell When Your Cake Is Done
Every oven is different, and what works perfectly for me might not be the case for you. Have no fear, toothpicks are here! Use a clean toothpick and poke as deep as you can into the thickest part of the cake. If it comes out clean, then your cake is all done. If there’s some batter stuck to it, add 5-10 extra minutes until the cake is fully baked.
Looking To Cut Calories?
If you’d like to cut some calories, replace the vegetable oil for ¼ cup apple sauce.
Leftovers
The best way to store your new rum cake is right on the counter top. Storing it in the fridge may dry out your dessert prematurely. Place it on a plate and cover with plastic wrap and it will last for 3 days before it begins to get dry.
Freezer
If you’d prefer to store in the freezer, cut the cake in slices, then wrap each cake slice tightly in aluminum foil before placing in a large ziploc bag. Be sure to press out as much of the air in the bag as possible before sealing. This method will keep your cake fresh for up to 4 months. To thaw you’ll want to keep it wrapped in foil as it thaws on your counter for up to 3 hours.
Caramel
If you find you have some extra caramel sauce, you can store it right in the fridge in an airtight container for up to 2 weeks.
Other Delicious Cake Recipes To Try
Red Velour Cake Tiramisu Tres Leche Zebra Cake Cream Cheese Filled Banana Cake Apple Pie Cake Coconut Cake Limoncello Cake Rum Baba
