Buttered Rum Cake

A decadent and moist cake infused with the warm, spiced flavors of dark rum and topped with a luscious buttered rum glaze, this dessert is perfect for holidays, special occasions, or simply indulging your sweet tooth.

Why You’ll Love This Recipe

• Rich Flavor: The combination of dark rum, butter, and warm spices creates a luxurious, aromatic dessert.
• Moist Texture: Buttermilk and vanilla pudding ensure a tender, melt-in-your-mouth crumb.
• Impressive Presentation: A bundt pan gives the cake an elegant shape, perfect for serving at gatherings.
• Easy to Make: Despite its gourmet taste, the steps are straightforward and beginner-friendly.
• Versatile: Enjoy it as a holiday centerpiece or as a sweet treat anytime.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• 1 cup chopped pecans or walnuts
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 1 tsp pure vanilla extract
• 4 large eggs
• 3 cups all-purpose flour
• 1 (3.4 oz) box instant vanilla pudding
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup buttermilk or whole milk
• 1/4 cup dark rum

For the Buttered Rum Glaze:

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1/4 cup water
• 1 tsp pumpkin pie spice or ground cinnamon
• 1/2 cup dark rum

Directions

1. Preheat and Prepare Pan:
   • Preheat oven to 350°F (175°C).
   • Grease and flour a bundt pan. Sprinkle chopped pecans evenly over the bottom.
2. Cream Butter and Sugar:
   • In a large bowl, cream butter, sugar, and vanilla with an electric mixer on medium-high speed for 2 minutes until fluffy.
   • Add eggs one at a time, beating well after each addition.
3. Mix Dry Ingredients:
   • In a separate bowl, sift together flour, vanilla pudding mix, baking powder, baking soda, and salt.
4. Combine Wet Ingredients:
   • Whisk buttermilk and rum together in a small bowl.
5. Combine Dry and Wet Mixtures:
   • Gradually add dry ingredients to the butter mixture, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix until just combined.
6. Bake the Cake:
   • Pour batter into the prepared pan, smoothing the top.
   • Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Prepare the Glaze:
   • About 10 minutes before the cake finishes baking, melt butter in a saucepan over medium-high heat.
   • Add sugar, water, and pumpkin pie spice; bring to a boil and cook for 3 minutes.
   • Remove from heat and stir in rum carefully.
8. Glaze and Finish:
   • Remove cake from the oven. Poke holes across the bottom of the cake while in the pan and pour half the glaze over it.
   • Let cool in the pan for 1 hour. Turn the cake out onto a serving plate, poke additional holes, and pour the remaining glaze over the top.
   • Let the glaze set before serving.

Servings and Timing

• Prep Time: 20 minutes
• Cooking Time: 60 minutes
• Total Time: 80 minutes
• Servings: 12 servings

Variations

• Nut-Free: Skip the nuts or substitute with shredded coconut for added texture.
• Gluten-Free: Use a gluten-free all-purpose flour blend and gluten-free vanilla pudding.
• Booze-Free: Substitute the rum with rum extract or vanilla extract for a non-alcoholic version.
• Extra Spice: Add nutmeg or ginger for a spicier kick.
• Chocolate Twist: Stir in mini chocolate chips to the batter for a rich addition.

Storage/Reheating

• Refrigerator: Store the cake in an airtight container for up to 5 days.
• Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 3 months.
• Reheating: Serve at room temperature or warm slices in the microwave for 10–15 seconds.

FAQs

1. Can I use light rum instead of dark rum?

Yes, but dark rum provides a richer flavor that complements the spices.

2. What type of nuts work best for this recipe?

Pecans and walnuts are traditional, but almonds or hazelnuts are also great options.

3. Can I skip the pudding mix?

The pudding mix helps keep the cake moist, but you can substitute with 1/4 cup cornstarch and a splash of vanilla extract.

4. How do I prevent my cake from sticking to the pan?

Grease and flour the bundt pan thoroughly, ensuring all crevices are covered.

5. Can I make the glaze ahead of time?

Yes, reheat the glaze gently before pouring it over the cake.

6. How do I avoid overbaking the cake?

Start checking for doneness at 50 minutes with a toothpick.

7. Can I use a different pan shape?

Yes, use a loaf or rectangular pan, but adjust the baking time accordingly.

8. What can I substitute for buttermilk?

Mix 3/4 cup whole milk with 1 tablespoon vinegar or lemon juice and let sit for 5 minutes.

9. Can I make this recipe dairy-free?

Use dairy-free butter and milk alternatives like almond or oat milk.

10. How can I enhance the rum flavor?

Brush extra rum onto the cooled cake for an intensified flavor.

Conclusion

Buttered Rum Cake is a show-stopping dessert perfect for holidays and special occasions. Its rich, spiced flavors and buttery glaze make it an irresistible treat that’s surprisingly easy to prepare. Whether for entertaining or indulging at home, this cake will impress and delight with every bite.

Buttered Rum Cake

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• Author: Asma
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 80 minutes
• Yield: 12 servings 1x
• Category: Desserts
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Buttered Rum Cake is a rich and moist dessert infused with the warmth of dark rum and holiday spices. Topped with a buttery rum glaze, this bundt cake is perfect for special occasions, holiday gatherings, or whenever you’re craving a decadent treat!

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Ingredients

Units USM Scale 1x2x3x

For the Cake:

• 1 cup chopped pecans or walnuts
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 1 tsp pure vanilla extract
• 4 large eggs
• 3 cups all-purpose flour
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup buttermilk or whole milk
• 1/4 cup dark rum

For the Buttered Rum Glaze:

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1/4 cup water
• 1 tsp pumpkin pie spice or ground cinnamon
• 1/2 cup dark rum

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Instructions

1️⃣ Preheat and Prepare the Pan:

1. Preheat the oven to 350°F (175°C).
2. Grease and flour a bundt pan, then evenly sprinkle the chopped pecans over the bottom. Set aside.

2️⃣ Cream Butter and Sugar:

• In a large mixing bowl, use an electric mixer to cream the butter, sugar, and vanilla on medium-high speed until light and fluffy (about 2 minutes).
• Add the eggs one at a time, beating well after each addition.

3️⃣ Mix Dry Ingredients:

• In a separate bowl, sift together the flour, vanilla pudding mix, baking powder, baking soda, and salt.

4️⃣ Combine Wet Ingredients:

• In a small bowl, whisk together the buttermilk and dark rum.

5️⃣ Combine Dry and Wet Mixtures:

• On low speed, alternate adding the dry ingredients and the buttermilk-rum mixture to the creamed butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

6️⃣ Bake the Cake:

• Pour the batter into the prepared bundt pan and smooth the top.
• Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

7️⃣ Prepare the Buttered Rum Glaze:

1. About 10 minutes before the cake is done baking, melt the butter in a saucepan over medium heat.
2. Add the sugar, water, and pumpkin pie spice (or cinnamon) and bring to a boil. Cook for 3 minutes, stirring occasionally.
3. Remove from heat and stir in the rum carefully.

8️⃣ Glaze and Finish the Cake:

1. Once the cake is done, remove it from the oven and use a skewer to poke holes across the bottom while it’s still in the pan.
2. Slowly pour half of the glaze over the cake, letting it soak in.
3. Cool the cake in the pan for 1 hour before turning it out onto a serving plate.
4. Poke additional holes on the top and pour the remaining glaze over the cake.
5. Let the glaze set before serving.

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Notes

• Rum Flavor: Use spiced rum for an added depth of flavor.
• Storage: Cover and store at room temperature for up to 3 days or refrigerate for longer freshness.
• Pecans Alternative: Substitute with almonds or omit the nuts if preferred.

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Nutrition

• Calories: ~360 kcal per serving