Ron's Rum Cake

Dive into indulgence with Ron's Rum Cake, a moist and flavorful dessert that combines buttery richness with the warm, spiced kick of rum. Perfectly textured with a fluffy yet tender crumb, this decadent bundt cake is crowned with a layer of caramelized chopped pecans, adding a delightful crunch to every bite. The real showstopper? A luscious rum glaze that soaks through the cake, infusing every slice with bold, boozy sweetness. Whether you're impressing guests at a holiday gathering or treating yourself to an elevated dessert, this homemade rum cake strikes the perfect balance of elegance and comfort. With simple pantry staples and a touch of dark or spiced rum, you can whip up this irresistible treat in just 20 minutes of prep time. If you're a fan of rich, boozy desserts, Ron's Rum Cake is guaranteed to be a new go-to favorite!

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 2 cups Granulated sugar
• 2.5 teaspoons Baking powder
• 0.5 teaspoons Salt
• 1 cup Unsalted butter
• 4 large Eggs
• 0.5 cups Whole milk
• 0.5 cups Rum (dark or spiced)
• 1.5 teaspoons Vanilla extract
• 1 cup Chopped pecans
• 0.5 cups Brown sugar
• 0.5 cups Unsalted butter (for glaze)
• 1 cups Sugar (for glaze)
• 0.25 cups Water
• 0.5 cups Rum (for glaze)

Directions

Step 1

Preheat the oven to 325°F (163°C). Grease and flour a 12-cup bundt pan well, ensuring all crevices are coated.

Step 2

Sprinkle the chopped pecans evenly into the bottom of the prepared bundt pan and set aside.

Step 3

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 4

In a large bowl, use an electric mixer to cream together the butter and granulated sugar until pale and fluffy, about 3-4 minutes.

Step 5

Add the eggs one at a time, mixing well after each addition.

Step 6

Reduce the mixer speed to low and alternate adding the dry ingredients and the milk, starting and ending with the dry ingredients. Mix until just combined.

Step 7

Add in the rum and vanilla extract, mixing until the batter is smooth.

Step 8

Pour the batter evenly over the pecans in the bundt pan and smooth the top with a spatula.

Step 9

Bake the cake in the preheated oven for 55–60 minutes, or until a toothpick inserted in the center comes out clean.

Step 10

While the cake is baking, prepare the glaze: In a saucepan, combine the butter, sugar, brown sugar, and water. Heat over medium heat, stirring constantly, until the sugar is fully dissolved and the mixture comes to a gentle boil.

Step 11

Remove the glaze from heat and let cool slightly before adding the rum. Stir until fully combined.

Step 12

Once the cake is out of the oven, allow it to cool in the pan for 10 minutes. Use a skewer or toothpick to poke holes all over the surface of the cake.

Step 13

Slowly pour half of the rum glaze over the cake, allowing it to seep into the holes.

Step 14

Invert the cake onto a serving plate and carefully remove the bundt pan.

Step 15

Poke additional holes on top of the cake and slowly pour the remaining glaze over the surface, letting it run down the sides.

Step 16

Allow the cake to fully cool and absorb the glaze before slicing and serving.

Nutrition Facts

Serving size	(1993.0g)

Amount per serving	% Daily Value*
Calories	7209.4

Total Fat 300.7g	0%
Saturated Fat 133.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1268.7mg	0%
Sodium 2687.1mg	0%
Total Carbohydrate 965.4g	0%
Dietary Fiber 19.0g	0%
Total Sugars 719.4g
Protein 72.2g	0%

Vitamin D 293.8IU	0%
Calcium 499.3mg	0%
Iron 21.0mg	0%
Potassium 1408.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.5%

Protein: 4.2%

Carbs: 56.3%