Boozy Rum Cake

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Great as a traditional holiday cake but yummy any time of the year. I have substituted a number of different types of liquor throughout the years including vanilla and maple flavored whiskeys as well as almond, orange and coffee liqueurs.


For the cake:
4 large eggs
3 large egg yolks
1/2 cup dark rum
2 teaspoons Madagascar Bourbon Islands Vanilla Extract
1 teaspoon Almond Extract
2-1/2 cups cake flour, It's important to only use cake flour, all-purpose flour will make the cake dry and dense.
1 cup packed light brown sugar
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon Kosher Flake Sea Salt
2 sticks (1 cup) unsalted butter, softened, plus more for greasing the pan
Powdered sugar, for dusting

For the glaze:
1 stick (1/2 cup) unsalted butter
1/4 cup water
1 cup granulated sugar
1/4 cup plus 2 tablespoons dark rum


Preheat oven to 325°F and position rack in the center of the oven.

Grease a 12-cup Bundt pan with butter and dust with flour until the pan is evenly coated. Tap out and discard any excess flour over the sink.

Whisk together the eggs, egg yolks, rum, vanilla extract and almond extract in a medium bowl. Set aside.

Place the cake flour, brown sugar, granulated sugar, baking powder and salt in the bowl of a heavy-duty mixer fitted with the paddle attachment; mix on low speed for about 30 seconds to combine. Add the butter and beat on low speed for about 2 minutes, or until the ingredients are well combined.

Add one-third of the liquid ingredients and mix on low speed until just incorporated. Increase the speed to medium and beat for 2 minutes, then stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add another third of the liquid and mix on low speed until just combined. Increase the speed to medium and beat for two minutes, then stop the mixer and scrape again. Add the remaining liquid and beat and scrape as before.

Transfer the batter to the prepared Bundt pan. Bake for 65-75 minutes, or until a toothpick inserted halfway between the central tube and side of the pan comes out clean.

Cool the cake on a rack for ten minutes.

While the cake cools, make the glaze.
Melt the butter in a small saucepan on low heat. Add the water and sugar, increase the heat to medium high and bring to a boil. Turn the heat down to medium-low and simmer, stirring frequently, for about 5 minutes, or until slightly thickened. Remove from the heat and stir in the rum.

Using a thin skewer, poke holes all over the bottom of the cake about 1/2-inch apart, going about 3/4 of the way down Brush half of the glaze over the bottom of the cake while still in the pan and let it soak in. If the glaze pools on the surface, poke more holes to help it sink in. Invert the cake onto the rack. Gradually brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. Go slowly so that the glaze gets absorbed, rather than drips off the sides and let sit for at least one hour before serving. Dust the top of the cake with confectioners' sugar, if desired.


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