Description
Grandma’s Famous Rum Cake is a moist, tender bundt cake brimming with buttery richness and bold rum flavor. Made entirely from scratch—no mixes needed—it’s crowned with crunchy pecans and drenched in a luscious butter-rum glaze that soaks into each bite. A showstopper for holiday gatherings or special occasions, this classic cake only improves as it rests overnight for ultimate flavor.
Ingredients
Scale
Cake
- 1 cup chopped pecans
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup unsalted butter, softened
- 4 large eggs
- 1 tablespoon vanilla extract
- ½ cup buttermilk
- ½ cup dark rum
Glaze
- ½ cup unsalted butter
- ¼ cup water
- 1 cup granulated sugar
- ½ cup dark rum
Instructions
- Prepare the Pan and Pecans: Thoroughly grease and flour a 10-inch bundt pan. Sprinkle chopped pecans evenly across the bottom of the pan to create a crunchy topping once the cake is flipped out.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this bowl aside—you’ll alternate adding it with the wet ingredients later.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy; this will take about 3–4 minutes with a mixer.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, fully incorporating each before adding the next. Stir in the vanilla extract for fragrance and flavor.
- Combine Wet and Dry Ingredients: With the mixer on low, alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
- Stir in the Rum: Gently stir the dark rum into the batter until smooth and evenly distributed.
- Bake: Pour the cake batter evenly over the chopped pecans in the prepared bundt pan. Bake at 325°F (163°C) for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Glaze: While the cake bakes, combine the butter, water, and sugar in a saucepan. Bring to a boil over medium heat and cook for 4–5 minutes, stirring constantly. Remove from heat and stir in the dark rum.
- Glaze the Cake: Let the baked cake cool in the pan for 10–15 minutes. Invert it onto a serving plate. While the cake is still warm, slowly spoon or brush the hot glaze all over, allowing it to soak in completely.
- Cool and Serve: Allow the cake to cool entirely before slicing and serving. For best flavor, make the cake a day ahead to let the rum and butter flavors fully infuse.
Notes
- For extra flavor, toast the pecans before adding them to the pan.
- This cake tastes even better the next day after the glaze has fully soaked in.
- Use a high-quality dark rum for the richest flavor.
- If desired, omit the pecans for a nut-free version.
- Store tightly wrapped at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: 440 kcal
- Sugar: 38g
- Sodium: 170mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg