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Almond Rum Cake

Rated as 4.4 out of 5 Stars

"This is a simple butter cake with almonds on bottom and dark rum sprinkled over the baked cake."
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2 h servings 293
Original recipe yields 14 servings (1 -10 inch tube pan)


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  1. Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch tube pan and sprinkle the almonds evenly over the bottom.
  2. Separate the eggs. In a bowl, beat the egg whites with the cream of tartar until stiff. Set aside.
  3. In a large bowl, cream the butter with the sugar. Beat in the egg yolks, then the vanilla, almond extract, lemon juice, lemon rind, and milk.
  4. In another bowl, stir together the flour, baking powder, and baking soda. Beat into the creamed mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly. Turn batter into the prepared pan.
  5. Bake at 300 degrees F (150 degrees C) for 1-1/2 hours or until cake tests done when a toothpick inserted neat the center comes out clean. As soon as you remove the cake from the oven, sprinkle the top evenly with the rum. Transfer to a rack to cool. Makes about 14 servings.

Nutrition Facts

Per Serving: 293 calories; 12.9 39.5 5.2 64 222 Full nutrition

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Read all reviews 5
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Not bad but definitely average. The rum flavour is lost.

This cake was SOOOOOOOOOOO good. I too adapted it a little more to add more rummy goodness. I left out the lemon zest and juice and added 2 tsp of rum. I also used 6 tbsp of butter and 1/4 cu...

I used the basis of this recipe to make a very rummy cake that came out super good. What I changed: Swap almond extract for equal amounts of rum extract. Leave out the lemon zest. Swap the 2 tsp...

This is an excellent recipe, instead of using rum I used almond extract, curshed almonds and a box of white cake mix.

So Worth the Calories! Cake light sponge with a hint of Rum. I did use a tad bit more the aroma of the cake and Rum was a marriage in heaven! I doubled the mix to make cup cakes. For the filling...