Prepare to embark on a decadent culinary journey with the most irresistible Golden Rum Bundt Cake that will transform your ordinary baking experience into an extraordinary indulgence! This show-stopping dessert isn't just a cake – it's a slice of pure happiness that combines rich, buttery texture with a tantalizing hint of dark rum that will make your taste buds dance with delight. Whether you're hosting a sophisticated dinner party or craving a luxurious treat, this American classic promises to elevate your baking game and impress even the most discerning dessert lovers.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter
- 2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 1 cup milk
- 1/2 cup dark rum
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, cream together the unsalted butter and sugar using an electric mixer. Beat on medium-high speed for about 5-7 minutes until the mixture becomes light, fluffy, and pale yellow in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove any lumps and ensure even distribution of leavening agents.
- Gradually alternate adding the dry flour mixture and milk to the butter mixture, mixing on low speed. Begin and end with the flour mixture to prevent overmixing.
- Gently fold in the dark rum, stirring until just combined. Be careful not to overmix the batter, as this can result in a dense cake.
- Pour the batter into the prepared bundt pan, spreading it evenly with a spatula and smoothing the top.
- Bake in the preheated oven for 55-60 minutes. Test for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 10-15 minutes before carefully inverting onto a wire rack to cool completely.
- Optional: Brush the cooled cake with additional rum for extra moisture and flavor, or prepare a rum glaze by mixing powdered sugar and rum to drizzle over the top.
- Allow the cake to rest for at least 1 hour before serving to let flavors develop and settle.
Tips
- Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Pan Preparation: Use a non-stick baking spray with flour or thoroughly grease and flour your bundt pan to prevent sticking.
- Mixing Technique: Don't overmix the batter – mix just until ingredients are combined to keep the cake tender.
- Rum Selection: Choose a high-quality dark rum for the most robust flavor profile.
- Cooling is Crucial: Let the cake cool completely before removing from the pan to maintain its structural integrity.
- Storage Tip: This cake actually tastes better the next day as the flavors continue to develop, so don't hesitate to make it in advance.
- Serving Suggestion: Dust with powdered sugar or drizzle with a rum glaze for an extra touch of elegance.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 110mg
