Rum Cake
This Rum Cake is the ultimate party cake. With rum added to the batter and another 1/2 cup soaked into the baked cake, there's a whole lot of rum flavor.
Servings: 18
Ingredients
- baking spray
- 1 cup finely chopped walnuts
- 2 cups all-purpose flour
- 1 cup sugar
- 1 (3.4-ounce) box instant vanilla pudding mix
- 1/2 cup salted butter, cut into pieces
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 4 large eggs
- 1/2 cup coconut oil
- 1/2 cup white or golden rum
- 2 teaspoons vanilla extract
Rum Syrup
- 1/2 cup salted butter
- 1/2 cup white rum
- 1/2 cup packed light brown sugar
- 1/4 cup water
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees and spray a 12-cup Bundt pan with baking spray. Sprinkle walnuts into the bottom of the pan. Set aside.
- Using a stand mixer with a paddle attachment, mix together flour, sugar, pudding mix, butter, baking powder, and salt for 2 minutes.
- Add milk, eggs, and coconut oil and mix on LOW for 2 minutes
- Add rum and vanilla and mix on LOW for 1 more minute.
- Pour batter into prepared pan. Bake for 50 to 60 minutes or until a toothpick inserted in the middle comes out clean. Let cool slightly while you make the Rum Syrup.
- To make rum syrup, combine butter, rum, brown sugar and water in a small saucepan. Bring to a boil. Reduce heat to a simmer for about 5 minutes. Sugar should dissolve and syrup should thicken just slightly.
- Stir in vanilla extract.
- Leave cake in Bundt pan and poke holes all over the top with a skewer or toothpick or a fork. Slowly pour glaze over top of cake. It will not all absorb into the cake right away. Let sit 30 to 45 minutes and invert cake onto a cake stand or plate. Can be stored at room temperature.
Notes
You can use unsalted butter and increase the salt amount in the cake batter by 1/2 teaspoon.
Nutrition
Calories: 558kcal