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Rum cake has always been one of my favorite desserts to make because it combines two of my faves: liquor and sweets. #AllaGirlNeeds. In the past, I’ve usually used the cake recipe that includes a box cake as the base with vanilla pudding, but I decided to switch things up recently and make the homemade version. My family loved it so much that my mom made me make another cake the next day. Our guests loved the cake and by the time they left, there was no cake left.
So when I say that EVERY TIME I make this cake, there is never a slice left, there really is never a slice left. This cake really is super delicious and extra moist. This is definitely one of those recipes that you pull out when you are trying to impress a crowd because they will all sing your praises as they grab a second and third slice. Enjoy!
- 1 1/2 cups granulated white sugar
- 1/2 cup unsalted butter
- 3 tbsp + 1/2 cup vegetable oil
- 1 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 4 tsp baking powder
- 1 tsp salt
- 1 box of Instant Vanilla Pudding Mix (3.4 oz)
- 3/4 cup whole milk
- 4 large eggs
- 3/4 cup dark rum
- 1 tbsp vanilla extract
- 1/2 cup unsalted butter
- 1/2 cup water
- 3/4 cup granulated white sugar
- 1 teaspoon kosher salt
- 1/2 cup dark rum
- Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside.
- Cream the 1 1/2 cups granulated sugar and the 1/2 cup butter in a mixer. Add the 3 tablespoons oil, flour, cornstarch, baking powder, and kosher salt combining until evenly distributed. (Mixture will look like fine crumbs.) Mix in the pudding.
- In a separate bowl, whisk together the eggs, milk, rum, vanilla extract, and remaining vegetable oil. Add to the dry mixture and mix well until combined. The batter will be smooth, thin, and pour easily.
- Pour into the prepared bundt pan and bake for 50 to 60 minutes, or until a tester inserted in the cake comes up clean.
- Let cool in pan for 10 minutes, then invert onto a rack. Let cool for 20 to 30 minutes.
- While the cake cools, prepare the rum syrup: In a medium saucepan, combine the butter, water, granulated sugar, and salt. Cook over medium heat until the butter completely melts and the sugar dissolves. Let reduce slightly, keeping an eye on it so it doesn’t boil over. Remove from the heat and stir in the rum (it will bubble).
- I always like to slice my cake and then evenly distribute the rum syrup on every piece of cake. If you prefer not to pre-slice the cake, you can
- Wash and dry the bundt pan, then place over the cool cake and invert the cake back into the pan. Pour the hot rum syrup all over the cake and let soak for 8 hours (overnight). In morning, invert the cake back onto a serving platter.
- Table salt is fine to use if you do not have kosher salt. I prefer to use Bacardi rum, but any dark, non-spiced rum will do. If you want more rum in your syrup, substitute 1/4 cup of water for rum.