One cold, breezy afternoon, I found myself browsing through a vintage cookbook my grandmother had passed down to me years ago. The pages, slightly yellowed and filled with charming notes in the margins, brought back a rush of memories. I flipped through the pages, not really looking for anything in particular, when a familiar name jumped out at me: Buttered Rum Cake.
I remembered my aunt making it every year for family gatherings—how the rich, buttery scent filled the house, and how everyone eagerly anticipated the first bite. That cake always felt like the perfect ending to a gathering, a little indulgence that seemed to bring everyone closer.
I decided to try making the cake for myself. As I carefully followed the recipe, I couldn’t help but smile, knowing I was recreating a moment from my past. The warm, spiced aroma of dark rum filled the kitchen, bringing with it a sense of nostalgia.
I poured the golden glaze over the cake, watching it soak in, and knew that this cake would not only fill my home with the same comforting smell but also add a layer of new memories to treasure.
Short Description
Buttered Rum Cake is a decadent dessert with a rich, buttery flavor, toasted nuts, and a sweet rum glaze that soaks into every bite. It’s the perfect treat for any occasion, leaving everyone wanting more.
Key Ingredients
- 1 cup roughly chopped pecans or walnuts
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- ½ cup dark rum
For the Buttered Rum Glaze:
- ½ cup unsalted butter
- 1 cup granulated sugar
- ¼ cup dark rum
- ¼ cup water
Tools Needed
- Bundt pan
- Electric mixer (or stand mixer)
- Mixing bowls
- Measuring cups and spoons
- Toothpick or skewer
- Small saucepan
Cooking Instructions
Step 1: Prep & Toast Nuts
Preheat your oven to 350°F (175°C). Grease and flour your bundt pan. Spread the chopped pecans or walnuts evenly across the bottom of the pan. Toasting the nuts in the pan adds an extra layer of flavor that will infuse the cake.
Step 2: Make the Batter
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This may take about 3-4 minutes with an electric mixer.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
In a separate bowl, mix together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the whole milk.
Start and finish with the flour mixture, mixing until smooth. Stir in the vanilla extract and dark rum until everything is well combined.
Step 3: Bake
Pour the prepared batter into the bundt pan, spreading it evenly over the nuts. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and slightly firm to the touch.
Step 4: Prepare the Glaze
While the cake is baking, make the glaze. In a small saucepan, melt the butter over medium heat. Stir in the sugar, dark rum, and water.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes. Stir occasionally until the sugar has fully dissolved, and the glaze is thickened.
Step 5: Finish & Serve
Once the cake is done, remove it from the oven. Use a skewer or toothpick to poke several holes into the cake.
Slowly pour the warm glaze over the hot cake, allowing it to soak into the cake. Let the cake cool in the pan for about 20 minutes before inverting it onto a serving plate.
Why You’ll Love This Recipe
Decadent flavor: The rich combination of butter, rum, and nuts makes every bite feel like a special occasion.
Easy to make: Despite its luxurious taste, this cake is simple to prepare and doesn’t require complex techniques.
Versatile: Perfect for holidays, birthdays, or any time you want to treat yourself and others to something special.
Mistakes to Avoid & Solutions
Problem: The cake sinks in the middle.
Solution: This usually happens when the batter is overmixed or the oven temperature is too low. Be sure to mix only until combined and use an oven thermometer to ensure it’s preheated to the correct temperature.
Problem: The glaze is too thin.
Solution: Let the glaze simmer for a few minutes longer to allow it to thicken. The consistency should be syrupy but still pourable.
Serving and Pairing Suggestions
This cake is best served with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with a hot cup of coffee or a glass of dark rum for a luxurious treat.
It works wonderfully as a dessert at a dinner party or as an afternoon indulgence with family and friends.
Storage and Reheating Tips
Storage: Store the cake in an airtight container at room temperature for up to 3 days.
Freezing: To freeze, wrap the cooled cake tightly in plastic wrap and then foil. It can be frozen for up to 3 months.
Reheating: To enjoy a slice of warm cake, gently reheat in the microwave for 20-30 seconds.
FAQs
1. Can I use light rum instead of dark rum?
Yes, light rum will work, though it will slightly change the flavor profile of the cake.
2. Can I substitute the nuts?
Absolutely! If you’re not a fan of pecans or walnuts, try almonds or even skip the nuts entirely for a nut-free version.
3. Can I make this cake ahead of time?
Yes, you can prepare the cake a day before serving. The glaze will keep it moist, and the flavors will deepen overnight.
4. What should I do if my glaze isn’t thickening?
If the glaze isn’t thickening, let it simmer for an additional minute or two, stirring constantly to ensure it doesn’t burn.
5. Can I make this cake in a different pan?
Yes, you can make this cake in a round or square cake pan, though the baking time will likely be shorter.
Tips & Tricks
Use room temperature ingredients: For the best texture, make sure your butter, eggs, and milk are all at room temperature before you start.
Glaze the cake while it’s still warm: The warm cake will absorb the glaze better, resulting in a moist, flavorful cake.
Recipe Variations
Spiced Rum Cake: Add a teaspoon of ground cinnamon or nutmeg to the batter for a spiced twist on the traditional flavor.
Coconut Rum Cake: Substitute half of the milk with coconut milk and top the cake with toasted shredded coconut before baking for a tropical version.
Chocolate Rum Cake: Fold in ½ cup of unsweetened cocoa powder to the batter for a rich chocolate flavor. You can also drizzle with chocolate ganache for added decadence.
Final Thoughts
Baking this Buttered Rum Cake brought back so many fond memories, and I’m certain it will do the same for anyone who tries it. There’s something about the combination of rum-soaked sweetness and nutty crunch that feels both cozy and festive. It’s the kind of cake that can make an ordinary evening feel like a special occasion.
I’ve shared this cake with friends and family, and every time, they rave about the moist texture and rich flavors. No matter who’s around the table, this cake has a way of bringing everyone together, making moments a bit sweeter and more memorable. When you make this cake, you’re not just baking—you’re creating memories that will last.
Buttered Rum Cake
Ingredients
- 1 cup roughly chopped pecans or walnuts
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- ½ cup dark rum
- For the Buttered Rum Glaze:
- ½ cup unsalted butter
- 1 cup granulated sugar
- ¼ cup dark rum
- ¼ cup water
Instructions
- Preheat oven to 350°F. Grease and flour your bundt pan, then sprinkle chopped nuts evenly in the bottom. Set aside.
- Cream butter and sugar until fluffy (about 3–4 minutes). Beat in eggs one at a time. In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to the wet mixture, alternating with milk. Stir in vanilla and dark rum until smooth.
- Pour the batter over the nuts in the bundt pan. Bake for 50–60 minutes until a toothpick comes out clean and the cake is golden and firm.
- Melt butter in a saucepan. Add sugar, rum, and water. Bring to a boil, then simmer for 5 minutes, stirring until smooth and slightly thickened.
- Remove cake from the oven and poke holes all over with a toothpick. Slowly pour the warm glaze over the cake. Let it soak for 20 minutes before turning out onto a serving plate.
