Ultimate Brown Butter Rum Pound Cake: A Decadent Homemade Recipe
Prepare to embark on a culinary journey with the best rum pound cake recipe you’ll ever bake! This exquisite rum-soaked cake isn’t just a dessert; it’s a magnificent celebration cake perfect for any special occasion. Forget store-bought mixes; we’re crafting this homemade rum cake from scratch, ensuring every bite is infused with a rich, complex flavor. Our secret lies in the triple infusion of premium dark rum: first, within the moist cake batter, then soaking into the cake via a luxurious brown butter rum syrup, and finally, crowning it all with a luscious brown butter rum glaze. Get ready to impress with this irresistibly moist, tender, and deeply flavorful rum cake!
*This post is sponsored by Karibe, but all opinions are my own. It also contains affiliate links — as an Amazon Associate I earn from qualifying purchases. Please see my disclosure for details*.
If you savor the delightful flavors found in this **brown butter rum cake recipe**, you’ll undoubtedly enjoy exploring my Lemon Sour Cream Pound Cake, my indulgent Brown Butter Sweet Potato Pie Recipe, and my fun Bananas Foster Pancakes!
The Secret to the Best Homemade Rum Pound Cake: Brown Butter Magic
My passion for brown butter is no secret – I truly believe it elevates every dish it touches. So, when conceptualizing the ultimate rum cake, my intuition immediately led me to create a brown butter rum cake. And trust me, those instincts were absolutely spot on! This **rum pound cake recipe** delivers an unparalleled experience: it’s supremely moist, boasts a tender crumb, and strikes that perfect balance of being dense yet incredibly soft.
We incorporate rich dark rum directly into the cake batter, further enhancing its flavor. But the magic doesn’t stop there – the cake is then generously infused with a warm, nutty brown butter rum syrup, and finally, draped with an irresistible brown butter rum glaze. The resulting flavors are truly out of this world, creating a dessert that feels both sophisticated and comforting. What makes this recipe even more special is that it’s 100% made from scratch! No cake mixes, no pudding mixes, or anything else that cuts corners; just pure, honest baking the old-fashioned way. While there’s nothing wrong with convenience, the satisfaction and superior taste of a homemade pound cake are undeniable. If you cherish the rich, aromatic flavors in this pound cake, you’ll also adore my Chai Spice Bundt Cake – another masterpiece for your baking repertoire!
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Exploring the World of Rum-Soaked Cakes: From Baba to Black Cake
The term ‘rum-soaked cake’ encompasses a delightful array of desserts, each with its own unique identity and regional variations. For instance, the classic French *Baba au Rhum* is a delicate yeast cake, traditionally drenched in a sweet syrup of rum, sugar, and water, and often served with a dollop of whipped cream, making it a light and airy treat.
Venturing to the Caribbean, you’ll find the Puerto Rican *bizcocho de ron*, a light sponge cake frequently adorned with fresh or dried fruits, offering a vibrant and often festive dessert. In contrast, the traditional Jamaican rum cake, affectionately known as ‘black cake,’ is a rich fruit cake. Its distinctive dark hue comes from fruits that have been patiently soaked in rum for months, combined with caramelized sugar, resulting in a deeply flavorful, moist, and often holiday-centric dessert. Our brown butter rum pound cake draws inspiration from these rich traditions, creating a modern classic that’s both deeply flavorful and wonderfully moist, a true testament to the versatility of rum in baking.
Achieving the Perfect Balance: The Art of Soaking a Cake with Alcohol
I have to admit that in the past, my experience with cakes soaked in alcohol was often hit or miss. Many a **rum-soaked cake recipe** would feature an overpowering rum flavor, lacking other elements to create a harmonious profile. The rum would be too strong, with no other flavors to balance it out effectively.
So, with this brown butter rum cake, my primary goal was to achieve a perfectly balanced flavor symphony. I wanted the rich, subtle notes of rum to intertwine seamlessly with warm vanilla and the distinctive nutty undertones of brown butter. You’ll find that this recipe truly nails that exquisite balance, delivering a taste experience that is neither too strong nor too subtle, but just right. The careful selection and preparation of the rum, combined with the other ingredients, go a long way toward making this **rum-soaked cake recipe** absolutely amazing! Its intricate flavors are a lot like those in my Eggnog Bread Pudding with Brown Butter Rum Sauce, another delicious and perfectly balanced dessert often enjoyed during the Christmas season!
Karibe™ Utensil Set: Perfect for Your Brown Butter Rum Cake
To make this exquisite brown butter rum cake recipe, I had the pleasure of using the Karibe™ 10-Piece Utensil Set. This high-quality set proved to be an invaluable aid in preparing this cake and is truly perfect for any recipe you choose to create in your kitchen!
Each utensil in the set features a durable silicone head, which makes tasks like scraping every last bit of batter from the bowl or ensuring all the browned butter is collected incredibly easy, without scratching any of my precious cookware. Furthermore, they boast a sleek and attractive design that looks fantastic on any kitchen counter, adding a touch of elegance. And since it’s a comprehensive 10-piece set, it includes all the essential utensils you’ll need for your baking and cooking adventures!
Essential Ingredients for Your Decadent Rum Pound Cake
You can find the complete recipe with precise measurements below in the recipe card, but here’s a detailed look at the simple yet crucial ingredients you’ll need to create this amazing **rum pound cake**:
- Salted Butter: I consistently choose **salted butter** for most of my baking endeavors. I find it remarkably enhances the overall flavors of a dish and expertly counteracts the sweetness, creating a more balanced profile. If your preference is unsalted butter, that’s perfectly fine; simply add ½ teaspoon of salt to the cake batter to ensure all the incredible flavors in this **rum cake recipe** truly shine through. Ensure it’s at room temperature for optimal creaming with the sugars.
- White Sugar and Brown Sugar: This dynamic duo provides the perfect level of sweetness. Granulated white sugar contributes to the cake’s tender structure, while dark brown sugar imparts a deep, molasses-rich, caramelly flavor and ensures extra moisture, which is crucial for a perfectly moist rum pound cake.
- Eggs: Large room-temperature eggs are vital for this **rum cake**. They contribute to the cake’s lift and structure, adding richness and helping to emulsify the batter for a smoother, more uniform crumb. Room temperature eggs also combine more easily with other ingredients, leading to a lighter cake.
- Pure Vanilla Extract: Always opt for a high-quality pure vanilla extract. Its warm, aromatic notes are indispensable, complementing the rum and brown butter beautifully and adding a layer of sophisticated flavor. For an even more special touch, consider making your own at home – check out my post on how to make vanilla extract with just two simple ingredients!
- Room-Temperature Sour Cream: My love for sour cream in cakes is well-documented! It’s a game-changer for moisture, ensuring your **rum pound cake** remains incredibly moist and boasts a lovely, subtle tangy flavor, much like in my Blueberry and Lemon Pound Cake. Using full-fat sour cream is key to achieving that rich, dense, yet tender pound cake texture we all crave. Make sure it’s at room temperature for smooth incorporation.
- Spiced Dark Rum: The undeniable star of the show! Use a **spiced dark rum** that you genuinely enjoy drinking. Its robust flavor will infuse the cake with warmth and depth, creating a truly memorable dessert. See below for comprehensive tips on choosing the perfect rum for this recipe, and valuable substitutions if you prefer to make this cake without alcohol. And if you’re exploring other spirits in your holiday treats, my collection of Christmas Gin Cocktails might pique your interest!
- All-Purpose Flour: Accurate measurement of **all-purpose flour** is crucial for the cake’s structure. I highly recommend using a kitchen scale for the most precise measurement. Alternatively, if using measuring cups, employ the spoon-and-level method to avoid a dense, heavy cake.
- Baking Powder: This essential leavening agent is responsible for giving the cake its beautiful lift, ensuring a light yet dense crumb that is characteristic of a truly great pound cake.
- Baking Spray: A good quality baking spray (preferably with flour) is your best friend for ensuring your beautiful **rum pound cake** releases cleanly and effortlessly from the pan, preserving its perfect, intricate shape.
Beyond the cake itself, the true indulgence comes from our dual-purpose brown butter rum syrup and glaze! Similar to my Salted Caramel Kentucky Butter Cake, this luscious liquid is ingeniously divided: a portion generously infuses the **rum pound cake** from within, providing unparalleled moisture and depth of flavor, while the remainder transforms into a thick, glossy glaze to drizzle generously on top. This ingenious method guarantees a supremely moist cake bursting with incredible flavor in every single bite!
- Salted Butter: The rich, nutty base of our brown butter magic. Using **salted butter** here deepens the toasted notes and creates a wonderful counterpoint to the sweetness, elevating the syrup’s complexity.
- Dark Brown Sugar: Just as in the cake batter, **dark brown sugar** brings its rich, molasses-infused, caramelly essence to the syrup, intensifying the overall warm flavor profile and contributing to a beautiful golden hue.
- Water: A small amount of **water** helps to dissolve the sugar and create the perfect syrup consistency as it cooks down, ensuring it’s thin enough to penetrate the cake effectively.
- Spiced Dark Rum: Another generous helping of **spiced dark rum** is cooked into the syrup. This simmering process mellows its ‘bite’ while simultaneously intensifying its complex, aromatic qualities. This ensures the rum flavor is rich, smooth, and deeply integrated, not harsh.
- Pure Vanilla Extract: Again, a teaspoon of pure vanilla extract added at the end enhances the warm notes of the rum and brown butter, rounding out the flavor of both the syrup and the glaze.
- Sifted Powdered Sugar: This finely milled sugar is whisked into a reserved portion of the syrup to create our decadent, pourable glaze. Sifting is a crucial step here to prevent any lumps and achieve a silky-smooth, professional-looking finish for your cake.
Choosing the Perfect Rum: Elevating Your Rum Cake Flavor
For this **brown butter rum pound cake**, I highly recommend opting for a **dark rum** – varieties like Myers or Bacardi Black are excellent choices, offering a depth of flavor that truly complements the brown butter and spices. However, feel free to use any type of rum you enjoy drinking, whether it’s a light rum, gold rum, or spiced rum, as long as it’s something you would happily incorporate into a sweet, fruity cocktail. The key is to select a rum with a character you appreciate, as its essence will deeply infuse your cake.
My personal favorite for this recipe, especially if you’re looking to create a truly exceptional **Christmas rum cake**, is Doctor Bird Jamaica Rum. This particular dark rum boasts rich, fruity aromas, blended from several Jamaican rums and aged in sherry barrels. Its bold profile brings subtle notes of banana, mango, and pineapple to the cake, making it an extraordinary choice for this **brown butter rum-soaked cake recipe** and enhancing its decadent appeal, transforming it into a truly unforgettable dessert.
Alcohol-Free Alternatives: Enjoying Rum Pound Cake Without the Rum
Maybe you want to enjoy this incredible rum pound cake recipe, but prefer to skip the alcohol – no worries! There are plenty of fantastic ways to infuse this cake with delightful flavor and still have your whole house smelling absolutely amazing as it bakes. Here are some excellent rum substitutions:
- Rum Extract + Water: The recipe calls for a total of 1 cup of rum. To substitute, simply combine ½ cup of **rum extract** with ½ cup of water to create one cup of liquid. Taste and adjust to your preferred intensity of rum flavor, then divide as required for the cake batter and syrup. This is a straightforward way to mimic the rum essence.
- Homemade Rum Substitute: For a truly authentic alcohol-free experience, Cook’s Illustrated offers an excellent **rum flavoring recipe**. You can easily make it at home using just water, raisins, butter, molasses, a pinch of salt, and a tea bag – it’s surprisingly effective at mimicking rum’s complex, warm notes.
- Fruit Juice: For a brighter, non-alcoholic twist, swap the rum with an equal amount of **pineapple juice**, mango nectar, or orange juice. These tropical fruit juices will still impart a delightful sweetness and tang to the cake, balancing beautifully with the brown butter and vanilla notes for a uniquely flavorful dessert.
- Orange Zest: To add a vibrant, citrusy aroma and flavor that complements the richness of the pound cake, incorporate the **zest of one orange** directly with the sugar during the creaming stage. This small addition can make a big difference in the overall flavor profile.
Essential Equipment for Baking Your Perfect Rum Pound Cake
Having the right tools can make all the difference in ensuring a successful and enjoyable baking experience. For this **rum pound cake recipe**, the most critical piece of equipment is a high-quality **Bundt cake pan**! I recommend a good quality, nonstick 10-12 cup Bundt pan to guarantee that your beautifully baked cake releases easily and cleanly, preserving its intricate design and ensuring a flawless presentation. This is paramount for a gorgeous finished cake.
Beyond the Bundt pan, you’ll need either a reliable **stand mixer** or a sturdy **hand mixer** for efficiently creaming butter and sugar and mixing the cake batter to the perfect consistency. A **small saucepan** is essential for browning your butter to perfection and simmering the aromatic rum syrup. Lastly, a **whisk** will be needed to whip up your silky smooth glaze, ensuring it’s free of lumps. Gather these key tools, and you’ll be well-prepared to create this truly amazing **rum-soaked cake recipe** with confidence! For more insights into cake types, be sure to check out my post on the differences and similarities between pound cake vs. Bundt cake!
Step-by-Step Guide: Crafting Your Moist Brown Butter Rum Pound Cake
Creating this **rum-soaked cake recipe** involves several distinct steps, but rest assured, each stage is straightforward and incredibly rewarding – the result is absolutely worth it! See the recipe card below for detailed instructions and a helpful recipe video, but here are the fundamental steps to achieving this exceptional **brown butter rum cake recipe**:
First, in a large mixing bowl, either with a stand mixer fitted with the paddle attachment or using a hand mixer, **cream together your room-temperature salted butter, granulated sugar, and dark brown sugar**. Beat on medium speed for a full 5 minutes until the mixture is light, fluffy, and pale in color. This extended creaming is vital for incorporating air, which contributes to the cake’s tender, airy texture. Then, add the large room-temperature eggs, one at a time, beating well after each addition until fully incorporated. Finally, mix in the pure vanilla extract until just combined. Remember to scrape down the sides of the bowl frequently to ensure everything is evenly mixed.
In a separate, medium-sized bowl, **whisk together your all-purpose flour and baking powder**. Ensure they are thoroughly combined to ensure even leavening. In a third, smaller bowl, **mix together your sour cream and dark rum** until smooth. Having these components ready in separate bowls ensures a smooth and efficient mixing process for the batter, preventing overmixing later on.
To combine the mixtures, you’ll **alternate adding the dry and wet ingredients** to the creamed butter mixture. Begin by adding about one-third of the flour mixture to the wet ingredients, mixing on low speed until just barely combined. Follow with half of the sour cream and rum mixture, mixing until incorporated. Continue alternating with another third of the flour, the remaining sour cream mixture, and finally the last third of the flour. Be careful not to overmix; stop mixing as soon as the last streaks of flour disappear. Overmixing can lead to a tough, dry cake.
Generously **prep your Bundt or tube pan** by coating it thoroughly with baking spray (preferably with flour), ensuring every crevice is covered. This step is crucial for preventing the cake from sticking. Gently spoon the prepared cake batter evenly into the greased pan, then use a spatula to smooth the top. **Bake in your preheated oven** (350°F / 175°C) for approximately 50 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean, indicating it’s fully baked. The exact baking time may vary based on your oven.
While your cake is baking and cooling, it’s time to prepare the delectable **brown butter rum syrup**. In a light-colored saucepan, **brown your salted butter** over medium heat, swirling occasionally. Watch carefully as the milk solids separate and turn golden brown, emitting a nutty aroma – this usually takes 5-10 minutes. As soon as it reaches this stage, remove it from the heat immediately to prevent burning. To the browned butter, add the water, dark brown sugar, and spiced rum. Return to medium heat and bring to a gentle simmer, cooking for 1-2 minutes until the mixture thickens slightly, stirring constantly. Remove from heat and stir in the pure vanilla extract. Crucially, **reserve ⅓ cup of this magnificent syrup** in a separate bowl – this will become your exquisite glaze later. The remaining syrup will be used to soak the cake.
Once the cake is baked, let it **cool in the Bundt pan for 10-15 minutes**. This allows the cake to firm up slightly, making it easier to handle. Carefully invert the cake out of the Bundt pan onto a wire rack to continue cooling for another 15 minutes. While it’s still warm, but not piping hot, **line your (now empty) Bundt pan loosely with plastic wrap**. Gently place the partially cooled cake back into the plastic-lined pan. Using a toothpick or skewer, **poke numerous holes all over the top and sides of the cake**. These small channels act like conduits for the syrup. Generously **pour the remaining brown butter rum syrup** evenly over the entire surface of the cake, allowing it to seep into every crevice.
With the cake now thoroughly soaked and back in its plastic-lined Bundt pan, **cover it completely with more plastic wrap and transfer it to the refrigerator**. Allow it to chill for a minimum of 2-3 hours, or ideally, overnight. This chilling period is essential for the cake to fully absorb the syrup, resulting in an exceptionally moist and flavorful texture that improves with time. Once the cake has sufficiently chilled, carefully invert it onto a serving plate. Now, take the ⅓ cup of reserved rum syrup you set aside earlier. In a medium microwave-safe bowl, **warm this reserved syrup** in the microwave for about 30 seconds, or until it’s comfortably warm and pourable.
To create the final touch, the glorious **brown butter rum glaze**, whisk the **sifted powdered sugar** into the warm, reserved syrup until it’s completely smooth and free of lumps. Add more powdered sugar, a tablespoon at a time, if you desire a thicker glaze consistency. Once you’ve reached your desired texture, generously **pour this warm, silky glaze all over the chilled rum pound cake**, allowing it to cascade beautifully down the sides. Let the glaze set for a few minutes before slicing. For the best flavor and texture, **serve your magnificent brown butter rum pound cake at room temperature**, allowing its complex aromas to fully blossom, making every bite a true indulgence.
Hint: Don’t rush the creaming! Be sure to beat your butter and sugars together for a full 5 minutes on medium speed. This extended creaming incorporates essential air, contributing significantly to the light, airy, and exceptionally tender texture of this **rum-soaked cake**!
Mastering the Art of Brown Butter: The Secret to an Old-Fashioned Rum Cake
While the rich dark rum is undoubtedly a star, the true secret ingredient that elevates this **homemade rum cake recipe** to extraordinary heights is brown butter! Brown butter is one of my all-time favorite culinary hacks; it’s an effortless way to infuse an incredible depth of nutty flavor into everything from cakes and cookies to pies and even savory dishes. It instantly transforms any dessert into something truly special, making it feel perfectly suited for a grand occasion or a cozy family gathering.
And in this particular old-fashioned rum cake, the nutty, toasted notes of brown butter exquisitely complement the deep, fruity flavors of the rum, alongside the warm sweetness of brown sugar and vanilla in the cake. But if you haven’t browned butter before, not to worry – it’s simpler than it sounds! First of all, I have a dedicated blog post, How to Brown Butter, which details the entire process with step-by-step images for visual guidance, making it accessible even for beginners.
In essence, browning butter just means gently heating it in a light-colored sauté pan or saucepan. The light color of the pan is crucial as it allows you to easily observe the transformation of the milk solids as they toast. The process typically takes about 5-10 minutes and requires your undivided attention. You’ll need to watch the butter carefully, swirling it occasionally, and remove it from the heat as soon as it develops a beautiful light golden-brown color and releases a distinctly nutty, toasted aroma. Trust me, the extra few minutes this takes will infuse your **brown butter rum cake** with an unparalleled depth of flavor that everyone will rave about. Again, for a comprehensive guide, check out my Brown Butter Appreciation Post!
Creative Variations to Customize Your Rum Pound Cake
This **rum-soaked cake recipe** is wonderfully versatile, offering plenty of opportunities to personalize it to your taste. Feel free to get creative and make this already amazing dessert truly your own with these delicious variations:
- Add Nuts: For an irresistible textural contrast, consider adding about 1 cup of **finely chopped pecan chips** to the bottom of your Bundt pan before spooning in the cake batter. As the cake bakes, these pecans will toast and form a crunchy, flavorful topping that perfectly complements the nutty brown butter and rich rum flavors. You can also sprinkle additional chopped toasted pecans over the finished cake and glaze for extra crunch and visual appeal.
- Omit the Glaze: If you prefer a less sweet dessert or want the pure, unadulterated flavors of the cake and syrup to shine through even more, you can certainly **omit the glaze**. The generous soaking of the **brown butter rum syrup** alone will provide plenty of moisture and intense flavor, creating a delicious, sophisticated, and perfectly balanced cake without the added sweetness of the glaze.
And beyond these variations, if you’re searching for more decadent cake recipes perfect for holiday baking or any special occasion, be sure to explore my Chocolate Orange Cake, my incredibly moist Carrot Pound Cake, or my rich Butter Pecan Cake with Cream Cheese Frosting – all guaranteed to be crowd-pleasers!
Frequently Asked Questions About Our Rum Pound Cake
It’s highly unlikely you would get drunk from eating this **rum pound cake**. We cook down the rum significantly during the preparation of both the syrup and the glaze, which causes a large portion of the alcohol to evaporate. Additionally, the rum incorporated into the cake batter itself bakes at a high temperature, ensuring that the alcohol cooks out. While a trace amount may remain, it’s generally negligible. If you’re particularly sensitive or concerned, limiting yourself to 2 or 3 slices of this delicious **rum cake** should provide extra peace of mind, allowing you to simply enjoy its wonderful flavors.
If you’ve fallen in love with this **rum-soaked cake recipe**, which is essentially a luxurious **pound cake** enhanced with rum and brown butter, then you’re in for a treat with these similar delights! You will definitely want to try my incredibly flavorful Key Lime Pound Cake recipe or my indulgent Oreo Pound Cake recipe. Additionally, I heartily recommend checking out my Brown Butter Banana Cake. It’s absolutely bursting with ripe banana flavor and crowned with a luscious brown butter cream cheese frosting that’s so good, you might be tempted to eat it straight with a spoon! Give it a try – you won’t be disappointed. Another fantastic recipe featuring similar irresistible flavors to this **rum-soaked cake** is my Pineapple Banana Bread. Every bite is packed with the delightful combination of brown butter, sweet ripe banana, and juicy crushed pineapple, all in a wonderfully simple-to-make package!
The key to achieving an incredibly moist and flavorful **rum-soaked cake** lies in our unique soaking method. After baking, we carefully remove the cake from the Bundt pan. Then, we line the Bundt pan loosely with plastic wrap before gently placing the warm **rum cake** back inside. This creates a barrier, ensuring the syrup stays close to the cake. Next, we **poke numerous holes** across the surface of the cake using a toothpick or skewer. These small channels act like conduits, allowing a generous amount of our warm, aromatic **brown butter rum syrup** to penetrate deep into the cake, infusing every single crumb with its rich flavor and moisture. Finally, the cake is covered and chilled, allowing ample time for it to fully absorb all that delicious liquid, resulting in an exceptionally moist and tender dessert.
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback and helps others discover these delicious recipes! And don’t forget to share your amazing creations with me by tagging @chenee_today on Instagram!
Explore More Decadent Cakes You’ll Love!
This **rum-soaked cake recipe** is essentially a pound cake infused with the rich, warm flavors of rum and nutty brown butter. If you’ve enjoyed this one, you will definitely want to try my bright and zesty Key Lime Pound Cake, my incredibly indulgent Oreo Pound Cake recipe, or the comforting, autumnal flavors of my Apple Cider Donut Cake!
I also wholeheartedly recommend checking out my Brown Butter Banana Cake. It’s loaded with incredibly ripe banana flavor and topped with a luxurious brown butter cream cheese frosting that is so good, you might just want to eat it with a spoon! It’s truly delicious – give it a try!
Another great recipe with similar warm, comforting flavors to this **rum-soaked cake** is my Pineapple Banana Bread. Every tender bite is packed with the delightful combination of brown butter, sweet ripe banana, and juicy crushed pineapple, and it’s so incredibly simple to make, perfect for a casual treat or a delightful breakfast!
📖 Recipe
Rum Pound Cake Recipe with Brown Butter Rum Glaze
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Equipment you may need
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stand mixer
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hand mixer
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10-cup Bundt pan
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measuring cups and spoons
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mixing bowls
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food scale
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rubber spatula
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whisk
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cooling rack
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small saucepan
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pastry brush
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plastic wrap
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light-colored sauté pan
Ingredients
- 1 cup (227 g) salted butter – room temperature, for optimal creaming
- 1 cup (200 g) granulated sugar
- ¾ cup (165 g) dark brown sugar
- ⅔ cup (153 g) sour cream – full-fat, room temperature for moisture
- 4 large eggs – room temperature, for lift and richness
- 1 tablespoon (15 ml) pure vanilla extract – high-quality for best flavor
- ¼ cup (59 ml) dark rum – your preferred brand for richness
- 2 cups (250 g) all-purpose flour – spooned and leveled or measured by weight
- 2 teaspoon (8 g) baking powder – for leavening and lift
- baking spray – with flour, for easy release
Brown Butter Rum Syrup and Glaze
- ½ cup (114 g) salted butter – 1 stick, for nutty brown butter flavor
- ¼ cup (55 g) dark brown sugar – for rich caramel notes
- ¼ cup (59 ml) water – to thin the syrup
- ½ cup (118 ml) spiced rum – to infuse the syrup
- 1 teaspoon (5 ml) pure vanilla extract – to enhance warm flavors
- 1 cup (120 g) powdered sugar – sifted, plus more as needed for desired glaze thickness
Instructions
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Preheat your oven to 350°F (175°C). Ensure the oven rack is placed in the middle of the oven for even baking.
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In a large bowl, using a stand mixer fitted with a paddle attachment or a hand mixer, beat the room-temperature salted butter until creamy. Add the granulated sugar and dark brown sugar, and beat on medium speed for a full 5 minutes until the mixture is light, fluffy, and pale in color. This extended creaming is vital for incorporating air, contributing to the cake’s tender texture.1 cup salted butter, 1 cup granulated sugar, ¾ cup dark brown sugar
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Add the large room-temperature eggs one at a time, beating well after each addition until fully incorporated. Then, mix in the pure vanilla extract, beating until smooth and scraping down the sides of the bowl frequently to ensure everything is evenly mixed.4 large eggs, 1 tablespoon pure vanilla extract
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In a separate, medium-sized bowl, whisk together the all-purpose flour and baking powder until thoroughly combined. In another separate, smaller bowl, whisk together the sour cream and dark rum until smooth.¼ cup dark rum, 2 cups all-purpose flour, 2 teaspoon baking powder, ⅔ cup sour cream
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Alternate adding the flour mixture and the sour cream rum mixture to your wet ingredients. Begin by adding ⅓ of the flour mixture to the butter mixture and gently mix on low speed until just combined. Follow with half of the sour cream mixture, then another third of the flour mixture. Continue alternating until both wet and dry ingredients are fully incorporated into the batter. Be careful not to overmix the batter.
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Generously spray a 10-12 cup Bundt pan with baking spray (preferably with flour). Gently spoon the prepared cake batter evenly into the greased pan, then use a spatula to smooth the top to even it out.baking spray
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Bake in the preheated oven for 50-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean, indicating it’s fully baked.
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Let the cake cool for 10-15 minutes in the pan. This allows it to firm up slightly. Then, carefully invert the cake out of the Bundt pan onto a wire rack to cool for another 15 minutes. Reserve the Bundt pan for later.
Prepare Brown Butter Rum Syrup
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In a light-colored sauté pan, brown the salted butter over medium heat, swirling occasionally. Remove from heat as soon as it is lightly browned and smells nutty (see notes on browning butter below for detailed guidance).½ cup salted butter
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Add the water, dark brown sugar, and spiced rum to the browned butter. Bring the mixture to a simmer over medium heat, cooking for 1-2 minutes or until it has slightly thickened, stirring continuously to prevent scorching.¼ cup water, ½ cup spiced rum, ¼ cup dark brown sugar
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Remove the syrup from the heat and stir in the pure vanilla extract. Immediately remove and set aside ⅓ cup of this warm syrup in a separate bowl; this portion will be used later to make the glaze.1 teaspoon pure vanilla extract
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Line the inside of your Bundt pan loosely with plastic wrap. Carefully return the partially cooled cake to the plastic-lined Bundt pan. Using a toothpick or skewer, poke numerous holes all over the top and sides of the cake. Pour the remaining rum syrup evenly over these holes on the cake, allowing it to soak in thoroughly.
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Cover the cake, still in the Bundt pan, with more plastic wrap and allow it to cool completely in the refrigerator for at least 2-3 hours, or ideally, overnight. This chilling period is essential for the cake to fully absorb the syrup.
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Once the cake is done chilling, carefully invert it onto a cake plate. In a medium microwave-safe bowl, heat the reserved ⅓ cup of rum syrup for about 30 seconds in the microwave, or until it is warm and easily pourable.
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Whisk the sifted powdered sugar into the warm, reserved syrup until the glaze is completely smooth and free of lumps. Add more powdered sugar, a tablespoon at a time, if needed to achieve your desired thickness. Pour this warm, luscious glaze evenly all over the chilled cake and allow it to set for a few minutes before slicing and serving. For the best flavor, serve at room temperature.1 cup powdered sugar
Video
Notes
Storage and freezing: Store your completed Jamaican rum cake in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 5 days. To freeze, first allow the glaze to set completely by freezing the uncovered cake for about an hour. Then, wrap the cake well in multiple layers of foil and plastic wrap to prevent freezer burn, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Nutrition
Nutrition Disclaimer
