XXXtra Rummy Rum Cake Recipe
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
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!
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!
Vespa Woolf (author) from Peru, South America on December 11, 2013:
DDE, thanks for all your support!
Devika Primić from Dubrovnik, Croatia on December 11, 2013:
XXXtra Rummy Rum Cake Recipe looks a wonderful treat and sounds a wonderful idea. Your recipes are awesome!
Vespa Woolf (author) from Peru, South America on December 11, 2013:
starstream, this is a great special occasion cake. Thanks for coming by!
Vespa Woolf (author) from Peru, South America on December 11, 2013:
Glimmer Twin Fan, I´m glad you may give this cake a try. It really is perfect for a special occasion. Thanks as always for your support!
Vespa Woolf (author) from Peru, South America on December 11, 2013:
DzyMsLizzy, light rum has a milder flavor but would work just fine. I would definitely recommend using the rum you prefer. Thanks for the vote, stars, share and pin.
Vespa Woolf (author) from Peru, South America on December 11, 2013:
Suzanne Day, I hope you can find a willing volunteer. Thanks for your comment.
Vespa Woolf (author) from Peru, South America on December 11, 2013:
Anamika S, it is hard to stop with just one piece!
Vespa Woolf (author) from Peru, South America on December 11, 2013:
moonlake, this so much for the pin and comment. : )
Vespa Woolf (author) from Peru, South America on December 11, 2013:
Deborah-Diane, I´m glad you´re going to try this delicious rum cake!
Dreamer at heart from Northern California on December 11, 2013:
WOW! Sounds like a wonderful Christmas season cake. I am sure glad you shared it with us.
Claudia Mitchell on December 11, 2013:
Vespa - This looks incredible. I really enjoy rum cake and this is special. I might bring this to an upcoming New Year's party. Shared around. Beautiful recipe and great photos!
Liz Elias from Oakley, CA on December 10, 2013:
Sounds "delish," and something new to try for my annual holiday party!
Thanks for sharing this recipe. I think I might only have light rum on hand, as that's what I prefer, so hopefully that will work.
Voted up, starred, shared and pinned.
Suzanne Day from Melbourne, Victoria, Australia on December 10, 2013:
A delicious looking cake that would make my Christmas! Now, all I have to do is to rope one of my family members into making it for me ;) Voted useful and up!
Anamika S Jain from Mumbai - Maharashtra, India on December 10, 2013:
That looks yummy! I wouldn't mind eating the whole cake.
moonlake from America on December 10, 2013:
Beautiful cake and it looks so good. Love your photos. Pinning this to my cake board.
Deborah-Diane from Orange County, California on December 10, 2013:
This sounds wonderful! I love Rum cake, so I am going to give this recipe a try! :)
Vespa Woolf (author) from Peru, South America on December 10, 2013:
Jackie Lynnnley, this is the cake my friends and family most request. I hope you enjoy making and eating it as much as we do! Thanks for your enthusiastic comment.
Vespa Woolf (author) from Peru, South America on December 10, 2013:
chef-de-jour, I appreciate your enthusiasm for this rum cake! I love how moist and flavorful it is. Thanks for your comment!
Jackie Lynnley from the beautiful south on December 10, 2013:
Well you just know I am going to make this! I make a rum cake I got a recipe here for my son and daughter-in-law and I think this might just beat that one. Something fun to look forward to, thank you so much! ^+
Andrew Spacey from Near Huddersfield, West Yorkshire,UK on December 10, 2013:
Wonderful everything! How can I not make this myself, or at least ask someone with more cake skills than myself to create it? Great photos for a great recipe.
Votes and a share!