Description
Indulge in the rich and moist Rum Cake with a decadent glaze that adds a boozy kick to each bite. Perfect for special occasions or as a delightful dessert treat.
Ingredients
Units
Scale
- 1/4 cup milk
- 1/3 cup sour cream
- 1/3 cup rum
- 1 cup butter
- 1 3/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 2 large egg yolks
- 2 1/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Glaze:
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup rum
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350 degrees F with the rack in the center.
- Combine Wet Ingredients: Whisk milk, sour cream, and rum together.
- Cream butter and sugar: Whip butter, sugar, and vanilla until light and fluffy. Add eggs and yolks.
- Mix Dry Ingredients: Combine flour, baking powder, baking soda, and salt.
- Alternate Ingredients: Add dry and wet ingredients alternately to the batter.
- Bake: Pour batter into a prepared pan and bake for about 50 minutes.
- Glaze: Make the glaze on the stovetop and pour over the baked cake.
- Finish Cake: Allow the cake to cool, invert, poke holes, and pour remaining glaze.
- Serve: Serve warm or cold, storing leftovers in the refrigerator.
Notes
- Make ahead and freezing instructions provided for convenience.