Buttered Rum Cake

Nothing says indulgent dessert like the rich, buttery decadence of a homemade Buttered Rum Cake. This isn’t your average cake it’s a perfectly moist, warmly spiced delight with subtle notes of dark rum in every bite. Topped with a luscious buttered rum glaze that seeps into every nook and cranny, this cake is the epitome of comfort baking. Whether for the holidays or a special occasion, this dessert is sure to be a centerpiece on any table.

Why You’ll Love This Cake

• Rich and Flavorful: The combination of rum and pumpkin pie spice or cinnamon adds a unique warmth and depth of flavor.
• Perfectly Moist: Thanks to buttermilk and a generous amount of butter, this cake stays tender and soft for days.
• Simple Elegance: A beautiful bundt shape and a drizzle of buttered rum glaze make this cake look as good as it tastes.

Ingredients

For the Cake:

• 1 cup chopped pecans or walnuts
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 1 tsp pure vanilla extract
• 4 large eggs
• 3 cups all-purpose flour
• 1 (3.4 oz) box instant vanilla pudding
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup buttermilk or whole milk
• 1/4 cup dark rum

For the Buttered Rum Glaze:

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1/4 cup water
• 1 tsp pumpkin pie spice or ground cinnamon
• 1/2 cup dark rum

Instructions

1. Preheat and Prepare Pan:

• Preheat your oven to 350°F (175°C).
• Grease a bundt pan generously with butter and flour or baking spray. Sprinkle chopped pecans evenly across the bottom of the pan and set aside.

2. Cream Butter and Sugar:

• Use an electric mixer to cream together softened butter, sugar, and vanilla on medium-high speed for about 2 minutes, or until the mixture is light and fluffy.
• Add the eggs one at a time, making sure to beat well after each addition.

3. Mix Dry Ingredients:

• In a separate bowl, sift or whisk together flour, instant vanilla pudding mix, baking powder, baking soda, and salt.

4. Combine Wet Ingredients:

• In a separate bowl, whisk together the buttermilk and dark rum.

5. Combine Dry and Wet Ingredients:

• With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the buttermilk-rum mixture. Start and end with the flour mixture. Mix until just combined, scraping down the sides of the bowl as needed.

6. Bake:

• Pour the batter into the prepared bundt pan. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

7. Prepare Buttered Rum Glaze:

• About 10 minutes before the cake finishes baking, make the glaze. Melt butter in a medium saucepan over medium-high heat. Add sugar, water, and pumpkin pie spice; bring to a boil. Lower the heat and cook for 3 minutes, stirring occasionally.
• Remove from heat and carefully add the dark rum (the mixture may foam). Stir until the foam subsides and set aside.

8. Glaze the Cake:

• Remove the baked cake from the oven and use a skewer to poke holes all over the bottom. Slowly pour half of the glaze over the cake, letting it soak in between pours.
• Allow the cake to cool in the pan for 1 hour. Turn the cake out onto a serving platter.
• Poke additional holes into the top of the cake and slowly pour the remaining glaze over it. Warm the glaze slightly if needed to make pouring easier.

9. Serve:

• Let the cake rest until the glaze is fully absorbed and set. Slice and enjoy!

Tips for Success

• Go Slow with the Glaze: Pouring slowly ensures maximum absorption and a moist cake.
• Use Quality Rum: Dark rum adds depth, so choose a good-quality one for the best flavor.
• Plan Ahead: This cake tastes even better the next day after the glaze has had time to permeate.

Recipe Card

There you have it! A classic, indulgent Buttered Rum Cake that’s irresistibly tender, with a buttery-rich glaze that makes it a standout on any dessert table. Perfect for gatherings or an indulgent weekend treat, this cake is a must-try! 🍰✨