Rum‑Glazed Bundt Cake

Introduction

A Rum-Glazed Bundt Cake is a decadent dessert that combines the rich, moist texture of a classic bundt cake with the bold, warm flavor of rum-infused glaze. This dessert is perfect for special occasions, holidays, or whenever you’re craving something indulgent and satisfying. The combination of buttery cake and sweet, boozy glaze makes it a favorite among dessert lovers. Whether you’re baking for a dinner party or simply treating yourself, this cake is sure to impress.

The History

The bundt cake tradition began in the 1950s when the Nordic Ware company popularized the distinctive ring-shaped pan. The shape helps the cake bake more evenly and offers a beautiful presentation. Rum cakes have roots in the Caribbean and Southern United States, where rum was historically used both to flavor and preserve cakes. Over time, bakers combined these elements to create the Rum-Glazed Bundt Cake—a modern classic that celebrates both tradition and indulgence.

Ingredients Breakdown

All-Purpose Flour: Provides the structure of the cake.
Baking Powder: Helps the cake rise and become light and fluffy.
Salt: Balances the sweetness and enhances flavor.
Butter: Adds richness and a tender crumb.
Granulated Sugar: Sweetens the cake and contributes to a soft texture.
Eggs: Bind the ingredients and add moisture and structure.
Vanilla Extract: Enhances the overall flavor profile.
Milk: Keeps the batter moist and smooth.
Dark Rum: Infuses the cake and glaze with a deep, complex flavor.
Powdered Sugar: Makes up the base of the glaze.
Boiling Water: Thins the glaze and helps it soak into the cake.

Step-by-Step Recipe

Preheat your oven to 350°F (175°C).
Grease and flour a 10- to 12-cup bundt pan thoroughly to prevent sticking.
In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
In a large mixing bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar until light and fluffy.
Add 4 large eggs, one at a time, mixing well after each addition.
Mix in 2 teaspoons of vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of milk, beginning and ending with the dry ingredients.
Pour in ½ cup of dark rum and mix until just combined.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 45–55 minutes or until a toothpick inserted into the cake comes out clean.
While the cake is baking, prepare the glaze by whisking together 1 cup powdered sugar and 2 tablespoons dark rum. Add 1–2 tablespoons of boiling water to thin it out.
Once the cake is done, let it cool for 10 minutes in the pan, then carefully invert it onto a wire rack or serving plate.
While the cake is still warm, slowly drizzle the warm glaze over the top, allowing it to seep into the crevices.
Let the cake cool completely before serving.

Tips

Make sure your bundt pan is well-greased and floured to avoid any sticking issues.
Do not overmix the batter once you add the flour and milk to prevent a dense cake.
Letting the cake cool slightly before glazing helps the glaze soak in better.
For an extra rum kick, brush the warm cake with a simple rum syrup (1 part rum to 1 part water) before glazing.
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Variations and Customizations

Spiced Rum Cake: Add a pinch of cinnamon, nutmeg, and allspice to the batter for a warm, spiced flavor.
Rum-Soaked Fruit: Add raisins, cherries, or dried cranberries soaked in rum for a boozy twist.
Chocolate Glaze: Replace the rum glaze with a rich chocolate ganache or a chocolate-rum glaze.
Nutty Bundt: Fold in chopped pecans or walnuts into the batter for added texture.
Coconut Rum Cake: Substitute some of the rum with coconut rum and sprinkle shredded coconut on top.

Health Considerations and Nutritional Value

While a Rum-Glazed Bundt Cake is a rich dessert, it should be enjoyed in moderation. Each slice (assuming 12 servings) contains approximately:

Calories: 350–400
Total Fat: 15–20g
Saturated Fat: 9–11g
Carbohydrates: 50–60g
Sugar: 35–40g
Protein: 4–5g
Sodium: 150–200mg

To make a slightly healthier version, consider using whole wheat flour, reducing the sugar by ¼ cup, and using low-fat milk. However, the cake may be less moist and rich than the original version. The alcohol in the glaze mostly evaporates during baking, but a small amount may remain.

Ingredients

2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup milk
½ cup dark rum (divided for cake and glaze)
1 cup powdered sugar
1–2 tablespoons boiling water

Directions

Preheat oven to 350°F (175°C) and prepare a bundt pan.
Whisk flour, baking powder, and salt together.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla extract.
Alternately add dry ingredients and milk to the butter mixture.
Stir in ½ cup dark rum.
Pour batter into the bundt pan and bake for 45–55 minutes.
While cake bakes, prepare the glaze by mixing powdered sugar, 2 tablespoons rum, and boiling water.
Let cake cool slightly, then invert onto a rack.
Drizzle warm glaze over the cake while it’s still warm.
Allow to cool completely before serving.

FAQ

Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. Store it in an airtight container at room temperature or in the refrigerator.

Can I freeze the Rum-Glazed Bundt Cake?

Absolutely. Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature and re-glaze if desired.

Can I use light rum instead of dark?

Yes, but dark rum adds a richer, more caramel-like flavor. Light rum will result in a subtler taste.

Is the alcohol content strong in the final cake?

Most of the alcohol evaporates during baking, but a slight rum flavor remains. If serving to children or avoiding alcohol, consider omitting the rum or replacing it with additional milk and vanilla.