Did someone say rum? Well, don’t mind if I do! This dessert is the perfect cake for any small gathering but so perfect for the holidays too! It’s something about the rum and the nuts all in a cake just screams holiday to me. I have made this cake countless times and this has become my family favorite. And I’m sure that this cake will become your family favorite too!
4 Tips that you can use
Tip #1 Do Not Over Mix – As much as you want to ensure that all the ingredients are well mixed. Over mixing will cause your cake to become dense and tough So you most certainly do not want that to happen.
Tip #2 Make sure cake pan is well greased – Now we have all at one time or another have baked a cake and the cake was stuck to the cake pan. Where as we thought we greased the pan but in actuality we didn’t greased the pan well enough or we didn’t use the right baking non stick spray. I always spray my cake pan down with the Bake nonstick spray with the flour agent in it. My cakes comes out perfect every time.
Tip #3 You can Substitute – Ok, so you don’t want the actual alcohol mixed into your cake! Well there’s a simple solution. You can use Rum extract instead! Swap out the 1/2 cup of Rum for 1tbsp. of Pure Rum Extract or imitation Rum Extract.
Tip #4 Be Sure to preheat your Oven – If you place your cake in a non preheated oven, you can surely bet that your cake will come out dense. By preheating your oven before placing the cake in, allows the cake to cook properly with the fluffiness that it should have when done baking.
Ingredient Substitutions
- Chopped Pecans for Walnuts
- Rum for Rum Extract
Holiday Rum Cake
Equipment
- Cake Mixer or Hand Mixer
Ingredients
Cake Ingredients
- 2 cups Cake Flour
- 1½ cups Granulated Sugar
- 1 Instant Vanilla Pudding
- 1 tsp. Vanilla Extract
- ½ cup Spiced Rum
- 4 Eggs Room Temperature
- ¾ cup Unsalted Butter
- 3 tsp. Baking Powder
- ½ cup Milk
- Vegetable Oil
- 1 cup Walnuts or Pecans
Rum Syrup Ingredients
- ½ cup Spiced Rum
- ¼ cup Water
- ½ cup Butter
- 1 cup Sugar
- ½ tsp. Vanilla Extract
Instructions
Cake Instructions
- Preheat Oven to 325°
- Spray Cake Pan with non Stick cooking spray and add in the chopped nuts to the bottom of the cake pan.
- In a separate bowl combine the Cake flour, baking soda, salt
- In a mixing bowl, add in the Butter, Oil, Sugar, Instant Vanilla Pudding, Vanilla Extract, Milk and Rum and mix on low speed for 2 mins. Adding 1 egg at a time while still mixing.
- Then add in the Flour, Baking Soda and salt mixture and mix for 1 minute. Be sure to scrape down the sides of the bowl.
- Pour cake batter into the cake pan making sure that it is distributed evenly. Give your cake pan a light tap on the counter to release any air bubbles.
- Bake in the oven for 40 to 50 min. or until the toothpick comes out clean.
- Remove and let Cake cool.
Making the Rum Syrup
- In a small to medium saucepan, add the water, butter and sugar and bring to a rapid boil.
- Reduce the heat and stir for 1 min. Allowing the sauce to thicken.
- Once the sauce has been simmering, add in the vanilla extract, Rum and remove sauce from the heat.
- Poke small tiny holes in the cake using a skewer. Slowly pouring the Rum Syrup all over the cake, Allow cake to soak up the syrup and cool before cutting the first slice.