Amazing Moist Golden Rum Cake Recipe
Introduction
Indulge in this decadent and buttery Amazing Moist Golden Rum Cake, an elegant dessert that perfectly balances richness with a warm, inviting rum flavor. Each slice is exceptionally moist and tender, melting in your mouth for a truly unforgettable treat. Ideal for celebrations or a luxurious weekend baking project.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup whole milk, room temperature
- 1/2 cup golden rum
- 2 tsp pure vanilla extract
- 1/2 cup light brown sugar, packed
- Additional softened butter and flour for pan preparation
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Thoroughly grease and flour a 10-cup Bundt pan, ensuring all crevices are coated to prevent sticking.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed butter mixture, alternating with the milk and golden rum, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Pour the batter into the prepared Bundt pan, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake for 50-60 minutes, or until a long wooden skewer inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan on a wire rack for 15-20 minutes. Then, carefully invert it onto the rack to cool completely.
Pro Tips & Notes
- Room Temperature Ingredients: Bringing your eggs, milk, and butter to room temperature before mixing helps them emulsify more evenly, resulting in a smoother batter and a more consistent crumb in your finished cake.
- Proper Pan Prep: After greasing your Bundt pan with softened butter, dust it with flour and tap out the excess. This creates a non-stick barrier that helps the cake release cleanly, preserving all the beautiful details of the pan.
- Measure Your Rum: For the best flavor, use a quality golden rum and measure accurately. It provides a warm, rich taste without overpowering the cake's buttery notes.
- Cool Before Glazing: If you plan to add a rum glaze or icing, ensure your cake is completely cool. This prevents the glaze from melting and soaking in unevenly.
Nutrition Facts (per serving)
- Calories: 450 per serving
- Protein: 6g
- Carbohydrates: 60g
- Sugar: 35g
- Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 105mg
- Sodium: 180mg
Frequently Asked Questions
- Q: Can I use dark rum instead of golden rum? A: Yes. Dark rum will impart a deeper, more molasses-forward flavor, while golden rum keeps the taste lighter and more versatile.
- Q: How should I store this rum cake? A: Store it in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week. It can also be wrapped well and frozen for up to three months.
- Q: My cake is browning too quickly. What should I do? A: If the top is browning too fast, loosely tent it with aluminum foil for the remainder of the baking time to prevent over-browning while allowing the center to finish baking.
- Q: Can I make this cake without alcohol? A: Yes. You can replace the rum with an equal amount of apple juice, pineapple juice, or even a strong brewed chai tea for a non-alcoholic version with similar moisture.