Updated date:

Jan 11, 2020

XXXtra Rummy Rum Cake Recipe

Author:

Vespa's recipes have appeared in "Midwest Living" and "Taste of Home". She belongs to Cook's Recipe Testers for "Cook's Illustrated".

Rum Cake Made From Scratch

I was barely old enough to sit at the dinner table without a booster seat when I first heard of rum balls. My grandmother had filled a tin full of them, and Mother was raving. When I found out they were cake-like, I knew I had to try them. "You're too little," explained my mother. "There's Jell-O for you."

Jell-O! We'd have to see about this! No way would I settle for jiggly, artificially-colored gelatin while the adults ate delectable, sugar-covered cake balls. I calmly finished dinner and retired to my bedroom. Sometime in the middle of the night I awoke with a jerk. Rum balls! How could I forget? I sneaked down in the cover of winter darkness, floor boards creaking gently under my stocking feet.

Once in the living room, I popped open the tin and peeked inside: Grandma's snowball puffs awaited. Without hesitation, I popped one in my mouth, then shuddered as the rum ball burned a trail down my throat. Phew! I spit out the remainder in the trashcan, and then carefully covered the evidence of my mischief with some crumpled newspaper.

Nevertheless, my obsession with liqueur-spiked sweets stayed with me. And as an adult, my tastes changed considerably. Unlike the rum balls I sampled as a child, this rum cake is meltingly moist and cloyingly sweet.

Say goodbye to boring rum cake: dry, heavy, and flavorless with only a hint of rum flavor. Say "yes" to cake that is incredibly moist, tender, and packed with real rum flavor. You have to taste it to believe us . . . this is the best rum cake you'll ever sink your teeth into.

Tips

Use a 10-cup bundt pan for this rum cake.
Thoroughly grease and flour the bundt pan so the cake doesn't stick.
Beat whites until stiff peaks form.
Remove cake from the oven as soon as a toothpick tests clean and not a minute longer!
Don't be shy about poking holes in the cake. You want the rum syrup to soak every inch of the cake.
Allow cake to cool thoroughly before attempting to unmold it.
Serve rum cake with cold milk or a cup of hot coffee or tea. Enjoy!
There's a high-altitude version of this recipe if that works better for you!

Cook Time


Prep time	Cook time	Ready in	Yields
20 min	1 hour	1 hour 20 min	serves 8–10

Favorite Rum Cake

Ingredients

6 ounces (1 1/2 sticks) salted butter, softened
1 1/4 cups white sugar
3 large eggs, separated
2 cups unbleached flour
2 tablespoons corn starch
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1/2 cup dark rum
1 teaspoon vanilla extract

Here's a visual of the process to make XXXtra Rummy Rum Cake.
vespawoolf

Instructions

Preheat oven to 350°F (180°C).
Thoroughly grease and flour a 10-cup bundt pan.
Combine flour, cornstarch, baking powder, and salt in a medium mixing bowl.
Measure milk and rum in a large measuring cup. Add vanilla.
With a hand mixer or stand mixer, cream butter and sugar until light and fluffy. Add yolks and beat well.
In three additions, alternately blend flour mixture and milk mixture into sugar/egg mixture, starting and ending with flour.
Beat egg whites until stiff peaks form.
Gently fold into cake batter with a rubber spatula.
Pour into prepared bundt pan and slide into hot oven.
Bake for 40–50 minutes, or until a tester toothpick inserted into the cake comes out clean.
While cake is baking, prepare rum syrup. (See below.)
Allow cake to cool for 10 minutes.
Using a toothpick, poke holes all over bundt cake.
Slowly pour rum syrup all over cake.
Allow cake to cool enough to handle, about 30 minutes.
Carefully unmold bundt cake. While it is still slightly warm, wrap in plastic and store overnight.
Pour rum glaze over completely cool cake.
Serve with milk, hot coffee, or tea. Enjoy!

Homemade Vanilla Scented Rum
bert_m_b,CC BY 2.0, via flicker

Rum Syrup

Ingredients

1/4 cup butter, salted
1/4 cup white sugar
1/4 cup dark rum

Instructions

Combine butter, sugar, and rum in a saucepan over medium heat.
Heat, stirring occasionally, until sugar melts.
Remove from heat.
Allow to cool before use.

Rum Glaze

Ingredients

1/3 cup salted butter, melted
2–4 tablespoons dark rum, to taste
2 cups powdered sugar

Instructions

Pour melted butter and rum into a mixing bowl.
Add powdered sugar and blend with a hand mixer or whisk until smooth.
Drizzle over cooled bundt cake.

Questions & Answers

Question: How can I make sure the rum bundt cake will turn out moist?

Answer: This recipe yields a moist cake, just be sure not to over bake it. Poke the cake with a toothpick 5 minutes before the end baking time and remove the cake as soon as a few point crumbs are all that clings to it.

Comments

Vespa Woolf (author) from Peru, South America on November 07, 2014:

Rebeccamealey, I'm glad you're going to make this delicious rum cake. Enjoy!

Rebecca Mealey from Northeastern Georgia, USA on November 07, 2014:

I LOVE rum cake. My sister makes it every year over the holidays, but this year, she has a badly broken wrist . Guess I will just have to take over and use this great recipe. Thanks!

Vespa Woolf (author) from Peru, South America on November 07, 2014:

Thanks for sharing, Au fait!

C E Clark from North Texas on November 07, 2014:

Came back to share this again with my followers. This would be perfect for the upcoming holidays!

Vespa Woolf (author) from Peru, South America on November 06, 2014:

Thanks FlourishAnyway!

FlourishAnyway from USA on November 06, 2014:

Oooh I had to come back to the rum cake. Yum yum for your rum cake.

Vespa Woolf (author) from Peru, South America on January 20, 2014:

Lindacee, what a cute anecdote from your childhood! I just love rum-laden cakes now that I'm grown up. : )

Linda Chechar from Arizona on January 20, 2014:

Your recipes are always a pleasure to read and try! I remember when I was child and my grandmother would make rum cake for the holidays. They wouldn't let me have any because of the rum glaze. Now I can make it any time and enjoy the cake--rum glaze and all! :)

Vespa Woolf (author) from Peru, South America on December 21, 2013:

FlourishAnyway, thanks for your review! I'm glad you enjoyed a moist and tasty cake.

FlourishAnyway from USA on December 21, 2013:

I'm back to say I made this and it was moist and delicious. Just wonderful!

Vespa Woolf (author) from Peru, South America on December 21, 2013:

Mylindaelliott, how funny that you also hated rum balls. Tastes definitely change as we get older! Thanks for your comment.

mylindaelliott from Louisiana on December 20, 2013:

That is too funny. I hated rum balls as a teenager. Now I love them. Great recipe and tips.

Vespa Woolf (author) from Peru, South America on December 20, 2013:

irvinetraveller, thanks so much for the feedback! I`m glad the cake was a success...now you`ll have to give in to your friends´requests and bake it again soon. : ) Enjoy your Friday and upcoming weekend.

Vespa Woolf (author) from Peru, South America on December 20, 2013:

rebeccamealey, enjoy your sister`s rum cake. I like this one because the syrup added to the warm baked cake makes it moist and even more flavorful. Thanks for your comment!

Kukata Kali on December 20, 2013:

And thank you!

irvinetraveller from California on December 19, 2013:

I baked the XXXtra Rummy Rum Cake! It was a success. I brought it to a meeting to share and everyone loved it. Thanks for the recipe.

Rebecca Mealey from Northeastern Georgia, USA on December 19, 2013:

Ah yes, this just like the drunken rum cake my sister makes. Awesome hub, thanks. I can't wait to get a piece.

Vespa Woolf (author) from Peru, South America on December 19, 2013:

Kukata Kali, glad you are going to try this delicious rum cake! Enjoy and thanks for the comment and share.

Kukata Kali on December 19, 2013:

Voted up! Looks easy enough, I'm going to give it a whirl for the winter solstice. Thank you :)

Oh, and I'm sharing on my FB.

Vespa Woolf (author) from Peru, South America on December 18, 2013:

Au fait, thanks so much for your comment and pin!

Vespa Woolf (author) from Peru, South America on December 18, 2013:

Irvinetraveller, thanks for pointing out that omission. I have edited the instructions. Add egg yolks after beating sugar and butter. Enjoy the flavorful rum cake!

C E Clark from North Texas on December 18, 2013:

This looks so scrumptious! I've pinned it to my 'Fabulous Deserts' board and voted it up! Perfect for the holidays or any occasion.

irvinetraveller from California on December 17, 2013:

Hi vespawoolf,

I am preparing to make the cake! I'd like to ask if the egg yolks go into the butter/sugar mixture. Thanks.

irvinetraveller

Vespa Woolf (author) from Peru, South America on December 16, 2013:

janshares, thank you for your enthusiasm for this rum cake. I hope you can try these flavorful cake someday. Thanks for the share, votes, and comment!

Janis Leslie Evans from Washington, DC on December 16, 2013:

Aaaahhhhh! This recipe takes my breath away, vespawoolf. Rum cake is my absolute favorite for the holidays. I've never made one as baking is not my forte, but I love to eat them. I also LOVE rum balls and look forward to those at the Christmas bazaar baked goods table every year. This was a good read and yummy hub. Thanks for sharing; up, useful, and awesome.

Vespa Woolf (author) from Peru, South America on December 16, 2013:

irvinetraveller, I'm pleased you're going to bake this delicious rum cake. Yes, it's a favorite of our friends. We have been using a rum from the Dominican Republic called Ron Barceló, but any dark rum should work well. Enjoy and thanks for your comment.

irvinetraveller from California on December 15, 2013:

Thanks, vespawoolf, for this recipe. I have been looking for a good rum cake recipe and I know I can trust yours. The way you wrote your recipe clearly shows that you have baked this cake many, many times. I wonder if you can give me a brand suggestion for rum to use?

Susan from India on December 15, 2013:

Wow... This looks so yummy... I wish i could eat it now.

Avinesh Prahladi from Chandigarh on December 12, 2013:

In fact, I should be thankful to you, vespawoolf...

Keep posting such hubs :-)

Vespa Woolf (author) from Peru, South America on December 12, 2013:

ChitrangadaSharan, I'm glad you enjoyed reading about this rum cake and hope you can try it sometime. Thanks for your comment.

Vespa Woolf (author) from Peru, South America on December 12, 2013:

Sehnonimo, thanks for coming by!

Vespa Woolf (author) from Peru, South America on December 12, 2013:

AvineshP, thanks for your comment.

Vespa Woolf (author) from Peru, South America on December 12, 2013:

AliciaC, iI'm happy to hear that you plan to try this recipe. Enjoy and thanks for your comment.

Vespa Woolf (author) from Peru, South America on December 12, 2013:

Wabash annie, I'm glad you are going to try this rum cake recipe. Enjoy!

Chitrangada Sharan from New Delhi, India on December 12, 2013:

This looks yummy and you have done it so well with all the pictures and instructions! I will definitely try this. I have had Rum cake earlier but yet to make it on my own.

Thanks for sharing the details!

Sehnonimo from San Bruno, CA on December 12, 2013:

Oh, god. Now I'm hungry. And have no means of making this any time soon, or getting a suitable replacement to calm my cravings. Great. Thanks =P

Avinesh Prahladi from Chandigarh on December 11, 2013:

Wow !!! the images look scrumptious and I would surely try the rum cake this Christmas.

Linda Crampton from British Columbia, Canada on December 11, 2013:

This sounds very flavorful, vespawoolf! I plan to try the recipe over the Christmas holiday. I'm sure my family will love it!

wabash annie from Colorado Front Range on December 11, 2013:

I made rum cakes years ago but want to try this one. It looks excellent. I love the pictures and how organized the directions where. Thanks much for sharing this recipe!

Keely Deuschle from Florida on December 11, 2013:

Sounds delicious! Voted up, shared, and pinned!

Peggy Woods from Houston, Texas on December 11, 2013:

Thanks for the detailed instructions on how to make your rum cake. Going to pin it so that I can easily find it when I wish to make it. I also have a good rum ball recipe. Haven't made them in some time. Thanks for the reminder. Loved hearing about your first experience in eating them...or should I say spitting it out. Haha!