Best Homemade Rum Cake Recipes

HOMEMADE RUM CAKE RECIPE

Steps:

• 1. Preheat oven to 325 degrees F. Grease and flour a standard Bundt pan (12-cup capacity). Sprinkle the chopped walnuts around the bottom; set aside.
• 2. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt; set aside.
• 3. Using an electric mixer on medium speed, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add the flour mixture and the 3 tablespoons of canola oil, and mix on medium-low speed for a minute or two - the mixture should look like wet sand. Add the pudding mix and mix again on medium-low speed until combined.
• 4. In a medium bowl, whisk together the eggs, milk, rum, remaining ½ cup canola oil, and vanilla extract. Add the egg mixture to the dry ingredients and beat on medium speed until thoroughly combined, about 2 to 3 minutes, scraping the sides of the bowl as needed. (The batter will be quite thin - this is good! It will be nice and moist!)
• 5. Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.
• 6. When the cake has about 10 minutes left to bake, start the rum syrup. Melt the butter in a medium-sized saucepan over medium heat. Once it is melted, add the sugar and the water. Boil for 5 minutes, stirring constantly. Turn off the heat and stir in the rum. Once it is mixed in, return it to medium heat for about 30 seconds.
• 7. When the cake comes out of the oven, immediately pour about one-third of the rum syrup over the bottom of the cake. Pour slowly so it has time to seep into the cake. Let it sit for 5 minutes.
• 8. Invert the cake onto a serving platter. Using a fork or a skewer, poke holes all over the cake - the top, sides, and around the inside. Don't be shy - all of the holes ensure that the rum syrup seeps into the cake evenly. Sloooooowly pour the remaining rum syrup over the top of the cake, allowing it to drip down the sides. You want to do this step very slowly (it took me almost 15 minutes) so that the syrup actually seeps into the cake and doesn't just pool on the bottom of the serving dish.
• 9. Allow the cake to cool to room temperature before serving.

HOMEMADE TORTUGA RUM CAKE RECIPE - (4.3/5)

Steps:

• BASIC CAKE MIX: In a large mixing bowl, combine basic cake mix ingredients. On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size. This mix may be contained and stored for up to 3 months in the refrigerator. CAKE: Preheat oven to 325°F. Spray a large Bundt pan (12 cup) with nonstick cooking spray. Sprinkle the chopped walnuts on the bottom. Place basic cake mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through. Batter should be very smooth. Pour into Bundt pan. Bake for about 55 minutes, until fully golden and tester comes out clean and cake springs back. Remove from oven and place on a cooling rack while making the soaking glaze. RUM SOAKING GLAZE: Combine butter, water and sugar in a small saucepan. Bring to a boil carefully as mixture boils over very easily. Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker. Remove from the heat and add the rum, mix to combine. While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all of the syrup is added. Allow cake to cool completely in pan before turning out onto serving platter. This cake is delicate, so once it is turned out, it can not be moved around easily. Can be eaten when fully cool, but even better the next day!

RUM CAKE ( HOMEMADE )

Steps:

• In a large bowl, mix together the sugars, butter, eggs, milk and vanilla. Beat well.
• In another bowl, combine the flour, baking powder, pudding mix and salt.
• Stir the flour mixture into the creamed mixture, stirring only until combined. Do not overbeat.
• Slowly stir the 1/2 cup rum to this mixture until incorporated.
• Pour mixture into a 10" greased and flour bundt pan.
• Bake in a 350 degree oven for 50-60 minutes or until toothpick comes out clean. Put the cake to cool on a rack for 5 minutes.
• While the cake is baking, make the rum glaze.
• Melt the butter in a saucepan. Add the water and sugars.
• Boil for 5 minutes, then remove from the heat and carefully stir in the rum.
• Pour about 1/4 of the glaze over the cake.
• Let set for 5 minutes and then invert onto a serving plate. Using a large meat fork, poke holes all over the top of the cake, and then very slowly drizzle the remaining glaze over the top.
• I ended up with about a 1/2 cup of glaze left, which we used for ice cream topping.