Rum Cake Recipes from Scratch for That Happy Mesmerizing Taste

Rum Cake Recipes from Scratch
Rum qualifies as an all-round comfort drink; its full-bodied, heartwarming flavor may not be at par with Scotch, but it is definitely a special drink, especially the dark variety. Most of the rum cake recipes call for a splash of dark rum, where you can, if you'd like, include its white twin while preparing the glaze. Let's take a look at some rum cake recipes from scratch, that are a cinch to bake at home.
We have the Caribbean people to thank, for giving us most of our luscious, amber-colored supply of rum. This was usually consumed by itself, where premium rum mixtures do not require the coalescence of other flavors (like tonic water or coke), to enhance its already rich taste. There are all sorts of rum variations available in the market, with dark and white rum forming two distinct groups.

Dark rum varieties have an earthy, smoky, and strong flavor, whereas white rum is more subdued and comes as a plain mix or flavored concoction (apple, raspberry, and the like), that can be paired with any flavorful additions, like fruit juices, cocktail mixes, and syrups. When baking cakes that require rum, use a dark variety of this lovely drink, since the flavors permeate every inch of the cake without losing its vivacity.

How to Make Rum Cake from Scratch

Rum Bundt Cake with Peanuts

Rum Bundt cake with peanuts
What You'll Require:
  • 1 packet of yellow cake mix
  • 1 packet of vanilla pudding mix
  • 1 cup of chopped peanuts
  • 1 tbsp. of softened butter (unsalted)
  • ½ cup of water (room temperature)
  • ½ cup of dark rum (any brand)
  • 4 whole eggs
  • ½ cup of vegetable oil
Glaze Ingredients:
  • ¼ cup of plain white rum (any brand)
  • ½ cup of softened butter (unsalted)
  • ½ cup of water
  • ½ cup of white sugar
  • 2 drops of vanilla essence
Instructions:

Preheat the oven to 325°F before putting together the rum cake mixture. Grease a Bundt pan with butter (using a cooking brush) and sprinkle it with some flour, before layering the bottom with an even crust of crushed peanuts; keep the pan aside. In a big glass bowl, mix the eggs, butter, yellow cake mix, dark rum, vegetable oil, water, and vanilla pudding mix, before pouring the batter into the Bundt pan. Slide it into the oven and let it bake for an hour. Insert a toothpick into the side of the cake to test if it has cooked from within―a clean toothpick means that the cake is ready.

For the glaze, add the butter to a hot saucepan (medium heat) and wait for it to melt while gently moving it around with a wooden spoon. Add the sugar and water to the saucepan and let it boil for approximately 4 minutes, without losing a beat while stirring. Take it off the heat and then add the rum. Using the toothpick again, puncture the top of the cake in multiple spots before dousing it with the spiked glaze.

Chocolaty Rum Cake

Chocolate rum cake with icing sugar
What You'll Require:
  • 2 cups of all-purpose flour
  • ½ cup of dark rum (any brand)
  • Cooking spray
  • ½ cup of vegetable oil
  • 1 cup of milk chocolate chips
  • 1½ tbsp. of baking powder
  • ½ cup of cocoa powder
  • ½ cup of softened butter (unsalted)
  • 2 whole eggs
  • ¾ cup of sugar
  • ½ cup of milk
  • 1 tbsp. of vanilla essence
  • ½ tsp. of salt
Glaze Ingredients:
  • ½ cup of semisweet dark chocolate chips
  • 2 tbsp. of powdered sugar
  • 1 tbsp. of butter
  • ¼ cup of dark rum (any brand)
  • 1 tsp. of icing sugar (to sprinkle on cake)
Instructions:

Preheat the oven to 350°F before spraying a large, shallow cake pan with the cooking spray. Combine the dry ingredients of the recipe in a big bowl, before adding the wet ingredients to it; the latter should be blended separately before being added to the bowl of dry ingredients. Mix the two thoroughly until smooth and lump-free before pouring it into the pan, using a spatula to even it out. Let the cake batter bake for an hour; test the cake with a toothpick to make sure that it is cooked from within. It should exit the punctured hole, clean. Take the pan from the oven and keep it aside to cool before getting on with the glaze.

Puncture holes around the top of the cake before adding the glaze, to allow some of it to seep in. For the glaze, mix all the ingredients together except the icing sugar, which you can use to sprinkle on the cake, after the glaze has been generously slathered on.

Very Berry Rum Bundt Cake

What You'll Require:
  • 2 cups of all-purpose flour
  • 1½ tbsp. of baking powder
  • 2 whole eggs
  • ½ cup of softened butter (unsalted)
  • ½ cup of vegetable oil
  • ½ cup of dark rum (any brand)
  • Cooking spray
  • 3 tbsp. of raspberry jam
  • 3 tbsp. of powdered sugar
  • ½ cup of crushed almonds
Glaze Ingredients:
  • 1 tsp. of confectioners' sugar
  • 1 cup of fresh berries
  • 1 dollop of fresh cream
Instructions:

Preheat the oven to 350°F before spraying the Bundt pan with cooking spray. Mix the dry ingredients first in a big glass bowl, and the wet ingredients in another. Gently add the wet ingredients to the dry, using a whisk to help you acquire a creamy stiff banter. Add the crushed almonds at the end, before sliding the pan into the mouth of the oven. Let it bake for an hour; test the cake by sliding a toothpick into its side, making certain that it comes out clean sans bits of cake batter stuck to it. Pile the berries atop the rum Bundt cake, after layering it with the fresh cream and confectioners' sugar.

Lemony Rum Bundt Cake

Victorian rum cake
What You'll Require:
  • 3 cups of all-purpose flour
  • 1 cup of buttermilk
  • 1¾ cup of granulated sugar
  • ½ tsp. of salt
  • 2 drops of lemon extract
  • ½ cup of dark rum (any brand)
  • 11 tbsp. of softened butter (unsalted)
  • 3 tsp. of grated lemon zest
  • 1 tsp. of vanilla essence
  • 3 large eggs (room temperature)
  • 3 tsp. of almond extract
  • 1 cup of raspberries
  • 1 tbsp. of raspberry jam
Glaze Ingredients:
  • 2 tbsp. of lemon juice
  • 2 cups of powdered sugar
Instructions:

Preheat oven to 350°F. Proceed to mix the dry ingredients before the wet, using two separate bowls for mixing. Grease a shallow cake pan with butter using a cooking brush, and keep aside. In a mixer, add the butter and sugar before giving it a good whipping, slowly adding the eggs to the mixture. Turn down the speed of the mixer before adding the lemon extract and vanilla essence. Then in go the dry ingredients a little at a time, along with a little splash of buttermilk as you go along. Turn up the speed before letting the mixer do its thing, for about 2 minutes.

Transfer the mixer's ingredients to the cake pan, and let it bake for 40 minutes. Using the toothpick test, sink one into the side of the cake to check if it's cooked from within. A clean toothpick is what you want to see. Let the cake cool down once you release it from the pan, and then slice it horizontally using a sharp knife, so that you're left with two sections.

Over the first layer of cake, place the berries and jam followed by placing the second layer of cake above this. For the glaze, mix the sugar and lemon juice together until the two take on a semi-thick consistency. Paint the top of the cake with this, or layer it in between the two cake halves if you wish.

These rum cake recipes made from scratch, use wholesome, extremely flavorsome ingredients, to bring out each component's best parts. If you wish to experiment with alternative ingredients, don't be afraid to add it to the mix, provided that it complements the cake's overall taste. Bon appétit!