Homemade Rum Cake
121 comments » 
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 extractFor the Rum Syrup:
¾ cup unsalted butter
1½ cups granulated sugar
¼ cup water
Pinch of salt
½ cup dark rumDirections:
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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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.
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'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.
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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.
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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!
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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.
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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!
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This looks as perfect as a cake should be!
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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!
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I haven’t had rum cake for years but I’m really craving it now!
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This cake looks phenomenal! It is perfect for a summer afternoon…or breakfast
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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.
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Mmm, this looks tasty! A friend of mine had rum cake as her wedding cake, I should pass this on to her
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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!
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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!
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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!
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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!
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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.
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godlovest on November 18th, 2012 at 11:44 pm
Is there a way to substitute cake flour for the flour and cornstarch?
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Michelle on November 20th, 2012 at 12:15 pm
You could do a reverse conversion based on the substitute I have listed here: http://www.browneyedbaker.com/substitutions/, although I personally would just go with the flour and cornstarch.
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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!! 
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Looks so moist. I have never had rum cake but this is convincing me to try. I admire the use of homemade pudding mix.
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Lools great , but is there any way to make this without alcohol ( like with vanilla?) I know it won’t taste the same….
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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.
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Zahava on April 18th, 2012 at 6:25 pm
Thanks! What would I substitute for the rum in the cake?
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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.
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Oh my! This cake is right up my alley. Yum!
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I adore rum infused desserts it just takes it to the next level!!!
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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.
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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.
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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)
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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!
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this looks sooo good…i love your website! i’m a little confused though…where does the 1/2 cup oil go??
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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!
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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.
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Yum! I love rum cake. Would the cake still be good if I opt out on the rum syrup?
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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.
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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.”
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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.
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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!
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Oh gosh…my husband loves Rum! Now to decide if I should make it now or save this for Father’s Day.
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The only rum I have in the house has been made into homemade vanilla. How do you think that would work in the cake?
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Nancy on April 18th, 2012 at 8:20 pm
Great!
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Michelle on April 18th, 2012 at 11:35 pm
I think it would be fine – tons of flavor!
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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!
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Never had this cake! Looks great!
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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!
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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.
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Hey Michelle, do you reckon I could use Bailey’s to substitute the rum? That’s all I have right now!
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Michelle on April 18th, 2012 at 11:32 pm
Hi Dani, I think you could! It will just be Baileys cake instead of rum
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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.
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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!
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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!
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Courtney on May 28th, 2012 at 11:35 am
Michelle- can you please address my question? Thanks so much!
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Michelle on May 30th, 2012 at 10:24 am
Hi Courtney, My apologies! It is actually 30 seconds, not 30 minutes. Enjoy the cake!
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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.
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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
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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
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My mum loves rum and raisin, this cake would be great for her!
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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!
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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,
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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.
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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?
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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!
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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!
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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.
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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!
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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.
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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!
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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!
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This worked lovely! It turned out nice and strong, and the cake carries the flavor of the rum very well.
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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!
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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?
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Michelle on November 1st, 2012 at 1:48 pm
Hi Maria, You just add it dry to the rest of the ingredients.
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I can’t wait to try this recipe, however, my boyfriend doesn’t like walnuts. Can I just omit them? Thanks!
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Michelle on November 13th, 2012 at 1:44 pm
Yes, definitely!
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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
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Michelle on November 20th, 2012 at 12:18 pm
Hi Mandy, Yes, I don’t see why you couldn’t. Enjoy!
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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.
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Michelle on November 26th, 2012 at 11:56 pm
Hi Irene, I haven’t changed the recipe at all. Enjoy!
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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!
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I followed The instructions and had the most amazing tasty cake of my life, thanks a million ..
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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!
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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
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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!
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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.
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Could I use self rising flour instead o all-purpose an omit the salt and baking soda
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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.
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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!!!
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rum cake
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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
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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.
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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.
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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.
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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.
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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.
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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 !!!
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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!
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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!!
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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.
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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.)
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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
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Michelle on January 25th, 2013 at 4:48 pm
Hi Anthony, You probably want to start out with a chocolate Bundt cake; maybe try the root beer bundt cake as a starting point: http://www.browneyedbaker.com/2011/05/26/root-beer-float-cake/. You could replace the root beer with rum and add the rehydrated strawberries.
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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.
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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?
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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.
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Hi,
Can i use vanilla soaked wine instead of rum for this cake?? Please reply
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Michelle on February 28th, 2013 at 7:54 pm
Sure!
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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.
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Hi, a standard Bundt pan (12-cup capacity) is equivalent to 10″ round pan is it?
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Michelle on March 4th, 2013 at 10:45 pm
Hi Chithra, I have cake pan conversions on this page: http://www.browneyedbaker.com/conversions/
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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!!
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If I would use bananas and banana rum how should I adjust the recipe by adding the bananas?
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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.
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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?
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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!
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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.
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Shannon on March 31st, 2013 at 5:12 pm
Thank you!!
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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!
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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)
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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 !!!
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And yes I also took help from the adapted site – http://www.alwaysorderdessert.com/
thanks for mentioning that too !!!
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