Rum Cake
“A rich, moist cake soaked in rum.”
Flour
Butter
Sugar
Egg
RumWhere it comes from
Rum cake is a traditional holiday dessert in Jamaica, reflecting the island's history of rum production.
On the Palate
How it's made
6 steps · Show ↓43 min active · 720 min waiting
How it's made
6 steps · Show ↓- 15 min
Preheat your oven to 325°F. In a mixing bowl, combine flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil. Mix at medium speed until the mixture is sandy in texture.
- 28 min
Beat in the milk, then add the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape the bowl thoroughly and beat briefly to recombine any sticky residue. Stir in the rum and vanilla.
- 35 min
Spritz a Bundt pan with cooking spray and dust with almond flour, if using, for extra flavor. Pour the batter into the prepared pan and level with a spatula.
- 45 min
Bake the cake for 50 to 60 minutes. Check for doneness with a toothpick or skewer; it should come out clean. Let the cake cool slightly in the pan.
Watch outDo not over-bake; a clean skewer ensures the cake is perfectly moist.
- 510 min
In a saucepan, combine syrup ingredients except vanilla. Bring to a rapid boil, then reduce to simmer for 5 to 8 minutes until slightly thickened. Remove from heat and stir in vanilla.
- 610 min
Poke holes all over the cake with a skewer. Pour about 1/4 cup of syrup over the cake, allowing it to soak in. Repeat until all syrup is used. Cover and let sit overnight at room temperature.
