Hot Buttered Rum Cake (A Cozy Holiday Showstopper!)
A rich and decadent recipe for a ‘Hot Buttered Rum Cake,’ a perfect showstopper dessert for a holiday party. This dessert is a moist Bundt cake with a pecan-lined bottom, made with a unique thin batter featuring both dark rum and vegetable oil for a tender crumb. After baking, the warm cake is poked with holes and thoroughly soaked in a homemade, spiced buttered rum sauce, ensuring every bite is infused with the warm flavors of a classic hot buttered rum cocktail.
Ingredients
- For the Cake:
- Nonstick cooking spray
- 1 cup chopped pecans
- 1 3/4 cups all-purpose flour
- 1/2 cup dry milk powder
- 6 tablespoons cornstarch
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3/4 cup milk
- 3/4 cup dark rum
- 1/2 cup plus 3 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 4 large eggs, at room temperature
- For the Buttered Rum Sauce:
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup honey
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup dark rum
Instructions
- Prepare the Cake: Preheat the oven to 325°F. Spray a 12-cup Bundt pan with cooking spray and sprinkle the chopped pecans evenly in the bottom.
- In a large bowl, combine the flour, dry milk powder, cornstarch, baking powder, and salt.
- In a stand mixer, cream the butter and sugar until light and fluffy. Add the dry ingredients and mix until the mixture resembles a crumb topping.
- In a separate bowl, whisk together the milk, rum, oil, vanilla, and eggs.
- With the mixer on low, slowly add the liquid mixture to the crumb mixture and mix until just combined. The batter will be very thin.
- Pour the batter into the prepared pan and bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a cooling rack.
- Make the Sauce and Soak the Cake: While the cake is baking or cooling, add the butter, honey, spices, salt, and 1/3 cup of water to a medium saucepan. Cook over medium heat, stirring, until the honey has dissolved. Remove from the heat and carefully stir in the rum.
- Place the cooled cake back inside the clean Bundt pan. Poke holes all over the cake with a wooden skewer. Evenly pour the warm rum sauce over the cake.
- Let the cake sit in the pan to absorb the sauce for at least 30 minutes, or up to overnight.
- Invert the soaked cake onto a cake plate and serve at room temperature.
Notes
- This is a very moist, rum-soaked cake that is perfect for a holiday like Christmas.
- The batter for this cake is unusually thin, so it’s important to pour the liquid ingredients into the dry ingredients very slowly to prevent lumps.
- Soaking the cake in the sauce is a crucial step that infuses it with flavor and creates its signature moist texture.
- The article references a ‘Cook’s Note’ that is not provided in the text.
Find it online: https://cookupjoy.com/hot-buttered-rum-cake/