Rum Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">120ml dark rum (plus extra for sprinkling)</li><li class="ingredients-single-item">120ml whole milk</li><li class="ingredients-single-item">360g all-purpose flour</li><li class="ingredients-single-item">3.5g baking powder</li><li class="ingredients-single-item">2g salt</li><li class="ingredients-single-item">100g chopped walnuts or pecans (optional)</li><li class="ingredients-single-item">1 box (100g) instant vanilla pudding mix</li><li class="ingredients-single-item">For the Rum Glaze:</li><li class="ingredients-single-item">115g unsalted butter</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">60ml water</li><li class="ingredients-single-item">120ml dark rum</li><li class="ingredients-single-item">1/4 tsp salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Cooling rack</li><li class="equipment-single-item">Small saucepan</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 165°C (325°F). Thoroughly grease and flour a 25cm bundt pan, taking care to reach all the crevices—this is crucial for a clean release later. If using nuts, sprinkle them evenly across the bottom of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, baking powder, salt, and instant pudding mix. The pudding mix is your secret weapon here—it contains modified starch that helps retain moisture and creates that signature melt-in-your-mouth texture rum cakes are known for.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 5-6 minutes until very light and fluffy. This extended creaming process creates tiny air pockets that give your cake structure and lift, so don't rush this step!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently to ensure even mixing. The mixture might look slightly curdled—this is perfectly normal.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Mix the vanilla extract with the rum and milk in a measuring cup. With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the rum-milk mixture, beginning and ending with the dry ingredients. Mix just until combined after each addition—overmixing develops gluten and can lead to a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles. Bake in the preheated oven for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean with a few moist crumbs. The cake should spring back when lightly pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the cake bakes, prepare the rum glaze. In a small saucepan, combine the butter, sugar, water, and salt. Bring to a boil over medium heat, stirring constantly to dissolve the sugar. Reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat and carefully stir in the rum (it will bubble vigorously, so be cautious). The alcohol won't completely cook off, leaving that wonderful rum flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When the cake is done, remove from the oven and place on a cooling rack. While still hot, use a long skewer to poke holes all over the cake, going almost to the bottom. Slowly brush or spoon about one-third of the warm glaze over the cake, allowing it to soak in. This first application helps the cake absorb the glaze more effectively.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Let the cake cool in the pan for 15-20 minutes, then carefully invert onto a serving plate. Brush another third of the glaze all over the cake, making sure to cover the sides. Allow the cake to cool completely, about 1-2 hours, as the glaze continues to soak in and work its magic.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Just before serving, warm the remaining glaze slightly if it has solidified and brush it over the cake for a beautiful sheen and an extra punch of rum flavor. For an even more intense rum flavor, sprinkle an additional tablespoon of rum over the completely cooled cake. Your rum cake will stay deliciously moist for up to 5 days stored in an airtight container at room temperature.</li></ol>