Save Hot Buttered Rum Cake is my favorite showstopper for family holidays and frosty evenings. This bundt cake is deeply moist, filled with cozy spices, layered with mellow rum, and finished with a buttery glaze that soaks right in. It is just the right balance of festive richness and nostalgic comfort and perfect for sharing.
My mom always made this cake for our winter celebrations. The scent alone brings back memories of laughter and happy chaos in our kitchen.
Ingredients
- All-purpose flour: provides structure and helps the cake hold together Look for unbleached high quality flour for a tender crumb
- Baking powder and baking soda: provide lightness and ensure a gentle rise Pick the freshest containers for best leavening
- Salt: balances the sweetness and sharpens the spice
- Ground cinnamon and nutmeg: create that classic warm holiday flavor Use freshly grated nutmeg if you have it and true cinnamon for bold taste
- Unsalted butter: gives the cake richness and a velvety crumb Always use room temperature butter for proper creaming
- Granulated and light brown sugar: add sweetness and caramel notes Brown sugar especially adds moisture and depth
- Large eggs: lend structure and help bind everything together Use fresh eggs for the most rise
- Dark rum: infuses the cake with mellow but pronounced flavor Pick one you would enjoy sipping so the flavor shines
- Whole milk: keeps the cake tender and just the right amount of dense
- Pure vanilla extract: rounds out flavors and elevates the warm aroma Choose real extract not imitation for best results
- For the rum glaze: Unsalted butter makes the glaze luxuriously rich Granulated sugar plus a little water forms a syrup that melts into the cake A pinch of salt sharpens the flavor and dark rum gives it signature warmth
Instructions
- Prepare the Bundt Pan:
- Grease your 10 inch bundt cake pan thoroughly making sure to get every nook and cranny Dust with flour and tap out the excess for easy release
- Mix the Dry Ingredients:
- Whisk together flour baking powder baking soda salt cinnamon and nutmeg in a medium bowl Set this aside
- Cream Butter and Sugars:
- In a large bowl beat unsalted butter granulated sugar and brown sugar together on medium speed until light and fluffy This usually takes about three minutes and is crucial for a soft tender crumb
- Add Eggs One by One:
- Add eggs into the creamed batter one at a time mixing each fully before the next This ensures a smooth emulsion and better rise
- Incorporate Vanilla and Rum:
- Pour in the pure vanilla extract and dark rum Blend well until everything is evenly combined The batter will smell amazing
- Alternate Dry Ingredients and Milk:
- Add the dry ingredient mixture in three batches alternating with whole milk Start and end with the flour mixture Gently fold with a spatula or mix on low until just incorporated Overmixing can toughen the cake
- Fill the Pan and Smooth:
- Spoon the thick batter evenly into your prepared pan Then smooth the top with a spatula to ensure even baking
- Bake to Perfection:
- Place the pan in a preheated oven Bake for forty five to fifty minutes Check with a toothpick around forty five minutes When it comes out clean your cake is done
- Make the Rum Glaze:
- While the cake bakes melt unsalted butter in a small saucepan over medium heat Stir in granulated sugar water and a pinch of salt Bring to a gentle boil and cook four to five minutes until sugar dissolves fully Remove from heat Stir in the dark rum and set aside
- Soak the Cake with Glaze:
- Let the cake cool in the pan for about ten minutes Poke several holes across the top with a skewer Slowly pour half the warm glaze over the cake within the pan Wait another ten minutes This allows the syrup to soak in
- Invert and Finish Glazing:
- Carefully invert the cake onto a wire rack Set a baking sheet underneath to catch drips Drizzle the remaining glaze evenly over the cake Let cool completely before slicing and serving
Save My favorite addition is sneaking in a hint more nutmeg and sometimes brown butter for the glaze I once made this with my niece and her giggles at pouring rum made it extra memorable
Storage Tips
For freshness keep the cake tightly wrapped at room temperature It will stay moist for three days You can also refrigerate for up to one week but always let it come back to room temperature before serving for the best texture
Ingredient Substitutions
If you prefer a nutty crunch gently fold in chopped pecans or walnuts with the flour mixture For a non alcoholic version swap out rum for apple juice and add a little extra vanilla extract Swap spiced rum for an extra festive kick
Serving Suggestions
Serve thick slices with a dollop of whipped cream or vanilla ice cream For a special touch lightly toast slices and drizzle with extra glaze The flavors only deepen overnight so this is a perfect make ahead dessert
Cultural and Historical Context
Hot Buttered Rum Cake is inspired by the classic American drink loved during winter and festive seasons The combination of rum butter and spices echoes the colonial Christmas traditions A moist bundt cake version brings those cozy flavors to a holiday table with ease
Seasonal Adaptations
In autumn swap whole milk with buttermilk or add extra spices like allspice For spring brighten the flavors with orange zest For summer try a lighter glaze using simple syrup with a splash of rum
Save This rum cake is sure to warm up any gathering with rich flavors and joyful memories. Enjoy every bite and make it your own holiday tradition.
Recipe FAQ
- → How do I prevent my bundt cake from sticking to the pan?
Generously grease and flour the bundt pan, making sure to coat all crevices, which helps with easy removal after baking.
- → Can I substitute spiced rum for dark rum?
Yes, using spiced rum will add a bold, aromatic flavor that complements the cake's warming spices.
- → What can I add for crunch or extra flavor?
Fold in chopped pecans or walnuts to the batter for added texture and nutty notes.
- → How can I tell if my cake is fully baked?
Insert a toothpick into the center; if it comes out clean, the cake is done. Bake for about 45–50 minutes.
- → What sides pair well with this dessert?
Serve slices with whipped cream or vanilla ice cream to balance the rich, buttery flavors of the cake.
- → Is this dish suitable for vegetarians?
Yes, all ingredients used are vegetarian-friendly, but always check the labels for potential allergens.