As the sun dipped below the rolling hills of my childhood home, the sweet aroma of baking wafted through the air, mingling with the rich scent of aged rum. It was a Saturday tradition, one that brought family together around the kitchen table, each of us eagerly awaiting the first slice of Grandma’s famous rum cake. This dessert, with its moist, tender crumb and a decadent caramel glaze, holds the warmth of memories and the promise of comfort. Today, I share a recipe that captures that same spirit, using wholesome ingredients to create a gourmet twist on a beloved classic.
Ingredients
For the Cake:
– 2 cups all-purpose flour
– 1 ½ teaspoons baking powder
– ½ teaspoon salt
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– ½ cup packed light brown sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– ½ cup milk
– ½ cup dark rum
– Zest of 1 lemon
For the Caramel Glaze:
– 1 cup granulated sugar
– 6 tablespoons unsalted butter
– ½ cup heavy cream
– ½ cup dark rum
– A pinch of sea salt
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, ensuring every nook and cranny is coated for easy release.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside to allow the flavors to blend.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-4 minutes. The texture should be soft, and the sugars will begin to dissolve into the butter, releasing a lovely aroma.
Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract and lemon zest, allowing the flavors to meld beautifully.
Gradually add the dry ingredients to the wet mixture, alternating with the milk and rum. Start with the flour mixture, mixing just until combined, then add the milk, followed by the rum. Repeat this process until everything is well blended. Be careful not to overmix; a few lumps are perfectly fine.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The aroma will fill your kitchen, beckoning everyone to gather around.
While the cake is baking, prepare the caramel glaze. In a medium saucepan over medium heat, combine the granulated sugar and butter. Stir constantly until the mixture turns a beautiful amber color. This should take about 5-7 minutes. Be vigilant to avoid burning!
Once the desired color is reached, carefully whisk in the heavy cream while removing the pan from the heat. The mixture will bubble up, so take care! Stir in the dark rum and a pinch of sea salt, allowing the glaze to cool slightly before using it.
Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Carefully invert the cake onto a wire rack to cool completely. Drizzle the warm caramel glaze over the cake, allowing it to cascade down the sides and pool at the base.
Serve slices of this hearty rum cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Each bite is a reminder of warm family gatherings, echoing laughter, and the simple joys found in the heart of the countryside.
Enjoy this delightful rum cake, and may it bring warmth and comfort to your table, just as it did in mine.