How to Rum cake recipe

Classic Caribbean Rum Cake Recipe
Rum cake is a beloved dessert that blends the rich flavors of butter, vanilla, and rum into a moist and tender cake. Originating from the Caribbean, this cake is a staple during holidays and celebrations. The key to a good rum cake is its texture — dense yet soft — and the flavorful glaze that soaks through every bite.

Ingredients
For the Cake:
• 2 cups all-purpose flour
• 1½ cups granulated sugar
• ½ cup packed light brown sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ½ cup whole milk
• ½ cup dark rum (preferably Jamaican or spiced)
• 4 large eggs
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract (optional)
• 1 package (3.4 oz) instant vanilla pudding mix (for extra moisture)
• ½ cup chopped pecans or walnuts (optional)
For the Rum Glaze:
• ½ cup unsalted butter
• ¼ cup water
• 1 cup granulated sugar
• ½ cup dark rum
• Pinch of salt

Instructions
1. Prepare the Pan and Oven:
Preheat your oven to 325°F (165°C). Grease a 10-inch Bundt pan thoroughly using butter or nonstick spray. If using nuts, sprinkle them evenly in the bottom of the pan.
2. Mix the Cake Batter:
In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, and salt. Add the softened butter and mix until the texture resembles coarse crumbs.
In another bowl, whisk together the pudding mix, milk, eggs, rum, vanilla extract, and almond extract. Slowly pour the wet ingredients into the dry mixture, beating until the batter is smooth and creamy — about 2 to 3 minutes.
Pour the batter evenly into the prepared Bundt pan. Tap the pan gently on the counter to release any air bubbles.
3. Bake the Cake:
Place the pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Do not overbake, as this cake is meant to be moist.
Remove the cake from the oven and let it cool in the pan for about 10 minutes while you make the glaze.
Make the Rum Glaze:
In a small saucepan, melt the butter over medium heat. Stir in the water and sugar, and bring the mixture to a boil. Reduce heat and simmer for 4 to 5 minutes, stirring constantly, until the sugar is fully dissolved and the mixture thickens slightly.
Remove from heat and carefully stir in the rum and a pinch of salt. Be cautious — the mixture may bubble vigorously when the rum is added.

Glaze the Cake:
Poke small holes all over the cake using a skewer or fork while it's still in the pan. Slowly pour about half of the warm glaze over the cake, allowing it to soak in. Let it sit for 5 to 10 minutes to absorb.
Carefully invert the cake onto a serving plate. Pour the remaining glaze slowly over the top, allowing it to soak into the cake. You can brush it on gradually for better absorption.
Serving and Storage:
Let the glazed cake rest for at least 2 hours before slicing — overnight is even better. This allows the flavors to deepen and the glaze to fully permeate the cake.
Serve at room temperature, optionally with whipped cream or a dusting of powdered sugar. It pairs beautifully with coffee or a small glass of rum.
Wrap leftovers tightly in plastic wrap and store at room temperature for up to 5 days. The flavor actually improves over time. For longer storage, refrigerate or freeze slices and thaw as needed.

Tips and Variations:
• Non-alcoholic version: Replace rum with rum extract and apple juice or water. The taste won't be exactly the same, but it’s a good alternative.
• Nut-free: Skip the nuts or use shredded coconut instead.
• Spiced rum: Use a spiced rum for a warm, complex flavor.
• Flavor twists: Try orange zest, coconut milk, or a splash of espresso in the batter for creative variations.
• Presentation: Drizzle with chocolate or caramel sauce before serving for extra indulgence.
This classic rum cake is more than a dessert — it’s a celebration of flavor. Whether for the holidays or a special gathering, it brings a sweet taste of the Caribbean to your table.