Cuban Rum Cake Recipe (Drunken Cake)
Our Cuban Rum Cake recipe is easy to follow and results in a beautiful, moist cake soaked in rum. Bundt Rum Cake is delicious and perfect for any occasion.
Servings 15 to 20
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Ingredients
Cake
- 2¼ cups cake flour
- 1 tsp salt
- 2 tsp baking powder
- 1 cup unsalted butter softened
- 2 cups brown sugar packed (light or dark)
- 4 eggs
- 2 tsp vanilla extract
- 1 cup heavy whipping cream
Syrup
- 8 tbsp unsalted butter
- ½ cup dark rum
- 1 tsp fresh lemon juice
- 1 cup brown sugar light or dark
- 1 tbsp light corn syrup
- powdered sugar for dusting
Instructions
- Preheat the oven to 350 °F. Prepare a bundt pan by greasing it and lightly flouring it.
- Sift together the flour, salt, and baking powder. Set aside.
- Using an electric mixer, cream the butter and brown sugar together. Add the eggs and vanilla. Beat until smooth and blended. Gradually add the flour mixture, alternating with the cream. Blend mixture until just combined.
- Pour the batter into the prepared bundt pan and bake approximately 50 to 60 minutes. An inserted toothpick or skewer should come out clean.
For the Syrup
- Melt the butter in a 2-quart saucepan. Add the rum, lemom juice, brown sugar, and corn syrup. Slowly bring to a rolling boil and cook until it reduces somewhat. Do not overcook. Let cool.
- Remove the cake from the oven and place it on a cooling rack set over a baking sheet. Use a skewer to poke holes all over the cake. Spoon the syrup evenly over the cake. Let it stand for 30 minutes so the syrup soaks in and the cake cools.
- Use a knife to work around the sides and center of the cake, and then invert the cake on a serving plate.
- Dust with powdered sugar.
Notes
The rum in the cake can act as a preservative. Cake can be stored at room temperature for 7 to 8 days in an airtight container. Rum cake can be frozen tightly wrapped in plastic wrap and aluminum foil for up to 3 months.
We prefer dark rum for this cake and don't prefer spiced rum.
Recipe adapted from "Celebrate Cuban" Three Guys from Miami Cookbook 2006.
Nutrition
Calories: 500kcal | Carbohydrates: 60g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 193mg | Potassium: 171mg | Fiber: 1g | Sugar: 44g | Vitamin A: 862IU | Vitamin C: 0.1mg | Calcium: 86mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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