An addictive made from scratch moist, spicy, dark rum bundt cake with an intoxicating rum glaze.

Terri

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Recipe Summary

prep:
30 mins
cook:
1 hr 25 mins
additional:
22 hrs 5 mins
total:
1 day
Servings:
14
Yield:
1 -10 inch Bundt cake
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking soda, salt, allspice, cinnamon and nutmeg. Set aside.

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  • In a medium bowl, whisk together 1 1/2 cups sugar, oil, eggs, milk and 1/4 cup rum until blended. Make a well in the center of the dry ingredients. Pour in the rum mixture, stirring until combined. Stir in the walnuts.

  • Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan. Pierce cake from 15 to 20 times with a wooden skewer to prepare the cake for the rum glaze.

  • Rum Glaze: In a saucepan, melt 1 cup of butter in water, then bring to a slow boil. Stir in 1 cup sugar and continue to boil for 5 minutes, stirring constantly. Let mixture cool for 5 minutes, then mix in 10 ounces rum. Let cool 15 minutes, then apply the rum glaze to the cake.

  • To apply Rum Glaze: Gradually drizzle a small amount of the rum glaze over the top of the skewered cake while it is still in the pan. When the top of the cake cannot absorb any more glaze, turn it out of the pan and onto a plate to repeat the procedure on the bottom of the cake. Let the cake sit until the glaze has soaked in, then repeat the procedure from the beginning, putting the cake back into the pan to glaze the top. It may take 24 hours for the cake to completely absorb all of the rum glaze.

Nutrition Facts

507 calories; protein 5.3g 11% DV; carbohydrates 50.8g 16% DV; fat 26.4g 41% DV; cholesterol 75.4mg 25% DV; sodium 202.8mg 8% DV. Full Nutrition
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Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/27/2005
Most awesome I wouldn't suggest this for children as it is soaked in pure rum...with all it's alcohol content. Ten ounces of rum in the glaze and a 1/4 cup in the mix is almost a whole pint. Be careful and remember that this cake is supposed to serve 14. I've read that some cooks had a problem with the glaze; it's almost like making candy to make this glaze you need to boil down the ingredients...the mixture will bubble furiously and it needs to for several minutes before it will set as a candied glaze (not the easiest for an inexperienced cook). If you need practice on glazing read up; preparing the glaze correctly will help so this cake won't become a soggy mess...(as some reviewers have stated) It is most awesome and deserves to be made correctly and served at every winter holiday! Read More
(59)

Most helpful critical review

Rating: 1 stars
07/01/2003
I do not know what I did wrong in preparing this cake but it turned out horredously. Maybe it was just my expectations of what I like in a rum cake. I don't know. I ended up with not a glazed cake but a soggy cake sitting in a puddle of sugared rum. The glaze never crystallized. Although I do like the taste of rum I could not even make myself eat a single bite because the smell of the alcohol was SO strong. With all the good reviews though I may have just done something wrong. I had to throw out the whole cake though because nobody in the house would even try it and I won't try it again just in case this is what it's supposed to be like. Read More
(12)
58 Ratings
  • 5 star values: 38
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
12/26/2005
Most awesome I wouldn't suggest this for children as it is soaked in pure rum...with all it's alcohol content. Ten ounces of rum in the glaze and a 1/4 cup in the mix is almost a whole pint. Be careful and remember that this cake is supposed to serve 14. I've read that some cooks had a problem with the glaze; it's almost like making candy to make this glaze you need to boil down the ingredients...the mixture will bubble furiously and it needs to for several minutes before it will set as a candied glaze (not the easiest for an inexperienced cook). If you need practice on glazing read up; preparing the glaze correctly will help so this cake won't become a soggy mess...(as some reviewers have stated) It is most awesome and deserves to be made correctly and served at every winter holiday! Read More
(59)
Rating: 5 stars
12/16/2003
Wonderful in every way. Nice weight texture and great combinations with the spices and nuts. I've added this one to one of the many cakes I make for the holidays. Did have a suggestion -- add the glaze by injection. I had about half the glaze left over. Perfect. I had a friend make this but I guess they did not follow instuctions and it did not work but it was the best when I made it and my friend loved it too. Read More
(24)
Rating: 4 stars
11/22/2002
I was asked to bake the traditional Rum Cake and I want to surprise my family with something more impressive I made it this recipe was a hit. But I think that for the next time I will lower the glaze ingredients because is a little bit too much of glaze I didn't use it all in the cake so what I did is reheated when I served the cake and if someone ask me I will drip it as a sauce over the cake that I decorate with chantilly cream and fruits (strawberries and kiwis). Read More
(19)
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Rating: 5 stars
12/28/2007
AWESOME! AND SO YUMMY! I had never made a rum cake before and wanted to try before Christmas gets here. My husband said it's the best rum cake he's ever had. When it was time to add the glaze I inserted a teeny funnel in the holes and put about 1/4 cup at a time in. It took a few minutes longer but was well worth the wait. This is NOT for your kid's birthday party! Thank you for a great holiday recipe. I made this a second time this week and it was fabulous! This time I let it sit about 20 hours prior to serving. The texture was wonderful and it held it's shape well. The flavor was out of this world - sweet and spicy flavor was perfect. I used spiced rum this time. To make this work you really need to put some care and time into it. If you do you'll be glad you did! Read More
(16)
Rating: 5 stars
11/27/2009
This has become one of our favourite desserts! It's well worth the effort and wait. For a healthier version... substitute the 1/2 cup of vegetalbe oil for 1 cup mashed over-ripe bananas OR 3/4 cup apple sauce OR a little more than 1/2 cup plain or vanilla yogurt. Some great additions to the recipe that I've tried include adding Coconut Mashed Bananas Chocolate Chips Chopped Pecans or Raspberry Puree. It's been delicious every time:) Read More
(12)
Rating: 1 stars
06/30/2003
I do not know what I did wrong in preparing this cake but it turned out horredously. Maybe it was just my expectations of what I like in a rum cake. I don't know. I ended up with not a glazed cake but a soggy cake sitting in a puddle of sugared rum. The glaze never crystallized. Although I do like the taste of rum I could not even make myself eat a single bite because the smell of the alcohol was SO strong. With all the good reviews though I may have just done something wrong. I had to throw out the whole cake though because nobody in the house would even try it and I won't try it again just in case this is what it's supposed to be like. Read More
(12)
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Rating: 1 stars
06/30/2003
I was extremely disappointed. It turned out to be a soggy mess and smelled so strong of alcohol we could not even eat it. Will not make this one again. Read More
(11)
Rating: 5 stars
11/30/2010
I made this recipe for our Thanksgiving get-together and it was a great hit. I added a cup and a half of raisins soaked in rum for 48 hours and that increased the cooking time slightly your results may vary. By the time the cake had soaked up most of the rum glaze the cake had doubled in weight. I think that this is going to become a staple of celebrations especially ones where people don't have to drive. Thanks for sharing this great recipe Read More
(10)
Rating: 5 stars
11/22/2010
Love this cake! I use Captain Morgan's Tattoo Black Rum. It is full of spice - so tasty. Depending on the group I'm bringing cake to I will cut back a bit on the butter and add more rum for the glaze. Read More
(10)
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