Yield: 12 slices
Walnut Rum Cake
The best Walnut Rum Cake flavored with spiced rum, filled with crunchy walnuts, and drizzled with a warm and buttery rum sauce. The perfect homemade cake recipe to please a crowd this holiday season!
Ingredients
WALNUT RUM CAKE:
- 1 cup whole milk
- 1 tablespoon white vinegar
- 3 cups all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 ¾ cup granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- ¼ cup spiced rum
- ¾ cup chopped walnuts
- ½ cup raisins, optional
BUTTERY RUM SAUCE:
- ½ cup (1 stick) unsalted butter
- ½ cup packed brown sugar
- ½ cup granulated sugar
- ⅓ cup half & half, or heavy cream
- 3 tablespoons spiced rum
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Instructions
- Preheat oven to 325°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.
- In small bowl, whisk together milk and vinegar. Set aside. In a medium bowl, whisk together flour, cinnamon, baking soda and salt. Set aside.
- In a large bowl of a stand mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla until well combined. Beat in flour mixture alternating with milk and rum. Fold in walnuts and optional raisins if desired.
- Pour batter into prepared bundt pan. Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean. Allow cake to cool completely (in bundt pan) before inverting onto cake plate.
- Buttery Rum Sauce: Combine the butter, brown sugar and granulated sugar in a small saucepan. Heat over medium heat, stirring often, until smooth. Add the cream and rum and bring to a simmer. Simmer for 5 minutes, stirring often. Remove from heat and let cool for 10 minutes.
- Serve rum cake warm (just microwave a slice for 10 seconds in the microwave when ready to serve) and drizzle heavily with buttery rum sauce.
Notes
SOAKED RUM CAKE: If you like your cake to be fully drenched in the rum sauce, while the cake is still warm in the bundt cake pan, you can use a toothpick or fork and poke holes into the cake. Then pour the sauce on top of cake and let the sauce soak into it completely.
MAKE AHEAD RUM SAUCE: If you want to make your sauce ahead of time, store it in the refrigerator and reheat it in the microwave in 30 second increments, stirring each time, until hot.
Nutrition
Serving: 1 slice, Calories: 703kcal, Carbohydrates: 94g, Protein: 8g, Fat: 32g, Saturated Fat: 17g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 130mg, Sodium: 187mg, Potassium: 200mg, Fiber: 2g, Sugar: 65g, Vitamin A: 888IU, Vitamin C: 0.5mg, Calcium: 71mg, Iron: 2mg