Golden Rum Cake: A Delicious Journey of Flavor! 🍰🎉
If you’re looking for a dessert that’s both delicious and easy to make, look no further! You’re going to love this Golden Rum Cake recipe 😋. It’s a perfect treat for any occasion, whether you’re hosting a party or just indulging yourself. This cake combines the sweetness of golden syrup and the richness of its ingredients to create an unforgettable experience. First, it’s moist and soft, with a slight tanginess that balances perfectly with its sweetness. You’ll want to keep this recipe on hand for whenever a sweet craving hits! Trust me, this cake will be the star of your next gathering! 🎂✨
Table of Contents
Golden Rum Cake
If you love a rich, moist dessert, you’re going to adore the Golden Rum Cake! 🍰 It’s a decadent treat that combines the warm flavors of rum with the comforting sweetness of cake. Perfect for any occasion, whether it’s a cozy night in or a big celebration. 🎉
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Prep Time:
20 minutes -
Cook Time:
1 hour -
Total Time:
1 hour 20 minutes -
Yield:
8 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup butter, softened
- 1/2 cup milk
- 1/4 cup dark rum
- 3 eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup chopped nuts (optional)
Instructions
- First, preheat your oven to 350°F (175°C). Grease and flour a bundt pan. 🏠
- Next, in a large mixing bowl, beat together the butter and sugar until fluffy. Add in the eggs one at a time, mixing well between each addition. 🍰
- Then, stir in the flour, baking powder, and salt. Pour in the milk and dark rum and mix until smooth. 🥄
- Once mixed, fold in the vanilla extract and optional chopped nuts for added texture. 🥥
- Transfer the batter to the prepared bundt pan and bake for 45-50 minutes, or until a toothpick comes out clean. ⏲️
- Finally, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. 🎂
Get ready to indulge in the most decadent treat – the Golden Rum Cake! 🍰 This moist, flavorful cake is packed with rum, making it a festive and irresistible dessert perfect for any celebration. 🌟 You’re going to love how easy it is to make, and the end result? Absolutely mouthwatering! 😋
Ingredients
Here’s what you’ll need to bring this delightful Golden Rum Cake to life: 🧁
- 1 box yellow cake mix 🎂
- 1 small box instant vanilla pudding mix 🍮
- 1/2 cup vegetable oil 🌿
- 1/2 cup dark rum 🍹
- 1/2 cup water 💧
- 1/2 cup chopped nuts (optional) 🌰
- 1/2 cup butter 🧈
- 1/4 cup water 💦
- 1/2 cup sugar 🍬
- 1/4 cup dark rum 🥃
- 1 tablespoon vanilla extract 🍦
Preparation Method
First, preheat your oven to 325°F (165°C) and grease a bundt pan. 🏠 Next, in a large bowl, mix together the cake mix, pudding mix, oil, rum, and water until smooth. 🎉 Then, pour the batter into the prepared bundt pan and sprinkle in the nuts, if you’re using them. 🌰
Pop the pan into the oven and bake for 45-50 minutes, or until a toothpick comes out clean. 🕒 While the cake is baking, prepare the rum syrup by melting butter in a saucepan over medium heat, then adding the water, sugar, and rum. Stir it all together until the sugar dissolves. 🍯 Once your cake is done, pour the syrup over it while it’s still hot. This helps the syrup soak in and creates that amazing, moist texture. 🤤
Let the cake cool in the pan for 10-15 minutes, then flip it out onto a serving plate. 🎂 Let it cool completely before serving, so the flavors can really come together. 🍽️ This Golden Rum Cake is sure to be the star of any occasion – enjoy every bite! 🥳
Nutrition
- Serving Size:1 slice (without syrup)
- Calories:400
- Sugar:30 g
- Sodium:180 mg
- Fat:22 g
- Saturated Fat:10 g
- Carbohydrates:50 g
- Fiber:2 g
- Protein:4 g
- Cholesterol:30 mg
FAQs ❓
Do you peel plums before baking?
It depends on how you’re using them. When making jelly or jam, yes you should peel plums. When making this recipe, or other recipes where you roast or bake plums, leave the skin on. They add nice color and shape, plus a bit of tartness that contrasts nicely with the sweetness of the plum flesh.
What is the difference between a tart and a plum galette with puff pastry?
I took a few liberties in naming this plum dessert a “tart.” Mine is actually not really a tart or a galette. Technically, tarts are baked in a very specific style pan (a tart pan) while a galette is a French pastry that’s basically a freeform pie. For a galette, pie crust is rolled flat, filled with lots of fresh fruit (sliced or chopped) then the edges of the crust are folded over the edge of the fruit, overlapping around 1 inch. My tarts are freeform, but with a thinner, puff pastry crust instead of a pie crust. In addition, mine don’t have as much fruit as a typical galette, and the edge of the crust isn’t folded on top of the fruit.
How do you keep the bottom of mini plum tarts from getting soggy?
I’ve never had an issue with these tarts getting soggy. Don’t make them more than 8 hours ahead and make sure to cook them until the crust is crispy.
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