Can You Make A Rum Cake Without A Bundt Pan
This easy homemade Rum Cake recipe is made from scratch and topped with a succulent bootleg glaze. Information technology is always a crowd pleaser and can too be fabricated alcohol-gratis.
Want to endeavour more cake recipes? Try this Huckleberry Coffee Cake, Tres Leches Cake, or Banana Cake with Cream Cheese Frosting.
Why I honey this cake:
- Unique – This delicious block is a footling unique and everyone always loves it! It's basically a homemade xanthous cake with a hint of rum flavor, and amazing glaze on tiptop.
- Rum Cake Glaze – We pour a delicious rum glaze over the top of the cake when it's hot from the oven, which makes it extra moist and yummy inside and adds a delicious glaze layer to the outside.
- Homemade – Made From Scratch and tastes then much better than anything you can buy!
How to Brand Rum Cake:
Mix Wet Ingredients: Whisk milk, sour cream, and rum together in a liquid measuring loving cup and allow come up to room temperature.
Cream butter and sugar: Whip butter then add together granulated sugar. Mix in vanilla and so add eggs and egg yolks, one at a fourth dimension, mixing just until combined.
Combine Dry Ingredients: Stir cake flour, baking pulverization, baking soda and salt.
Alternate calculation milk and flour mixtures to batter. Add together ⅓ of the dry out ingredients to the batter and mix but until combined. Add ½ of the milk/sour cream mixture and mix. Repeat until dry out ingredients and milk/sour cream mixture are incorporated.
Broil: Grease and flour Bundt pan. I apply shortening, and brand sure every crevice of the pan is coated! Pour batter evenly into the pan and broil at 350 degrees F for well-nigh 50 minutes or until a toothpick inserted in the centre comes out clean, or with few crumbs.
Make Glaze: While cake is blistering, brand the glaze sauce. Add sauce ingredients to a saucepan over medium rut. Stir well until butter has melted and mixture is smooth. Bring mixture to a boil, stirring, and boil for 2 minutes.
Add Glaze: Cool cake in pan for at least 15 minutes before gently inverting it. (I like to remove the cake first, to make sure it comes out hands). Then wipe the pan make clean and put the cake dorsum in it. Poke holes all over the cake and gently pour most of the glaze over the cake, reserving merely a fiddling.
Serve: Allow cake to soak up coat and and then capsize it onto a plate or serving platter. Spoon remaining glaze on acme.
Frequently Asked Questions:
- Does Rum Block Contain Alcohol?
- Though there is rum in both the cake and sauce, a lot of information technology cooks off during the baking/heating procedure. That being said, the conventional maxim that "all" of the alcohol cooks out during baking isn't completely true. Even so, the longer something is cooked and the hotter the temperature, the greater percentage of booze that will evaporate.
- To be sure that the greatest percent of alcohol cooks off when making the rum block sauce, use a pan with a large surface area. The larger the surface surface area nether heat, the greater percent of alcohol that will cook off. A sauce that is simmering or boiling at about 172 degrees F for 20-xxx seconds should evaporate the booze.
- Tin can I make Rum Cake Booze Free?
- Yes. If you're looking to omit the alcohol completely from this recipe, you could add together one teaspoon of rum extract to the cake batter.
- What kind of rum should I utilize?
- This is a conclusion that yous lonely volition ultimately have to make, depending on your preferences and the flavor that you are looking for. I prefer to use Bicardi Gold or dark Myer's rum
Make Ahead and Freezing Instructions:
To Brand Ahead: This bootleg rum cake can be made and kept in the fridge for upward to 5 days. You can reheat a piece in the microwave for 15 seconds, or bask cold.
To Freeze: Bake the cake merely do non make the coat sauce. Permit cake to cool completely so wrap in plastic wrap and then tinfoil and store in the freezer for up to 3 months. Thaw cake completely in refrigerator overnight. When fix to eat, make the sauce, poke holes in the cake and gently pour the glaze on top. Allow it to rest for at least thirty minutes before serving.
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Recipe
- 1/4 cup milk , room temperature
- 1/3 loving cup sour foam , room temperature (light or regular)
- 1/3 loving cup rum (Bicardi Gold or Dark Myer's rum, or your favorite kind)
- 1 cup butter , room temperature
- 1 3/iv cups granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs , room temperature
- 2 large egg yolks , room temperature
- 2 1/4 cups cake flour
- 1 one/two teaspoons baking powder
- i/iv teaspoon baking soda
- 1/2 teaspoon salt
For the Glaze:
- ½ cup butter
- 1/2 cup granulated saccharide
- ½ cup brownish sugar
- ¼ cup rum
- ¼ cup heavy cream
- 1 teaspoon vanilla excerpt
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Preheat the oven to 350 degrees F with oven rack in the center of oven.
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Whisk the milk, sour cream and rum together in a liquid measure and permit come up to room temperature.
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In a large basin or stand mixer whip the butter on medium speed for ane minute. Add the granulated carbohydrate and beat for four-five minutes more than. Mix in the vanilla.
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Add together the eggs and egg yolks, one at a time, mixing just until combined in between additions. Scrape downwardly the sides of the bowl.
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Combine the cake flour, baking powder, baking soda and table salt.
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Add ⅓ of the dry ingredients to the batter and mix just until combined. Add together ½ of the milk/sour foam mixture and mix.
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Add some other ⅓ of the dry ingredients, mixing just until combined. Add the terminal ½ of the milk/sour cream mixture and beat until just combined.
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Add the concluding ⅓ of the dry out ingredients and mix just until combined, scraping down the sides of the bowl.
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Grease and flour bundt pan. I use shortening, and make certain every crevice of the pan is coated! Pour concoction evenly into the pan and bake at 350 degrees F for about 50 minutes or until a toothpick inserted in the middle comes out clean, or with few crumbs.
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Brand the glaze: Add sauce ingredients to a saucepan over medium heat. Stir well until butter has melted and mixture is smooth. Bring mixture to a eddy, stirring, and boil for 2 minutes.
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Permit the cake to cool for in the pan for at least 15 minutes before gently inverting it. (I like to remove the block first, to make sure to get information technology out easily). Then wipe the pan make clean and put the cake back in it. Poke holes all over the block and gently pour nearly of the sauce over the cake, reserving only a piddling.
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Let the cake to soak upward the coat and then invert it onto a plate or serving platter. Spoon remaining glaze on tiptop.
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Store rum cake well-covered in the fridge.
Brand Ahead Instructions: This homemade rum cake can be fabricated and kept in the fridge for upwards to 5 days. Yous tin reheat a piece in the microwave for 15 seconds or bask cold.
Freezing Instructions: Bake the cake simply practice not make the coat sauce. Permit block to cool completely then wrap in plastic wrap then tinfoil and store in the freezer for up to 3 months. Thaw block completely in fridge overnight. When ready to eat, brand the sauce, poke holes in the cake and gently pour the glaze on elevation. Allow it to residuum for at least 30 minutes before serving.
Calories: 439 kcal Carbohydrates: 52 g Protein: 5 k Fat: 22 g Saturated Fat: 13 g Polyunsaturated Fat: i g Monounsaturated Fat: 6 g Trans Fat: 1 g Cholesterol: 117 mg Sodium: 281 mg Potassium: 107 mg Fiber: ane g Sugar: 38 g Vitamin A: 717 IU Vitamin C: i mg Calcium: 53 mg Atomic number 26: 1 mg
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I originally shared this recipe August 2019. Updated April 2022.
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