Hey friends!
The holiday season is here, and you know what that means—time for festive treats!
Today, I’m excited to share my favorite Christmas rum cake recipe.
It’s rich, moist, and packed with flavors that will make your taste buds dance.
Trust me, this cake is a holiday must-have!
Let’s get festive and whip this up together!
Suggestions for Ingredient Substitution
For cake flour, all-purpose flour can be used with a slight texture change. To mimic cake flour, replace 2 tablespoons of all-purpose flour per cup with cornstarch. This substitution maintains the light texture crucial for the cake.
Dark or spiced rum can be replaced with apple juice or grape juice mixed with a small amount of rum extract for a non-alcoholic version. Use the same amount of juice as rum called for in the recipe, adding 1/2 teaspoon of rum extract per 1/4 cup of juice.
Unsalted butter can be substituted with coconut oil for a dairy-free option. Use the same amount of coconut oil as butter, but be aware that it may slightly alter the flavor profile. For best results, use refined coconut oil to minimize coconut flavor. Adjust the salt in the recipe if using salted butter instead of unsalted.
| Preparation Time | 20-30 minutes |
| Cooking Time | 60-75 minutes |
| Total Time | 80-105 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3500-4000
- Protein: 30-40 g
- Fat: 230-250 g
- Carbohydrates: 400-450 g
Ingredients
- 3 2/3 cups cake flour (440 g)
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup unsalted butter (170 g or 1 1/2 sticks)
- 1/4 cup vegetable oil
- 2 cups granulated sugar (400 g)
- 3 large eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- 3/4 cup dark or spiced rum
- 1/2 cup milk
- 6 tablespoons butter (for glaze)
- 2 tablespoons water (for glaze)
- 1/2 cup sugar (for glaze)
- 1/4 cup rum (for glaze)
- Optional: 1 cup finely chopped pecans or walnuts
Step 1: Prepare Dry Ingredients and Preheat Oven
Begin by preheating your oven to 325°F (163°C).
In a large bowl, combine 3 and 2/3 cups (440 g) of cake flour, 1 and 1/2 teaspoons of baking powder, and 3/4 teaspoon of salt.
Whisk these ingredients together until they are well mixed to ensure an even distribution of the leavening agent throughout the flour.
Step 2: Cream Butter and Sugar
In a separate bowl, cream together 3/4 cup (170 g) of softened unsalted butter and 1/4 cup of vegetable oil until the mixture is light and fluffy, which should take about 5 minutes.
Gradually add 2 cups (400 g) of granulated sugar to the butter mixture, continuing to mix until fully incorporated.
Step 3: Incorporate Eggs and Flavorings
Add 3 egg yolks and 3 whole eggs into the creamed butter and sugar mixture, one at a time, mixing well after each addition.
Then, mix in 2 teaspoons of vanilla extract and 3/4 cup of dark rum.
Finally, add 1/2 cup of milk and mix until well combined.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the dry and wet, starting and ending with the dry ingredients.
Mix gently until just combined, being careful not to overmix the batter.
Step 5: Prepare Bundt Pan and Bake
Prepare a 12-cup bundt pan by greasing it with baking spray or a light coating of butter and flour.
Pour the cake batter into the prepared pan, smoothing the top and making sure there are no air bubbles.
Place the cake in the preheated oven and bake for about 1 hour, or until a skewer inserted into the center comes out clean.
Step 6: Prepare Rum Glaze
While the cake is baking, prepare the rum glaze.
In a medium saucepan over medium heat, melt 6 tablespoons of butter.
Add a pinch of salt, 2 tablespoons of water, 1/2 cup of sugar, and 1/4 cup of rum to the melted butter.
Stir until fully combined.
Bring the mixture to a boil, then let it cook for an additional 2 to 3 minutes until it thickens slightly.
Step 7: Glaze and Serve the Cake
Once the cake is done and cooled slightly, remove it from the oven and use a skewer to poke holes all over the top of the cake.
Pour half of the warm rum glaze over the cake, letting it soak in for 15 minutes.
Then, invert the cake onto a serving plate and brush or spoon the remaining rum glaze over the top.
Serve the cake warm or cooled, optionally dusted with powdered sugar or topped with ice cream or whipped cream.
