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Ultimate Moist Rum Cake Recipe From Scratch with Classic Butter Glaze

A close-up of a moist, golden slice cut from a bundt rum cake recipe, dripping with a rich glaze.
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I am so glad you are here. This recipe creates an incredibly moist and buttery rum cake from scratch, perfect for holiday entertaining or any special occasion. The rich rum glaze soaks into every crumb, making this a boozy dessert everyone will love.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 cup dark rum
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan well.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. In a small bowl, mix the milk, dark rum, and vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk/rum mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Fold in the chopped nuts, if using.
  8. Pour the batter into the prepared Bundt pan.
  9. Bake for 60 to 70 minutes, or until a wooden skewer inserted near the center comes out clean.
  10. While the cake bakes, prepare the glaze.
  11. Once the cake is done, let it cool in the pan on a wire rack for 15 minutes.
  12. Prepare the glaze while the cake cools slightly.
  13. Invert the cake onto the wire rack set over a baking sheet to catch drips.
  14. Slowly pour the warm rum glaze evenly over the entire cake while it is still warm. Allow the cake to cool completely before slicing and serving.

Notes

  • For the richest flavor, use a good quality dark rum.
  • You can substitute the rum in the batter with an extra 1/2 cup of milk if you prefer a less boozy cake, but use the full amount in the glaze.
  • This cake is excellent made ahead of time; the flavor improves overnight.
  • If you want a Pioneer Woman Rum Cake style, add a tablespoon of rum extract to the glaze for an extra flavor punch.

Nutrition

Find it online: https://www.purecookingjoy.com/moist-rum-cake-recipe-from-scratch/

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