Rum cake recipe for the festive season

How to prepare our favourite Rum cake

No gathering would be complete without a tantalizing treat to indulge in. Our house recipe, infused with the unmistakable flavor of Rum, is guaranteed to be a crowd-pleaser at any celebratory event or get-together. Whether it's a birthday party, a holiday feast, or a casual dinner with friends, this Rum cake is the perfect dessert to bring everyone together.

With its moist and fluffy texture, this cake is sure to satisfy even the most discerning palates. The combination of chopped nuts and the rich aroma of Rum creates a harmonious blend of flavors that will leave your guests craving for more. It's a true delight for the senses.

The end result is a beautifully moist and boozy Rum cake that is incredibly delicious. The combination of flavors and textures is simply irresistible. So, the next time you're planning a gathering or simply want to treat yourself to something special, don't forget to whip up this crowd-pleasing Rum cake. It's a dessert that will leave a lasting impression and have everyone asking for the recipe.

For the cake: 

1 cup (150 gr) of your favorite chopped nuts  

1 cup (130 gr) all-purpose flour 

1 cup (200 gr) sugar, 

1 cup (240 ml) vegetable oil (such as olive oil) 

1 cup (240 ml) yoghurt,  

4 eggs 

1 teaspoon (6 gr) baking powder 

1/2 teaspoon (3 gr) baking soda 

1/4 teaspoon (1 gr) salt,  

1/2 cup (120 ml) of your favorite aged Rum 

For the Rum glaze: 

1/2 cup (120 gr) unsalted butter 

1/2 cup (100 gr) granulated sugar 

1/4 cup (60 ml) of water,  

1/4 cup (60 ml) of your favorite aged Rum 

Instructions

Step 1: Begin by preheating your oven to 325°F (165°C). Take a bundt pan or round cake pan and generously grease it. Sprinkle flour on the pan to ensure the cake doesn't stick after baking.

Step 2: Gently dry roast the chopped nuts over a medium flame until they turn a light golden brown. Set them aside to cool.

Step 3: In a large mixing bowl, sift all the dry ingredients for the cake (all-purpose flour, baking powder, baking soda, and salt). Add the cooled toasted nuts and mix well.

Step 4: In a separate bowl, whisk together the eggs, sugar, oil, yogurt, and dark rum until they are thoroughly combined.

Step 5: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.

Step 6: Pour the batter into the greased and floured pan, ensuring the top is smooth. Bake in the preheated oven for 40-50 minutes. To check if the cake is ready, insert a toothpick into the center. If it comes out clean, the cake is done.

Step 7: While the cake is baking, prepare the rum glaze. In a saucepan, melt the unsalted butter over medium heat. Stir in the sugar and water, bringing the mixture to a boil. Reduce the heat and let it simmer for 5-7 minutes, stirring continuously. Remove from heat and stir in the rum.

Step 8: Once the cake is out of the oven, allow it to cool for approximately 10 minutes. Use a toothpick to poke holes throughout the cake. Pour half of the rum glaze over the warm cake, allowing it to soak in. Let the cake sit for another 10 minutes, then transfer it to a serving plate and pour the remaining glaze over the top.