Classic Rum Cake with Butter Rum Glaze (Holiday Bundt Cake from Scratch)

Why you’ll love it

• From scratch, no cake mix: a real butter cake with a fine, tender crumb.
• Ultra moist: the warm butter rum glaze soaks into every bite and keeps the cake fresh for days.
• Better the next day: an easy make-ahead dessert and a beautiful homemade holiday gift.

Quick facts

Ingredients

For the pan

• Softened butter and flour, or baking spray with flour
• 1 cup (115 g) pecans or walnuts, finely chopped

For the cake

• 3 cups (375 g) all-purpose flour, spooned and leveled
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine salt
• 1 cup (226 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 4 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 3/4 cup (180 ml) buttermilk, at room temperature
• 1/2 cup (120 ml) dark or gold rum

For the butter rum glaze

• 1/2 cup (113 g) unsalted butter
• 1/4 cup (60 ml) water
• 1 cup (200 g) granulated sugar
• 1 pinch fine salt
• 1/2 cup (120 ml) dark or gold rum
• 1 tsp pure vanilla extract

For serving (optional)

• Powdered sugar for dusting, whipped cream or vanilla ice cream

Step-by-step method

1. Prepare the pan. Place a rack in the lower third of the oven and preheat to 325°F (165°C). Generously butter and flour a 10- to 12-cup (2.4 to 2.8 liter) Bundt pan, getting into every groove, or coat it well with baking spray with flour. Sprinkle the chopped pecans evenly in the bottom of the pan.

2. Mix the dry ingredients. In a medium bowl, whisk the flour, baking powder, baking soda and salt.

3. Mix the liquids. In a measuring cup, stir together the buttermilk and the 1/2 cup (120 ml) rum.

4. Cream the butter and sugar. In a large bowl with a stand mixer or hand mixer, beat the butter and sugar on medium-high speed 4 to 5 minutes, until pale and fluffy, scraping the bowl once or twice.

5. Add the eggs. Beat in the eggs one at a time, mixing well after each, then beat in the vanilla.

6. Combine the batter. With the mixer on low, add the flour mixture in 3 additions, alternating with the buttermilk-rum mixture in 2 additions, starting and ending with the flour. Mix just until no streaks of flour remain, then finish folding with a spatula.

7. Bake. Spoon the batter over the pecans, smooth the top and tap the pan on the counter to release air bubbles. Bake 55 to 65 minutes, until golden brown and a long skewer inserted into the thickest part comes out clean.

8. Make the glaze. When the cake is almost done, melt the butter in a small saucepan over medium heat. Stir in the water, sugar and salt and bring to a boil, stirring until the sugar dissolves. Boil 4 to 5 minutes, stirring constantly, until slightly thickened. Remove from the heat, step back and carefully stir in the rum and vanilla; it will bubble up.

9. Soak the cake in the pan. As soon as the cake comes out of the oven, poke holes all over the top (the bottom of the cake) with a skewer, about 1 inch (2.5 cm) apart. Slowly spoon about half of the warm glaze over the cake, letting it soak in. Let the cake rest in the pan 20 minutes.

10. Invert and finish glazing. Run a thin knife around the edges and center tube and invert the cake onto a serving plate. Poke the top and sides with the skewer and slowly brush and spoon on the remaining glaze, letting it absorb before adding more. Let the cake cool completely, at least 1 hour, before slicing.

How to know it is done

The rum cake is done when the top is deep golden brown, the edges have begun to pull away from the sides of the pan, and the cake springs back when lightly pressed. A long wooden skewer inserted into the thickest part should come out clean or with just a few moist crumbs, and an instant-read thermometer in the center should read about 205°F (96°C). If it still shows wet batter, bake 5 minutes more and test again.

Tips for the best result

• Grease and flour the Bundt pan very thoroughly; sugar-soaked cakes love to stick.
• Have the butter, eggs and buttermilk at room temperature for a smooth, fluffy batter.
• Cream the butter and sugar the full 4 to 5 minutes; this gives the cake its fine, light crumb.
• Pour the glaze slowly and in stages so it soaks in instead of running off the plate.
• Wrap the cake and let it rest overnight; the flavor and texture improve as the glaze settles.

Variations and substitutions

• Alcohol-free: replace the rum in the cake with more buttermilk and in the glaze with water, and add 1 1/2 tsp rum extract to each.
• Spiced rum cake: use spiced rum and add 1 tsp ground cinnamon and 1/4 tsp ground nutmeg to the flour.
• Coconut rum cake: use coconut rum and fold 1 cup (85 g) sweetened flaked coconut into the batter.
• Nut-free: skip the pecans and sprinkle the pan with 2 tbsp coarse sugar for a crunchy top.
• Brown sugar glaze: use half light brown sugar and half granulated sugar in the glaze for a deeper caramel flavor.
• Mini rum cakes: bake in a greased mini Bundt pan 22 to 26 minutes and divide the glaze among them; perfect for gifting.

Make ahead

Rum cake is ideal to make ahead. Bake and glaze it up to 2 days before serving, let it cool completely, then cover it tightly with plastic wrap or a cake dome at room temperature. You can also freeze the glazed and cooled cake, whole or in slices, wrapped tightly in plastic wrap and foil, for up to 3 months; thaw it overnight at room temperature, still wrapped.

Storage and reheating

Store the rum cake tightly covered at room temperature for up to 5 days, or in the refrigerator for up to 1 week; bring chilled slices to room temperature before serving. No reheating is needed, but a slice warmed in the microwave for 10 to 15 seconds is delicious with vanilla ice cream. Frozen slices keep for up to 3 months.