This rich and flavorful cake filled with rum with hints of warming spices is all you need to keep you warm this winter
1hr 15 min
About the Recipe
If you continue to follow my blog (which I really hope you do!), you will quickly notice that one of my favorite pastimes is testing the boundaries of how much booze I can get into a dessert. It’s always fun to make desserts a little more “adult”. One of my favorite “boozy” desserts is the Rum Cake. As the name suggests, this cake tastes like it it half-rum and half-cake, just the way I like it.
This dense and “boozy” cake is perfect to keep you warm this winter. But don’t let the density of this cake fool you, soaking the cake in a rum syrup keeps the cake moist and is yet another way to add a little more rum because you can never have too much rum.
Most rum cakes use instant vanilla pudding, but I opted to use a simple, but rich pasty cream to add a little more depth of flavor that really takes this cake over-the-top.
Honestly, the hardest part of this cake is letting it sit overnight to soak in all that rum syrup as you will want to dive right into this cake when you smell it coming out of the oven. But resist temptation and let this cake get so much deserved TLC in a beautiful soak of rum syrup, it will be totally worth it!
This cake is better if made a day ahead of time and allowed to sit overnight at room temperature to really soak in the rum syrup, but if you do not have enough time you can let it rest for at least an hour or two and then enjoy it.
Feel free to omit the rum in the pasty cream if you want to cut down on the amount of booze, simply add a teaspoon of vanilla extract instead.
For more information on the pasty cream, please visit my blog post on how to prepare the pastry cream.
(Makes: 1 Cake)
For the Pastry Cream
- 2 cups whole milk
- 1/2 cup sugar
- 1 egg
- 2 yolks
- 2 tbsp unsalted butter
- 1/4 cup cornstarch
- 2 tbsp dark rum
- 1 tsp vanilla extract
For the Cake
- 2 cups all-purpose flour
- 1 1/2 cup dark brown sugar
- 1 stick butter
- 1/2 cup milk
- 1/2 cup rum
- pinch of salt
- 4 eggs
- 2 tsp baking powder
- 2 tsp vanilla extract
- 2 tbsp cinnamon
- 1 tsp allspice
- 2 tsp nutmeg
- 1/2 cup pastry cream
- 1/2 cup neutral oil (vegetable oil)
For the Rum Syrup
- 1/4 cup water
- 1/2 cup dark rum
- 1/2 cup butter
- 1 cup granulated sugar
- 1 tsp vanilla extract
Prepare the Pastry Cream
Stir milk, 1/3 of sugar, and salt in medium saucepan over medium heat and bring to a simmer.
In a medium size bowl, mix together remaining sugar and cornstarch then add into bowl with eggs and yolks and gently whisk together.
Once milk begins to simmer, quickly remove from heat and pour about 1/3 of simmering milk into your egg mixture while constantly stirring – ensuring that eggs do not start to curdle.
Then pour another 1/3 third simmering milk into your egg mixture constantly stirring.
Pour egg mixture into saucepan that contains the rest of your milk and return to stove on medium-high heat, constantly stirring until mixture begins to thicken.
Once mixture has thickened, immediately remove from heat and pour through a fine mesh strainer into a clean bowl. Stir in your butter, rum, and vanilla extract and mix until completely blended.
Cover bowl with plastic wrap ensuring that plastic wrap is touching the top of your pasty cream. This will prevent a film from forming on top of your cream! Place in refrigerator for at least 4 hours.
To Make the Cake
Preheat oven to 325° F. Cream butter and brown sugar in medium bowl. In separate medium-sized bowl, whisk together eggs, rum, oil, milk, and vanilla extract.
In a large mixing bowl, combine flour, baking powder, cinnamon, allspice, nutmeg, and pinch of salt.
Add egg mixture to creamed butter and beat until it forms a loose, homogenous liquid. Fold in half your flour mixture and mix together. Then fold in your pastry cream. And finally fold in remaining flour mixture and mix together until it forms a batter.
Prepare your bundt pan by spraying it with non-stick spray or rubbing it with unsalted butter and then sprinkling flour around the pan, shake off any excess flour.
Bake for 50-60 minutes at 325°F or until golden brown.
Remove cake from oven and let it rest for at least 15-20 minutes, keep the cake in pan!
Prepare the Rum Syrup
While your cake is cooling, prepare your rum syrup. Place water, rum, butter, sugar, and pinch of salt in saucepan and bring to a boil, stirring constantly until sugar is completely dissolved and begins to thicken.
Once syrup has boiled, let it simmer for 5-10 minutes to thicken, stop stirring once it begins to thicken.
Remove syrup from heat and stir in vanilla extract.
Poke holes into your cake that is still in the pan and pour in 1/3 of your syrup over you cake, letting the syrup soak into the cake. Then repeat process until all of your syrup is used. Allow to rest at room temperature overnight.