Rum Cake Recipe
Moist cake infused with rum and spices.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Ingredients
Rum Glaze Ingredients
Method
Cake Directions
- 1
Preheat the Oven
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, salt, ground nutmeg, and ground cinnamon.
- 3
Cream Butter and Sugar
In another bowl, beat the softened butter until creamy. Gradually add the granulated sugar and continue to beat until light and fluffy.
- 4
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- 6
Bake the Cake
Pour the batter into the prepared bundt pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cake
Allow the cake to cool in the pan for about 10 minutes, then invert it onto a wire rack to cool completely.
Rum Glaze Directions
- 8
Prepare the Glaze
In a small saucepan, combine the granulated sugar, dark rum, and water. Cook over medium heat, stirring until the sugar dissolves.
- 9
Simmer the Glaze
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 5-7 minutes until slightly thickened.
- 10
Drizzle Over Cake
Once the cake has cooled, drizzle the warm rum glaze over the top of the cake, allowing it to soak in.