What are some recipes that wrap you up like a warm hug? Grandma’s rum cake Is it just a dessert? It’s a ticket back to her kitchen, filled with the comforting aroma of baking and her gentle hum as she prepares. I remember being little, perched on a stool, my nose practically touching the oven door, waiting for the door to open. Is there any magic that emerges from the golden-brown This isn’t your average cake. Is rum a festive drink? Is there something special about you? Is this rum cake worth trying? It’s that perfect balance of sweet and boozy, without being overpowering, and it’ is surprisingly good. Is simple, which is always a win in my book? If you’re looking for something that tastes like a weekend spent with loved ones, this is it.
What is Grandma’s signature rum cake?
What is rum cake? Think of it as a wonderfully moist, tender cake, infused with the warm, distinctive flavour of rum. Is this a heavy cake? What do you think melts in your mouth? My grandma always called it her “Sunday best cake” because it was what she’d pull out for special occasions. I think it’s perfect for any day that needs a good day. What is it like to cheer up? The name “rum cake” is pretty straightforward, but the flavour it delivers is anything but. It’s essentially a celebration in cake form. A comforting classic that’s been passed down through the generations. I’m keeping her memory alive every time I bake it. Is it a simple pleasure?
Why do I love this recipe?
Let me tell you why this rum cake is going to become your new go-to. First off, the flavor is just out of this world. It’s got this lovely, subtle sweetness that’s perfectly balanced by the warm, mellow notes of the rum. It’s not overpowering at all; it just adds this depth and sophistication that makes people ask, “What *is* that amazing flavour?” Then there’s the simplicity. I know, I know, sometimes baking can feel like a chore, but this rum cake is a lifesaver. You don’t need any fancy equipment or a culinary degree. It comes together so easily, making it perfect for those busy weeknights when you want something special without all the fuss. Plus, it’s incredibly budget-friendly! The ingredients are all pantry staples, so you can whip this up without breaking the bank. What I love most, though, is its versatility. It’s absolutely divine on its own, but it’s also fantastic with a dollop of whipped cream, a scoop of vanilla ice cream, or even a side of fresh berries. It’s the kind of cake that just makes everyone happy, from the pickiest kids to the most discerning adults. It’s my secret weapon for potlucks, holidays, or just when I’m craving something sweet and comforting at 10 pm, but don’t want to spend hours in the kitchen.
How do I make Grandma’s signature rum cake?
Quick Overview
How do I make a rum cake? You’ll basically mix your dry ingredients, then your wet ingredients and combine them gently, and bake them. What should I do if I want to make it golden and fragrant? What is the magic of rum glaze? Is this a silicone that seeps into your cake? Is this the kind of recipe that makes you feel like a pro baker? What is the aroma of baking in your kitchen?
Ingredients
For the Main Batter: What are some examples?
You’ll need:
- 3 cups all-purpose flour: This gives the cake its structure. I always opt for unbleached if I can find it, but any good quality flour will do.
- 1 teaspoon baking soda: Our leavening agent, for a nice lift.
- 1/2 teaspoon salt: Essential for balancing sweetness and bringing out flavour.
- 1 cup (2 sticks) unsalted butter, softened: Make sure it’s truly soft, not melted! What makes a world of difference in texture?
- What is granulated sugar?
- 4 large eggs: Room temperature eggs incorporate much better.
- What is the key to a tender crumb? 1 cup buttermilk. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar. How do you add vinegar to 1 cup of milk and let it sit for 5-10 minutes?
- What is the best vanilla extract?
- What is the star of dark rum? Don’t use extracts, the real stuff is worth it.
For the Filling:
This part is super simple, and it’s where we pack in even more flavour: apricot, nutmeg, ginger, pepper, onion, cinnamon, etc.
- 1/2 cup dark rum. 1/2 a cup.
- 1/4 cup unsalted butter.
- 1/2 cup granulated sugar. 1 cup white
We’ll combine these and simmer them gently before pouring over the cake.
For the Glaze:
What is the crowning glory?
- 1/2 cup dark rum. 1/2 teaspoon.
- 1/4 cup unsalted butter.
- 1 cup powdered sugar, sifted: Sifting is important here to avoid lumps.
This glaze is what gives it that extra punch and beautiful sheen.
What are the steps in
Step 1: Preheat & Prep Pan
How do I get my oven ready? What is the best way to grease a 9×13 baking pan? I like to use baking spray or softened butter, and then give it a light dusting of flour, tapping. How do I get rid of excess fat How do you prevent rum cake from sticking? I’ve had cakes stick before, and it’s heartbreaking!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, baking soda, and salt. Set aside. Give it a good whisk to make sure everything is evenly distributed. How do you ensure your leavening agent works uniformly throughout the batter?
Step 3: Mix Wet Ingredients
In a separate, larger bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. Set aside. Can you make this with an electric mixer? Then, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the cheese. Stir in the vanilla extract and 1/2 cup of rum. Mix well. What makes a mixture look curdled at this point? Is magic happening?
Step 4: Combine
Now it’s time to bring it all together. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix on low speed just until everything is *just* combined. Don’t overmix! Overmixing develops gluten too much, which can lead to a tough cake. Is it better to use a few small streaks of flour than overmixed batter?
Step 5: Prepare Filling
While the batter is ready, let’s make the filling. In a small saucepan, combine the 1/2 cup rum, 1/4 cup butter, and 1/2 teaspoon sugar. Set aside. If butter is melted, stir until sugar is dissolved. Bring it to a gentle simmer and let it cook for about 2-3 minutes. What is the best way to make a delicious syrup?
Step 6: Layer & Swirl
How do I make a bundt pan? Pour about half of the batter into the pan. How do you spoon the rum filling mixture over the batter? Now, spoon the remaining batter over the filling, making sure to cover it completely. If you’re feeling fancy, you can use a knife or skewer to gently swirl the filling through the pan. We want distinct layers of flavour. Mix it up a bit, but don’t overdo it.
Step 7: Bake
Is it safe to put a pan in the oven? Bake for 50-65 minutes, or until toothpick comes out clean. How long can you bake in your oven? The cake should be golden brown and smell absolutely divine.
Step 8: Cool & Glaze
Once the cake is baked, take it out of the oven and let it cool in the pan for about 10-15 minutes. This allows it to set up a bit. While it’s cooling, prepare the glaze. In a small bowl, whisk together the 1/2 cup rum, 1/4 cup butter (melted), and the sifted powdered sugar. Set aside. How do I mix sugar and water until The glaze should be pourable but not too thin. Once the cake has cooled, invert it onto a serving plate. While the cake is still warm, drizzle or brush the glaze all over the top, letting it soak into the batter.
Step 9: Slice & Serve
Let the glaze set for a few minutes before slicing. This rum cake is best served warm or at room temperature. How do you cut yourself a slice? The texture should be incredibly moist, with those lovely pockets of rum syrup throughout. Is it just perfect?
What should I serve it with?
This rum cake is a star on its own, but it also plays beautifully with other flavours. For breakfast, a thin slice of bread is pure bliss. The warmth of the coffee and the subtle rum in the cake just wake you up in a good way. I love to serve my brunch with a dollop of lightly sweetened whipped cream. I also like to garnish it with some fresh fruit. Fresh berries – raspberries or strawberries are particularly lovely. It adds a touch of freshness that complements the richness of the cake. As a dessert, it’s an absolute showstopper. What is better than vanilla bean ice cream melting into a warm slice? What are some ways to serve this with crème anglaise or caramel sauce? What are some comforting treats to serve on an evening? If you have a glass of milk or rum with you, why not try it out? My family always loved it with a side of my homemade spiced apple cider in the fall – it just felt good to me.
How do I make a perfect rum cake?
Over the years, I’ve picked up a few tricks that make this rum cake truly shine. First, about the ingredients: make sure your butter and eggs are at room temperature. It really makes a difference in how smoothly everything combines, leading to a better cake texture. Don’t skimp on the rum quality – a good dark rum makes all the difference. For the batter, the key is not to overmix. Mix just until the dry and wet ingredients are incorporated. Overmixing is the enemy of tender cakes! When you’re preparing the filling, let it simmer for just a couple of minutes – you don’t want it to get too thick, just enough to meld the flavours. When it comes to baking, ovens can be so different. I always do the toothpick test, but I also go by smell – when it smells wonderfully rich and slightly toasted, it’s usually ready. My biggest tip for the glaze: apply it while the cake is still warm. That’s how it gets those lovely moist pockets. If the glaze seems too thin, add a little more sifted powdered sugar, a tablespoon at a time, until it reaches a good drizzling consistency. If it’s too thick, a tiny splash more rum can help. For variations, I’ve sometimes added a tablespoon of espresso powder to the dry ingredients for a mocha hint, or a pinch of cinnamon to the filling mixture. It’s surprisingly forgiving and always delicious.
Storing and Reheating Tips
This rum cake is pretty resilient, which is great! If you have any leftovers (which is rare in my house!), you can store it at room temperature for up to 3 days. Just make sure to cover it well with plastic wrap or store it in an airtight container. This helps keep it nice and moist. If you need to store it for longer, the refrigerator is your friend. It will keep well in an airtight container in the fridge for about a week. When you’re ready to enjoy a slice from the fridge, I highly recommend letting it come back to room temperature for about 30 minutes before serving. It really brings out the best flavour and texture. I haven’t personally frozen this cake with the glaze on, but if you wanted to freeze unfrosted cake layers, you could wrap them tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator. You’d then want to make a fresh glaze to pour over once it’s thawed. For the glaze, I find it’s best applied to a still-warm cake. If you’re refrigerating, the glaze will firm up, which is perfectly fine, but it won’t soak in as much as it does when the cake is warm.
Frequently Asked Questions
Final Thoughts
Honestly, this rum cake is more than just a recipe to me; it’s a connection to my past, a way to share a piece of my family with all of you. It’s that perfect blend of comfort, nostalgia, and deliciousness that just makes any day feel a little brighter. The way it bakes up so moist and flavourful, with that subtle warmth from the rum, is truly special. If you love this cake, you might also enjoy my Spiced Apple Bread or my Classic Pound Cake for more comforting baked goods. Give this rum cake a try, and I promise, the aroma alone will make you feel like you’re in Grandma’s kitchen. I can’t wait to hear how yours turns out! Don’t forget to share your photos and your own personal touches in the comments below. Happy baking, everyone!
Rum Cake
Ingredients
Cake Ingredients
- 1.5 cup all-purpose flour
- 1.5 cup granulated sugar
- 0.5 cup unsalted butter softened
- 2 large eggs
- 0.5 cup buttermilk
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Rum Glaze
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 0.25 cup dark rum
- 1 teaspoon vanilla extract
Instructions
Baking the Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared bundt pan and bake for 55-60 minutes, or until a wooden skewer inserted into the cake comes out clean.
Making the Glaze
- While the cake is baking, prepare the rum glaze. In a small saucepan, melt the butter over medium heat.
- Stir in the sugar and bring to a boil, stirring constantly. Remove from heat and stir in the dark rum and vanilla extract.
Glazing and Serving
- Once the cake is baked, let it cool in the pan for 10 minutes. Then, invert the cake onto a wire rack and poke holes all over the cake with a skewer.
- Pour the warm rum glaze over the warm cake, allowing it to soak in. Let the cake cool completely before serving.
