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Serving: Serve slices plain or with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage: Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week.
Make-Ahead: This cake tastes even better the next day as the rum flavor deepens.
Variations:
Spiced Rum Cake: Use spiced rum and add 1/2 teaspoon of ground cinnamon and nutmeg to the batter.
Coconut Rum Cake: Use coconut rum and add 1/4 cup shredded coconut to the batter.
Chocolate Rum Cake: Use chocolate cake mix and chocolate pudding instead of vanilla for a rich cocoa version.
FAQ:
Q: Can I make this cake without alcohol?
A: Yes, substitute the rum with rum extract and water (1 tablespoon extract + enough water to make up the liquid amount).
Q: Can I freeze rum cake?
A: Yes. Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight.
Q: What type of rum is best?
A: Golden or dark rum is best for depth of flavor, but spiced rum adds a nice twist too.
Q: Can I make this in a regular cake pan?
A: A Bundt pan is traditional, but a 9x13-inch pan also works. Adjust baking time accordingly.
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