Rum Cake with Butter Rum Glaze

Origin and Region: Rum Cake with Butter Rum Glaze is a popular dessert believed to have originated in the Caribbean, where rum production has a long history. However, it has gained popularity worldwide and is enjoyed in various regions where rum is prevalent, including the Caribbean, Latin America, and parts of North America.

Rum Cake with Butter Rum Glaze is a decadent and moist cake infused with the rich flavor of rum. This indulgent dessert is perfect for special occasions, holidays, or any time you want to treat yourself to a delightful sweet treat.

For the Cake:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup rum (dark or golden rum works well)

For the Butter Rum Glaze:

  • 1/2 cup unsalted butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/4 cup rum

Optional Toppings and Tips:

  • Garnish the cake with a sprinkle of powdered sugar or chopped nuts for added texture and presentation.
  • Serve slices of rum cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
  • For a non-alcoholic version, you can substitute rum extract or omit the rum altogether and increase the amount of milk in the cake batter.
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  1. Preheat your oven to 325°F (160°C). Grease and flour a bundt pan or cake pan.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs, one at a time, followed by the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until smooth.
  6. Stir in the rum until well combined.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. While the cake is baking, prepare the butter rum glaze. In a saucepan, combine the butter, water, and granulated sugar. Bring to a boil over medium heat, stirring constantly, until the sugar is dissolved.
  10. Remove the saucepan from the heat and stir in the rum.
  11. Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes.
  12. Invert the cake onto a serving platter and poke holes in the top with a skewer or toothpick.
  13. Pour the warm butter rum glaze over the warm cake, allowing it to soak in.
  14. Let the cake cool completely before slicing and serving.

Rum Cake with Butter Rum Glaze is a rich and decadent dessert that combines the warm flavors of rum with the sweetness of buttery glaze. The moist and tender cake has a delicate crumb, making it a perfect treat for any occasion.

Nutritional Information:
Note: Nutritional information may vary depending on specific ingredients and serving sizes.

For the Cake (per serving):

  • Calories: 350-400 kcal
  • Protein: 4-6 grams
  • Carbohydrates: 40-50 grams
  • Fat: 18-22 grams
  • Fiber: 1-2 grams
  • Sugar: 25-30 grams

For the Glaze (per serving):

  • Calories: 80-100 kcal
  • Protein: 0 grams
  • Carbohydrates: 15-20 grams
  • Fat: 4-6 grams
  • Fiber: 0 grams
  • Sugar: 15-20 grams

Conclusion and Recommendation:
Rum Cake with Butter Rum Glaze is a delightful dessert that’s perfect for indulging your sweet tooth. Whether you’re celebrating a special occasion or simply craving something rich and delicious, this cake is sure to satisfy. Enjoy it with a cup of coffee or tea for a delightful treat that’s sure to impress!

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