Rum Cake Recipe
Moist cake infused with rum and topped with a rum glaze.
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Ingredients
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Cake Ingredients
Rum Glaze Ingredients
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- 2
Mix Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt.
- 3
Cream Butter and Sugar
In a separate bowl, cream the softened butter until smooth. Gradually add granulated sugar and beat until light and fluffy.
- 4
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- 6
Bake the Cake
Pour the batter into the prepared bundt pan and bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely.
Rum Glaze Preparation
- 8
Prepare the Glaze
In a small saucepan, combine the granulated sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves.
- 9
Add Rum and Vanilla
Once the sugar has dissolved, remove from heat and stir in the rum and vanilla extract.
- 10
Glaze the Cake
While the cake is still warm, poke holes in the top with a toothpick. Pour the rum glaze over the cake, allowing it to soak in for maximum flavor.