Are you craving a decadent dessert that's surprisingly easy to make? Then look no further! This spiced rum cake recipe is perfect for impressing guests or simply treating yourself to a heartwarming, flavorful treat. It's moist, fragrant, and bursting with the delicious warmth of spices and a subtle hint of rum. Whether you're a seasoned baker or just starting your homemade cooking journey, this recipe is a fantastic addition to your repertoire of easy recipes and quick dinner ideas. Get ready to bake up some serious deliciousness!
Ingredients:
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- ½ cup (120ml) dark rum (or substitute with strong brewed coffee for a non-alcoholic version)
For the Rum Glaze:
- 1 cup (120g) powdered sugar
- 2-4 tablespoons dark rum (or coffee substitute)
Instructions:
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Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This ensures your cake will release easily and have a lovely even texture.
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Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, allspice, and salt. Make sure all the spices are evenly distributed for consistent flavor throughout the cake.
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Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best achieved using an electric mixer, but can be done by hand if you’re feeling strong!
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Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
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Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and rum, beginning and ending with the dry ingredients. Mix until just combined – be careful not to overmix.
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Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it, as oven temperatures can vary.
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Cool & Glaze: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, prepare the rum glaze by whisking together the powdered sugar and rum until smooth. Add more rum, one tablespoon at a time, if needed to reach your desired consistency. Pour the glaze over the cooled cake, allowing it to drizzle down the sides.
Tips for the Best Spiced Rum Cake:
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for optimal creaming and mixing.
- Don't Overmix: Overmixing can lead to a tough cake. Mix only until the ingredients are just combined.
- Check for Doneness: Use a wooden skewer or toothpick to check for doneness. If it comes out clean, the cake is ready.
- Get Creative with Glaze: Feel free to experiment with different glazes – a cream cheese frosting would be a delicious alternative!
Variations:
- Chocolate Spiced Rum Cake: Add ½ cup of unsweetened cocoa powder to the dry ingredients for a rich chocolate twist.
- Nutty Spiced Rum Cake: Add ½ cup of chopped pecans or walnuts to the batter for extra texture and flavor.
- Citrus Spiced Rum Cake: Add the zest of one orange or lemon to the batter for a bright, refreshing touch.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 18-20g
- Sugar: Approximately 30-35g
This recipe is a delightful addition to any occasion, from casual weeknight dinners to special celebrations. The combination of warm spices and the subtle sweetness makes this spiced rum cake a truly unforgettable dessert. Enjoy!