Rum Cake
A moist, buttery rum-soaked cake studded with walnuts, dried apricots, and pistachios, topped with fresh blueberries. This quick version uses a simple syrup soak for that classic rum cake flavor without the wait.
- Total time
- 40 min
- Servings
- 8
- Calories
- 380
- Protein
- 6g
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- ½ cup butter
- ¾ cup sugar
- 2 large eggs
- ¼ cup rum
Instructions
- 1
Preheat oven to 350°F. Grease a 9-inch round cake pan. In a bowl, whisk 1.5 cups flour with 1.5 tsp baking powder and a pinch of salt.
- 2
In a large bowl, cream 0.5 cup softened butter with 0.75 cup sugar until light and fluffy, about 3 minutes. Beat in 2 eggs one at a time, then stir in 2 tbsp of the rum.
- 3
Fold the flour mixture into the butter mixture until just combined. Fold in 0.5 cup chopped walnuts, 0.5 cup chopped dried apricots, and 0.25 cup chopped pistachios.
- 4
Spread batter in the pan. Bake until a toothpick comes out clean and the top is golden, 25-30 minutes. Let cool in the pan for 10 minutes.
- 5
While warm, poke holes all over the cake with a skewer. Drizzle with remaining 2 tbsp rum mixed with 2 tbsp sugar and 2 tbsp water. Let soak for 5 minutes. Serve topped with fresh blueberries.
Tools you’ll need
- 9-inch round cake pan
- mixing bowls
- whisk
- electric mixer (optional)
- skewer
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