Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Absolutely one of the best cakes ever! It keeps for a long time and freezes well.

Ingredients Nutrition

Directions

  1. Preheat oven to 325.
  2. Grease and flour a bundt pan.
  3. Beat all cake ingredients together, except nuts, for 7-8 minutes.
  4. Fold nuts into batter.
  5. Pour batter into pan and bake for 45 minutes to an hour.
  6. Test for doneness.
  7. Remove cake from oven.
  8. Once you remove, begin making the topping.
  9. Boil the sugar, water and margarine for two minutes, stirring constantly so that the mixture does not boil over.
  10. Turn off heat, and add rum- mixing well.
  11. Ladle the hot topping mixture over the hot cake (still in the pan).
  12. Let cake cool in pan until all liquid is absorbed.
  13. Turn out onto cake plate.
  14. Wonderful as is, or you may serve with vanilla ice cream or whipped cream.

Reviews

(4)
Most Helpful

This is the best rum cake ever! It may be the best cake ever! every time I try a different cake I always wish I had made this instead! it is moist and delicious! Thanks for posting!

cakiegirljds October 10, 2008

This is the best rum cake I've ever made. My husband will do almost anything for a piece of this cake. I think I'll make it again this weekend while he does the laundry! Thank you, LaurenLou!!

nannymm October 26, 2006

My mom and I have made this rum cake for years -- it's really delicious! I think the main thing that sets this one apart from the other rum cake recipes is the key: spoon the glaze over the cake while it's still in the bundt pan, so it all can be absorbed. You wouldn't want to waste any of the glaze! I always poke deep holes in the cake with a wooden skewer first, to get the glaze thoroughly distributed.

Meredith K. September 13, 2006

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