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
Scale
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.