Talking about Christmas without thinking of rum cake is impossible. Christmas calls for rum cake and that is why we are with this special recipe of rum cake. The best thing about Christmas rum cake is you can add any number of dry fruits you love.
Since it is Christmas and we all know how much people love to have rum cakes on Christmas, this can be a perfect dessert to gift your friends and loved ones
- 4 eggs
- ¾ cup whole milk
- ¾ cup dark rum
- 1 tablespoon vanilla extract
- FOR THE RUM SYRUP
- ¾ cup unsalted butter
- 1½ cups granulated sugar
- ¼ cup of water
- Pinch of salt
- ½ cup dark rum
- Firstly, preheat the oven to 325 degrees F.
- Grease and flour a standard pan.
- Sprinkle the chopped walnuts around the bottom and set aside.
- Take a bowl of medium size, and whisk together the flour, cornstarch, baking powder, and salt.
- Cream together the butter and granulated sugar until light and fluffy, for about 3 minutes, using an electric mixer on medium speed.
- Add the flour mixture and the 3 tablespoons of canola oil, and mix on medium-low speed for almost 1 to 2 minutes, the mixture should look like wet sand.
- Add the pudding to it and mix again on medium-low speed until mixed properly.
- In a medium bowl, whisk together the eggs, milk, rum, remaining ½ cup canola oil, and vanilla extract.
- Add the mixture to the dry ingredients and then beat on medium speed for about 2 to 3 minutes until combined thoroughly, scraping the sides of the bowl as needed.
- If the batter is quite thin then it is good, the cake will be nice and moist.
- Pour the cake batter into the prepared pan and bake for almost 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.
- Make the Rum Syrup:
- When the cake has about 10 minutes left to bake, start the rum syrup.
- Take a saucepan and melt the butter over medium heat.
- Once it is melted, stir in the sugar and the water.
- Boil for 5 minutes, while stirring constantly.
- Turn off the heat and stir in the rum.
- Once it is mixed in, return the pan to medium heat for about 30 seconds.
- When the cake comes out of the oven, pour about one-third of the rum syrup over the bottom of the cake, immediately.
- Pour slowly so it has time to seep into the cake.
- Let it sit for 5 minutes. Invert the cake onto a serving platter.
- Using a fork, poke holes all over the cake – the top, sides, and around the inside.
- Slowly pour the remaining rum syrup over the top of the cake, allowing it to drip down the sides.
- Do this very slowly so that the syrup actually seeps into the cake and doesn’t just pool on the bottom of the serving dish.
Rum cakes are the best desserts on Christmas eve. Serve it with a cup of hot chocolate. Leftovers can be kept, tightly wrapped, at room temperature for up to 5 days.