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Homemade Rum Cake

Rum cake. A dessert that is nostalgic and old-school, and one for which just about everyone has a family recipe. Rum cake was one of a small rotation of desserts that showed up at my grandma’s house on Sunday afternoons. You could usually count on one of the following: rum cake, icebox cake, angel food cake with strawberries and whipped cream, or poor man’s cookies. There were some weeks that we made due with Klondike bars from the freezer, but for the most part we got to indulge in one of those four desserts. My great aunt made a killer rum cake that I could appreciate even as a kid. It’s been quite some time since we all sat down to weekly Sunday dinners, and recently I’ve been craving a nice big slice of rum cake. I remember it being so thick and moist, and of course, packed with rum. The problem I ran into is that my aunt always used a box cake mix, and all of the recipes I found online were the same. I wanted a truly homemade rum cake, and thankfully, I finally found a recipe that I tweaked to rum-soaked perfection.

Remember yesterday when I shared with you the DIY Instant Vanilla Pudding Mix, and I promised a fantastic cake for which to use it? Here she is! In all of her buttery, melt-in-your-mouth, glory. I’ll be honest. I really enjoy making as much as possible from scratch. But I still haven’t found a recipe for yellow cake that lives up to the product that comes out of those boxes. They are so thick, creamy, and moist. Thanks to chemicals, I’m sure. But, still. Such a wonderful consistency that I haven’t been able to replicate. Until now. The cake itself is out of this world – so incredibly moist and rich. The exact outcome that I was hoping to achieve! And then of course rum is thrown into the mix, which can only make it infinitely better, right?!

The key to the cake is twofold. First, make sure that you aren’t shy when it comes to poking holes all over the cake when it’s time for the rum syrup. The more holes the better, as the rum syrup will have more places to hide in the cake, which means that it will soak into the cake more evenly, and won’t pool on the bottom of the serving plate. Secondly, when you drizzle the rum syrup over the top of the cake, you want to go verrrrry slowly so it has a chance to seep into all of those wonderful holes. In this instance, you want to be the tortoise, and not the hare.

As you’d imagine, this gets better the longer you let it sit and soak. Definitely make sure you let it come to room temperature, but you could absolutely make this a day ahead of time. Then behold all of the 100% homemade, no box mix, rum-soaked cake goodness!

One year ago: Scalloped Potatoes

Homemade Rum Cake Recipe

Yield: 10 to 12 servings

Prep Time: 15 minutes

Cook Time: 50 to 60 minutes

Total Time: 1 hour 15 minutes

Ingredients:

For the Cake:
1 cup chopped walnuts
1¾ cups all-purpose flour
¼ cup cornstarch
4 teaspoons baking powder
1 teaspoon kosher salt
½ cup unsalted butter, at room temperature
1½ cups granulated sugar
3 tablespoons + ½ cup canola oil, divided
1 cup DIY instant vanilla pudding mix (or one 3.4-ounce package of instant vanilla pudding)
4 eggs
¾ cup whole milk
¾ cup dark rum
1 tablespoon vanilla extract

For the Rum Syrup:
¾ cup unsalted butter
1½ cups granulated sugar
¼ cup water
Pinch of salt
½ cup dark rum

Directions:

1. Preheat oven to 325 degrees F. Grease and flour a standard Bundt pan (12-cup capacity). Sprinkle the chopped walnuts around the bottom; set aside.

2. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt; set aside.

3. Using an electric mixer on medium speed, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add the flour mixture and the 3 tablespoons of canola oil, and mix on medium-low speed for a minute or two - the mixture should look like wet sand. Add the pudding mix and mix again on medium-low speed until combined.

4. In a medium bowl, whisk together the eggs, milk, rum, remaining ½ cup canola oil, and vanilla extract. Add the egg mixture to the dry ingredients and beat on medium speed until thoroughly combined, about 2 to 3 minutes, scraping the sides of the bowl as needed. (The batter will be quite thin - this is good! It will be nice and moist!)

5. Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.

6. When the cake has about 10 minutes left to bake, start the rum syrup. Melt the butter in a medium-sized saucepan over medium heat. Once it is melted, add the sugar and the water. Boil for 5 minutes, stirring constantly. Turn off the heat and stir in the rum. Once it is mixed in, return it to medium heat for about 30 seconds.

7. When the cake comes out of the oven, immediately pour about one-third of the rum syrup over the bottom of the cake. Pour slowly so it has time to seep into the cake. Let it sit for 5 minutes.

8. Invert the cake onto a serving platter. Using a fork or a skewer, poke holes all over the cake - the top, sides, and around the inside. Don't be shy - all of the holes ensure that the rum syrup seeps into the cake evenly. Sloooooowly pour the remaining rum syrup over the top of the cake, allowing it to drip down the sides. You want to do this step very slowly (it took me almost 15 minutes) so that the syrup actually seeps into the cake and doesn't just pool on the bottom of the serving dish.

9. Allow the cake to cool to room temperature before serving. Leftovers can be kept, tightly wrapped, at room temperature for up to 5 days.

(Recipe adapted from Always Order Dessert)

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207 Responses to “Homemade Rum Cake”

Comment Pages 1 2
  1. Ashley @ Wishes and Dishes on April 18, 2012 at 2:11 am

    This cake looks so moist! I have always loved rum cake. My dad buys a rum cake from this amazing bakery here in upstate, NY for every birthday, special occasion, etc.

    Reply

    • 'Sue on December 2nd, 2012 at 7:58 am

      this is the worst rum cake ever, it did not brown and it did not rise, I made it for a party and it looks like a door stop, it was a waste of good ingredients.

      Reply

      • rico on December 13th, 2012 at 10:32 am

        This cake was amazing! Maybe you did something wrong. Only thing I will do different next time is half the amount of syrup.

        Reply

        • lisa on December 24th, 2012 at 12:38 am

          I agree! I am currently in the process of making this rum cake for the third time this holiday season. It’s absolutely amazing! I love the vanilla pudding in the mix because it gives this cake a wonderful vanilla flavor. This one is definitely a keeper!

          Reply

      • Mercy Rodriguez on December 28th, 2012 at 9:25 am

        If you put outdated flour or baking powder, the cake will not rise. And if you beat too much the batter it will kill al the bubbles. I think this is what happened to your cake. God bless and I hope you can find what happened to your cake so you won’t make the same mistake again in any other recipe.

        Reply

  2. Averie @ Averie Cooks on April 18, 2012 at 3:13 am

    I love rum cake! First vacation I ever took with my husband we literally got drunk from eating free samples of rum cake in the Caribbean. Clearly, we ate tons of cake that afternoon and we both still remember it fondly!

    Reply

  3. Villy @ For the love of Feeding on April 18, 2012 at 3:42 am

    This looks as perfect as a cake should be!

    Reply

  4. Janet on April 18, 2012 at 4:39 am

    Thanks for another great recipe to try. I live on a tropical island in the Indian Ocean where you guessed it, rum is made. That being said, I’m still a girl from Pittsburgh just like yourself and especially appreciated the recipe for homemade peanut butter eggs that came in handy at Easter for the boys and me. Keep up the great work!

    Reply

  5. Kathryn on April 18, 2012 at 5:01 am

    I haven’t had rum cake for years but I’m really craving it now!

    Reply

  6. Meg on April 18, 2012 at 5:48 am

    This cake looks phenomenal! It is perfect for a summer afternoon…or breakfast :)

    Reply

  7. Jessica @ Portuguese Girl Cooks on April 18, 2012 at 6:17 am

    I haven’t ever tried rum cake, but it looks like that may soon change. This looks so incredibly moist! Thanks for finding an alternative to a boxed cake mix; this changes everything.

    Reply

  8. Kiri W. on April 18, 2012 at 6:19 am

    Mmm, this looks tasty! A friend of mine had rum cake as her wedding cake, I should pass this on to her :)

    Reply

  9. Ellen @ The Baking Bluenoser on April 18, 2012 at 6:48 am

    I have never had a rum cake before. It looks kind of like a dense pound cake. Very interesting, I can’t wait to give it a try! Thanks for the recipe share!

    Reply

  10. Crista on April 18, 2012 at 7:03 am

    Yummy! I’m trying to get the measurements right…this cake calls for 1 cup of DIY pudding mix (or 1 small box of store-bought). Yesterday’s recipe calls for 1/2 cup of pudding mix to make the amount of pudding that a small box of store-bought mix would make. If I want to use this in other cakes that call for 1 small box of pudding mix, should I use 1/2 cup or 1 full cup? I can’t wait to try this in a bunch of things…eagerly awaiting the chocolate version!

    Reply

    • Michelle on April 18th, 2012 at 11:43 pm

      Hi Crista, I actually bought a couple of boxes of pudding just to dump out and measure for this purpose :) 1 cup of the DIY mix is equal to the amount in a 3.4-ounce box of instant pudding. So for any recipe that calls for that size box, you would use 1 cup of the DIY mix. Hope that helps! Happy baking!

      Reply

  11. Sandra on April 18, 2012 at 7:23 am

    This brings back memories. I would always make a rum cake for Christmas, the boxed one of course. It was the thing to do waaaaay back then. I noticed the addition of cornstarch and have seen it other places also. What does it do to the mix? Have also seen recipes calling for potato starch. Are the two interchangeable? Looking forward to trying this but won’t wait for Christmas!

    Reply

    • Michelle on April 18th, 2012 at 11:42 pm

      Hi Sandra, Cornstarch used alongside all-purpose flour creates a texture that is usually produced by cake flour. The cornstarch lightens the flour, which makes the cake crumb lighter and fluffier instead of dense.

      Reply

    • godlovest on November 18th, 2012 at 11:44 pm

      Is there a way to substitute cake flour for the flour and cornstarch?

      Reply

  12. Jennifer @ Peanut Butter and Peppers on April 18, 2012 at 7:25 am

    I have never had rum cake but would be so perfect to side with my coffee or Margarita! :) Looks fantastic! I think I’m going to make your recipe, but make them mini!! :)

    Reply

  13. Tanya Schroeder on April 18, 2012 at 8:05 am

    Looks so moist. I have never had rum cake but this is convincing me to try. I admire the use of homemade pudding mix.

    Reply

  14. Zahava on April 18, 2012 at 8:14 am

    Lools great , but is there any way to make this without alcohol ( like with vanilla?) I know it won’t taste the same….

    Reply

    • Erik on April 18th, 2012 at 9:48 am

      I’ve made cakes like these without rum before. You can modify the soaking syrup with other flavors, such as strong brewed coffee, or use flavored extracts like orange. I’ve even been thinking about trying a cinnamon version, using cinnamon sticks steeped in the syrup as well.

      Reply

      • Zahava on April 18th, 2012 at 6:25 pm

        Thanks! What would I substitute for the rum in the cake?

        Reply

        • Michelle on April 18th, 2012 at 11:40 pm

          In the cake, you could use water, or brewed coffee. Those are the two that come to mind.

          Reply

  15. Katrina on April 18, 2012 at 8:14 am

    Oh my! This cake is right up my alley. Yum!

    Reply

  16. Catalina @ Cake with Love on April 18, 2012 at 9:27 am

    I adore rum infused desserts it just takes it to the next level!!!

    Reply

  17. Judy P on April 18, 2012 at 9:27 am

    Am I the only person who has a problem with current boxed cake mixes? I think they are smaller by weight than they used to be and I don’t honestly find them to be as sturdy or tasty as they used to be. Maybe it is a problem with my tastebuds. I had a disaster using a cake mix for my Easter lamb cake. I have been looking for a really good “from scratch” yellow cake recipe. I think this recipe looks great. Can’t wait to try it but must buy some rum first.

    Reply

  18. Samantha on April 18, 2012 at 10:13 am

    Finally! A homemade version of my favorite boxed cake mix! Thank you so much for sharing this. Rum cake is a standard in our household, but the cornflour and pudding mixture in you batter sounds as though it’ll take the cake to an entirely new level. I’m looking forward to trying this recipe with other soaks as well.

    Reply

  19. Jenn on April 18, 2012 at 10:38 am

    Oh YUM!! That looks so tasty… and moist, and Rum-y!! Thank you for tackling the yellow cake from scratch for all of us out there who have wanted to try but never did… I am certain my search ends here!!! (and I can’t wait to try ALL kinds of different liquor in the cake)

    Reply

  20. Ryan on April 18, 2012 at 10:43 am

    Yesssss you are my new favorite person! I have been looking for a run cake recipe forever and haven’t been able to find one that was totally from scratch. Yay! I cannot wait to make this! :)

    Reply

  21. rani on April 18, 2012 at 11:13 am

    this looks sooo good…i love your website! i’m a little confused though…where does the 1/2 cup oil go??

    Reply

    • Michelle on April 18th, 2012 at 11:36 pm

      Hi Rani, My apologies, I forgot to include in with the milk, eggs, and rum. I have since edited the recipe so it is clear now. Thank you for catching that error!

      Reply

  22. Nancy @ CouponClippingCook on April 18, 2012 at 11:43 am

    Looks soooo delicious. And the recipe includes your DIY pudding mix…I’m going to need to made extra pudding mix for sure. This cake looks so moist…I wouldn’t be able to eat just one serving.

    Reply

  23. Candice on April 18, 2012 at 12:31 pm

    Yum! I love rum cake. Would the cake still be good if I opt out on the rum syrup?

    Reply

    • Michelle on April 18th, 2012 at 4:46 pm

      Hi Candice, I would definitely still do a syrup (you can omit the rum) – it keeps the cake incredibly moist.

      Reply

      • Judie on November 24th, 2012 at 9:16 am

        I make the syrup without the rum–it is great. When I use rum in the syrup, we feel it is too “rummy.”

        Reply

  24. Angela on April 18, 2012 at 1:11 pm

    My mom and I used to make a lemonade-drenched bundt cake similar to this. We would always poke holes into the cake with it still in the pan, then pour all the syrup over and let it sit for 15-20 minutes before flipping onto a cake plate. I don’t remember any problems with it sticking in the pan.
    This might be a more simple method than trying to portion it out very slowly across the top of the cake. I think I’d end up with all of it on the cake plate and have a dry-on-top-sticky-on-bottom cake mess.

    Reply

    • Michelle on April 18th, 2012 at 4:45 pm

      Hi Angela, Thanks for sharing your method, it sounds nice and easy! I will give it a try next time!

      Reply

  25. Brandie @ Home Cooking Memories on April 18, 2012 at 3:30 pm

    Oh gosh…my husband loves Rum! Now to decide if I should make it now or save this for Father’s Day.

    Reply

  26. Martha in KS on April 18, 2012 at 6:19 pm

    The only rum I have in the house has been made into homemade vanilla. How do you think that would work in the cake?

    Reply

    • Nancy on April 18th, 2012 at 8:20 pm

      Great!

      Reply

    • Michelle on April 18th, 2012 at 11:35 pm

      I think it would be fine – tons of flavor!

      Reply

  27. Amy @ Gastronome Tart on April 18, 2012 at 7:19 pm

    Since my husband and I were married in the Caymans, rum cake was our wedding cake! I always try to make it every year and am always looking for new recipes to try. This one looks absolutely stunning and superiorly boozy which is always a plus when it comes to rum cakes!

    Reply

  28. Maria on April 18, 2012 at 7:41 pm

    Never had this cake! Looks great!

    Reply

  29. Nancy on April 18, 2012 at 8:23 pm

    I’ve been making a cake like this for many years at Christmas. The difference is that I use Southern Comfort in place of rum. But why wait till Christmas? I’m going to make this rum version soon!

    Reply

  30. Paula on April 18, 2012 at 8:57 pm

    Well you did not disappoint! You certainly made a beautiful and delicious looking cake with your DIY pudding. The rum must take it over the edge of wonderful.

    Reply

  31. Dani on April 18, 2012 at 10:18 pm

    Hey Michelle, do you reckon I could use Bailey’s to substitute the rum? That’s all I have right now!

    Reply

    • Michelle on April 18th, 2012 at 11:32 pm

      Hi Dani, I think you could! It will just be Baileys cake instead of rum :)

      Reply

    • Kennedy on December 18th, 2013 at 4:52 pm

      In place of the dark rum do you think I could use a Bacardi rum? It’s all I have available at this time.

      Reply

      • Michelle on December 18th, 2013 at 11:59 pm

        Yes, for sure!

        Reply

  32. kelly on April 19, 2012 at 12:40 am

    Rum cake has always been my very favorite and my grandmother makes it every year for my birthday. Her recipe too is the simple boxed cake version so this one is a must try in my book! Thank you.

    Reply

  33. Rachel @ The Avid Appetite on April 19, 2012 at 10:06 am

    thanks for sharing this! My husband – Mr. No Sweets – actually loves rum cake! Since his 30th birthday is approaching, I may just have to whip this up!

    Reply

  34. Courtney on April 19, 2012 at 10:21 am

    Hi! This sounds incredible! I’m a little confused about the directions in lines 6 & 7. “Return it to medium heat for about 30 minutes”. Is that a typo? You say to start the syrup 10 minutes before and then to pour it immediately pour it over the cake when it comes out. Where is the 30 minutes to have it over medium heat? I am so excited to make this but want to make it perfect! Thanks!

    Reply

    • Courtney on May 28th, 2012 at 11:35 am

      Michelle- can you please address my question? Thanks so much!

      Reply

      • Michelle on May 30th, 2012 at 10:24 am

        Hi Courtney, My apologies! It is actually 30 seconds, not 30 minutes. Enjoy the cake!

        Reply

  35. Erin on April 20, 2012 at 5:56 pm

    I made this cake today for my mom because rum cake is one of her favorites. The cake turned out perfect, but the syrup did not. I followed the directions exactly and it is wayy too thick, about the consistancy of candy. When it cooled, it hardened up and made the whole outside of the cake hard. I also poked a lot of holes and it wouldn’t seep into the cake :(. I will make the cake again though but maybe a lemon or vanilla glaze instead.

    Reply

  36. chris on April 22, 2012 at 9:06 pm

    I have made this cake for years but never from scratch.Can’t wait to try it.I add the rum syrup while it is still in the cake pan so the liquid soaks in on all sides.Thanks

    Reply

  37. Mai on April 27, 2012 at 8:22 pm

    HI I have the same concerns as Courtney and Erin. The cake was delicious, but the t instructions for the glaze were unclear. The glaze was more like candy than a syrup. Please advise. Thanks

    Reply

    • Liza on September 1st, 2013 at 1:53 am

      I’m just guessing what went wrong. Courtney wrote here (Courtney on April 19, 2012 at 10:21 am) the same concern and check the date, Michelle only corrected the recipe in May. You might have boiled the syrup for 30 minutes instead of 30 seconds?

      (Michelle on May 30th, 2012 at 10:24 am)

      Hi Courtney, My apologies! It is actually 30 seconds, not 30 minutes. Enjoy the cake!

      Reply

  38. Phoebe on April 29, 2012 at 7:29 am

    My mum loves rum and raisin, this cake would be great for her!

    Reply

  39. Ashley Flanagan on May 3, 2012 at 10:07 am

    This looks like an awesome recipe. I’ve been looking for one that does not use a boxed cake mix. The first time I ever made a rum cake, I realized I did not have any skewers or anything small enough to poke holes…I found a small injector (for turkeys, chickens, etc.), and decided to use it to inject the rum syrup into the cake all over and it worked perfectly! The cake didn’t look like it had holes at all!

    Reply

  40. Jocelyn on May 7, 2012 at 3:39 pm

    Hi B.E.B..love your site!!

    I would like to make cupcakes with your recipe. The measurements seems pretty good for cupcakes. Would I still need to use 1 1/2 cups of liquid or should I reduce the liquid to the traditional 1/2 – 1 cup?

    Thanks,

    Reply

    • Michelle on May 8th, 2012 at 9:23 am

      Hi Jocelyn, I haven’t made them into cupcakes, but you should be able to get about 24 cupcakes out of the recipe. I would keep the rum the same in the cake recipe, but you can reduce it if you’d like for the glaze.

      Reply

  41. Sharon on May 8, 2012 at 3:27 am

    Hi, a few questions:

    Can the AP flour and cornstarch just be swapped out for cake flour? Also can a light colored rum be used in place of dark rum? Lastly, if I were to do this in two 9″ rounds instead or a bundt pan, would I keep the oven temp the same and just lower the cook time?

    Reply

    • Michelle on May 8th, 2012 at 9:27 am

      Hi Sharon, I wouldn’t swap in cake flour, because I don’t know if the ratios would be exactly correct for the cake flour. You can substitute light rum if you’d like, and you can make it in two 9″ rounds and reduce the cooking time. Enjoy!

      Reply

  42. Tina Counts on May 11, 2012 at 11:08 am

    Your website it now my go-to for so many recipes…love it! I swear it’s like I have the same exact tastes in food as you! Can’t wait to make this cake for my mom for Mother’s Day! It was my grandma’s favorite and my mom used to make it for her every year on her birthday. Grandma has since passed, but I think my mom will really enjoy this cake. One question…could I use 2% milk instead of whole milk or does it definitely need that whole milk? Thanks!

    Reply

    • Michelle on May 11th, 2012 at 11:21 pm

      Hi Tina, Aw, I am so sorry about your Grandma’s passing, but love that you’re going to make this for your mom. Mine LOVED it! You can use 2% milk, that should work just fine.

      Reply

  43. Ally on May 27, 2012 at 1:08 pm

    Always wanted to make rum cake from scratch! I wondered which rum do you use for baking purposes? Aside from alcohol in cooking and for baking I don’t drink so I have no idea what to buy in the very vast liquor section in the supermarket!

    Reply

    • Michelle on May 30th, 2012 at 10:18 am

      Hi Ally, I use Meyer’s dark rum for baking, unless a recipe specifically calls for a light or spiced rum.

      Reply

  44. Quicha on July 9, 2012 at 3:49 pm

    This is my hubby’s favorite cake – he does not like frosting as it’s usually too sweet. I will make it for him as a surprise!

    Reply

  45. Jennifer on July 17, 2012 at 3:09 am

    I should have googled you first! Almost every rum cake I found involved a few boxes of mixes, as you point out in your blog. Not my style, either. I will be baking your fully homemade rum cake to make dark and stormy cupcakes for a friend. I tweaked your limoncello cupcake recipe nearly 3 years ago, and took 2nd place for it! Since then, I regularly peruse your blog, print your recipes and bake from them in my kitchen. YUM!!! Thank you!

    Reply

  46. clara on July 23, 2012 at 10:49 pm

    This worked lovely! It turned out nice and strong, and the cake carries the flavor of the rum very well.

    Reply

  47. Iliana on August 4, 2012 at 10:27 am

    Great recipe! Just made it and everyone loved it. I didn’t have dark rum so I used the clear one in less quantity. It still turned out so yummy!

    Reply

  48. Maria on October 31, 2012 at 4:17 pm

    Question RE: Instant Vanilla Pudding Mix
    Do you mix/make the pudding mix according to it’s package directions or just dump it all in (dry) with the ingredients?

    Reply

    • Michelle on November 1st, 2012 at 1:48 pm

      Hi Maria, You just add it dry to the rest of the ingredients.

      Reply

  49. CC on November 10, 2012 at 9:08 pm

    I can’t wait to try this recipe, however, my boyfriend doesn’t like walnuts. Can I just omit them? Thanks!

    Reply

    • Michelle on November 13th, 2012 at 1:44 pm

      Yes, definitely!

      Reply

  50. Mandy on November 20, 2012 at 12:09 am

    I made this today to take to my family in Austin for Thanksgiving. I have no doubt it will hold up for two days (if I can resist eating it). However, the cake is sitting in a huge puddle of syrup. I do have some left over. My question is, should I sop up the excess syrup and add the left over on Thanksgiving day?

    Thanks, M

    Reply

    • Michelle on November 20th, 2012 at 12:18 pm

      Hi Mandy, Yes, I don’t see why you couldn’t. Enjoy!

      Reply

  51. irene on November 25, 2012 at 6:25 pm

    Last yr. I got this recipe from you site (i think) the cake is the same but the ingredients for the rum syrup are different measurements. Has the recipe been changed since last year? Reading comments i am wondering if i should even try the new way to make the sauce/ am concerned about making a hard candy instead of a syrup. This cake is fantastic by the way! I don’t drink and i love this cake and am craving it for this year.

    Reply

    • Michelle on November 26th, 2012 at 11:56 pm

      Hi Irene, I haven’t changed the recipe at all. Enjoy!

      Reply

  52. SN on November 25, 2012 at 7:19 pm

    Just made this tonight! It’s cooling down now but I’m patiently waiting to try it. It’s looks amazing though. Maybe I’ll even bring some in to work tomorrow!

    Reply

  53. Radwa Selim on December 2, 2012 at 9:12 am

    I followed The instructions and had the most amazing tasty cake of my life, thanks a million ..

    Reply

  54. Nichelle on December 8, 2012 at 6:25 pm

    I have been looking for a good rum cake from scratch recipe. I’ve tried a few and they haven’t been as good as the box cake version….until now. This cake is awesome!! Thanks so much!

    Reply

  55. Charlie on December 12, 2012 at 2:03 pm

    I have made this cake twice in the last 2 weeks. I brought it into my office and they LOVED it! I had searched forever for a homemade rum cake and finally struck gold with this. The second time I made it I had a little too much sugar in the glaze so it was thicker but just as delicious. Thank you :-)

    Reply

  56. Debra on December 16, 2012 at 4:58 pm

    This looks delish! Is there any chance that you tested the recipe with butter instead of oil? Perhaps the batter requires it, but I thought I’d ask. :) Thanks!

    Reply

    • Michelle on December 17th, 2012 at 10:39 am

      Hi Debra, There is butter in this recipe, in addition to the oil. I have not tried replacing the oil with more butter.

      Reply

  57. Patres Keeley on December 21, 2012 at 5:14 am

    Could I use self rising flour instead o all-purpose an omit the salt and baking soda

    Reply

    • Michelle on December 21st, 2012 at 8:37 am

      Hi Patres, I would not recommend it. I’m not sure that simply omitting the baking soda and salt would have good results, because I don’t know how much baking soda and salt is included in the self-rising flour.

      Reply

  58. YCar on December 22, 2012 at 7:18 am

    I have to thank you for this recipe, I LOVE IT!!! It is the perfect Rum Cake.
    The cake itself is so moist and with the syrup is superb! It came out perfect for me, is just the flavour I was looking for. I discovered your recipe just 2 weeks ago and I have done 3 already for my family and co workers. Everybody had great commens. Thank you Thank you Thank you!!!

    Reply

  59. Peter on December 22, 2012 at 11:41 pm

    rum cake

    Reply

  60. Natalie on December 23, 2012 at 7:56 pm

    I have made this rum cake recipe twice now…..yum!!!! The issue i have is that the cake shrinks once I take it out of the pan. Why that is happening?? I am following the recipe as directed. Thanks

    Reply

    • Michelle on December 23rd, 2012 at 9:58 pm

      Hi Natalie, Do you have a non-stick Bundt pan? I have found that my cakes pull away from my non-stick bakeware quite significantly.

      Reply

  61. GSKZ on December 24, 2012 at 3:13 pm

    The directions call for 3.4 ounce package pudding. I couldn’t find anything close to that size. How many servings should the pudding mix make? That would be a better guide.

    Reply

    • Michelle on December 26th, 2012 at 11:44 am

      That size is pretty standard in most grocery stores (I’m not sure if you’re located in the U.S. or not). On the 3.4-ounce box it states that it makes four (1/2 cup) servings.

      Reply

      • Gail Zeisloft on December 26th, 2012 at 5:33 pm

        Thank you! And, yes, I’m in the states. The directions state one 3.4 ounces. It should say one, 1.34 ounce package (.37 grams). That’s the weight of the 4 serving package.

        Reply

        • Michelle on December 26th, 2012 at 10:46 pm

          Hi Gail, Actually the direction for one 3.4-ounce package is correct. I have a box right in front of me. It’s not 0.34 ounces; it is 3.4 ounces.

          Reply

  62. Russell on December 25, 2012 at 7:35 pm

    I made this cake for our family Christmas this year. It was PERFECT, extremely moist !! Thanks for this wonderful recipe, I also made a variation of the cake using bananas and with out the rum syrup . This turned out to be the best banana bread that I have ever had or made bar none !! Im really looking forward to trying different variations of this recipe. Im also going to give the rum cake as gifts too, because it is that good !!!

    Reply

  63. Ioana on December 25, 2012 at 8:06 pm

    I made this for Christmas, and was absolutely fantastic. I used less instant vanilla pudding (I only had a small 1.5 oz package) and more nuts, only because I had a little more left in the bag. What a treat, thanks for the recipe!

    Reply

  64. Angelica on December 26, 2012 at 9:37 pm

    This cake was so so so good! I love rum cake and was very happy to find one that didn’t call for a box of cake mix. I made two, one using egg nog and vanilla pudding and the other using chocolate milk and chocolate pudding, both were delicious. This recipe is a must try!!

    Reply

  65. Danielle on December 29, 2012 at 10:23 pm

    OMG – I’ve never made a rum cake before but this was CRAZY good. I’m not quite sure it turned out exactly as it should have been who cares – it is DELICIOUS …
    Thanks for this. I would definitely do it again.

    Reply

  66. Megan on January 1, 2013 at 7:53 am

    What a thrill! I can’t decide what’s better: eating your “from scratch” rum cake last night, or discovering your blog. It was my search for a real rum cake recipe not from a box that led me to you, and I’m so glad it did! The cake came perfectly out of the pan, impressed the hosts last night at our New Year’s Eve party and tasted like heaven. Beware all boxed yellow cake mixes- you are dead to me! This is more work for sure, but it was worth it. I’m excited to be your 100th post on this, the first day of 2013. Cheers! (Plus, you’ve inspired me to start blogging about my business, wine.)

    Reply

  67. Anthony on January 24, 2013 at 5:05 pm

    I am not a baker. My kids want a chocolate rum cake with dried strawberries, that are rehydrated with rum, in the cake. Any suggestions on how to make the changes to this recipe to get what my kids want? I know how to rehydrate the berries. Just not sure about adding chocolate and if the moisture in the berries will affect the cake. Thanks

    Reply

  68. Deb on February 8, 2013 at 2:18 pm

    I have never made a rum cake, but had a request from a friend for his birthday. I like making as much from scratch as possible. This was the first recipe i cam across and i don’t think i have to look any further. I will let you know how it turns out. I expect it will be all the rave at the party.

    Reply

  69. CharlieGirlSays on February 18, 2013 at 11:40 am

    I have made this receipe several times and it’s FABULOUS! But, I would like to make non-alcoholic version. Could I subsitute milk or evaporated milk for the rum in the cake?

    Reply

    • Michelle on February 19th, 2013 at 8:26 pm

      You could substitute milk for the same amount. If you’d like the same flavor, you could try adding in some rum extract if you go that route.

      Reply

  70. Chithra on February 28, 2013 at 4:14 am

    Hi,

    Can i use vanilla soaked wine instead of rum for this cake?? Please reply

    Reply

  71. Mitral on March 1, 2013 at 10:10 pm

    I made this cake tonight. I have to say it was pretty simple and easy. The next time I think I will do less sugar in the glaze. It was very moist and you could really taste the rum. I will definitely make it again. Thanks for the made from scratch recipe.

    Reply

  72. Chithra on March 4, 2013 at 1:48 am

    Hi, a standard Bundt pan (12-cup capacity) is equivalent to 10″ round pan is it?

    Reply

  73. Caren on March 9, 2013 at 12:11 pm

    Hi! I was wondering if you make the vanilla pudding before putting it in the mixture for the rum cake, or if you just use the mix itself. Thanks! I can’t wait to try this recipe!!

    Reply

  74. Judy on March 20, 2013 at 5:50 am

    If I would use bananas and banana rum how should I adjust the recipe by adding the bananas?

    Reply

    • Michelle on March 26th, 2013 at 12:15 am

      Hi Judy, Using smashed bananas would significantly alter the moistness of the cake. I would probably look for a banana Bundt cake recipe and see what the ratios are in terms of wet to dry ingredients and adapt this recipe accordingly.

      Reply

  75. Shelley on March 23, 2013 at 11:22 am

    I made this cake for the first time as a treat for my husband (a true rum lover). It was easy to make and absolutely delicious. We ate it fresh and was a little too strong but today – mellowed out and is fabulous. Would recommend for a summer party or for anyone who is a rum lover. Was wondering if anyone tried “spiced” rum in place of dark rum?

    Reply

  76. Shannon on March 29, 2013 at 9:52 pm

    Hi…I am going to try making this cake tomorrow, but was wondering if I could use 2 9inch cake pans instead of a bundt pan? A friend wants a very simple round rum cake for her wedding and we are going to do a “practice cake” this weekend. Just wondering if anyone has tried using a different pan? Thanks!

    Reply

    • Michelle on March 30th, 2013 at 5:25 pm

      Yes, you could definitely do two 9″ cake rounds in place of the Bundt, you’ll just need to reduce the baking time.

      Reply

      • Shannon on March 31st, 2013 at 5:12 pm

        Thank you!!

        Reply

        • Shannon on May 2nd, 2013 at 6:05 pm

          The “practice cake” was amazing (so I am told, I don’t like rum cake lol) The Bride loved it, the remainder was brought to my mom’s work & they coudnt say enough about it! Thank you for this Blog site! The “real” wedding cake is in the oven now. I will also be using a white vanilla “ganache” in between the layers…YUMMY!

          Reply

  77. Jamie Cavanaugh on May 5, 2013 at 11:38 pm

    The first thing you need to know is that while I love to bake, I have always been intimidated by attempting to make a cake from scratch. Past tries resulted in dense, bland cakes that didn’t seem worth the effort when a boxed cake mix could be bought for a few dollars.

    I was sitting in my hairdresser (and longtime friend’s) chair one Saturday when she mentioned that she was throwing a birthday party for another friend and she had requested a rum cake. With my iPad in hand, I started the search. I found your site, and being a ‘brown eyed girl’ myself, I was intrigued.

    I found the rum cake recipe and read it off to my friend. She said she would try it. The recipe seemed so easy, and contained ingredients that I already had on hand, so I also decided to give it my best shot. The instructions were clear, easy to follow and I loved the idea of knowing that I was baking with natural ingredients, rather than a box of Betty Crocker’s mix, undoubtedly loaded with sugar and preservatives. And so, I got to baking.

    The result was the most moist, flavorful cake I have ever made! GONE were my fears of baking a cake from scratch, and since trying this recipe, I have renewed my love of baking and have been trying all sorts of fun new recipes.

    And as for my friend, she tried the recipe too, and served this rum cake as the birthday cake for her friend. It was a smashing success!

    Kudos to the Brown Eyed Baker! Please keep your delicious, simple and wonderful recipes coming!

    Sincerely,

    Jamie (the brown eyed baker in training)

    Reply

  78. Manisha on May 18, 2013 at 2:05 am

    was my first time for any cake – was not able to get Rum so tried with Rum Imitation – and this came out so so yummy ….tip at step 8 really did wonder and the cake came out to be perfect moist (though I did not used the whole syrup)
    It was an instant hit at my hubby’s office – Thanks a ton !!!

    Reply

  79. Manisha on May 18, 2013 at 2:06 am

    And yes I also took help from the adapted site – http://www.alwaysorderdessert.com/

    thanks for mentioning that too !!!

    Reply

  80. Allie on May 28, 2013 at 10:38 am

    I just made this for a dinner party yesterday. So easy and delicious!! Thank you so much for yet another amazing recipe.

    Reply

  81. Chrissy on June 15, 2013 at 3:22 pm

    My son just graduated from high school and requested rum cake for his graduation party. I had never heard of, nor had I made rum cake! When questioned as to where he had rum cake, he said he had it at one of his favorite restaurants in Lake Geneva (WI).

    So, I did a search and saw this recipe. What caught my eye was that “homemade” was in the recipe title. I never use box mixes either. I read the recipe, I had all the ingredients on hand, so I gave it a whirl. I had just a smidge of dark rum left when I measured for the glaze, so I threw that in which increased the rum in the glaze 1/4 Cup to 3/4 Cup dark rum. WOW! It was potent. And yes, I too spent at least 15 minutes brushing the glaze on the cake and sopping up the run-off from the cake plate until all the glaze was absorbed throughout the cake. The cake is dense and very moist; not to be confused with soggy. A gorgeous cake!

    This is an AWESOME cake! It baked perfectly in my stoneware Bundt pan and I swear I was getting drunk from the aroma! It is perfection…I mean, what could be better?…cake and alcohol in one bite! As for my son’s impression??? He said it was BETTER than the restaurant version. (I really love my son : ) ) All my guests commented on how moist and flavorful it was. The act of pushing your fork through the cake produced a lovely puddle of rummy glaze! This will become a regular in my cake repertoire!

    Thank you Michelle. This was my first visit to your sight and I’ll be back often.

    Reply

    • Michelle on June 15th, 2013 at 7:26 pm

      Hi Chrissy, Welcome to the site! I’m so happy to hear that everyone enjoyed the cake! Happy graduation to your son!

      Reply

  82. Courtney on June 23, 2013 at 2:43 pm

    I have been enlisted to make cupcakes for my dad’s birthday party for about 50 people. I’m making two cupcake recipes and one of them is a rum cupcake (the birthday is pirate themed). The problem I am running into is I can’t find a rum cupcake recipe…everything is made with box mix! Do you think it would be possible to make this recipe into a cupcake and have it still hold up? Thank you very much for your input, I wasn’t sure where else I could look!

    Reply

    • Michelle on June 24th, 2013 at 6:01 pm

      Hi Courtney, I haven’t tried this in cupcake form so unfortunately I can’t say for sure how they’ll turn out. If you make them, stop back and share your feedback!

      Reply

      • Courtney on August 7th, 2013 at 10:41 pm

        Well I did it! 100 mini rum cupcakes using your recipe. They turned out FANTASTIC! I followed the instructions to a T when making the batter. I used the same oven temp and baked each batch for around 10-12 minutes each. When they were pulled out of the oven I used the same glazing technique and it worked perfectly. The cupcakes were like tiny, moist bites out of a rum cake (exactly what I wanted). I topped them off with coconut flavored buttercream (with a pinch more salt than normal) and a sprinkle of walnuts. Needless to say, these were a HIT. Thanks so much for posting this recipe, it is absolutely perfect!

        Reply

  83. Karen on June 27, 2013 at 10:56 pm

    I bake a lot, and it seemed odd to me to put 1/4 C cornstarch in a cake so I didn’t. I also made it more low-cal by using plain yogurt instead of all the oil. I used 2 teaspoons baking powder, not 4. Went a bit lighter on the rum (only 1/2 C). Added some fresh chopped peach on top of the nuts in the bundt pan. Baked for 60 minutes.
    It came out fantastic.
    It didn’t need the syrup topping. I served it with ice cream.

    Reply

    • Salsify on December 28th, 2013 at 12:47 am

      By cutting the cornstarch and canola oil you remove two genetically modified ingredients.

      Reply

  84. CWoods on July 6, 2013 at 9:07 pm

    This is a great recipe! Loved it!!! Sorry Sue, you’re wrong on this one. I even used my silicone bundt pan & it browned perfectly. I loved the way the batter glistened when it was ready to pour. I will definitely make this again.

    Reply

  85. Martha on July 14, 2013 at 11:36 am

    Hi, Michelle! I made this cake a couple of days ago, and it turned out kind of creamy (my friend even commented that the texture was similar to a cheesecake). I followed your recipe except I used iodised salt instead of kosher, and used Jell-O instant vanilla pudding because both kosher and the ingredients for your homemade pudding are either hard to find in my country, or can only be bought it large quantities. Is there any chance that you can help me figure out what I did wrong? Was I really supposed to use kosher salt, or maybe use a different type of instant vanilla pudding? I’m making this as a gift for a friend, and I’d really like to know what I did wrong so that I can fix it.

    I really hope you can reply to my comment. Thank you!

    Reply

    • Michelle on July 15th, 2013 at 10:00 am

      Hi Martha, The difference in ingredients may have been the culprit. I’m not sure how you could fix it if you didn’t make any other substitutions and followed the recipe exactly.

      Reply

  86. Paula on July 26, 2013 at 1:02 pm

    This looks delicious! I’ve been making rum cake for years with a box mix, but since I would rather bake from scratch I am happy to see this recipe. My husband and sons love rum cake so look forward to making this version for them. Thanks!

    Reply

  87. Pippa on August 5, 2013 at 6:15 pm

    Hi! I am currently on a boat in the middle of the Bahamas and we love Rum Cake! However we only have normal iodized salt and sea salt, no kosher salt. Will this make a big difference?

    Reply

    • Michelle on August 6th, 2013 at 6:18 pm

      Hi Pippa, You can use regular iodized salt, just reduce the amount by half. Enjoy!

      Reply

  88. Akilah on August 9, 2013 at 8:01 am

    This is fantastic! My husband told me he had a desire for some rum cake, and I went online searching for a recipe. I don’t buy cake mixes (unless Wms. Sonoma is having a really great sale, ha!). I came across this one. Absolute heaven, mmmm! Mom’s coming to visit in a couple of weeks, and I can’t wait to make it for her!

    Reply

  89. Kristi on August 14, 2013 at 11:13 pm

    Just made this recipe on Monday, it turned out perfect. I went fast on the syrup, but spooned it out and got most if to soak in. Next time I will take my time with it. Absolutely no problems making it, made it with Pussers Rum, wholly cow is it ever potent. Great though!!!

    Reply

  90. Paula S on August 29, 2013 at 2:48 pm

    I do like my rum cakes to be more dense than crumbly. Would it be okay to just leave out the cornstarch to get that effect, or would it mess up the other calculations of ingredients?

    Reply

    • Michelle on August 31st, 2013 at 6:14 pm

      Hi Paula, I would keep the cornstarch.

      Reply

  91. Donna on September 14, 2013 at 8:52 pm

    I want to use rum extract instead of the actual rum. Could you please tell me what the substitutions for the rum extract would be for 3/4 dark rum in the cake and the 1/2 cup rum in the glaze? I used to have a wonderful “from scratch” rum cake recipe but it was lost during my military travels. Your recipe is the closest one to and I can’t wait to make it. Rum cake is great anytime of the year.

    Reply

    • Michelle on September 16th, 2013 at 2:09 pm

      Hi Donna, You can’t substitute such a large amount of liquid with extract, unfortunately. You can use the extract to mimic the flavor if you prefer (I’m not sure of the substitution, although it might be on the bottle of the extract), but you’ll need to replace the liquid you are omitting in the actual rum.

      Reply

  92. Simon on September 16, 2013 at 3:09 pm

    For my first attempt I followed the recipe to the letter but the cake tasted nothing like rum and the syrup was more like a butter sauce. The second time I tried to make this I doubled the rum in both the cake and the syrup and halved the butter in the syrup. The syrup was almost perfectly between a syrup and a glaze but none of it tasted like rum.

    My third attempt, I made for a 6 person serving but added one whole pint of rum. It tasted how rum cake should, nice and rich.

    The recipe author should REALLY consider using approximate weights and volumes instead of “cups”. Really frustrating having to work out the proportions of “a cup of butter”. And some advice to the chef; lay off the butter and concentrate on the flavour.

    Reply

    • HandelRules on November 23rd, 2013 at 7:05 am

      I’m not sure I agree with your review of the author’s recipe, Simon. I’ve made this cake twice, and each time I’ve received rave reviews from Jamaicans and Bahamians. If anyone should know about good rum cake, it would be these folks.

      Also, as to the rum flavoring, it’s my sense that the author purposely created a recipe for a yellow cake with subtle rum flavoring. What makes the rum-cake rum-licious is the rum glaze, which retains a strong rum flavor. Let’s not forget that this is a cake for dessert lovers, not alcoholics.

      Reply

  93. Cherese Michele on November 1, 2013 at 10:26 pm

    Made this cake two days ago and have gotten rave reviews. I love it myself.

    Reply

  94. April on November 11, 2013 at 8:49 pm

    Made this cake over the weekend for a work function today and it was AMAZING – I followed the recipe exactly as written and it couldn’t have turned out better. I’m not a baker by any means, and took a chance to not use the boxed cake version – really glad I did, this will be my new Christmas cake give away this year – thanks for sharing :-)

    Reply

  95. Jessica on November 17, 2013 at 1:51 pm

    Hello, I would love to make these into a cupcake. Can you tell me how long i should bake that for? And should i spray the liners first? Thank you!

    Reply

    • Michelle on November 17th, 2013 at 5:52 pm

      Hi Jessica, Yes, I would spray your liners. As for time, I’ve never converted this recipe to cupcakes, so I can’t say for sure, but I would start checking on them around the 18-20 minute mark.

      Reply

  96. Stefanie on November 19, 2013 at 10:51 pm

    I used this recipe to make minibundt cakes. The cakes turned out perfect, I used the pudding recipe on your site and Bacardi 151 (my mom does it this way and it sure packs a punch). I’m not sure what happened to my syrup, but I think I needed more than 1/4 C. of water. When I iced the first batch of cakes the icing was grainy and I cooked as directed. For the next batch I added some water and reheated the syrup. It seemed to be a lot better. Any tips on how to assure that I don’t make this mistake again? This was a trial run on Christmas gifts. Thanks!!! Loving your website!

    Reply

    • Stefanie Leland on December 18th, 2013 at 3:28 pm

      Hello Michelle,
      I never received a response for my question.
      Please let me know if you have any suggestions.
      Thanks,
      Stefanie

      Reply

    • Michelle on December 18th, 2013 at 11:00 pm

      Hi Stefanie, My apologies for this falling through the cracks. If you heat the the water and sugar together, the sugar should dissolve. I would try giving it a bit more time next time and letting it dissolve, stirring while it cooks.

      Reply

  97. Debbie on November 27, 2013 at 8:33 pm

    I have made this cake and it is delicious, but at times, I have trouble with the nuts and part of the top of the cake not releasing and sticking to the pan. I have to kind of place them back on top like a puzzle. Any suggestions?

    Reply

    • Michelle on November 27th, 2013 at 11:40 pm

      Hi Debbie, I’m not sure I understand what the issue is with the nuts? As for the cake not releasing from the pan, I always use a combination of vegetable shortening and flour for greasing/flouring my pan, and never have any issues.

      Reply

  98. G Ma on November 29, 2013 at 10:35 am

    Just made this cake for one of our Thanksgiving desserts. The family LOVED IT!!! It was moist and delicious. The operative word is “was”. Thank you for taking us old school. This recipe is now a part of our family! Keep the recipes coming.

    Reply

  99. Darlene Hayes on November 29, 2013 at 10:03 pm

    I LOVE your website. Could I substitute cream sherry for rum?

    I really hope you have a minute to respond to my question. It means a lot to a friend of mine who just lost his wife of 63 years. She used to make a sherry wine cake from scratch and this would make him SO happy.

    Thank you
    Darlene

    Reply

    • Michelle on November 30th, 2013 at 9:32 pm

      Hi Darlene, You could certainly make that substitution. I’m so sorry for your friend’s loss; what a wonderful thing to do for him. All the best.

      Reply

  100. Bart on December 2, 2013 at 11:28 pm

    Rum cake produces fond memories for me. Mom and dad would make dozens of them for gifts at Christmas and all made from scratch; 40 years later I can still smell and taste them in my memory. Rather than drizzle the rum glaze mom used a paint brush and brushed the glaze repeatedly for hours over all of them. The brush makes the application controlled and even. I will be trying this version out this year and will have a new paint brush at the ready. Thanks for the effort you put into this. Cheers!

    Reply

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