Homemade Butter Rum Cake
A quick search online (or a sift through cookbooks) will turn up with MANY rum cake recipes. However, you’ll notice that a majority use cake mix and/or instant pudding mix. Not knocking either (looking at you, cake batter chocolate chip cookies), but I definitely appreciate from-scratch cake recipes when I can find them. And I know you do too.
I’ve had many requests for rum cake and I’m so excited to finally share my version with you! This is my 100% homemade rum bundt cake and it’s even better than it looks and sounds. I didn’t know that I needed rum cake in my life until I took my first bite.
Ingredients
1 cup (130g) finely chopped pecans
3 cups (375g) all-purpose flour (spoon & leveled)
2 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons salt
1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
zest from 1/2 orange (about 1 Tbsp)
5 large eggs, at room temperature
1/2 cup (120g) full fat sour cream, at room temperature*
2 teaspoons pure vanilla extract
1/2 cup (120ml) rum or spiced rum*
1/3 cup (80ml) milk, at room temperature
Butter Rum Icing
3 Tablespoons (43g) unsalted butter
2 Tablespoons (30ml) rum or spiced rum*
1/4 teaspoon pure vanilla extract
small pinch of salt (a bit less than 1/8 teaspoon)
1 cup (120g) confectioners’ sugar
Instructions
Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan. Spoon pecans evenly into the bundt pan.
Make the cake: Whisk the flour, baking powder, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter, brown sugar, granulated sugar, and orange zest together until creamed, about 2 minutes. Add the eggs, sour cream, and vanilla and beat on medium speed until combined. Scrape down the sides and bottom of the bowl as needed. The mixture will look curdled; that’s ok– it will come together when you add the dry ingredients.
Pour the dry ingredients into the wet ingredients and begin mixing on low speed. As the mixer runs, slowly pour in the rum and milk. Turn the mixer up to medium speed and beat until the batter is completely combined. Batter is thick.
Pour/spoon the cake batter evenly over the pecans.
Bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven. Mine always takes about 55 minutes.
Once done, remove from the oven and allow to cool for at least 45 minutes to 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. (You can glaze and serve it while warm, or wait for it to cool completely.)
Make the glaze: Melt the butter with the rum in a small saucepan over medium heat. If using the microwave, melt the butter in the microwave, then stir in the rum. Stir in the vanilla extract, salt, and confectioners’ sugar. Drizzle warm glaze over cake before slicing and serving. Glaze quickly thickens and sets as it cools. If desired, serve with maraschino cherries.
Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.
I’ve had many requests for rum cake and I’m so excited to finally share my version with you! This is my 100% homemade rum bundt cake and it’s even better than it looks and sounds. I didn’t know that I needed rum cake in my life until I took my first bite.
Ingredients
1 cup (130g) finely chopped pecans
3 cups (375g) all-purpose flour (spoon & leveled)
2 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons salt
1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
zest from 1/2 orange (about 1 Tbsp)
5 large eggs, at room temperature
1/2 cup (120g) full fat sour cream, at room temperature*
2 teaspoons pure vanilla extract
1/2 cup (120ml) rum or spiced rum*
1/3 cup (80ml) milk, at room temperature
Butter Rum Icing
3 Tablespoons (43g) unsalted butter
2 Tablespoons (30ml) rum or spiced rum*
1/4 teaspoon pure vanilla extract
small pinch of salt (a bit less than 1/8 teaspoon)
1 cup (120g) confectioners’ sugar
Instructions
Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan. Spoon pecans evenly into the bundt pan.
Make the cake: Whisk the flour, baking powder, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter, brown sugar, granulated sugar, and orange zest together until creamed, about 2 minutes. Add the eggs, sour cream, and vanilla and beat on medium speed until combined. Scrape down the sides and bottom of the bowl as needed. The mixture will look curdled; that’s ok– it will come together when you add the dry ingredients.
Pour the dry ingredients into the wet ingredients and begin mixing on low speed. As the mixer runs, slowly pour in the rum and milk. Turn the mixer up to medium speed and beat until the batter is completely combined. Batter is thick.
Pour/spoon the cake batter evenly over the pecans.
Bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven. Mine always takes about 55 minutes.
Once done, remove from the oven and allow to cool for at least 45 minutes to 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. (You can glaze and serve it while warm, or wait for it to cool completely.)
Make the glaze: Melt the butter with the rum in a small saucepan over medium heat. If using the microwave, melt the butter in the microwave, then stir in the rum. Stir in the vanilla extract, salt, and confectioners’ sugar. Drizzle warm glaze over cake before slicing and serving. Glaze quickly thickens and sets as it cools. If desired, serve with maraschino cherries.
Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.
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