Indulge in the rich, comforting flavor of our butter rum cake. A delectable treat that combines the warmth of butter and the sweetness of rum, creating a moist and flavorful dessert. Perfect for satisfying your sweet cravings or sharing with loved ones.

Welcome to the delightful world of our butter rum cake, where the comforting taste of butter meets the sweet allure of rum. Picture this: a moist and flavorful cake that’s not just a dessert but a warm hug for your taste buds. It’s the kind of treat that brings joy to every bite, whether you’re treating yourself after a long day or sharing the love with friends and family.

Imagine sinking your fork into a slice, savoring the perfect balance of buttery goodness and a hint of rum that adds that extra touch of indulgence. Our butter rum cake isn’t just a dessert—it’s a moment of pure bliss. So, why wait? Dive into the irresistible world of our butter rum cake, where simplicity meets decadence in every delectable mouthful.

Reasons to love Butter rum cake

  • Irresistible Flavor Fusion: The butter rum cake is a symphony of flavors, marrying the rich, velvety taste of butter with the sweet, mellow notes of rum. The combination creates a unique and indulgent flavor profile that’s both comforting and luxurious, making each bite a delightful experience.
  • Moist and Tender Texture: One of the standout features of our butter rum cake is its moist and tender texture. Baked to perfection, every slice promises a soft and luscious crumb that practically melts in your mouth. It’s a textural delight that adds to the overall pleasure of enjoying this delectable treat.
  • Versatile Enjoyment: Whether you’re celebrating a special occasion or simply craving a sweet pick-me-up, the butter rum cake is a versatile companion. It’s equally suited for a quiet evening at home, a festive gathering, or as a thoughtful gift. The cake effortlessly adapts to various settings, bringing joy to any moment.
  • Shareable Happiness: There’s something inherently joyful about sharing a butter rum cake with others. The love and care put into each slice make it a perfect treat to bring people together. Be it with friends, family, or colleagues, the butter rum cake is a symbol of shared happiness and sweet memories.
  • Timeless Comfort Food: In a fast-paced world, the butter rum cake stands as a timeless comfort food. Its familiar and satisfying taste has the power to transport you to moments of warmth and nostalgia. It’s not just a dessert; it’s a comforting embrace that soothes the soul.

History of the Rum Cake

The history of butter rum cake traces back to the rich traditions of rum-infused cakes in the Caribbean and Europe. Rum cakes, with their origins in the Caribbean’s sugar and molasses trade, became popular as trade routes expanded, and their flavors resonated in various cultures. The addition of butter, a staple in European baking, likely evolved over time, creating a delightful fusion of rich, moist texture and the warm essence of butter and rum.

In the mid-20th century, butter rum cake gained prominence in the United States, particularly as a cherished holiday treat. The decadent combination of butter and rum contributed to its popularity, turning it into a beloved dessert associated with celebrations and the festive spirit. Today, butter rum cake continues to be a delightful indulgence, celebrated for its comforting flavors and the sense of tradition it brings to special occasions.

Ingredients needed to make butter rum cake

  • All-Purpose Flour: The main dry ingredient that forms the base of the cake.
  • Baking Powder: A leavening agent that helps the cake rise.
  • Salt: Enhances the flavor of the cake and balances the sweetness.
  • Vanilla Extract: Adds a delightful aroma and flavor.(I like to use a pure vanilla for a stronger flavor.)
  • Unsalted Butter: Provides richness and flavor to the cake.
  • Sugars:  I like to use brown sugar as the main sweeter in this cake and just a little bit of granulated sugar, they pair great together
  • Orange zest: I love a cake with orange zest in it to give it such a nice citrus flavor, and then when you add the rum and brown sugar it rounds out the flavors nicely.
  • Rum: Gives the cake a distinctive, warm flavor. Ensure it’s suitable for baking. If you’re wanting an alcohol-free version, you would just add the milk in replacement of the rum and add 1–2 teaspoons of rum flavoring.
  • Eggs (4): Adds moisture and structure to the cake.
  • Eggs, sour cream and milk: there is quite a bit of liquid in this recipe 5 eggs, sour cream and milk to add a lot of moisture to your cake.
  • Chopped nuts (1 cup, optional): Typically pecans or walnuts, they add crunch and nutty flavor.

Choosing the right rum for your rum cake

Here are some popular types of rum that work well in rum cakes:

  • Dark Rum: Flavor Profile: Rich, full-bodied, and often with notes of molasses, caramel, and spices.
    • Recommendation: Goslings Black Seal, Myers’s Dark Rum.
  • Spiced Rum: Flavor Profile: Infused with spices like cinnamon, vanilla, and nutmeg, adding warmth and complexity.
    • Recommendation: Captain Morgan Original Spiced Rum, Sailor Jerry Spiced Rum.
  • Golden Rum (Amber or Aged Rum): Flavor Profile: Smooth with hints of caramel and vanilla; less intense than dark rum.
    • Recommendation: Mount Gay Eclipse, Appleton Estate Signature Blend.
  • Coconut Rum: Flavor Profile: Infused with coconut flavors, providing a tropical twist.
    • Recommendation: Malibu Coconut Rum, Cruzan Coconut Rum.
  • Rum Cream Liqueur: Flavor Profile: Sweet, creamy, and rich, with a blend of rum and dairy.
    • Recommendation: Bailey’s Irish Cream, RumChata.
  • Overproof Rum: Flavor Profile: Intensely strong with higher alcohol content; use sparingly for a robust rum flavor.
    • Recommendation: Bacardi 151 (Note: Be cautious due to high alcohol content).
  • Premium Aged Rum:Flavor Profile: Smooth, complex, and often with nuanced flavors from extended aging.
    • Recommendation: Ron Diplomático Reserva Exclusiva, Zacapa Centenario 23.

When choosing a rum, consider the overall flavor you want to impart to the cake. Dark rum is a classic choice, but feel free to experiment with different types or even mix them for a unique blend. Remember that the quality of the rum will impact the final taste of your rum cake, so using a rum you enjoy is key. Adjust the quantity based on your personal preference for a more or less pronounced rum flavor.

How to make butter rum cake

  • Mix dry ingredients.
  • Cream butter and sugar.
  • Add eggs, vanilla, and milk.
  • Gradually mix in dry ingredients.
  • Stir in rum and nuts.
  • Pour into a greased and floured bundt pan.
  • Bake at 325°F (163°C) for 50–60 mins.
  • While warm, poke holes and pour warm glaze over.
  • Glaze: Melt 1/2 cup butter, 1/4 cup water, 1 cup sugar; simmer, then stir in 1/4 cup rum.
  • Cool, then serve and enjoy your easy Butter Rum Cake!
Butter rum cake

Variations

Here are a few variations you can try to customize your Butter Rum Cake:

  • Nut-Free Version: Omit the nuts if you or someone you’re serving has nut allergies. The cake will still be delicious without them.
  • Fruit Additions: Fold in chopped dried fruits like raisins, apricots, or cranberries for added sweetness and texture.
  • Citrus Twist: Add a burst of citrus flavor by incorporating the zest of an orange or a lemon into the batter.
  • Chocolate Lover’s Delight: Mix in chocolate chips or chunks for a delightful combination of chocolate and rum flavors.
  • Coconut Paradise: Enhance the tropical notes by adding shredded coconut to the batter or sprinkling it on top of the glaze.
  • Coffee-Infused: Replace a portion of the milk with strong brewed coffee to add a subtle coffee undertone to the cake.
  • Rum Soak: For an extra boozy kick, soak the cake with additional rum after baking, allowing it to absorb the flavors overnight.
  • Caramel Drizzle: Drizzle a homemade caramel sauce over the cake for an extra layer of sweetness.
  • Holiday Spice: Incorporate seasonal spices like cinnamon, nutmeg, and cloves for a festive twist, especially during the holidays.
  • Butterscotch Bliss: Replace the rum in the glaze with butterscotch schnapps for a rich and buttery alternative.
  • Maple Pecan: Substitute part of the sugar in the cake with maple syrup and add chopped pecans for a warm, autumn-inspired flavor.
  • Liqueur Infusion: Experiment with different flavored liqueurs, such as hazelnut or almond, to add unique and nuanced tastes.

Feel free to mix and match these variations or come up with your own creative additions to make your Butter Rum Cake uniquely yours!

Tips and Suggestions

  • Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature. This ensures better incorporation and a smoother batter.
  • Properly Measure Ingredients: Use accurate measuring cups for dry ingredients and a liquid measuring cup for wet ingredients to ensure the correct balance in the recipe.
  • Creaming Butter and Sugar: Cream the butter and sugar together until light and fluffy. This helps incorporate air into the batter, resulting in a lighter cake.
  • Gradual Mixing: When adding dry ingredients and milk, do so gradually. Alternate between the dry ingredients and milk, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
  • Poking Holes for Glaze: When poking holes in the cake for the glaze, use a skewer or fork. This allows the glaze to penetrate the cake, adding moisture and flavor.
  • Choosing the Right Rum: Select a good-quality rum that you enjoy, as its flavor will be prominent in the cake. Dark rum is a classic choice, but feel free to experiment with other types for different flavor profiles.
  • Adjusting Rum Amount: Adjust the amount of rum to your preference. If you want a more pronounced rum flavor, you can add a bit more, or if you prefer a milder taste, you can reduce the quantity.
  • Glazing While Warm: Glaze the cake while it’s still warm. This helps the glaze absorb into the cake, making it moist and flavorful.
  • Cooling Completely: Allow the cake to cool completely in the pan before transferring it to a serving plate. This ensures that the cake maintains its structure and doesn’t break.
  • Experiment with Additions: Feel free to experiment with additional ingredients or variations mentioned earlier to personalize the cake to your liking.
  • Storage: Store the cake in an airtight container to maintain its freshness. It often tastes even better the next day as the flavors meld.
  • Serve with Whipped Cream or Ice Cream: Enhance the serving experience by serving the cake with a dollop of freshly whipped cream or a scoop of your favorite ice cream.

Remember to have fun and enjoy the process of baking. Feel free to get creative and make adjustments based on your preferences!

Frequently Asked Questions

Can I make a rum-free version of butter rum cake?

Yes, you can make a rum-free version of butter rum cake by omitting the rum from the recipe. The cake will still have a delicious buttery flavor.

Can I use rum extract instead of actual rum in the cake?

Yes, you can use rum extract as a substitute for actual rum in the cake. However, keep in mind that the flavor may not be as pronounced as when using real rum.

Can I make mini butter rum cakes instead of a large one?

Yes, you can make mini butter rum cakes by using individual-sized cake pans or cupcake molds. Adjust the baking time accordingly.

Can I make butter rum cake ahead of time?

Yes, you can make butter rum cake ahead of time. It’s often recommended to make the cake a day in advance to allow the flavors to develop. Just ensure proper storage to maintain its freshness.

butter rum cake

Butter Rum Cake

Indulge in the rich, comforting flavor of our butter rum cake. A delectable treat that combines the warmth of butter and the sweetness of rum, creating a moist and flavorful dessert. Perfect for satisfying your sweet cravings or sharing with loved ones.
5 from 1 vote
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine carribean, jamaican, United Kingdom
Servings 12 servings
Calories 240 kcal

Equipment

  • 1 bundt pan required

Ingredients
  

  • 1 cup pecans chopped
  • 3 cups all-purpose flour
  • 2-1/2 tsp baking powder
  • 1-1/2 tsp salt
  • 1-1/2 cups butter room temperature
  • 1 tbsp orange zest
  • 5 large eggs
  • ½ cup sour cream
  • 2 tsp pure vanilla
  • ½ cup rum or spiced rum alcohol free use 1-2 tsp rum flavoring
  • ½ cup milk if alcohol free add an additional 1/2 cup

Butter Rum Icing

  • 3 tbsp butter
  • 2 tbsp rum or spiced rum
  • ¼ tsp pure vanilla
  • 1 pinch salt
  • 1 cup confectioners’ sugar

Instructions
 

  • Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt Pan. Evenly spread pecans into the bottom of the bundt pan.

Cake

  • Whisk the flour, baking powder, and salt together in a large bowl. With a standup mixer or handheld mixer beat the butter, brown sugar, granulated sugar, and orange zest together until cream, this usually takes about 2 minutes. Add the eggs, sour cream, and vanilla and beat on medium speed until combined (the mixture will look like it has separated, but it will combine better once the flour and dry ingredients have been combined.
  • Put the dry ingredients into the wet ingredients and begin mixing on low speed. Slowly pour in the rum and milk (if you're doing the alcohol-free version, add your milk and rum flavoring here). Slowly turn the mixer up to medium speed and beat until the batter is completely combined. Batter will be quite thick.
  • Spoon the cake batter evenly over the pecans.
  • Bake for 55–70 minutes, you will know it is done when a tooth pick is inserted, and it comes out clean. This is quite a large cake and can take a little longer to be cooked, so don't be concerned if it takes longer than expected.
  • Allow to cool for at least 45 minutes, I like to let it cool for a couple of hours before removing it from the bundt pan

Glaze

  • Melt the butter with the rum in a small saucepan over medium heat. Stir in vanilla, salt, and confectioners sugar. Before you slice the cake, pour the glaze over the top, it quickly thickens and set as it cools.
Keyword Cake, Rum
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