As far as we’re concerned, dessert happiness is a simple equation: cakes + cocktails. The only thing that’s better? When you put the two of them together.
This contest-winning recipe may have several steps, but we’ll walk you through each one so your rum cake turns out perfectly on the first try.
The Best Rum for Rum Cake
The key ingredient in this boozy dessert, rum, varies in flavor and intensity depending on the type you choose—and what you pick comes down to personal preference. Lighter rums, which are often used in rum cocktails, provide a base for other flavors to shine. Darker rums, which are aged longer than light rums, will have richer, more powerful notes, and can deliver creamy, caramel-infused flavors.
Directions
Step 1: Bring egg whites to room temperature
Place egg whites in a large bowl and let them stand at room temperature for 30 minutes.
Editor’s Tip: Don’t skip this step! Baking with room-temperature eggs will help the ingredients mix more easily and your cake will bake up with more volume.
Step 2: Make the rum sauce
In a saucepan, combine the confectioners’ sugar, juice and 1/4 cup cubed butter. Cook and stir the sauce over medium-low heat until the sugar is dissolved. Remove from heat and stir in the rum. Plan to reserve 3/4 cup for serving.
Step 3: Prep the pan
Preheat your oven to 375°F, then grease and flour a 10-inch tube pan.
Test Kitchen Tip: Use solid shortening to grease plain and fluted tube pans. This will make the cake easy to remove.
Step 4: Sift the dry ingredients
Over a large bowl, sift together the flour, baking powder, cinnamon, salt and nutmeg. Then, sift the ingredients one more time to ensure there are no lumps left. Set it aside.
Step 5: Beat the egg whites
In another bowl, beat the egg whites on medium speed until soft peaks form. Gradually add 1/4 cup brown sugar, a tablespoon at a time, beating on high after each addition until the sugar is dissolved. Continue beating until stiff peaks form.
Step 6: Finish the batter
In another bowl, beat the egg yolks until slightly thickened. (Hope you have a dishwasher!) Gradually add 1/4 cup of the remaining brown sugar and the vanilla, beating on high speed until thick. Fold a fourth of the egg whites into the batter. Alternately fold in the flour mixture and remaining whites. Last, gently fold in the melted butter.
Step 7: Bake the cake
Transfer the batter to your prepared tube pan. Bake on the lowest oven rack for 25 to 30 minutes or until the top springs back when lightly prodded.
Step 8: Pour on the sauce
Immediately poke holes in the cake with a fork and slowly pour the remaining sauce over cake, allowing it to absorb into the sponge. Cool the cake completely in the pan on a wire rack, then flip it onto a serving plate.
Serve your rum cake with the reserved sauce and, if you’d like, whipped cream and glazed pecans.
Rum Cake Variations
For extra flair, you can play around with this recipe.
- Enhance the batter: Consider adding orange zest or folding in chopped walnuts or dried cranberries.
- Add garnishes: Channel the tropics by garnishing with candied citrus, pineapple or toasted coconut.
How to Store Rum Cake
Store rum cake in the fridge to retain the rum cake’s rich, moist texture for up to five days. Using an airtight container with plenty of space to keep the cake from being crushed and getting mushy.
Rum cake is delicious at room temperature, warm or cold. You can zap leftovers in the microwave for up to 20 seconds.
