Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar (optional)
- 4 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk or buttermilk
- 1/2 cup light or dark rum
- Optional: 1/2 tsp nutmeg or cinnamon
- For syrup: 1/2 cup rum, 1/4 cup sugar, 2 tbsp butter
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt or tube pan.
- Cream butter with granulated and brown sugars until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk flour with baking powder, salt, and optional spices.
- Alternate adding flour mixture and milk to the creamed mixture, beginning and ending with flour. Mix until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 45–55 minutes or until a toothpick inserted comes out clean.
- While baking, prepare rum syrup by heating rum, sugar, and butter until dissolved and glossy.
- After baking, poke holes in warm cake and drizzle syrup evenly over it.
- Let the cake rest in the pan to absorb syrup, then invert onto a platter once fully cooled.
Notes
- Use dark rum for richer flavor or coconut rum for a tropical twist.
- Add shredded coconut or chopped nuts for texture.
- Enhance syrup with citrus zest for a fresh twist.
- Brush extra syrup on cooled cake for added moisture before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
