Golden Rum Cake Recipe | Moist Buttery Holiday Dessert
Golden Rum Cake is a classic, indulgent dessert known for its soft, moist texture and rich buttery flavor infused with rum. Baked to a beautiful golden color and soaked in a luscious rum glaze, this cake is perfect for holidays, celebrations, or anytime you want an elegant treat. Easy to make yet impressively delicious, it’s a timeless dessert that never goes out of style.
Equipment
- Bundt pan or tube pan
- Mixing bowls
- Electric mixer
- Saucepan (for glaze)
- Cooling rack
- Skewer (for poking holes)
Ingredients
Cake Batter:
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 cup unsalted butter (softened)
- 4 large eggs
- 1 cup milk
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup dark rum
Rum Glaze:
- ½ cup butter
- 1 cup sugar
- ¼ cup water
- ½ cup dark rum
Instructions
- Preheat Oven: Set oven to 350°F (175°C). Grease and flour a bundt pan.
- Mix Dry Ingredients: Combine flour, baking powder, and salt in a bowl.
- Cream Butter & Sugar: Beat butter and sugar until light and fluffy.
- Add Eggs & Vanilla: Mix in eggs one at a time, then add vanilla.
- Combine Wet & Dry: Alternate adding flour mixture and milk until smooth. Stir in rum.
- Bake: Pour batter into pan. Bake 50–55 minutes until golden and a skewer comes out clean.
- Make Glaze: In a saucepan, melt butter, add sugar and water. Boil 5 minutes, then stir in rum.
- Glaze Cake: Poke holes in warm cake with a skewer. Pour glaze slowly over cake, allowing it to absorb.
- Cool & Rest: Let cake cool in pan before transferring to a rack. For deeper flavor, cover and let rest overnight.
- Serve: Slice and enjoy plain or with whipped cream.
Notes
- Poke holes in cake before glazing for maximum absorption.
- Resting overnight enhances flavor and texture.
- Use quality rum for best results.
- Whole wheat flour or reduced glaze can lighten the recipe.
- Perfect for holidays, birthdays, or gifting.