Imagine walking into a tropical paradise, the air filled with the rich aroma of rum and spices. This gourmet rum cake transforms the classic into an extraordinary dessert experience, enhanced by a spiced caramel sauce that’s simply irresistible. Thanks to modern cooking techniques, this recipe is not only delicious but also visually stunning, perfect for impressing your guests!

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup buttermilk
  • 3 large eggs
  • 1/2 cup dark rum
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans (optional)

For the Spiced Caramel Sauce:

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 tablespoon dark rum (optional, for extra flavor)

Instructions

Start by preheating your oven to 350°F (175°C). Grease and flour a bundt pan or a 9-inch round cake pan, ensuring it’s ready to release your beautiful cake.

In a large mixing bowl, cream together the softened butter and granulated sugar using a handheld mixer or a stand mixer until the mixture is light and fluffy. This should take about 3-5 minutes.

Add the eggs one at a time, beating well after each addition. Then mix in the buttermilk, dark rum, and vanilla extract until fully combined.

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing just until combined. Avoid overmixing to keep your cake light and fluffy. Fold in the chopped pecans if you’re using them.

Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let it cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.

While the cake is cooling, prepare the spiced caramel sauce. In a medium saucepan, combine the sugar and water over medium heat. Stir gently until the sugar dissolves, then stop stirring and allow the mixture to boil until it turns a deep amber color. This should take about 10 minutes; keep a close eye to prevent it from burning.

Once the caramel reaches the desired color, carefully add the heavy cream (the mixture will bubble up), followed by the butter, cinnamon, nutmeg, and salt. Stir until the sauce is smooth and well combined. If desired, add the extra tablespoon of dark rum for a flavor kick.

Allow the caramel sauce to cool slightly before serving.

To serve, slice the rum cake and drizzle generously with the spiced caramel sauce. You can garnish with additional chopped pecans or a dollop of whipped cream for an extra touch of elegance.

Enjoy this decadent dessert that brings a taste of the tropics right into your kitchen!