Rum Cake – traditional rum cake from scratch – no mixes. Light & fluffy topped with chopped  pecans and soaked in a reduced  sugared rum glaze. So good you will want to eat the whole thing.

Boozy rum cake – Oh YES!!!

Let me tell you about this cake and how delightful it is. It is adapted from Carole Walter’s, absolutely BEST yellow cake. I guess when you label a cake the absolute best cake you are bound to get a lot of people poking at the recipe. What I have to say is that it is sooo good – definitely a keeper. 

Though it is quite good I made a few adjustments for you to make; it tastes even better.

Your girl can’t help herself. Guaranteed to please! I reduced the sugar to 1 ¾ cups and upped the flavor with rum and nutmeg. Yes, I love nutmeg, you may leave it out, if desired.

Okay let’s keep going, what makes this cake worthy? The texture – buttery, and fluffy – one that would have made my home economics teacher leap with joy. 

Now, if only I had this recipe when I was taking my finals in school, just maybe, I would have gotten an A in her class. Sadly though, I had a B.

Can rum cake make you drunk?

Rum reminds a lot of people of the holidays and the holidays is just around the corner! Woohoo!!! And that means baking season is in full swing including the boozy baked goods.

And now you ask, can rum cake or boozy treats in general, make you drunk? Well, most people (including me), believe that when you infuse alcohol into your recipe, it’ll be cooked off since it is baked. But it is possible to get drunk from excessive consumption of alcohol-infused baked goods.

You can get tipsy or completely intoxicated if it contains more than 5 percent of alcohol by volume, like the Tortuga rum cake, and also depending on your consumption and alcohol tolerance. Moreover, you’ll totally feel the rum kick, especially if you add the booze AFTER it has finished baking.

Rum Cake Glaze

If for some reason you really do not want to be bothered with rum, you can ice it or use simple syrup (you can find the recipe HERE) to make it moist. Without rum, it is not a moist cake- just tender. To tell you the truth, I love it with or without the sauce.

But if you’re willing to play around with it, you can try it with vanilla or chocolate glaze OR both (why not? 😉 ) using the glaze recipe from my Chocolate Rum Marble Cake.

There you have it! I hope you’re already looking forward for the holiday season with this decadent and insanely delicious rum cake with rum glaze. If you want more “rummy” flavor, go ahead! I won’t tell anyone. 😉

Enjoy!

Tips and Notes

1. Adding rum to your batter adds a more deep brown color and flavor.
2. If you don’t want to infuse it with a rum glaze, you can use my simple syrup recipe HERE. Or top it with vanilla or chocolate glaze OR both using the glaze recipe from my Chocolate Rum Marble Cake.
3. Be sure to let the cake cool for about 5-10 minutes before removing from the pan. And proceeding with the next steps.
4. You can use a large bundt pan or use two 8-inch pan. If using two baking pans, reduce the baking time by 10-15 minutes.

Watch How to Make It

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Rum Cake

Rum Cake With Rum Butter Sauce baked from scratch  without pudding mix and paired with rum butter sauce for that additional goodness.

4.91 from 10 votes

Prep: 10 mins

Cook: 50 mins

Total: 1 hr

Caribbean

Servings 10 -12 slices

Ingredients

• ▢ 10 ounce unsalted butter
• ▢ 1 3/4 cups sugar
• ▢ 4 Large eggs
• ▢ 1/3 cup powdered milk
• ▢ 2 1/2 cups flour
• ▢ 1 tablespoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1/2 cup milk
• ▢ 1 -3 Tablespoons dark rum
• ▢ 1 teaspoon vanilla extract
• ▢ ¾ teaspoon nutmeg
• ▢ 1 1/2 cup pecans
• ▢ RUM GLAZE
• ▢ 4 ounce butter
• ▢ ½ cup sugar
• ▢ ¼ cup water
• ▢ 3-4 Tablespoons dark rum

US Customary - Metric

Instructions

• Pre-heat the oven to 160°C/325°F.
• Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5- 7 minutes.
• Stir in the eggs, a one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling.
• Add in the flour , powder milk and baking powder into the batter, alternating with the milk –until fully absorbed by the mixture.
• Then add , nutmeg, rum and vanilla extract
• Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
• Greased a 10  inch bottomed tube pan, then add chopped pecans 
• Pour batter into a bundt plan , on top of the pecans.
• Bake at 325 until a tester inserted into the center comes out clean, 55-60 minutes.  Remove from the oven.

Rum Glaze

• In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and simmer for 3-4 minutes stirring constantly to prevent any burns. Remove from heat and cool slightly.
• Poke little holes into the cake with a toothpick or skewer . Spoon the syrup over the cake and let it soak in. Let the cake cool to room temperature  before serving 

Tips & Notes:

• You can use a large bundt pan or use two 8 inch pans as I did. If you use one baking pan you should extend the baking time.
• Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 585kcal (29%)| Carbohydrates: 79g (26%)| Protein: 7g (14%)| Fat: 26g (40%)| Saturated Fat: 15g (94%)| Cholesterol: 128mg (43%)| Sodium: 298mg (13%)| Potassium: 222mg (6%)| Sugar: 51g (57%)| Vitamin A: 845IU (17%)| Calcium: 102mg (10%)| Iron: 0.8mg (4%)

Author: Imma

Course: Dessert

Cuisine: Caribbean

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How to Make Rum Cake

Pre-heat the oven to 160°C/325°F. Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5- 7 minutes. Stir in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling.

Add in the flour, powder milk and baking powder into the batter, alternating with the milk –until fully absorbed by the mixture.

Then add , nutmeg, and vanilla extract. Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.

Greased a 10 -inch bottomed tube pan, then add chopped pecans.

Pour batter into a bundt plan, on top of the pecans. Bake at 325 F until a tester inserted into the center comes out clean, 55-60 minutes. Remove from the oven.

In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and simmer for 3-4 minutes stirring constantly to prevent any burns. Remove from heat and cool slightly.

Poke little holes into the cake with a toothpick or skewer . Spoon the syrup over the cake and let it soak in. Let the cake cool to room temperature  before serving.