
Yields:
12 serving(s)
Prep Time:
25 mins
Total Time:
1 hr 45 mins
The centerpiece of every holiday gathering in my lifetime has been my great aunt’s rum cake. Family members would sneak bites throughout the day, long before it was time for dessert. Her recipe was modeled after the classic Bacardi version with cake mix, instant pudding, and lots of rum. This pound cake takes all of the best parts of the OG and makes everything just a little more decadent.
Instead of using a boxed cake mix as the base, this rum pound cake is made from scratch with two whole sticks of butter that amp up the richness. And to add even more moisture (and a bit of the nostalgic flavor we know and love), this recipe also features a package of vanilla instant pudding.
There’s rum inside and outside this cake. The batter gets a small dose of dark rum, while the glaze is spiked with even more of it. The dark rum is key here—the prolonged aging process imparts a much richer, nuanced flavor than what you’d get from white rum.
It also can’t be a proper rum cake without nuts. This recipe calls for either pecans or walnuts, both of which would work well here. Ultimately, it’s just up to your personal preference.
If you end up having leftovers, you can tightly wrap the loaf in plastic wrap and store it in the refrigerator for up to 1 week.
Made this recipe? Let us know how it went in the comments below!
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Ingredients
Cake
Nonstick baking spray
- 2 cups
(240 g.) all-purpose flour
- 1 1/2 tsp.
baking powder
- 1 tsp.
kosher salt
- 1 cup
(2 sticks) unsalted butter, softened
- 1 cup
(200 g.) granulated sugar
- 3
large eggs
- 1/2 cup
sour cream
- 1/3 cup
dark rum
- 1
(3.4-oz.) pkg. instant vanilla pudding
- 1 tsp.
pure vanilla extract
Glaze
- 1/3 cup
whole raw pecans or walnuts
- 2/3 cup
(132 g.) granulated sugar
- 1/4 cup
(1/2 stick) unsalted butter
- 1/2 cup
dark rum, divided
Kosher salt
Directions
Cake
- Step 1Arrange rack in center of oven; preheat to 350°. Grease a 9" x 5" loaf pan with baking spray. In a medium bowl, whisk flour, baking powder, and salt.
- Step 2In a large bowl, using a handheld mixer on medium speed (or in the large bowl of a stand mixer fitted with the paddle attachment), beat butter and sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to blend after each addition. Beat in sour cream, rum, vanilla pudding, and vanilla extract until combined. Add dry ingredients and beat on low speed until no dry streaks remain. Transfer batter into prepared pan; smooth top.
- Step 3Bake cake until a tester into the center comes out clean, 65 to 70 minutes. Remove from loaf pan and transfer to a wire rack. Let cool. Leave oven on.
Glaze
- Step 1Arrange nuts in a single layer on an unlined baking sheet. Bake until toasted and fragrant, 5 to 7 minutes. Transfer to a cutting board, let cool slightly, then finely chop.
- Step 2In a medium pot over medium-low heat, bring sugar, butter, 1/4 c. rum, and a pinch of salt to a boil. Cook, stirring constantly, until sugar is dissolved, about 3 minutes. Remove from heat, then stir in remaining 1/4 c. rum and chopped nuts.
- Step 3While cake is still warm, poke holes all over the top with a toothpick, then brush glaze over cake. Let glaze soak in. Repeat until you’ve used all of the glaze.
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