½ cup butter
½ cup granulated sugar
½ cup brown sugar
¼ cup rum
¼ cup heavy cream
1 teaspoon vanilla extract
INGREDIENTS
1/4 cup milk, room temperature
1/3 cup sour cream, room temperature (light or regular)
1/3 cup rum (Bacardi Gold or Dark Myer's rum, or your
favorite kind)
1 cup butter, room temperature
1 3/4 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs, room temperature
2 large egg yolks, room temperature
2 ¼ cups cake flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
For the Glaze:
RUM CAKE
Prep Time Cooking Time
20 mins 1 hour
Country/Culture: United States
Meal Course: Dessert
Difficulty:
Number of Servings: 15
Victor Taylor
CHEF'S NAME
Steps for Rum Cake
1. Preheat the oven to 350
degrees Fahrenheit with oven
rack in the center of oven.
2. Whisk the milk, sour cream, and rum together in a liquid measure and let come to room
temperature.
3. In a large bowl or stand mixer whip the butter on medium speed for 1 minute. Add the
granulated sugar and beat for 4-5 minutes more. Mix in the vanilla.
4. Add the eggs and egg yolks, one at a time, mixing just until combined in between additions.
Scrape down the sides of the bowl.
5. Combine the cake flour, baking powder, baking soda and salt.
6. Add 1/3 of the dry ingredients to the batter and mix just until combined. Add 1/2 of the
milk/sour cream mixture and mix.
7. Add another 1/3 of the dry ingredients, mixing just until combined. Add the last 1/2 of the
milk/sour cream mixture and beat until just combined.
8. Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides
of the bowl.
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