the perfect cake to impress your guests- perfect to serve with coffee

6 months ago, we moved into our beautiful new home. Getting here was quite the journey and what a blessing it was to have family on the way!  We had movers/moving company take our things to our new place, but we actually drove our suv with our most precious cargo- the girls-;) and our valuables. Because we had family en route, we jumped at the chance to finally be able to see them after so many years.

My auntie and uncle live in Coffeyville, Kansas. Such a cute little name, and a cute little town. In Coffeyville, Kansas we woke up one morning (after a long day of driving) to such a pleasing aroma. The smell was of fresh brewed coffee, bacon, & a sweetness. The sweetness in the air was the smell that you get in your kitchen when you baked cake or cupcakes. The combination of all three of these aromas made for the perfect alarm clock. We arose quickly out of our rooms to see Auntie and the amazing spread she had ready for us for breakfast.

Enter, Rum Cake.

It was that morning in Coffeyville Kansas that  I had the best bite of cake I have had in a long time. After taking just one bite my husband stared at me and said you have got to make this for me again! Of course auntie shared her recipe with me,  she said she had gotten it from a student coming to stay at her home. It is so good, and so easy that I wanted to share it with you!

Her recipe is adapated from Once Upon a Chef

 (if you are interested, find the original recipe HERE)


{For the Cake}

4 large eggs

3 large egg yolks

1/2 cup light (you can use dark too) Bacardi rum

2 teaspoons vanilla extract

2-1/2 cups cake flour, spooned into measuring cup and leveled-off with knife, plus 1 tablespoon more for flouring the pan (see note)

1 cup packed light brown sugar

1 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 sticks (1 cup) unsalted butter, softened, plus more for greasing the pan

{For the Glaze}

1/4 cup unsalted butter

1/4 cup water

1/2 cup granulated sugar

1/4 cup of water

1/4 cup of Bacardi rum

Position an oven rack in the center of the oven and preheat to 340°F. Grease a 12-cup Bundt pan with butter of Pam

Whisk together the eggs, egg yolks, rum, vanilla extract in a bowl. Set aside.

Place the cake flour, brown sugar, granulated sugar, baking powder and salt in the bowl of a heavy-duty mixer fitted with the paddle attachment; mix on low speed for about 30 seconds to combine. Add the butter and beat on low speed for about 2 minutes, or until the ingredients are well combined.

Add one-third of the liquid ingredients and mix on low speed until just incorporated. Increase the speed to medium and beat for 2 minutes, then stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add another third of the liquid and mix on low speed until just combined. Increase the speed to medium and beat for two minutes, then stop the mixer and scrape again. Add the remaining liquid and beat and scrape as before.

Transfer the batter to the buttered Bundt pan.

Bake for an hour to 1 hour and 15 mins. At the hour mark, poke with a long toothpick to see if it has been baked all the way through. Every oven is different.

When it has been baked all the way through, take it out.

Cool the cake on a rack for ten minutes.

While it is cooling make the glaze.

I used this Bacardi- you can use the dark version too.

While the cake cools, make the glaze. Melt the butter in a small saucepan. Add the water and sugar and bring to a boil. Turn the heat down to medium-low and simmer, stirring frequently, for about 5 minutes, or until slightly thickened. Remove from the heat and stir in the rum. Let this cool completely

when the cake and glaze have both cooled completely, position your wire cooling rack over your sink. We happen to have another small sink on our kitchen island and the size is perfect. If that doesn’t work for you try to find a big bowl, larger than the actual cake for the excess glaze to drip into.

Use a large spoon and carefully drizzle the glaze evenly all over the cake, letting the excess dripping just fall into ur sink/bowl.

Leave the cake until completely dry. After that put it on your cake stand. Alone, it is so pretty!

The aroma is amazing. It tastes so spongy, sweet, and delicious. Almost like a sweet bread or poundcake.

 There will be conversation of how this cake was made- trust me, your guests will DEF ask you.

Indulge in that first bite (AMAZE) & the conversation, serve with coffee.  Perfection!