Moist Rum Cake Recipe

July 07, 2023 Post a Comment

A Bacardi Rum Bundt Cake Recipe from www.thespruce.com

Ingredients:

For this delicious rum cake recipe, you will need the following ingredients:

2 cups of all-purpose flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of butter, softened
1/2 cup of white sugar
3 eggs
1 teaspoon of vanilla extract
1/2 cup of buttermilk
1/2 cup of dark rum
1/2 cup of chopped walnuts

Instructions:

To make this tasty rum cake, preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease and flour a 9-inch round cake pan. In a medium bowl, stir together the flour, baking powder, baking soda and salt. Set aside.

In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. Gradually stir in the dry ingredients, alternating with the buttermilk. Beat in the rum until the batter is well mixed. Finally, stir in the chopped walnuts.

Pour the batter into the prepared cake pan and bake for about 35 minutes, or until the top of the cake is golden brown and a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.

Serving:

This moist rum cake is best served with a dollop of whipped cream or a scoop of your favorite ice cream, such as vanilla or butter pecan. It's also delicious with a drizzle of caramel or chocolate sauce. Enjoy!

Nutrition:

This delicious rum cake recipe is high in calories, with each slice containing about 335 calories. It is also high in fat, with 16.5 grams of fat per serving, mostly from the butter and walnuts. The cake is also high in carbohydrates, with 35.4 grams of carbs per serving. Finally, this rum cake recipe is a good source of protein, with 5.7 grams of protein per serving.

Storage:

This rum cake can be stored in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and store in the refrigerator for up to one week. The cake can also be frozen for up to three months.

Tips and Tricks:

For a lighter, fluffier cake, you can use self-rising flour instead of all-purpose flour. You can also substitute the dark rum for light rum, or for an alcohol-free version, use 1/2 cup of orange juice instead. For a richer, more flavorful cake, you can substitute brown sugar for the white sugar. Finally, for an extra crunch, you can add 1/2 cup of toasted coconut flakes to the batter.

Conclusion:

This moist rum cake recipe is sure to be a hit at your next gathering. It's easy to make and features the classic flavors of rum, butter and walnuts. The cake can be served as is, or with a dollop of whipped cream or a scoop of ice cream. Enjoy!