My Opinion About This Rum Cake Christmas Recipe
Rum cake is a wonderful treat for the holiday season. I absolutely love how moist and rich this cake turns out! It’s the perfect combination of sweet, spicy, and a hint of rum. The glaze adds that extra indulgence, making it the ideal dessert to impress your guests this Christmas. After trying this recipe, it quickly became one of my favorites for the holiday table.
I’ve shared this rum cake Christmas recipe because it brings warmth and joy to any gathering. It’s easy to make, and I’m sure it will be a hit at your Christmas celebration too! I’ve added new tips and tricks to help you bake the perfect cake every time.
What Makes This Rum Cake Christmas Recipe the Best?
The rum cake Christmas recipe is one of those desserts that brings people together. It’s not just about the cake; it’s the rich flavor of dark rum that infuses every bite. The texture is moist, and the glaze makes it even more delicious. Here’s what makes this recipe stand out:
- Moist and Rich Flavor
- Simple Ingredients
- Perfect for Holiday Gatherings
This recipe is simple yet full of flavor. The cake is light yet dense enough to hold the rum glaze, which soaks into the cake for that amazing flavor in every bite. It’s easy to make but tastes like a dessert from a professional bakery. Plus, it’s perfect for Christmas dinner, making it an ideal dessert for family and friends.
Ingredients Needed for Rum Cake Christmas Recipe
To make this rum cake Christmas recipe, you’ll need a few basic ingredients. Most of these are likely already in your kitchen, making this recipe even easier to prepare!
- 1 box yellow cake mix
- 1 package vanilla pudding mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup dark rum
- 1/2 cup water
- 1/2 cup chopped walnuts (optional)
- 1/2 cup butter
- 1 cup sugar
- 1/4 cup water
- 1/4 cup dark rum (for glaze)
These simple ingredients are easy to find at any grocery store. The combination of the cake mix and pudding mix makes the cake extra moist, while the dark rum gives it that perfect holiday flavor. The glaze is just the right touch to make the cake even more indulgent.
How to Make Rum Cake Christmas Recipe
Making this rum cake Christmas recipe is simple and straightforward. Follow these steps, and you’ll have a beautiful cake ready in no time!
- Preheat the oven to 325°F (163°C) and grease your bundt pan with butter or non-stick spray.
- Mix the ingredients: In a large bowl, combine the cake mix, pudding mix, eggs, oil, rum, and water. Use a hand mixer to blend everything together.
- Pour the batter into the prepared bundt pan and sprinkle in the chopped walnuts (if using).
- Bake the cake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Prepare the glaze: While the cake is baking, melt butter in a saucepan over medium heat. Add the sugar, water, and rum, stirring constantly until the sugar dissolves.
- Glaze the cake: Once the cake is done, remove it from the oven and let it cool for 10 minutes. Then, carefully poke holes in the top and pour the glaze over the warm cake, letting it soak in.
Success Tips for Rum Cake Christmas Recipe
To make sure your rum cake Christmas recipe turns out perfectly every time, here are a few helpful tips:
- Use dark rum for a richer flavor. It pairs beautifully with the cake mix.
- Allow the cake to cool before glazing. This helps the glaze soak into the cake more evenly.
- Make it a day ahead: Rum cake often tastes better the next day, as the flavors have time to develop and meld together.
Things to Avoid in Rum Cake Christmas Recipe
While this recipe is easy to follow, here are a few things to keep in mind to avoid mistakes:
- Don’t skip the glaze. The glaze is what makes this cake extra special and helps keep it moist.
- Don’t overbake the cake. Overbaking can make it dry. Always check with a toothpick after 45 minutes.
- Avoid using too much rum in the glaze. The right amount adds flavor without overwhelming the taste of the cake.
Other Helpful Tips for Rum Cake Christmas Recipe
If you want to get creative with your rum cake Christmas recipe, here are a couple of additional suggestions:
- Add dried fruits or raisins to the batter for an extra layer of flavor.
- Top with whipped cream or vanilla ice cream for an indulgent dessert.
Rum cake is a dessert that gets better with time. Allow it to rest overnight so the flavors soak in for the best result. It’s the perfect dessert to make ahead of your Christmas celebrations!
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Rum Cake Christmas Recipe
Rum cake is a delightful dessert that will bring joy to any holiday table. The rich, moist cake is made with a perfect blend of spices, rum, and caramelized brown sugar. It’s a favorite for Christmas celebrations and gatherings, offering a cozy, comforting flavor that feels just like the holiday season in a bite. This rum cake Christmas recipe will be the highlight of your dessert spread. The dark rum gives it a warm, inviting taste while the moist cake soaks up all the flavorful syrup. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Perfect for holiday dinners or as a gift for friends and family. Everyone will love the tender crumb and the irresistible richness of this festive cake.
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 4 large eggs
- 1/2 cup dark rum
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup chopped walnuts (optional)
- 1 cup caramel sauce (for soaking)
- 1/4 cup dark rum (for soaking)
Instructions
- Preheat your oven to 350°F (175°C) and grease a Bundt pan with butter or non-stick spray.
- In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, cream together the butter and brown sugar until fluffy. Add in the eggs one at a time, beating well after each addition.
- Add the vanilla extract and dark rum, and mix until smooth.
- Gradually add the flour mixture in three batches, alternating with the buttermilk. Begin and end with the flour mixture, stirring gently after each addition.
- Fold in the chopped walnuts if using. Pour the batter into the prepared Bundt pan.
- Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack.
- While the cake is cooling, prepare the soaking syrup by mixing caramel sauce and rum in a small saucepan. Heat gently until warmed.
- Once the cake is completely cool, poke small holes in the cake with a skewer or fork and pour the soaking syrup over the cake slowly, allowing it to soak in.
- Let the cake rest for at least 2 hours before serving to allow the flavors to develop.
Notes
- The rum cake is best when it has been allowed to soak for a couple of hours, which will help the flavors develop and enhance the moisture.
- You can store the cake covered at room temperature for up to 4 days. For longer storage, keep it in the refrigerator.
- If you prefer a stronger rum flavor, feel free to add a bit more rum to the soaking syrup.
- This rum cake makes a great holiday gift, wrapped in parchment paper and tied with a ribbon.
Nutrition Information:
Yield:
8Serving Size:
8Amount Per Serving: Calories: 350Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 45mgSodium: 180mgCarbohydrates: 48gNet Carbohydrates: 47gFiber: 1gSugar: 32gSugar Alcohols: 0gProtein: 4g
Note while creating nutrition details table: Percent Daily Values are based on a 2,000 calorie diet.
