Mama's Rum Cake

3.0
(2)

This spirited cake is a family favorite.

Mama's Rum Cake
Photo: Peter Frank Edwards
Active Time:
25 mins
Total Time:
1 hrs 55 mins
Yield:
14 serves

This rich, spirited Bundt cake recipe comes from Mildred "Mama Dip" Council, of the famed Mama Dip's Kitchen in Chapel Hill, NC. A double dose of rum in the cake and in the glaze makes it extra moist and fragrant. One bite and you'll see why it's a favorite Council family recipe.

Ingredients

Cake

  • 3 cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • teaspoon salt

  • 1 ½ cups unsalted butter, softened

  • 1 ½ cups granulated sugar

  • 2 teaspoons vanilla extract

  • 3 large eggs

  • 1 large egg yolk

  • ¾ cup (6 oz.) gold rum (such as Bacardí Gold)

  • ¾ cup heavy cream

Rum Syrup

  • ½ cup unsalted butter

  • 1 cup granulated sugar

  • ½ cup (4 oz.) gold rum (such as Bacardí Gold)

  • ½ teaspoon vanilla extract

Directions

  1. Prepare the Cake: Preheat oven to 350°F. Generously coat a 10-inch (10- to 15-cup) Bundt pan with cooking spray; set aside. Stir together flour, baking powder, baking soda, and salt in a bowl; set aside.

  2. Beat butter, sugar, and vanilla in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 4 minutes. Add eggs, 1 at a time, and egg yolk, beating well after each addition. Reduce mixer speed to low; gradually beat in rum. Add flour mixture to egg mixture in thirds, alternately with heavy cream, beginning and ending with flour mixture, beating on low after each addition.

  3. Transfer batter to prepared Bundt pan, smoothing the top. Bake in preheated oven until golden brown and a wooden pick inserted in center comes out clean, 50 to 55 minutes (cover loosely with aluminum foil after 30 minutes to prevent excess browning, if needed). Remove from oven.

  4. During final 10 minutes of bake time, prepare the Rum Syrup: Melt butter in a saucepan over medium. Add sugar and ¼ cup water; let mixture come to a boil. Boil, stirring occasionally, until syrupy, about 5 minutes. Carefully add rum and vanilla. (Mixture will bubble.) Boil, stirring often, 1 minute. Remove from heat.

  5. Using a wooden skewer, poke warm cake in pan all over. Spoon ¾ cup of the Rum Syrup evenly over cake. Let stand 10 minutes. Invert onto a cake stand. Spoon remaining Rum Syrup (about ½ cup) evenly over top. Let cool at least 20 minutes or up to 8 hours before serving.

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