Best Yum - Uh - Rum Cake Ever
A moist rum-infused cake with buttery sweetness, citrus zing, and a hint of spice—perfect for holiday gatherings or a cozy dessert with friends.
Ingredients
Instructions
- Sample the rum to check for quality.
- Select a large mixing bowl, measuring cup, and other utensils.
- Pour 1 cup of rum into a glass and taste it to ensure it is just right.
- With an electric mixer, beat 1 cup of butter in a large fluffy bowl.
- Add 1 teaspoon of sugar and beat again.
- Add 2 large eggs and 1 cup of dried fruit, beating until the mixture is smooth.
- Sift 1 teaspoon of baking powder and 1 teaspoon of baking soda into the batter and mix.
- Sift ½ cup of lemon juice into the batter and fold in 1 cup of buttermilk.
- Grease a cake pan and preheat the oven to 350°F.
- Pour the batter into the prepared pan.
- Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve plain or dusted with powdered sugar.
- Enjoy a slice with a glass of rum for an extra kick.
Tips & Substitutions
For a richer flavor, consider using dark rum instead of light rum. You can substitute the dried fruit with your favorite mix, such as raisins or currants. If you're out of buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. Remember to beat the eggs well for a light texture, and ensure the baking powder and soda are fresh for the best rise.
Serving Suggestions
Serve slices of this rum cake with a dusting of powdered sugar for an elegant touch. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the flavors. This cake also goes well with a side of fruit salad. For a delightful twist, enjoy it alongside a glass of the same rum used in the recipe or pairs beautifully with Aunt Dinny'S Famous Chocolate Zucchini Cake.
Storage & Reheating
Store leftover rum cake in an airtight container at room temperature for up to 5 days. If you want to extend its freshness, refrigerate it, but bring it to room temperature before serving. To reheat, warm individual slices in the microwave for about 10-15 seconds, or in a preheated oven at 300°F for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Best Yum - Uh - Rum Cake Ever contains roughly 491 calories, with 10g protein, 96g carbohydrates, and 9g fat. It is an excellent source of vitamin C (25% of the Daily Value), calcium (22% of the Daily Value), and protein (20% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 561mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake without rum?
Yes, you can substitute the rum with an equal amount of apple juice or a non-alcoholic rum alternative. While the flavor will differ, it will still result in a delicious cake. Just be sure to keep the other ingredients the same for the right texture.
How can I tell when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs. If it comes out wet with batter, it needs more time. Keep an eye on it, as baking times can vary slightly depending on your oven.
Can I freeze the rum cake?
Yes, this rum cake freezes well! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. When ready to eat, thaw it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).