Rum Cake

Let’s talk about the delectable Rum Cake, my foodie friends! This cake is a tantalizing masterpiece that’s soaked in dark rum and produces a meltingly tender crumb. Perfect for festivities or just when you’re in need of a little indulgence – it’s simply irresistible. Typically popular during holiday seasons, it can bring some festive cheer at any time of the year. Don’t be surprised if you find yourself nibbling on it constantly, it’s that good. So now that you’re probably drooling, let’s get into the deets!

Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour, 20 minutes
Servings: 8
Yield: 1 cake

Ready to channel your inner pastry chef? Grab your apron and let’s dive right into this glorious world of boozy deliciousness!

Ingredients & Equipment You’ll Need

• 1 �� cups of all-purpose flour.
• 1 teaspoon of baking powder.
• �� teaspoon of salt.
• 1 cup of sugar.
• �� cup of unsalted butter, softened.
• �� cup of dark rum.
• 4 large eggs.
• 1 teaspoon of vanilla extract.

Now, you will need a bundt pan, a mixing bowl, and an electric mixer for this rum goodness. The dark rum helps in enhancing the flavor profile and giving that distinct taste we all know and love. If you’re not a big fan of rum, you could substitute it with bourbon or brandy.

How To Make Rum Cake

1. First off, preheat your oven to 325��F (165��C) and grease your bundt pan.
2. Once that’s done, in a bowl, sift together the all-purpose flour, baking powder, and salt.
3. Next, cream together the sugar and the butter until it’s fluffy. Add the eggs, one at a time, followed by the dark rum and vanilla extract.
4. Gradually add your sifted flour mixture to the wet mixture and mix it all together until its smooth.
5. Lastly, pour the mixture into the greased bundt pan and bake it for about 60 minutes. You can always do the toothpick test to confirm the doneness.

Tips For The Best Results

• Ensure all your ingredients are at room temperature before starting the recipe.
• Do not overmix the batter, it could result in a tough cake.
• Give the cake some time to cool down before inverting it.

Storage Tips

• Keep the cake in an airtight container to maintain its softness.
• The Rum Cake can be kept at room temperature for about 2 days or in the refrigerator for maximum freshness.

Frequently Asked Questions

Q: Can I use light rum instead of dark?

A: Absolutely. Light rum can be a great substitute but it doesn’t have the deep molasses flavour that dark rum adds.

Q: Can children consume this cake?

A: The alcohol in the cake tends to evaporate during baking, leaving only the flavour. However, use your discretion or omit the alcohol for a virgin version of this cake.

Nutritional Facts of Rum Cake

This recipe has 387 calories per serving, 14g Fat, 54g Carbs, and 6g Protein.

There you go, folks! That���s how you whip up a delicious Rum Cake. Pair it with some vanilla ice cream or a hot cup of coffee and you’re in for a treat. We definitely recommend storing a few extra slices, cause trust me, it���s gonna be gone before you know it! Happy Baking.