Rum Cake from Scratch – The Best Ever!

The special thing about this rum cake, other than being the most awesome rum cake ever, is that you don’t need a bunch of processed junk to make it. Most rum cakes call for cake mix and pudding mix, neither of which I really want to use.

I remember when I moved to Germany, where we don’t have the same cake and pudding mixes, 6 years ago and spent hours looking for a rum cake recipe from scratch. No luck.

1 3/4 cup (219 grams) all-purpose flour or whole wheat pastry flour
1/2 cup (55 grams) dry milk powder (whole milk or fat-free work)
1/4 cup + 2 tablespoons (42 grams) cornstarch
4 teaspoons baking powder
1 teaspoon salt
1/2 cup (112 grams) unsalted butter, softened
1 3/4 cups (350 grams) granulated or raw sugar
1/2 cup + 3 tablespoons (160 milliliters) olive oil (canola oil or another vegetable oil would work, too, but I don't recommend coconut oil)
3/4 cup (177 milliliters) milk
4 large eggs, room temperature
3/4 cup (177 milliliters) dark rum
1 tablespoon vanilla extract
Rum Syrup:
1/2 cup (112 grams) unsalted butter
1/2 cup (120 milliliters) water
3/4 cup (150 grams) granulated or raw sugar
1/4 teaspoon salt
1/2 cup (120 milliliters) dark rum

Preheat your oven to 325°F (162°C). Spray a 12-cup bundt pan very well with cooking spray.
In a large bowl, combine the flour, dry milk powder, cornstarch, baking powder and salt. Set this aside.
In a large bowl with an electric mixer or stand mixer, cream the butter and sugar at high speed until light and fluffy. Add the dry flour mix to this. It will resemble fine crumbs.
In the bowl that just had the flour mix, whisk together the oil, milk, eggs, rum, and vanilla extract. Add this to the crumb mixture and beat until well combined. The batter will be quite thin.
Pour the batter into the prepared bundt pan and bake for 48-60 minutes, or until a toothpick inserted in the middle comes out clean.
When there are about 15 minutes remaining on the timer, start the butter rum syrup. In a large saucepan over medium heat, heat the butter, water, sugar and salt until the sugar has dissolved, stirring occasionally. Take the saucepan off the heat and stir in the rum (it'll bubble).
Let the cake cool in the pan for about 10 minutes and then invert onto a wire rack. Wash and dry the bundt pan and place the cake back into the pan. Poke holes into the cake (I used a meat thermometer to do this) and pour the syrup slowly over the cake. Let soak for 1-2 hours and then invert the cake back onto a serving platter. Cover and store at room temperature for up to 5 days.

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