Rum Cake

Rum cake is a holiday staple and super easy to make! People are sure to ask for your yum cake instead of the rum cake!  

• Difficulty: Medium
• Category: Dessert
• Cuisine: American
• Cooking Method: Bake

Ingredients

Cake

• 1 3/4 cup Butter (180g)
• 1 1/2 cup sugar (195g)
• 1/8 tsp salt (2g)
• 5.1 oz vanilla pudding mix (144g)
• 3 eggs (113g)
• 2 cup cake flour (225g)
• 2/3 tbsp baking powder (9g)
• 2 cup milk (225g)
• 1 tsp vanilla extract (4g)
• 1/2 tbsp rum extract (7.5g)

Glaze

• 1/4 lb butter (113g)
• 1/4 cup water (60g)
• 1 cup sugar (237g)
• 1/2 cup dark rum (120g)

Instructions

Cake

1. Preheat the oven to 350 degrees. Prep Bundt pan with spray and flour.
2. Using the paddle attachment on your stand mixer, cream the butter and sugar together until light and fluffy ( anywhere between 8 to 10 minutes)
3. Slowly add the eggs (1 at a time) until just incorporated. Then turn up the speed to medium and mix for 5 minutes.
4. Scrape down sides of bowl to evenly incorporate any ingredients left on the bottom.
5. Sift flour, pudding mix, baking soda, and salt.
6. Mix milk, vanilla extract and rum extract together
7. Alternate dry and wet ingredients while the mixer is on low speed. Start with 1/3 of the dry mixture and then add half of the wet ingredients. Repeat ending with the dry ingredients. Be careful not to over mix!
8. Pour the batter into the prepared Bundt pan and cook for 40 minutes, checking for doneness at 30 minutes.

Glaze

9. Melt butter in a saucepan
10. Add water and sugar, let boil for 5 minutes stirring constantly.
11. Remove from heat and stir in Rum.
12. Pour glaze over cooled cake