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Rum Cake

What makes this rum cake recipe so appealing is that it uses actually very little alcohol, but it has a wonderful potent taste nonetheless. Unlike a lot of other rum cake recipes, it is made from scratch, not with a mix, but the preparation is not time consuming at all. Great with a cup of coffee or hot cocoa on a nice crisp Sunday afternoon!


For the batter:
1 cup of butter (do not substitute, the cake won’t turn out as well)
2 cups of sugar
4 eggs
3 1/2 cups of all-purpose flour
3 teaspoons of baking powder
1/4 teaspoon of salt
1 teaspoon of rum extract
1 cup of milk

For the glaze:
1 cup of brown sugar
1 cup of granulated sugar
1 cup of water
2 tablespoons of butter
2 tablespoons of rum
pinch of salt


The batter:
Beat the butter and the sugar thoroughly in the bowl of an electric mixer. Add the eggs one at a time, beating well after each addition. Sift the flour, baking powder and salt together. Add this dry mixture alternately with milk to the first mixture, beginning and ending with dry ingredients and scraping bowl constantly. Beat in the flavoring and turn into a well greased and lightly floured tube pan. Bake at 325 degrees Fahrenheit for 1 hour and 20 to 30 minutes.

The glaze:
Combine all of the ingredients, except for the rum, in a saucepan and boil for three to four minutes. Now, stir in the rum. Slowly pour half of the glaze over the hot cake while it is still in the pan. Let the cake almost cool. Now, invert onto a cake plate and pour the remaining glaze over it.

If you want to plan for a special occassion, this cake freezes well and can be made ahead of time.