Butter Rum Bundt Cake
Butter rum bundt cake is a moist, tender cake made with real rum in both the batter and the glaze that's poured over while the cake is still warm. The rum soaks in as it cools, giving every slice a deep, buttery flavor. Active prep takes around 20 minutes, with a baking time of about 55–60 minutes.
Equipment
- Bundt pan
- Electric Mixer
- Mixing Bowls
- Saucepan
- Cooling Rack
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour preferably unbleached
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 1 teaspoon vanilla extract pure
- ½ cup dark rum
For the Glaze:
- ½ cup unsalted butter cubed
- 1 cup granulated sugar
- ¼ cup dark rum
- ¼ cup water
- ½ teaspoon vanilla extract pure
Instructions
- Preheat your oven to 325°F (165°C) and grease a 10-inch bundt pan generously with butter or a non-stick spray.
- Combine the flour, baking powder, and salt in a bowl. Set aside.
- In a large mixing bowl, beat the softened butter and sugar together on medium speed until light and fluffy.
- Add the eggs one at a time, beating well after each addition, and mix in the vanilla extract and dark rum.
- Slowly add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
- Bake for 60 minutes, or until a toothpick inserted into the cake comes out clean.
- Prepare the glaze in a small saucepan, melt the butter over medium heat. Stir in the sugar, water, and rum, and bring to a boil. Remove from heat and add the vanilla extract.
- Cool the cake in its pan on a cooling rack for 15 minutes, then invert onto the rack.
- Brush the warm glaze evenly over the cake until it is all absorbed.
Notes
Lori’s Tips:
- For a richer flavor, allow the cake to rest overnight—covered—in an airtight container for the flavors to meld and mature.
Ingredient Substitutions:
- Coconut rum can be used for a tropical twist.
- For a non-alcoholic version, use equal parts of rum extract and water.
Nutrition
Calories: 551kcalCarbohydrates: 70gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 123mgSodium: 231mgPotassium: 60mgFiber: 1gSugar: 50gVitamin A: 799IUCalcium: 80mgIron: 2mg
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