Rum Cake Recipe – On a recent trip to the Virgin Islands I was able to pick up some local rum and so I decided to share a cake recipe with you today on the blog.
Prep Time15 mins
Cook Time1 hr
Resting Time15 mins
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- dash of salt
- 1 1/2 cups unsalted butter, softened
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 egg yolk
- 1 cup rum
- 1 tablespoon lemon zest
- 1 cup heavy cream
Preheat the oven 350 degrees F. and grease and lightly flour a tube/bundt pan and set aside.
In a small bowl whisk together the flour, baking soda, baking powder, salt, and set aside.
In a separate medium-sized mixing bowl, beat the sugar and butter together until it is creamy and light.
Add in the vanilla, eggs, and egg yolks and continue mixing until well combined. Beat in the rum and lemon zest. Slowly add, alternately, the flour mixture and heavy cream.
Pour the cake mixture into the prepared pan and bake for 1 hour or until a cake tester comes out clean.
Cool the cake in the pan on a cooling rack for 15 minutes and then remove the cake from the pan and allow it to cool completely on the rack. Slice and serve.
Calories: 413kcal | Carbohydrates: 37g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 109mg | Sodium: 240mg | Potassium: 103mg | Fiber: 1g | Sugar: 19g | Vitamin A: 811IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg