Homemade Rum Cake Recipe – Learn with Experts

• 1 cup (113 g) chopped walnuts (optional)
• 1¾ cups (228 g) all-purpose flour
• ¼ cup (28 g) cornstarch
• 4 teaspoons baking powder
• 1 teaspoon kosher salt
• ½ cup (113 g) unsalted butter, at room temperature
• 1½ cups (297 g) granulated sugar
• 3 tablespoons canola oil
• ½ cup (99 g) canola oil
• 3.4 ounce instant vanilla pudding package, or ⅔ cup homemade pudding mix
• 4 eggs
• ¾ cup (180 ml) whole milk
• ¾ cup (180 ml) dark rum
• 1 tablespoon vanilla extract

• ¾ cup (170 g) unsalted butter
• 1½ cups (297 g) granulated sugar
• ¼ cup (60 ml) water
• Pinch of salt
• ½ cup (120 ml) dark rum

Also See:

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How to make Homemade Rum Cake

• Bake the Cake: Start with a 325-degree oven. Grease and flour a 12-cup Bundt pan. Sprinkle chopped walnuts on the bottom and let aside. Mix flour, cornstarch, baking powder, and salt in a medium bowl; put aside.
• Cream butter and granulated sugar for 3 minutes on medium speed with an electric mixer. Add the flour mixture and 3 tablespoons of canola oil and mix on medium-low speed for 1–2 minutes until moist sand-like.
• Add pudding mix and mix again on medium-low speed until mixed. Mix eggs, milk, rum, additional ½ cup canola oil, and vanilla essence in a medium bowl. Add the egg mixture to the dry ingredients and beat on medium speed for 2–3 minutes, scraping the bowl.
• The batter will be thin—good! It will be wet!) Pour the cake batter into the Bundt pan and bake for 50–60 minutes, or until a tester inserted into the center comes out clean.
  When the cake has 10 minutes left to bake, make the rum syrup. Butter melts in a medium pot over medium heat. Stir in sugar and water after melting. Boil 5 minutes, stirring regularly.
• Stir in rum after turning off heat. After mixing, return the pan to medium heat for 30 seconds.
  Pour 2/3 cup of rum syrup over the bottom of the cake once it comes out of the oven. Slow pouring lets it soak into the cake. Let it sit 5 minutes.
• Invert the cake onto a dish. Poke holes in the cake’s top, sides, and inside using a fork or skewer. Do not be shy—all the holes equally distribute the rum syrup into the cake. Slowly spoon or brush the leftover rum syrup over the cake and let it drop down.
• This stage should be done slowly (I took approximately 15 minutes) so the syrup permeates into the cake rather than pooling on the serving dish. Cool the cake to room temperature before serving. Wrap leftovers tightly and store at room temperature for 5 days.

Nutrition

• calories: 567kcal
• carbohydrates: 69g
• protein: 4g
• fat: 24g
• saturated fat: 13g
• cholesterol: 106mg
• sodium: 236mg
• potassium: 197mg
• sugar: 51g
• vitamin a: 695IU
• calcium: 92mg
• iron: 1.2mg

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