{"id":356386,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-26T00:03:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/rich-rum-cake\/"},"modified":"2023-10-12T11:04:46","modified_gmt":"2023-10-12T16:04:46","slug":"rich-rum-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/rich-rum-cake\/","title":{"rendered":"Rum Cake"},"content":{"rendered":"

As far as we’re concerned, dessert happiness is a simple equation: cakes + cocktails. The only thing that’s better? When you put the two of them together.<\/p>\n

This contest-winning recipe may have several steps, but we’ll walk you through each one so your rum cake turns out perfectly on the first try.<\/p>\n

The Best Rum for Rum Cake<\/h2>\n

The key ingredient in this boozy dessert<\/a>, rum, varies in flavor and intensity depending on the type you choose\u2014and what you pick comes down to personal preference. Lighter rums, which are often used in rum cocktails<\/a>, provide a base for other flavors to shine. Darker rums, which are aged longer than light rums, will have richer, more powerful notes, and can deliver creamy, caramel-infused flavors.<\/p>\n

Directions<\/h2>\n

Step 1: Bring egg whites to room temperature<\/h3>\n

Place egg whites in a large bowl and let them stand at room temperature for 30 minutes.<\/p>\n

Editor’s Tip:<\/em> Don’t skip this step! Baking with room-temperature eggs<\/a> will help the ingredients mix more easily and your cake will bake up with more volume.<\/p>\n

Step 2: Make the rum sauce<\/h3>\n

In a saucepan, combine the confectioners’ sugar, juice and 1\/4 cup cubed butter. Cook and stir the sauce over medium-low heat until the sugar is dissolved. Remove from heat and stir in the rum. Plan to reserve 3\/4 cup for serving.<\/p>\n

Step 3: Prep the pan<\/h3>\n

Preheat your oven to 375\u00b0F, then grease and flour a 10-inch tube pan.<\/p>\n

Test Kitchen Tip:<\/em> Use solid shortening to grease plain and fluted tube pans. This will make the cake easy to remove.<\/p>\n

Step 4: Sift the dry ingredients<\/h3>\n

Over a large bowl, sift together the flour, baking powder, cinnamon, salt and nutmeg. Then, sift the ingredients one more time to ensure there are no lumps left. Set it aside.<\/p>\n

Step 5: Beat the egg whites<\/h3>\n

In another bowl, beat the egg whites on medium speed until soft peaks form. Gradually add 1\/4 cup brown sugar, a tablespoon at a time, beating on high after each addition until the sugar is dissolved. Continue beating until stiff peaks form.<\/p>\n

Step 6: Finish the batter<\/h3>\n

In another bowl, beat the egg yolks until slightly thickened. (Hope you have a dishwasher!) Gradually add 1\/4 cup of the remaining brown sugar and the vanilla, beating on high speed until thick. Fold a fourth of the egg whites into the batter. Alternately fold in the flour mixture and remaining whites. Last, gently fold in the melted butter.<\/p>\n

Step 7: Bake the cake<\/h3>\n

Transfer the batter to your prepared tube pan. Bake on the lowest oven rack for 25 to 30 minutes or until the top springs back when lightly prodded.<\/p>\n

Step 8: Pour on the sauce<\/h3>\n

Immediately poke holes in the cake with a fork and slowly pour the remaining sauce over cake, allowing it to absorb into the sponge. Cool the cake completely in the pan on a wire rack, then flip it onto a serving plate.<\/p>\n

Serve your rum cake with the reserved sauce and, if you’d like, whipped cream and glazed pecans.<\/p>\n

Rum Cake Variations<\/h2>\n

For extra flair, you can play around with this recipe.<\/p>\n