Making a rum cake from scratch isn’t that difficult if you have the right tools, the right recipe, and easy-to-follow instructions that guide you through the process. This recipe makes a light and moist rum cake, baked with vanilla and rum flavoring, and soaked in a decadent rum and sugar syrup.
Here’s what you’ll need to make a rich, flavorful homemade rum cake from scratch:
Butter – half cup
Granulated white sugar – one and a half cups
Eggs – four
Vanilla extract – two tablespoons
Unbleached flour – two cups
Baking powder – one and a half tablespoon
Vanilla yogurt – half cup
Rum – half cup
And for the rum syrup you’ll need:
Sugar – half cup
Water – quarter cup
Rum – half cup
Once you get a hold of everything you need, you’re all set to make a decadent rum cake from scratch.
First, preheat the oven to 325 degrees Fahrenheit and spray a Bundt pan with nonstick spray. Thaw the butter–it needs to be in room temperature so it blends easily. If you live in a cold region, you can microwave the butter for a few seconds.
Drop the stick of butter into a mixer bowl and add sugar. Mix the butter and sugar until you get a thick, light-colored mixture.
Next, add the eggs to the mixture, one at a time. Add one egg to the butter-sugar mixture and mix the egg in, before adding the next one. Here’s a handy tip: always crack the eggs on the counter and not the rim of the bowl, because you may end up with pieces of egg shell in the mixture
With the eggs mixed, scrape the sides of the bowl and add vanilla. Next, add the flour and baking powder to the mixture bowl. Mix until all the ingredients are combined.
Be careful when you add the flour and baking powder to the mixture bowl. Add the ingredients slowly.
Next, add the yogurt and the rum, and mix again. As with the flour and baking powder, add the rum slowly. Mix until the batter looks smooth and creamy.
You’re done with the first part. You’re more than halfway through making this rum cake recipe from scratch. Next, proceed to pour the batter into the Bundt pan. Place the pan with the batter into the preheated oven and set the timer to 60 minutes.
When you hear the beep, check to see whether the rum cake is ready. Stick a toothpick into the cake–if it comes up without any gooey-looking residue sticking to it, you’re good.
If the cake passes the all-important toothpick test, take the pan out and let stand for ten to 15 minutes to cool.
While the cake is cooling, prepare the rum syrup. Add sugar, water and rum to a saucepan over low heat. Keep whisking the ingredients together until the sugar melts. Bring the syrup to boil, then turn off the heat and let stand for ten minutes.
Now, you have to do the hardest part–namely, getting the cake out of the oven in one piece. Work your way around the pan and loosen the edges with a spatula. Then, invert the pan onto a serving plate.
Now that you’ve made yourself a rum cake from scratch, let’s spruce it up a bit. Put the cake back into the pan.
With the cake bin the pan, poke the base of the cake with a fork to make tiny little holes. Get the syrup and pour it slowly over the base of the cake. Go all around the cake, making sure it soaks the whole cake and makes it moist from the inside.
Now flip the cake onto a serving plate. You can serve it with whipped cream and berries if you want, but the cake is just as delicious if its eaten plain.