• Skip to primary navigation
  • Skip to footer navigation
  • Skip to secondary navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar

Immaculate Bites

African and Caribbean Recipes Made Easy

  • All Recipes
  • Contact Me
  • Meet Imma
  • Facebook Instagram Pinterest YouTube
  • How To’s
  • 59 Mins or Less
  • Chicken
  • Baking
  • Beverages
Home / Category / Baking

Rum Cake

Jump to Recipe Print Recipe
Published:4/28/2020Updated:4/28/2020

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.

Rum Cake

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. 

Rum Cake

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.

 

Rum Cake

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.

Rum 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

 

 

Looking for more recipes? Follow on...
My Newsletter
Rum cake
Print

Rum Cake

Rum Cake With Rum Butter Sauce baked from scratch  without pudding mix and paired with rum butter sauce for that additional goodness.
4.88 from 8 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 pan like I did. if you use a one baking pan you should extend the

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: Immaculate Bites
Course: Dessert
Cuisine: Caribbean
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
Follow on Instagram

 

Nutrition Facts
Rum Cake
Amount Per Serving
Calories 585 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 15g94%
Cholesterol 128mg43%
Sodium 298mg13%
Potassium 222mg6%
Carbohydrates 79g26%
Sugar 51g57%
Protein 7g14%
Vitamin A 845IU17%
Calcium 102mg10%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

 

How to Make Rum Cake

 

Rum Cake.1Pre-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.

rum cake.2Add in the flour, powder milk and baking powder into the batter, alternating with the milk –until fully absorbed by the mixture.

Rum Cake.3Then add , nutmeg, and vanilla extract. Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.

Rum Cake.4Greased a 10 -inch bottomed tube pan, then add chopped pecans.

Rum Cake.5Pour 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.

Rum Cake.6In 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.

 

 

 

Rum Cake
Rum Cake
Rum Cake

Join & Receive A Free Recipe Book!

    Reader Interactions

    Leave a Review Cancel reply

    I love hearing from you! Submit your question or recipe review here. Your email address will not be published. Required fields are marked *

    Made this? Rate this recipe:




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments & Reviews
    1. Katrina says

      Posted on 1/22 at 8:14PM

      Hi Imma, what dark rum brand do you use?

      Reply
      • ImmaculateBites says

        Posted on 1/23 at 3:09AM

        Hi Katrina. Usually, I would use whatever dark rum I have at hand. As long as it is not light rum since dark rum has a more intense flavor.

        Reply
      • Moriah says

        Posted on 3/12 at 8:09PM

        Thanks for sharing the recipe. Clicking “reply” was the only way I could find to comment in here. I made this and mine came out fine but had a dense spongy like texture. I’m not sure if that was from all the eggs or something else but I did not care for the texture. I was hoping for more of a cake like texture (though maybe the sponginess was what better helped it to absorb the added rum at the end…?). It tasted fine other then that. I made mine in muffin pans to cut the time down. I tried a dash or two of nutmeg and some with cinnamon in some of the muffins to see if it would be something I would like. I personally did not like the nutmeg (though it did remind me of egg nog). But I did like the cinnamon. The ones without any spices didn’t have much flavor by itself just sort of sweet and spongy. But obviously 😉 adding the rum on top made them taste even better.

        Reply
        • ImmaculateBites says

          Posted on 3/17 at 2:47PM

          Hi Moriah,
          So sorry to hear this .This cake is moist on it’s own- without the rum syrup. Really don’t know what went wrong , without actually being there.

          Reply
    2. Gina says

      Posted on 12/25 at 4:29PM

      Could I use powdered buttermilk in place of powdered milk? Powdered milk is surprisingly hard to find here and I don’t have time to order.

      Reply
      • ImmaculateBites says

        Posted on 12/28 at 8:31AM

        Yes you can. The powdered buttermilk works just fine.

        Reply
    3. Lt says

      Posted on 10/1 at 10:45AM

      Not NEARLY enough rum in this cake or the sauce! Dry and boring! I followed the recipe exactly. Epic Fail.

      Reply
      • Raquel says

        Posted on 12/23 at 8:35AM

        Failure…..followed the recipe and my cake never rose.

        Reply
        • ImmaculateBites says

          Posted on 12/24 at 10:06AM

          Sorry to hear about that. Make sure you double check your baking powder. This recipe works , have made it several times with good results.

          Reply
      • Sonofabaker says

        Posted on 12/25 at 10:54AM

        Add more rum. It won’t be as dry. My experience is that a cake that is a little dry will soak up more sauce. The “dryer” up front, the “saucier” afterward. I haven’t had problems with this bread.

        Reply
    4. Char says

      Posted on 7/7 at 5:14AM

      Your Blog is absolutely wonderful! So colorful & detailed a true step by step and the photo guidance & much appreciated and so pretty! Thank you for investing so much time into testing the recipes and for your hard work with your site!

      Reply
    5. Ademola Adu says

      Posted on 6/24 at 9:40AM

      I have watched some of your videos and I find this very amusing. I would love to purchase one or more of your produce and hence would love to how to go about it. I live and work in Lekki.

      Reply
    6. alice castro says

      Posted on 5/31 at 1:46PM

      I would like to know if you can use the eagle brand substitute for the powdered milk as well as the regular milk? Are the amounts of the eagle brand the same?

      Reply
      • ImmaculateBites says

        Posted on 6/7 at 4:36AM

        Hello,
        Yes it works just fine . Same amount for both powdered and regular milk

        Reply
    7. Terri Tarno says

      Posted on 5/24 at 11:19AM

      Can you use rum extract?

      Reply
      • ImmaculateBites says

        Posted on 5/27 at 10:51PM

        It depends. Do you want to completely eliminate the rum butter syrup?

        Reply
        • Pat Ducharme says

          Posted on 6/3 at 12:04PM

          Your recipe sounds great and will try but when do you add rum to cake??????? Not mentioned in directions at all!!!!!!!!

          Reply
          • imma africanbites says

            Posted on 6/5 at 8:50PM

            Hi. Thanks for pointing it out. Updated the recipe. The video shows you add rum to the batter before the vanilla extract. It’s also optional (if you don’t wnt your cake to be too “rummy”) since the glaze already has rum in it, too.

            Reply
    8. Lida says

      Posted on 5/20 at 9:16PM

      Recipe and pics of cake look absouletly devine. Can I substitute the powdered milk with eagle brand milk or evaporated milk? If so, which would be the best?

      Reply
      • imma africanbites says

        Posted on 5/21 at 7:24AM

        Thank you. Yes, eagle brand milk works fine.

        Reply
    9. Frances says

      Posted on 5/12 at 9:51AM

      Hello couple of question on your run cake. 1. Do u used cake flour?
      2. Can u used pet or eagle brand milk?

      Reply
      • ImmaculateBites says

        Posted on 5/12 at 10:35AM

        Hi Frances ,
        In this recipe I used all purpose flour. Yes, you can use pet or eagle brand milk. Happy baking !!!

        Reply
    10. Dierdre says

      Posted on 5/10 at 3:09PM

      Hello. Can this recipe be converted for cup cakes?

      Reply
    11. Rebekah says

      Posted on 5/7 at 6:56PM

      Just a question here: can this be made in a half sheet, if I adjust the recipe to about 3 times?

      Reply
      • imma africanbites says

        Posted on 5/7 at 8:00PM

        Hi Rebekah. I can’t exactly give an answer to that since I haven’t tried it. But as per my experience, you can use two baking pans with this recipe and just reduce the baking time by 10-15 minutes. I don’t know if this helps, but I hope it does somehow. Let me know how it works for you.

        Reply
    12. Fran says

      Posted on 4/20 at 7:50AM

      I am planning on making this recipe for easter. What kind od powdered milk did you use?

      Thank you in advance.

      Reply
      • ImmaculateBites says

        Posted on 4/20 at 7:58AM

        Hi Fran, Any powdered milk would work. I used whole milk, nonfat works as well.
        Happy Easter!!

        Reply
    13. Kathy says

      Posted on 4/14 at 11:45AM

      Can I bake the cake a day before the party then put the rum sauce the next day??

      Reply
      • imma africanbites says

        Posted on 4/15 at 4:23PM

        Hi Kathy. Yes, you sure can. Just place the cake in an airtight container and store in a room temperature or in the fridge.

        Reply
    14. Shirley says

      Posted on 3/2 at 1:41AM

      Irma is the flour for the rum cake paladin or self rising flour for the rum cake.!
      Thanks
      Shirley

      Reply
      • ImmaculateBites says

        Posted on 3/2 at 7:07AM

        Hello shirley, It’s plain flour

        Reply
    15. Cheryle Clarke says

      Posted on 1/5 at 4:16PM

      I love your recipes. The Rum Cake is a winner.

      Reply
    16. Renee says

      Posted on 12/29 at 7:52AM

      Can I use different types of rum (spiced or cinnamon)?

      Reply
      • ImmaculateBites says

        Posted on 12/29 at 3:47PM

        You sure can.

        Reply
        • Dierdre says

          Posted on 5/10 at 3:05PM

          Can you use fireball?

          Reply
          • imma africanbites says

            Posted on 5/13 at 5:46AM

            Hi, Dierdre. I haven’t tried fireball but I don’t see why it won’t work. Please do let me know how it turned out for you.

            Reply
        • Dierdre says

          Posted on 5/10 at 3:10PM

          Can this recipe be converted for cup cakes?

          Reply
          • ImmaculateBites says

            Posted on 5/11 at 8:47PM

            Yes it can. Adjust cooking times to about 15-22 minutes.

            Reply
    17. Sandi says

      Posted on 12/23 at 10:43AM

      Greeting from My kitchen to yours

      For the butter sauce do you use whit or brown sugar??? I did use white but it does not look quite right.

      Kind Regards and Merry Christmas

      Sandi

      Reply
      • ImmaculateBites says

        Posted on 12/23 at 11:18AM

        Hi Sandi,
        I used white sugar. The sauce should not be too thick.
        Merry Christmas !!!

        Reply
    18. MaryLynn says

      Posted on 11/26 at 12:12PM

      Do I need to use powdered milk? If not, how do I adjust the recipe?

      Reply
      • ImmaculateBites says

        Posted on 11/28 at 10:38AM

        Not using powdered milk will alter the taste slightly . Just leave it out completely.

        Reply
        • Elizabeth Jackson says

          Posted on 12/20 at 9:01AM

          The butter you use in your Rum cake is it Salted or Unsalted?

          Reply
          • ImmaculateBites says

            Posted on 12/20 at 3:28PM

            It’s unsalted

            Reply
    19. Lynda Beckman says

      Posted on 11/7 at 8:20AM

      Amazing! So easy and so impressive. I want you to know how much I enjoy your Web site. I’ve tried many of your recipes, always perfect. Just made the crab stuffed mushrooms A+++. The Lomo saltado I’ve made over and over always a pleaser. Your recipes are so perfect, I now just jump to your recipes when I’m entertaining guest always confident that they will get great reviews. Thanks for making my life so easy

      Reply
    20. Tara Washington says

      Posted on 11/1 at 7:06PM

      Love the cake, love the run sauce. Recipe is simple with detailed instruction. I’ve tried several of your dishes all turned out spectacular and this dessert did not disappoint.

      Reply
      • imma africanbites says

        Posted on 11/2 at 3:06PM

        Thank you so much, Tara, for the kind words. I’m glad you love this cake as much as I do. =)

        Reply
    21. Reni says

      Posted on 10/6 at 4:29AM

      Sound and looks delicious. Are you mixing all by hand after creaming the butter and sugar? Looking forward to making it.

      Reply
    22. Abigail says

      Posted on 10/5 at 8:59AM

      Thanks Imma, for this wonderful cake recipe, I just want to find out if you put the cake back in the oven once you’ve poured the glaze. Thanks

      Reply
      • ImmaculateBites says

        Posted on 10/5 at 9:40AM

        No you don’t. It’s ready to be served.

        Reply
    23. Tom Lewis says

      Posted on 12/23 at 4:12PM

      I love hot butter rum sauce on cakes like this and mince meat pies. The problem is that the recipe makes too much sauce. I know in the future to cut the recipe but for now can the sauce be frozen?

      Reply
      • ImmaculateBites says

        Posted on 12/23 at 7:01PM

        Hi Tom! Sorry I can’t say for sure, never tried freezing it .

        Reply
        • Kelly says

          Posted on 5/13 at 9:08AM

          Hi, the recipe says bake in 325 but in the video it’s says 350. Which temperature should we use? Thank you 😉

          Reply
          • ImmaculateBites says

            Posted on 5/17 at 6:00AM

            . For best results , when using a dark baking pan reduce the heat about 25 degrees, because it browns quickly . If not bake at 350 Degrees F. Hope this helps

            Reply
    24. Heather says

      Posted on 12/8 at 7:12PM

      Hi Imma this looks amazing , can’t wait to try it.. I came across your blog 3 days ago and I love your recipes. I have tried 3 of your recipes and looking forward to trying many more…. Thank you

      Reply
      • ImmaculateBites says

        Posted on 12/9 at 9:24AM

        Glad it’s working out well for you. Thanks for taking the time to let me know !

        Reply
    25. Myra Bowen says

      Posted on 11/20 at 12:46PM

      You didn’t specify how long to extend the baking time if one used a large baking pan such as a tube pan. Thank you.

      Reply
      • ImmaculateBites says

        Posted on 11/22 at 10:39PM

        Extend it for about 10-15 minutes

        Reply
    26. Lisa says

      Posted on 11/13 at 3:53PM

      So easy to whip up and people just love it.

      Reply
    27. Rosemary says

      Posted on 6/17 at 4:08AM

      This is the cake that I just roll out of bed bake,
      It never goes wrong,really get a lot of credit from
      using yr recipe
      Thanks Miss Bites

      Reply
    28. micka says

      Posted on 4/21 at 10:17AM

      Love all your recipe. Cooking your pineapple chicken for dinner on Sunday.. Any way, Is 10 ounce of butter 2 and a half stick of butter?

      Reply
      • ImmaculateBites says

        Posted on 4/21 at 10:46AM

        Yes it is . Thank you so much!!!!

        Reply
    29. Pammie says

      Posted on 8/12 at 2:41PM

      Love your recipes…Do I have to use a Bundt pan…Thanks

      Reply
      • ImmaculateBites says

        Posted on 8/12 at 2:47PM

        Thanks! No, you don’t. You can use any cake pan you desire.

        Reply
    30. Jehancancook says

      Posted on 11/8 at 1:56PM

      Love, I will be making my version soon for the holidays.

      Reply
      • ImmaculateBites says

        Posted on 11/8 at 7:35PM

        Jehan, can’t wait to see what you come up with. I know it is going to taste fabulous!

        Reply
    31. Claudia says

      Posted on 8/19 at 2:02PM

      Consequently yummy! That looks amazing.

      Reply
    32. ImmaculateBites says

      Posted on 8/17 at 8:17AM

      Cheryl, you are not alone . We all do!

      Reply
    33. Cheryl says

      Posted on 8/17 at 8:11AM

      Uh, I really should NOT have checked out your blog before breakfast. Stomach rumbling vibrating the table…. This looks so delicious! Leave it to me to crave boozy cake for breakfast.

      Reply
    34. Jessica @ Jessiker Bakes says

      Posted on 8/16 at 10:04PM

      This cake looks beautiful and delicious! Definitely something Jamaicans would love. Would LOVE a slice!!

      Reply
      • ImmaculateBites says

        Posted on 8/17 at 5:58AM

        They sure would – it tastes just like those cake you usually get from the Caribbean Islands.

        Reply
    35. Thalia @ butter and brioche says

      Posted on 8/16 at 7:54PM

      this looks amazing! definitely craving a slice right now.. that rum glaze is seriously delicious.

      Reply
      • ImmaculateBites says

        Posted on 8/17 at 6:01AM

        It sure is! I am addicted to it- thank goodness it is all gone!

        Reply
    36. Lolly says

      Posted on 8/16 at 1:53AM

      Hi Imma, I can’t wait to try this recipe, couple of questions pls, is it 1tbsp baking powder or 1tsp? Also do I need to double the ingredients to get the 2 same size cakes I see in ur pics above or do I use the recipe as is, thanks in advance.

      Reply
      • ImmaculateBites says

        Posted on 8/16 at 4:55AM

        Lolly, it is 1 Tablespoon baking powder. It all depends on your cake pan – this cake is large enough for 2 8-9 inch baking pan. For a single cake, use 10 inch bundt pan. I used 2 8 inch cake pan and did not double the recipe. Let me know how it works for you.

        Reply
        • Lorraine says

          Posted on 11/23 at 1:55AM

          Do you have to use dark rum can you use light rum?

          Reply
          • ImmaculateBites says

            Posted on 11/23 at 2:10PM

            Light rum would work just as well.

            Reply

    Primary Sidebar

    Hi! I’m Imma

    Hello! I'm Imma! Cooking up Exquisite African, Caribbean & Southern flavors with a flavorful twist You can too! In your kitchen. It's much more fun together. Join me.

    read more >
    • Southern
    • African
    • latin fusion
    • comfort food
    Top RECIPES of 2019
    free recipe book

    Each recipe has been reviewed and shared over 20,000 times!

    GET YOUR COPY!

    favorites...

    Chicken Shrimp and Sausage Gumbo

    Southern Baked Mac and Cheese

    Southern Baked Mac and Cheese

    Easy Homemade Bread

    Basic Homemade White Bread

    Caramel Cake

    As Featured On
     

    Today     Buzzfeed  Huffpost  Thekitchn

     

    Country living   African vibes   Greatist

       

    shape             African vibes

     
    Opens in a new window Opens an external site Opens an external site in a new window

    Trending Now

    Broiled Salmon

    Broiled Salmon

    Baked Crispy Chicken Thighs

    Baked Crispy Chicken Thighs

    Egg Fried Rice

    Egg Fried Rice

    Homemade Brioche Rolls

    Homemade Brioche Bread

    Recipe Index
    Shop My Faves
    About Imma
    Featured On

    RECEIVE POSTS BY EMAIL

      • EXPLORE
        • Recipe Index
        • African Recipes
        • Caribbean Recipes
        • Southern Recipes
        • Videos
      • RESOURCES
        • About Imma
        • Contact
        • Disclaimer
        • Privacy Policy
        • Terms & Conditions
      Facebook Instagram Pinterest YouTube
      © 2021 - All Rights Reserved - Site Credits Designed by Melissa Rose Design Developed by Once Coupled
      Back To Top

      Subscribe & Receive A FREE Recipe Book!