Pioneer Woman Christmas Rum Cake is a moist, rich, and flavorful dessert that is perfect for the holiday season. This festive cake is infused with rum, giving it a unique depth of flavor, and it’s topped with a buttery rum glaze that soaks into every bite.
What is Pioneer Woman Christmas Rum Cake?
Pioneer Woman Christmas Rum Cake is a traditional holiday dessert made with a soft, buttery cake base that’s flavored with rum and vanilla. After baking, it’s drenched in a sweet rum glaze, making it incredibly moist and flavorful. The cake is perfect for Christmas celebrations and pairs beautifully with a cup of coffee or tea.
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Why You Should Try This Recipe
- Festive and flavorful: The rum adds a special holiday touch that makes this cake stand out.
- Moist and rich: The cake is soaked in a buttery rum glaze, giving it a deliciously moist texture.
- Easy to make: Despite its rich flavors, this cake is straightforward and requires simple ingredients.
- Perfect for entertaining: It’s a show-stopping dessert that’s great for holiday gatherings.
- Long-lasting: The rum helps preserve the cake, making it perfect for preparing ahead of time.
Ingredients Needed to Make Pioneer Woman Christmas Rum Cake
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup whole milk
- 1/2 cup dark or light rum
- 2 tsp vanilla extract
For the Rum Glaze:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup dark or light rum
- 1 tsp vanilla extract
Instructions to Make Pioneer Woman Christmas Rum Cake
- Preheat the oven: Preheat your oven to 325°F (160°C). Grease and flour a bundt pan to ensure the cake doesn’t stick.
- Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs: Beat in the eggs one at a time, mixing well after each addition.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternate adding wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
- Add the rum and vanilla: Stir in the rum and vanilla extract, mixing until everything is well combined.
- Bake the cake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the rum glaze: While the cake is baking, make the glaze. In a small saucepan, melt the butter over medium heat. Add the sugar and water, stirring until the sugar dissolves. Let the mixture simmer for 3-4 minutes, then remove from heat and stir in the rum and vanilla extract.
- Cool and glaze the cake: When the cake is done, allow it to cool in the pan for about 10 minutes. Then, using a skewer or toothpick, poke holes all over the cake while it’s still in the pan. Slowly pour half of the glaze over the cake, letting it soak in.
- Remove and finish glazing: Carefully remove the cake from the pan and place it on a serving platter. Pour the remaining glaze over the top and sides of the cake.
- Let it set: Allow the cake to rest for at least 1 hour before serving to let the glaze fully absorb and the flavors meld.
What Goes Well With Pioneer Woman Christmas Rum Cake
- Whipped cream: A dollop of freshly whipped cream lightens the rich flavors of the cake.
- Vanilla ice cream: Serve the cake warm with a scoop of vanilla ice cream for a delicious contrast.
- Hot coffee or tea: The warmth of coffee or tea pairs perfectly with the cake’s rich rum flavor.
- Candied fruits: Add a garnish of candied orange peel or dried fruits for extra holiday flair.
- Rum punch: Complement the cake’s rum flavor with a glass of rum punch or eggnog.
Essential Tips for Perfecting Pioneer Woman Christmas Rum Cake
- Use a good quality rum: The rum is the star flavor of this cake, so choose a high-quality dark or light rum for the best results.
- Don’t skip the glaze: The rum glaze is key to keeping the cake moist and adding extra flavor.
- Poke enough holes: Be generous when poking holes in the cake to allow the glaze to fully soak in.
- Let the cake rest: Letting the cake sit after glazing ensures the flavors develop and the cake becomes even more moist.
- Make ahead: This cake tastes even better the next day, so it’s perfect for making ahead of time. Store it wrapped in plastic wrap for up to 4 days.
Variations of Pioneer Woman Christmas Rum Cake
- Chocolate Rum Cake: Add 1/2 cup of cocoa powder to the dry ingredients and use chocolate chips in the batter for a rich chocolate version.
- Coconut Rum Cake: Substitute part of the milk with coconut milk and top the cake with toasted coconut flakes.
- Spiced Rum Cake: Use spiced rum and add cinnamon, nutmeg, and allspice to the batter for a warm, spiced flavor.
- Fruit and Nut Rum Cake: Stir in chopped nuts and dried fruits like raisins or cranberries for added texture and flavor.
- Gluten-Free Rum Cake: Use a gluten-free flour blend to make this cake suitable for those with gluten sensitivities.
Storing Pioneer Woman Christmas Rum Cake: Best Practices
- Store in an airtight container: Store the cake at room temperature, wrapped in plastic wrap, for up to 4 days.
- Refrigerate for longer storage: If you need to store the cake for longer, keep it in the fridge, wrapped tightly in plastic wrap.
- Freeze for future use: You can freeze the cake by wrapping it in plastic wrap and then in foil. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating Pioneer Woman Christmas Rum Cake: Best Practices
- Microwave: Reheat individual slices in the microwave for 15-20 seconds.
- Oven: If reheating the entire cake, warm it in the oven at 325°F (160°C) for about 10 minutes.
- Serve at room temperature: This cake can also be enjoyed at room temperature without reheating.
FAQs
Can I make rum cake without alcohol?
Yes, you can make rum cake without alcohol. Replace the rum in both the cake and the glaze with rum extract or a combination of apple juice or water and vanilla extract for a similar flavor without the alcohol.
How do you keep a rum cake moist?
To keep rum cake moist, make sure to poke enough holes in the cake before pouring the glaze. This allows the glaze to seep into the cake, keeping it moist for days. Wrapping the cake tightly in plastic wrap after cooling also helps retain moisture.
How long does rum cake last?
Rum cake can last up to 4 days at room temperature when stored in an airtight container or wrapped tightly in plastic wrap. For longer storage, refrigerate or freeze the cake.
Can I freeze rum cake?
Yes, rum cake freezes well. Wrap the cooled cake tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 3 months. Thaw the cake overnight in the refrigerator before serving.
Final Words
Pioneer Woman Christmas Rum Cake is the perfect dessert for the holiday season, combining the richness of rum with a buttery, moist cake that’s sure to impress. This cake is ideal for entertaining or enjoying with loved ones during festive celebrations. With its delicious rum glaze and melt-in-your-mouth texture, it’s a holiday classic you’ll want to make year after year. Enjoy a slice with your favorite holiday drink and savor the warmth and sweetness of the season!
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Pioneer Woman Christmas Rum Cake
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Pioneer Woman Christmas Rum Cake is a traditional holiday dessert made with a soft, buttery cake base that’s flavored with rum and vanilla. After baking, it’s drenched in a sweet rum glaze, making it incredibly moist and flavorful. The cake is perfect for Christmas celebrations and pairs beautifully with a cup of coffee or tea.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup whole milk
- 1/2 cup dark or light rum
- 2 tsp vanilla extract
For the Rum Glaze:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup dark or light rum
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 325°F (160°C). Grease and flour a bundt pan to ensure the cake doesn’t stick.
- Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs: Beat in the eggs one at a time, mixing well after each addition.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternate adding wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
- Add the rum and vanilla: Stir in the rum and vanilla extract, mixing until everything is well combined.
- Bake the cake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the rum glaze: While the cake is baking, make the glaze. In a small saucepan, melt the butter over medium heat. Add the sugar and water, stirring until the sugar dissolves. Let the mixture simmer for 3-4 minutes, then remove from heat and stir in the rum and vanilla extract.
- Cool and glaze the cake: When the cake is done, allow it to cool in the pan for about 10 minutes. Then, using a skewer or toothpick, poke holes all over the cake while it’s still in the pan. Slowly pour half of the glaze over the cake, letting it soak in.
- Remove and finish glazing: Carefully remove the cake from the pan and place it on a serving platter. Pour the remaining glaze over the top and sides of the cake.
- Let it set: Allow the cake to rest for at least 1 hour before serving to let the glaze fully absorb and the flavors meld.
