Rum Cake Recipe
Indulge in our decadent Rum Cake, a moist and flavorful delight that perfectly balances rich rum with a hint of vanilla and spices. Each slice is a celebration of buttery goodness, soaked in a luscious rum syrup that enhances its irresistible sweetness. Topped with a light drizzle of caramel and toasted nuts, this dessert is a slice of paradise that promises to transport your taste buds to a tropical escape.
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Ingredients
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Cake Ingredients
Method
Cake Preparation
Preheat the Oven
Preheat your oven to 325°F (165°C). Grease and flour a bundt pan.
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cream Butter and Sugar
In another bowl, cream together the butter and granulated sugar until light and fluffy.
Add Eggs and Rum
Beat in the eggs one at a time, then stir in the dark rum and vanilla extract.
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
Bake
Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve
Let the cake cool in the pan for 10 minutes, then invert onto a serving plate and let it cool completely before slicing.