Rum Cake

READY IN: 25hrs
Recipe by Melissa Highfill

Not sure where the recipe is originally from, but it is very intoxicating. Great for a Carribean or Tropical theme...Good for potlucks (not church or job related ones). Best if made the day before and refrigerated. Guessed on prep time and servings...depends on how big you slice the bundt cake and how long you wait between applications of the glaze.

Top Review by Teriffic

I was recently in the tropics and they sell rum cakes on most of the Islands. After tasting it I thought "I think I could make this better!" This recipe is awesome. Perfect cake with the perfect amount of rum. Very detectable so you do have to LIKE rum. Big hit with our friends.
I used Bacardi dark rum. I added a cup of finely cut pineapple to the cake recipe. I swapped out the water in both the cake and the glaze for the pineapple juice reserved from the canned pineapple.

Ingredients Nutrition

Directions

  1. Cake: Preheat oven to 325 degrees.
  2. Grease and flour a 12c.
  3. Bundt pan.
  4. Mix all cake ingredients together.
  5. Pour batter into prepared Bundt pan.
  6. Bake for 1 hour and cool completely.
  7. Make the glaze while cake is cooling.
  8. Glaze: Melt butter in sauce pan.
  9. Stir in water and sugar.
  10. Bring to a boil for 5 minutes stirring constantly.
  11. Remove from heat.
  12. Stir in the Rum.
  13. Invert the cake onto a serving plate or cake stand.
  14. Prick the top of the cake with a toothpick to allow the glaze to soak in.
  15. Drizzle and smooth the glaze evenly over the top and sides.
  16. Allow the cake to absorb the glaze.
  17. Repeat until all of the glaze is used up.
  18. (This will take several applications).

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