Rum cake is a decadent dessert that combines the warmth of holiday spices with the richness of rum-soaked sweetness. This classic Christmas treat has become a staple on festive tables around the world, cherished for its moist texture, bold flavors, and nostalgic appeal. Whether you’re hosting a holiday gathering or looking for a unique gift, a homemade rum cake is a delightful addition to your Christmas celebrations.
Why Rum Cake Is Perfect for Christmas
Rum cake’s popularity during the holiday season is no accident. Its rich flavors and aromatic spices capture the essence of Christmas. Here’s why it’s a holiday favorite:
- Festive Flair: The bold rum flavor adds a festive twist to any dessert table.
- Versatility: It can be served as a dessert, snack, or even as a gourmet gift.
- Longevity: Thanks to the alcohol content, rum cake stays fresh longer, making it ideal for holiday prep.
- Tradition: Its nostalgic flavors bring back memories of family gatherings and festive cheer.
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Christmas Rum Cake: A Boozy Dessert
Course: Dessert, SidesCuisine: AmericanDifficulty: Easy12
servings10
minutes1
hour5
minutes518
kcalThis Christmas, elevate your dessert game with a rum cake that’s equal parts indulgent and nostalgic. With its easy preparation and impressive results, it’s a recipe you’ll return to year after year.
Ingredients
- For the Cake:
2 cups of all-purpose flour
1 cup of granulated sugar
1 cup of unsalted butter (softened)
½ cup of dark or spiced rum
½ cup of whole milk
4 large eggs
1 teaspoon of baking powder
1 teaspoon of vanilla extract
½ teaspoon of salt
Optional: ½ cup of chopped nuts (such as pecans or walnuts)
- For the Rum Syrup:
½ cup of unsalted butter
¼ cup of water
½ cup of granulated sugar
½ cup of dark or spiced rum
Directions
- Prepare the Cake Batter: Preheat your oven to 325°F (165°C). Grease and flour a bundt pan. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk and rum. Fold in chopped nuts if desired.
- Bake: Pour the batter into the prepared bundt pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Make the Rum Syrup: While the cake is baking, combine butter, water, and sugar in a saucepan over medium heat. Bring to a boil and stir until the sugar dissolves. Remove from heat and stir in the rum.
- Soak the Cake: Once the cake is out of the oven, allow it to cool slightly. Poke holes all over the surface and slowly pour the rum syrup over the cake, allowing it to soak in.
- Serve: Let the cake cool completely before removing it from the pan. Garnish with powdered sugar or a drizzle of icing for an extra festive touch.
Notes
- Add a Personal Touch: Incorporate dried fruits, chocolate chips, or your favorite nuts for a unique twist.
- Make It Ahead: Rum cake tastes even better after a day or two, as the flavors meld together.
