Rum cake

Here’s a classic Caribbean-style Rum Cake recipe that’s moist, rich, and full of that delicious rum flavor!

Ingredients

For the cake:

• 2 ½ cups all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 tsp vanilla extract

• 1 cup whole milk or coconut milk

• ½ cup dark rum (plus more for soaking)

• ½ cup chopped nuts (optional—like pecans or walnuts)

• 1 cup raisins or dried fruit (optional)

For the rum glaze:

• ½ cup unsalted butter

• ¼ cup water

• 1 cup granulated sugar

• ¼ cup dark rum

Instructions

1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or tube pan.

2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.

3. Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy.

4. Add eggs: Beat in eggs one at a time, then stir in vanilla.

5. Combine wet and dry: Alternately add flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined.

6. Add rum and optional nuts/fruit: Fold in rum, nuts, and dried fruit if using.

7. Bake: Pour batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted comes out clean.

8. Cool in pan: Let the cake cool in the pan for 15 minutes.

9. Prepare glaze: While cake cools, combine butter, water, and sugar in a saucepan over medium heat. Stir until sugar dissolves and butter melts. Boil gently for 5 minutes. Remove from heat and stir in rum.

10. Glaze cake: Invert cake onto a plate and poke holes all over the cake with a skewer or fork. Slowly pour the warm glaze over the cake, letting it soak in.

11. Let soak: Allow the cake to absorb the glaze for at least an hour before serving. For more intense flavor, wrap and refrigerate overnight.