Coffee and Rum Cake

Looking for the best cake to bake this Christmas? If so, here’s Donal Skehan‘s coffee and rum cake recipe. The cake on its own is delicious as it is filled with cinnamon, sugar, pecans, and dark rum, but even better with the coffee glaze and caramelized pecans. The crunchiness of the nuts pairs well with the soft cake, making it a must-try dessert recipe.

RELATED: Chocolate Rum Balls

It is sweet, nutty, and rich. Each bite is packed with delicious flavors that you will absolutely love. Serve it with a cup of coffee, tea, or juice for the perfect dessert or snack!

Here’s another recipe for you to try: 4-Ingredient Creamy Coffee Dessert

Easy Coffee and Rum Cake Ingredients

• 13 oz plain flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of fine sea salt
• 5 large eggs (beaten together)
• 3 fl oz dark rum
• 2 teaspoons of vanilla bean paste
• 4 oz natural yogurt
• 12 oz unsalted butter (softened), plus more for greasing
• 10 oz unrefined caster sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons of soft dark brown sugar
• 3 tablespoons of pecans (chopped)

For the coffee glaze:

• 1/2 stick of unsalted butter
• 1.3 fl oz espresso
• 1 fl oz rum
• 1/2 teaspoon of vanilla bean paste
• 7 oz icing sugar

For the caramelized pecans:

• 3 tablespoons of light brown sugar
• 1/4 cup of water
• 3 tablespoons of pecans (roughly chopped)

How to Make Coffee and Rum Cake

Step 1:

In a large bowl, add the flour, baking powder, and salt. Whisk until well combined. Set aside.

Step 2:

Add the rum to the beaten eggs, followed by the vanilla bean paste, and yogurt.

Step 3:

In a different large bowl, whisk softened butter and sugar until light and fluffy.

Step 4:

Add a little bit of the wet mixture to the butter mixture, then whisk. Next, add a little bit of the dry mixture, and mix again. Keep alternating the wet and dry mixture until everything is well combined.

Step 5:

Grease a large bundt pan with softened butter, then transfer the mixture. Spread evenly.

Step 6:

Combine pecans, brown sugar, and cinnamon in a bowl. Mix to combine. Sprinkle the mixture on top of the batter in the bundt pan. Using a knife, lightly swirl the mixture into the batter.

Step 7:

Place inside the preheated oven and bake at 356F for 1 hour and 15 minutes. Once done, let it cool in the pan for a few minutes, then remove and place on a cooling rack to cool completely.

Step 8:

Make the glaze. In a saucepan, add salted butter, espresso, rum, and vanilla bean paste. Melt the butter, stirring occasionally, then let it come to a boil.

Whisk into the icing sugar until smooth. Let it cool for a few minutes.

Step 9:

Make the caramelized pecans. In a different pan, add the sugar and water. Cook until the sugar melts, then add the pecans. Coat the pecans with the caramel. Transfer to a baking sheet lined with parchment paper and spread evenly. Let it cool. Once cooled, chop into small pieces.

Step 10:

Whisk the coffee glaze, then pour it into your cake. Top with the chopped caramelized pecans. Serve and enjoy!

Coffee and Rum Cake