A moist and buttery bundt cake soaked in a Jamaican spice rum glaze. This rum cake recipe is incredibly easy to make and makes the perfect addition to your holiday dinners. It's a guaranteed crowd-pleaser.
1 Preheat your oven to 325°F (163°C).
2 Grease and flour a bundt cake pan.
4 In a medium bowl, sift together the flour, pudding mix, baking powder, baking soda, and salt. Set aside.
Make the Batter:
6 Using a stand or handheld mixer, beat the butter, brown sugar and granulated sugar together until light and fluffy.
7 Add the eggs one at a time, beating well after each addition.
8 Stir in the vanilla extract. Make sure to scrape down the sides and the bottom of the bowl each time.
9 Gradually add the sifted dry ingredients to the wet ingredients just until combined.
10 Add the sour cream and slowly pour in the milk and rum while mixing on low speed. Once all the milk and rum is added, increase the mixer speed and mix until just combined. The batter should be creamy but make sure to not over mix.
Bake the Cake:
12 Pour the batter into the prepared bundt pan and smooth the top.
13 Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Prepare the Rum Soak:
15 While the cake is baking, prepare the rum soak. In a saucepan, melt the butter, water, nutmeg, cinnamon and sugar over medium heat. Stir and bring to a simmer for 2-3 minutes until the sugar is completely dissolved.
16 Remove the mixture from heat and stir in the rum and vanilla extract. Set aside to cool. Reserve 1/4 cup of mixture for the glaze
Soak the Cake:
18 Once the cake is out of the oven, let it cool in the pan for about 10 minutes.
19 Use a skewer or toothpick to poke holes all over the cake.
20 Pour the rum soak evenly over the warm cake, allowing it to absorb the liquid. Let the cake cool completely in the pan.
Make the Glaze
22 Whisk together the reserved rum butter mixture and powdered sugar until smooth. Drizzle the glaze over the cooled cake.
