A delectable, soft Rum cake that is soaked and drizzled with a unique and flavorsome rum glaze! Yes, this cake speaks of rum!!
Honestly, I prefer having a travel cake any day over a cream cake. They are like everyday desserts you can have any time of the day. So I have a list of my favorite travel cakes, one of which is this delicious rum cake. It’s perfect for your high tea or an after-meal dessert.
The cake has a moist and soft texture. As the cake gets soaked in rum glaze, it remains quite moist for a long time. And the soaking really uplifts the entire cake. Trust me; the glaze is the best part of this cake.
Fall and winter would be the best time to enjoy this cake, as rum compliments the season. But hey, who has ever stopped anyone from baking it any other time as well?
Why You’ll Love This Recipe?
- Different: I’m sure not everyone bakes this. It’s a unique cake with a classic and authentic rum flavor. Definitely worth making for everyone you love.
- Glaze: The cake has a unique way of serving. A rum glaze is prepared, which is poured onto the cake by poking holes so it can go all the way to the bottom. It makes the cake moist and tastes exquisite.
- Crowd pleaser: Serve it when your meal is done, and people will actually ask for more of this cake. It’s a perfect dessert that will be loved by everyone.
Important Ingredients Used In The Recipe
- Eggs: Being a classic cake recipe, it is made using eggs which help make the cake soft and fluffy. They bring in aeration as well as moisture to the cake.
- Egg Yolk: Adding yolks separately helps make the cake taste rich. The yolk adds a velvety texture and has the ability to bind liquid ingredients with fat.
- Dark Rum: Rum is the star ingredient of this recipe. It is added to the cake batter as well as the glaze. Use good brands and high-quality rum. Low-quality rum won’t do any good to the cake.
- Brown Sugar: The brown sugar gives a nice caramelized flavor to the cake. It also provides an excellent brown color to the end product. Having molasses, it keeps the cake moist.
How To Make Rum Cake with Glaze
Preparation: Collect and measure all the ingredients required to make the cake. Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Grease and line a 6-inch round tin with oil and butter paper.
Wet Ingredients: In a bowl, mix all wet ingredients, which are eggs, egg yolk, dark rum, and vanilla essence. Give this a good stir.
Dry Ingredients: In a separate bowl, sieve the dry ingredients – flour, castor sugar, brown sugar, and baking powder. Mix it with a spatula.
Rub Butter: Now add butter to the dry ingredients and rub it with your fingertips until you get a crumble or sand-like texture.
Make the batter: Add the wet ingredients mixture to the crumble mixture and mix it well. Make sure there are no lumps left in the batter.
Bake: Pour the batter into the prepared tin and bake at 180C(OTG mode: lower rod only) for 25-30 minutes or until a toothpick comes out clean when inserted in the center.
Cool: Once baked, let the cake cool down in the tin itself.
Method for Glaze
Mix Ingredients: Take water, dark rum, sugar, and salt in a bowl. Mix them all together until the sugar dissolves.
Method For Assembly
Poke Holes In Cake: When the cake cools down, let it stay in the tin itself. Poke some holes in the cake randomly and pour the rum glaze so that the glaze goes inside till the bottom.
De-mould: After the glaze has been poured, de-mould the cake. Now drizzle some more glaze all over the cake using a Pastry brush.
Garnish: Dust some powdered sugar or neuschee over the cake.
Chef’s Tips For The Recipe
Use Cold Butter.
When adding butter to the dry ingredients, prefer using slightly cold butter instead of too soft as we need to rub it in the dry ingredients. Also, use only fingertips while rubbing; if palms are used, then butter will start to melt from the heat of the palms.
Tip For Assembly.
You use a thin skewer to make holes in the cake. Toothpick won’t go toward the bottom, so use a long stick.
How To Store Rum Cake
Assembled cake can be stored in an airtight box at room temperature. It must be consumed in three days.
Keeping it in the refrigerator will increase the shelf life to 5-6 days.
You may also store it in the freezer (don’t forget to cling-wrap) for up to a month.
More Easy Recipes
If you live making travel cakes, then check out some of these delicious recipes:
Frequently Asked Questions
I would not suggest you to do that. Dark rum has a more profound taste and goes well with baked goods. So, use only dark rum from a good brand.
Although it is a rum cake and it needs rum for the authenticity. However, if you want, you can replace the rum with orange juice to give it an orange flavor. Or use water and add rum essence to keep the flavor as rum.
Yes absolutely! If you pour glaze without poking holes in the cake, the glaze will be soaked by just the top part. We need the glaze to get soaked entirely from the inside till the bottom, for which holes are a necessity.
Why not? You can go ahead and add your favorite nuts; almonds or walnuts would go well. Dried fruits like raisins or cranberries can also be added. They will compliment the rum flavor.
- 2 Eggs
- 1 Egg yolk
- 45 ml Dark rum
- 1 tsp Vanilla essence
- 140 g Flour
- 100 g Brown sugar
- 80 g Castor sugar
- 1 tsp Baking powder
- 113 g Salted butter
- 90 ml Dark rum
- 60 ml Water
- 30 ml Sugar
- Salt, as required
For Rum Cake
- Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Grease and line a 6-inch round tin with oil and butter paper.
- In a bowl, mix all the liquid ingredients eggs, egg yolk, rum, and vanilla essence. Combine them well.
- Sieve the dry ingredients, which are flour, castor sugar, brown sugar, and baking powder, in a separate bowl. Give it a stir.
- Add butter to the dry ingredients mixture and rub it with your fingertips. Rub till you get a sand or crumble-like texture.
- Further, gradually add the liquid mixture to it and mix properly.
- Bake this at 180C, Lower rod only, for 25-30mins, or until a toothpick inserted comes out clean.
For Rum Glaze
- Mix all the ingredients in a bowl until well combined.
- Poke holes on the cake while it’s still inside the tin and pour some of the glaze on it to sink in.
- Invert the cake onto a cake board and brush it with the remaining glaze with a pastry brush.
- Lastly, dust some neuschee on the cake for garnish.
- Prep Time: 20 to 25 minutes
- Assembly Time: 5 to 10 minutes
- Cook Time: 25 to 30 minutes