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Rum soaked bundt cake with a glossy dark rum glaze, topped with chopped pecans and melted butter sheen.

Rum Soaked Bundt Cake with Pecans

A rum soaked bundt cake built from cake flour and whipped egg whites, baked then soaked in a butter rum sauce. Prep 45 min, cook 90 min, serves 12.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Rest Time 15 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 570
Ingredients Method

Ingredients
  

Rum Cake
  • 3/4 cup chopped pecans optional
  • 2 1/2 cups cake flour 300 g; see notes for substitute
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3 large egg whites
  • 1/2 cup unsalted butter 112 g, softened to room temperature
  • 1 3/4 cups granulated sugar 350 g, divided into 1 1/2 cups and 1/4 cup
  • 1/2 cup vegetable oil 120 ml; or canola oil
  • 5 large egg yolks
  • 2 tsp vanilla extract
  • 1/2 cup buttermilk 120 ml, room temperature
  • 1/2 cup rum 120 ml, preferably dark
Butter Rum Sauce
  • 1/3 cup unsalted butter 75 g
  • 3/4 cup granulated sugar 150 g
  • 3 tbsp water 45 ml
  • 1/3 cup rum 80 ml

Method
 

Rum Cake
  1. Set the oven to 350°F (175°C) to preheat.
  2. Distribute the chopped pecans evenly on a cookie sheet in one layer. Toast in the preheated oven for 8–10 minutes, until they turn golden and fragrant. Avoid burning the nuts. Take them out of the oven and lower the oven setting to 325°F (165°C).
  3. Thoroughly grease a bundt pan and coat with flour, covering all indentations, particularly the center. Or, apply pan release (cake goop) with a brush.
  4. Combine the cake flour, baking powder, and salt by whisking. Set aside.
  5. Using the whisk attachment of your mixer, whip the 3 egg whites in a large bowl. After they become frothy (about 2 minutes), incorporate 1/4 cup sugar and keep whipping until stiff peaks form (about 1 more minute). Set aside.
  6. In a large bowl, beat the butter with the remaining 1 1/2 cups sugar until light and fluffy. Blend in the oil and vanilla extract. Then beat in the 5 egg yolks.
  7. Sift in approximately 1/3 of the flour mixture. Using the mixer on low speed or a wire whisk, gently incorporate the flour mixture.
  8. Whisk in the milk. Cease mixing as soon as it is combined.
  9. Sift in about 1/3 more of the flour. Gently whisk it into the batter. Whisk in the rum.
  10. Sift in the remaining flour and whisk until the batter is smooth. Stop mixing as soon as everything is combined. Overmixing will lead to a dry cake.
  11. With a rubber spatula, gently fold the egg whites into the batter until no streaks of egg white remain.
  12. Scatter the toasted, chopped pecans into the bottom of the prepared bundt pan (if using). Pour the cake batter over top.
  13. Bake in the preheated oven for about 60–75 minutes, until an inserted toothpick comes out clean and the edges start to pull away from the pan. The bake time will vary depending on the size of your bundt pan and your oven.
  14. Transfer the pan to a wire rack and cool for at least 15 minutes. Carefully invert the pan to release the cake. If it appears stuck, gently tap on the sides of the pan to help release the cake.
Butter Rum Sauce
  1. While the cake cools, prepare the sauce.
  2. In a medium saucepan over low heat, combine the butter, sugar, and water. Melt everything together while gently stirring.
  3. Bring to a boil. Boil for 5 minutes while whisking. Remove from the heat and carefully whisk in the rum. It can boil up as you add the rum, so be careful.
  4. Poke the top and sides of the cake with a toothpick or fork to create small holes.
  5. Pour or brush the rum sauce over the cake, a little at a time, to create multiple layers. Typically use about 1/3 to 1/2 of the sauce to soak the cake.
  6. Slice the cake using a sharp, thin knife. Serve with the remaining sauce, allowing each person to pour more sauce over their slice if desired. More sauce will lead to a stronger rum flavor.