📝 About This Recipe
This exquisite Rum Cake is a celebration of texture and warmth, featuring a luxurious blend of rum-soaked golden raisins and dried apricots that provide bursts of honeyed sweetness in every bite. Unlike the dense, heavy fruitcakes of the past, this version is incredibly moist and buttery, elevated by a velvety dark rum glaze that seeps deep into the crumb. It is the ultimate festive centerpiece, balancing the deep molasses notes of aged rum with the delicate crunch of toasted pecans.
🥗 Ingredients
The Fruit & Nut Maceration
- 1 cup Golden Raisins (plump and seedless)
- 1/2 cup Dried Apricots (finely diced)
- 1/2 cup Dark Spiced Rum (high quality, for soaking)
- 1 cup Pecans (finely chopped and toasted)
The Cake Batter
- 3 cups All-Purpose Flour (sifted)
- 2 teaspoons Baking Powder
- 1 teaspoon Salt (fine sea salt)
- 1 cup Unsalted Butter (softened to room temperature)
- 1 1/2 cups Granulated Sugar
- 1/2 cup Light Brown Sugar (packed)
- 4 Large Eggs (at room temperature)
- 2 teaspoons Vanilla Bean Paste (or pure vanilla extract)
- 1/2 cup Whole Milk (room temperature)
The Butter Rum Glaze
- 1/2 cup Unsalted Butter
- 1 cup Granulated Sugar
- 1/2 cup Dark Spiced Rum
- 1/4 cup Water
👨🍳 Instructions
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1
In a small bowl, combine the golden raisins and diced apricots with 1/2 cup of dark rum. Let them soak for at least 2 hours, or ideally overnight, to plump the fruit.
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2
Preheat your oven to 325°F (165°C). Generously grease a 10-inch Bundt pan with butter and dust with flour, tapping out the excess to ensure the cake releases perfectly.
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3
Sprinkle the toasted chopped pecans evenly into the bottom of the prepared Bundt pan.
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4
In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
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5
In a large stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and brown sugar on medium-high speed for 4-5 minutes until light and fluffy.
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6
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
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7
Mix in the vanilla bean paste. Reduce the mixer speed to low and add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour.
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8
Drain any excess rum from the fruit and gently fold the soaked raisins and apricots into the batter using a spatula.
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9
Pour the batter into the Bundt pan over the pecans, smoothing the top with a spatula. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
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10
While the cake is baking, prepare the glaze. In a small saucepan, combine the butter, sugar, rum, and water. Bring to a boil, then reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat.
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11
Once the cake is removed from the oven, let it cool in the pan for only 5 minutes. Use a long skewer to poke holes all over the bottom of the cake.
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12
Slowly pour about half of the hot rum glaze over the bottom of the cake while it is still in the pan. Let it sit for 10-15 minutes to absorb.
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13
Carefully invert the cake onto a cooling rack or serving plate. Brush the remaining glaze over the top and sides of the cake until it is all used up.
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14
Allow the cake to cool completely before slicing. This cake actually tastes better the next day as the flavors develop!
💡 Chef's Tips
Always use room temperature eggs and butter to ensure a smooth, emulsified batter. If the fruit is sticking together, toss the soaked fruit in a tablespoon of flour before folding into the batter to prevent sinking. Don't skimp on the soaking time; the rum-infused fruit is what provides the deep moisture and flavor profile. For the best release, use a high-quality non-stick Bundt pan and grease every nook and cranny with softened butter, not spray. If you prefer a less boozy cake, simmer the glaze for an extra 3 minutes to burn off more alcohol.
🍽️ Serving Suggestions
Serve with a dollop of lightly sweetened chantilly cream to balance the richness. A side of warm vanilla bean custard or creme anglaise makes this a decadent plated dessert. Pair with a cup of strong Jamaican Blue Mountain coffee or a spiced chai tea. For a festive touch, garnish with a few fresh red currants or a dusting of powdered sugar. A small glass of the same aged rum used in the recipe makes an excellent digestif.