Bake

Hot Buttered Rum Cake

by:
October 13, 2021
1 Rating
Photo by Rocky Luten. Prop Stylist: Sophia Pappas. Food Stylist: Kate Buckens.
Test Kitchen Notes

Hot Buttered Rum is a classic cold-weather drink—warmly spiced and supremely cozy, with a kick of (you guessed it) dark rum and honey for sweetness. Here, all those flavors are transformed into a tender, sugar-coated cake with help from The Spice Hunter’s Hot Buttered Rum Mix (a blend of brown sugar, cinnamon, nutmeg, cardamom, allspice, cloves, and lemon oil). To amp up those hot buttered rum flavors even more, the mix is used in both the cake batter and a warm glaze that gets drizzled over the cake for soaking and serving. Holiday baking, here you come!

This recipe is shared in partnership with The Spice Hunter. —The Editors

  • Prep time 15 minutes
  • Cook time 1 hour 5 minutes
  • makes One (12-cup) bundt cake
Ingredients
  • For the cake:
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons The Spice Hunter Hot Buttered Rum Mix
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 stick butter, softened
  • 1 3/4 cups sugar, plus 1 tablespoon for the pan
  • 4 large eggs
  • 3/4 cup milk
  • 3/4 cup dark rum
  • 3 tablespoons vegetable oil
  • 1 teaspoon The Spice Hunter Pure Vanilla Extract
  • For the hot buttered rum glaze:
  • 1 stick unsalted butter
  • 1/4 cup honey
  • 1 tablespoon The Spice Hunter Hot Buttered Rum Mix
  • 1/4 teaspoon salt
  • 1/4 cup dark rum
In This Recipe
Directions
  1. Preheat the oven to 350°F. Spray a 12-cup bundt pan or tube pan with cooking spray, and coat the inside of the pan with 1 tablespoon of sugar.
  2. In a large bowl, combine the cake flour, baking powder, Hot Buttered Rum Mix, salt, and baking soda.
  3. In a stand mixer fitted with the paddle attachment, cream the butter and sugar together on low-medium speed until pale and fluffy. Beat in the eggs one at a time until just incorporated. Switch to the whisk attachment. Add the dry ingredients in three batches, mixing until just combined.
  4. In another bowl, whisk together the milk, rum, vegetable oil, and vanilla extract. Slowly add the liquid mixture to the stand mixer, mixing until combined.
  5. Pour the batter into the pan and bake for about 60 minutes, until the cake pulls a bit away from the sides, the center is set, and a toothpick inserted into the center comes out clean.
  6. While the cake is cooling, make the glaze: In a small saucepan over medium heat, add the butter, honey, Hot Buttered Rum Mix, and salt. Cook, stirring occasionally, for about 3 minutes—the mixture should foam up and then subside. Add in the rum, and cook for 1 minute until bubbles subside.
  7. Using a long, thin skewer or chopstick, poke holes all over the top of the cake. Keeping the cake in the pan, evenly pour half the glaze over the cake. Let the cake sit for 30 minutes to absorb all the glaze.
  8. Carefully remove the cake from the pan onto a cake plate, and pour the rest of the glaze over top. Serve at room temperature; do not chill.

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Irene runs a monthly Brooklyn-based pop-up series called Yooeating, with new takes on Korean home cooking, street food, and drinking culture by pairing with other culinary cuisines that feel like home.

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