This rum cake is made completely from scratch – there’s no pudding or cake mix involved and it’s even more delicious! Can be made with all-purpose flour or with whole wheat pastry flour for a 100% whole grain version (that doesn’t taste whole grain!)
I have a feeling that a lot of people are going to start trying to eat healthy on January 1. I thought that we might as well go out with a bang, right? This cake is not the least bit healthy. It’s full of sugar, butter and rum. You can make it whole grain if you like, but really, I think healthifying this thing is a lost cause. You could also use coconut oil instead of butter, but somehow that doesn’t sound as amazing as butter rum cake, does it?
The special thing about this rum cake, other than being the most awesome rum cake ever, is that it’s completely from scratch. Most rum cakes call for cake mix and pudding mix. Neither of which I have access to here in Germany. I remember a few years ago, I spent hours looking for a scratch rum cake recipe. No luck. But Always Order Dessert has solved that problem! Now the whole world can enjoy rum cake. :)
I made this cake for a birthday party, a birthday party I wasn’t even going to, and it smelled so unbelievably amazing that I had to cut into it. And then I cut into it some more. And then we just cut the cake into slices, made some whoopsy-I-ate-most-of-the-cake-brownies and Mr. Texanerin brought a few cake pieces to the party.
This cake is so ridiculously boozy. Some folks don’t like a strong alcohol taste in their goodies. Not me. I want my cake to be swimming in booze. And this thing is SO moist. I suppose that’s not too surprising considering the amount of butter that goes into it. In addition to what’s in the cake, you also make a butter rum syrup, poke holes in the cake, and then you pour the syrup all over it. See. Swimming. :)
One thing to note is that this cake will not appear to have that crunchy sugar layer if you follow directions properly. The first time I made it, I poured the butter rum syrup over the cake as I should have. The second time, I made the rum syrup and let it sit in the fridge for a week before I had time to make another cake. After I had made the cake, I reheated the syrup quickly in the microwave until it was melted. But it was still a bit crystallized. I thought, whatever, and poured it over the cake anyway. That was a bad decision. So make the syrup and then immediately pour it over the cake. The pictured cake also has walnuts in it. You can toss some chopped ones in if you like, but I thought that they just distracted from the good stuff.
The original recipe calls for homemade pudding mix. The homemade pudding mix yields 2 1/2 cups and you only need one cup for the cake recipe. I didn’t want any pudding mix leftover, so I didn’t bother making it. I just added some more sugar, cornstarch and some milk powder. Worked out just fine!
Seriously, people. You have to make this. After the first bite, I declared it the best thing I had ever eaten. And it still holds that #1 position!
And I hope everyone had an amazing Christmas! We celebrated with a John Hughes + other assorted high school / college movies marathon. And please excuse my extended unintentional blogging break. I’m still working on Mr. Texanerin’s Christmas present, but I’m making myself get back to blogging because it’s been way too long! My gift is something crafty and I hope to make a post about it next week.
Enjoy the rest of the holidays, everyone! This cake would be a huge hit at a New Year’s Eve party (or any party, except perhaps a children’s party). Just sayin’… ;)
Totally from Scratch Rum Cake
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 12-15 servings
- 1¾ cup (219 grams) all-purpose or whole wheat pastry flour
- ½ cup (1.2dl) non-fat or whole-milk dry milk powder
- ¼ cup + 2 tablespoons (.9dl) cornstarch
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 stick (½ cup or 112 grams) butter, softened
- 1¾ cups (388 grams) granulated sugar
- ½ cup + 3 tablespoons (160ml) canola oil
- ¾ cup (175ml) milk
- 4 large eggs
- ¾ cup (175ml) dark rum (recommended: Tortuga Rum)
- 1 tablespoon vanilla extract
- 1 stick (½ cup or 112 grams) butter
- ½ cup (120ml) water
- ¾ cup (166 grams) granulated sugar
- ¼ teaspoon salt
- ½ cup (120ml) dark rum
- Preheat your oven to 325°F (162°C). Spray a 12 cup bundt pan, very well, and set aside.
- In a large bowl, combine the flour, dry milk powder, cornstarch, baking powder and salt. Set this aside.
- In a large bowl with an electric mixer or stand mixer, cream the butter and sugar until light and fluffy. Add the dry flour mix to this. It will resemble crumbs.
- In the bowl that just had the flour mix, whisk together the canola oil, milk, eggs, rum, and vanilla extract. Add this to the crumb mixture and beat until well combined. The batter will be very thin.
- Pour the batter into the prepared bundt pan and bake for 50 to 60 minutes, or until a toothpick inserted in the middle comes out clean.
- When there are about 15 minutes remaining on the timer, start the butter rum syrup. In a large saucepan over medium heat, cook the butter, water, sugar and salt until the sugar has dissolved, stirring occasionally. Take the saucepan off the heat and stir in the rum (it'll bubble).
- Let the cake cool in the pan for about 10 minutes and then invert onto a wire rack. Wash and dry the bundt pan and place the cake back into the pan. Poke holes into the cake (I used a meat thermometer to do this) and pour the syrup slowly over the cake. Can be kept at room temperature for up to 5 days.
Adapted from Always Order Dessert's Rum Cake