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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249 Responses to “Homemade Rum Cake”

  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

      • Ryen on January 1st, 2015 at 7:41 pm

        I used 2 cups of Swans Down, nixed the nuts for the picky eaters, brushed a little melted butter on the very top of the cake on top of the glaze, and this cake was SUPERB. Next time I’ll just make the cake for me and my mom and include some walnuts. Michelle, thank you so much for this recipe! Moist doesn’t even adequately describe the texture. Such a hit!

        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

    • Lynette Phillips on January 28th, 2016 at 5:55 pm

      There is an imitation rum by Mc Cormic in the spice section.

      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

  101. Christine on December 3, 2013 at 4:35 pm

    I don’t even need to bake this cake. I know EXACTLY what it’s like since I too grew up eating my Grandma Stella’s rum cake. It was by far my favorite of all her baked goods. I even more enjoyed reading your blog on this recipe. It warms my heart and surprises me that my exact childhood memories of visiting my grandmother and my great aunts in PA and enjoying these exact cakes and treats (right down to the Klondike bars!).

    Reply

  102. shawanda on December 7, 2013 at 5:16 pm

    This cake was awesome!!!

    Reply

  103. Andi on December 9, 2013 at 2:53 pm

    I made this for Thanksgiving and it was delicious!
    Unfortunately, I had a moment of derp and didn’t grease my pan properly, so it stuck. I rescued it by tearing the whole ruined cake into chunks and layering it with vanilla pudding and fresh whipped cream in a trifle bowl. Making another one today as a welcome gift for a new neighbor.

    Thanks, Michelle, for another winner!

    Reply

  104. Tiffani on December 11, 2013 at 5:40 pm

    Hi,
    Can I use light rum instead of dark rum? Would that change the flavor you think?

    Reply

    • Michelle on December 11th, 2013 at 11:27 pm

      Hi Tiffani, You can make that substitution. It will taste a little different, since light rum and dark rum do differ in flavor, but if that’s what you prefer, I say go with it.

      Reply

  105. ShaNae on December 11, 2013 at 5:59 pm

    I make a poppy seed rum cake that is delicious. I don’t put walnuts in it though, so I might have to try this one.

    Reply

  106. Athlynne on December 18, 2013 at 7:53 am

    I would love to see a YouTube of you glazing the cake. That seems to be the most challenging part for me. It takes forever and I usually end up using a basting brush. I really want it to look as beautiful as it tastes and not get glaze everywhere. I love the recipe and always get rave reviews!

    Reply

  107. Peggy on December 19, 2013 at 7:17 am

    Thank you so much for this recipe. I’m about to make it for the 3rd time. I use a mini bundt pan to make lovely little Christmas rum cakes for gifts. They also look beautiful on a dessert table and I always get raves from everyone who tries them. I live in Europe and can’t normally find cake mixes or instant pudding, so I’ve looked all over for a recipe like this. Great job.

    Reply

  108. Bryan on December 22, 2013 at 12:29 am

    I second Bart’s recommendation on using a brush, but I used a silicone basting brush. I started by trying to pour but found the syrup did not have time to get into those numerous holes and would tend to travel to the depressions from the bundt mold. Once I started brushing, it took beautifully – 20 minutes later – done 🙂 I will follow up with the reviews once we eat this baby tomorrow for our first early Christmas family dinner.

    Reply

    • Bryan on December 23rd, 2013 at 1:25 am

      The review is in – wow, great cake! To be noted – most people indicated a feeling of mild intoxication, myself included. I don’t know the chemistry behind the cooking of the alcohol and its residual presence, but I suspect some of the good stuff is left behind – likely in the syrup I so lovingly basted the cake in. I recommend this recipe.

      Reply

  109. Debbie Hughes on December 23, 2013 at 9:40 pm

    Hi Michelle, I will be baking this cake tomorrow, Christmas Eve, for my family. I have Captain Morgan’s Spiced Rum on hand, will that be OK instead of dark rum? Will the measurement be the same? Thanks for your reply.
    Debbie

    Reply

    • Michelle on December 24th, 2013 at 12:28 am

      Hi Debbie, The spiced rum will work just fine. Enjoy, and Merry Christmas!

      Reply

  110. Toyia on December 24, 2013 at 7:38 am

    Hi! I am baking my first from-scratch cake, and I REALLY want to make run cake, but I figured it would be better to play around with yellow cake first – if I mess it up I won’t be upset for wasting pricey rum 🙂 I want to use your recipe, but didn’t realize until now that you are mixing rum into the actual batter. Should I add an extra 3/4 cup of milk to replace the liquid from the rum in the batter?????

    Reply

    • Michelle on December 24th, 2013 at 10:44 am

      Hi Toyia, Yes, I would substitute something like 2% milk in its place so you don’t lose the liquid.

      Reply

  111. BETH DONNELLY on December 25, 2013 at 8:52 pm

    This recipe is horrible. It baked up fine. The sauce is fine. But way too much baking powder. This is all you taste. Disgusting!

    Reply

    • Darling on December 25th, 2013 at 8:56 pm

      I have to disagree. Maybe something went wrong but this was the best cake I’ve ever eaten…and coming from a southern family where everything is homemade…I know food! Please try again!

      Reply

  112. Darling Aubert-Williams on December 25, 2013 at 8:54 pm

    I pulled this recipe from your website last year but didn’t use it until this year and OMG, let me tell you I WILL NEVER USE A BOX AGAIN!!!! This was THE recipe this year at Christmas dinner! Thank you!

    One question, could I skip the rum and make this a yellow cake with 1.5 C of whole milk and expect the same moistness?

    Reply

  113. sam on December 25, 2013 at 8:56 pm

    Made this for Christmas, came out perfect the first try just be sure to follow the directions to the T. Best rum cake recipe online, I am not a fan of boxed cakes. This cake was so easy to make. Cake itself is golden on the outside n yellow on the inside. Very light and fluffy and absorbs the rum mixture nicely. Look forward to making this again next year it’s definitely not for anyone that’s watching their weight or to eat on a regular basis lol

    Reply

    • Michelle on December 25th, 2013 at 10:45 pm

      Hi Sam, I’m so happy to hear this was a huge Christmas hit! While I haven’t tried it so I can’t give you a guarantee, I do think that the whole milk substitution would work in place of the rum. Let me know how it goes!

      Reply

  114. DeeDee Martin on December 26, 2013 at 11:32 am

    This is the first time I have ever commented on a recipe. Wooooooowza! I had to on this one. I was in charge of “Adult Dessert”. This was the best cake I have ever had and or made. People were stuffed and still took 2 pieces. I did not use all the glaze, it seemed like a lot…again, this was first time making or eating rum cake. I will use most of it next time. This will be on the table for Christmas again for years to come. Everyone loved it. I will make this many more times to come!!

    Reply

  115. Mandy on January 4, 2014 at 7:40 pm

    Followed directions as stated. Cake tasted great but so moist it fell apart. Will maybe try again but use less syrup next time. I bake a lot and have to wonder what went wrong. Sometimes it is not the appearance but the taste that counts.

    Reply

  116. Tanu on January 13, 2014 at 2:21 am

    Made it thrice and every time it was loved by everyone- rich, moist, soft and heady! Thanks for the lovely recipe. Want to make a chocolate version of it with Kahlua syrup. Any suggestions?

    Reply

    • tanu on January 13th, 2014 at 11:38 am

      tried it! I just replaced 1/4th cup flour with cocoa+1/4tsp baking soda and replaced the rum with kahlua, reduced the sugar a bit since kahlua too has some amount of sugar. Also, I added cocoa to warm milk rather than sifting it with the flour to bring out its flavour.

      In the syrup, i dissolved 2 tsp of instant coffee in hot water and also added a heaped teaspoon of cocoa. Instead of 1/4th cup I used a little more than that and, again, replaced the rum with kahlua.

      came out as moist as the rum cake and the flavours of coffee and chocolate are heavenly!

      Once again – absolutely amazing recipe!

      Reply

  117. Tanu on January 13, 2014 at 6:52 am

    Also, has anyone tried a non alcoholic version of this?

    Reply

  118. Cakemix on January 18, 2014 at 9:18 am

    Thanks for the great recipe. Can you use the DIY yellow cake mix for this cake, and if so, how much?

    Reply

    • Michelle on January 18th, 2014 at 1:53 pm

      I have not tried it, so I can’t guarantee how it would work. I would recommend using this recipe, however, as it’s really moist.

      Reply

  119. Ryan on January 27, 2014 at 1:25 pm

    I’ve only had rum cake once when I was about 15 when friends brought us home a Tortuga rum cake from vacation. I LOVED it and have pretty much craved it ever since haha. I finally made this cake last night and it is FABULOUS! So excited that I made it!

    Reply

  120. Emmie on January 28, 2014 at 6:58 pm

    Made cupcakes. They are delectable!!!! Texture of cake is fluffy, gorgeous, moist. Perfect. Thank you!!! I think I will use the basic cake recipe every time. Maybe w/ butterscotch schnapps next time!! 🙂

    Reply

  121. Getting it 305 on February 12, 2014 at 12:23 am

    I wanted to make my rum cake from scratch as well, I’m very happy that I found and tried this recipe it’s the bomb. For my first baking a rum cake scratch it came out totally awesome!!! Thank you!

    Reply

  122. Kasia on February 15, 2014 at 12:52 pm

    My boss brought this cake from the Carribean and after trying it I decided to make one by myself. The recipe is easy, the taste is GREAT! and it doesn’t matter that my cake fell on the floor while I was inverting it 🙂 (fortunately it stayed in almost one piece :D), it won’t last long 🙂

    Reply

  123. Janet on February 23, 2014 at 4:24 pm

    I made this for my church’s cake auction a few months ago. It turned out perfectly. Made $350 for my church! I was asked to make a cake for the upcoming crab feed. Guess what I’m making again? Yup!

    Reply

  124. Alysa on March 2, 2014 at 2:04 pm

    Hey! I love your site! I had a question about the flour used…Can I use cake flour instead of all purpose? I’ve had no luck with all purpose flour in my baking and used cake flour instead, and it turned out great.
    -Thanks:)

    Reply

    • Michelle on March 2nd, 2014 at 11:34 pm

      Hi Alysa, Using cake flour instead of all-purpose will affect the texture of the cake, and I have not tested it with cake flour. Please let me know how it turns out if you try it.

      Reply

  125. Teresa Dancinglemons on March 15, 2014 at 6:43 pm

    Thank you!!! About 30-40 years ago the Giant Food Store in Washington DC sold a rum cake exactly like this recipe. I have been searching for a recipe for 30+ years as I no longer live in the DC area. If the store still sells that cake I am sure it is full of HFCS and preservatives. This cake came out EXACTLY like the cake in my memory – except the rum flavor was more yummy! I am sure the cake from Giant had rum flavor and not actual rum. BTW I used Pecans because hubby had eaten all the walnuts.

    Thanks for the recipe.

    Reply

  126. Lori on April 17, 2014 at 10:48 am

    While I have dark rum, I also have other flavors that I got when I was at the Tortuga factory. Will it affect how the cake bakes if I use a different kind of rum? I was planning on using their pineapple rum. Thanks!

    Reply

    • Michelle on April 18th, 2014 at 8:39 am

      Hi Lori, I think using something different, like a pineapple rum (mmm!) would be just fine. Enjoy!

      Reply

    • Carla on April 28th, 2014 at 8:32 pm

      Do it! I am planning to try it with Cruzan Vanilla Rum. Mmmm.

      Reply

  127. Elena on June 8, 2014 at 7:47 am

    I found it way too much syrup for the cake, tasted alright but it looked really ugly…

    Reply

  128. Diane Petty on June 21, 2014 at 10:01 am

    This cake was amazing. All I did was omit the nuts but I made a drizzle of icing sugar and rum to drizzle over the top instead.

    Reply

  129. Dy on June 28, 2014 at 10:16 pm

    I made this cake for my nephew’s birthday party (his parents requested an adult cake in addition to the two children’s cakes). Everyone really liked it a lot and my dad has even requested one for his birthday every year. And that’s saying quite a bit considering my dad has only ever requested pie for his birthday.

    Reply

  130. Wendy on July 13, 2014 at 8:34 am

    My late aunt had a rum cake recipe that called for the cake to be glazed several times over the course of 5 days. Of course I no longer have her recipe and am begging any family members who might have it (no luck so far) to share – it was fabulous. Have you ever heard of a rum cake with repeated glazings?

    Reply

    • Michelle on July 14th, 2014 at 12:39 pm

      Hi Wendy, I’ve heard of multiple glazes, but never over the course of days, only within a few hours of each other.

      Reply

  131. JOANNETTE on July 16, 2014 at 5:28 am

    Michelle
    i live in India
    As per your recipe the following ingredients are not easily available in India
    pl suggest substitutes for
    all purpose flour
    cornstarch
    kosher salt
    DIY instant vanilla pudding mix
    Bundt pan
    Thanks

    Reply

    • tanu on October 17th, 2014 at 7:23 am

      All purpose flour = maida
      cornstarch = cornflour (you’ll get it under the brand name weikfield if I am correct)
      Kosher salt – i used normal salt – decrease the quantity a bit
      DIY pudding : click on the link that Michelle has enclosed in the recipe.
      Bundt pan – easily available at the utensil store/bake ware section

      Reply

  132. Sammy on July 17, 2014 at 4:09 pm

    i am too young to purchase the rum needed for this cake, but i can buy the rum extract. how do i adjust the recipe accordingly for this to work?

    Reply

    • Michelle on July 18th, 2014 at 9:18 pm

      Hi Sammy, I would probably Google for the particular brand you have, what the equivalent is for actual rum – some are stronger than others. You’ll obviously need a lot less than the rum.

      Reply

  133. Rebecca K. on July 24, 2014 at 11:46 pm

    I made this cake in a loaf pan. This cake will be the one of the cakes that will be served for my daughter’s 21st b-day. I had a little batter left over to make a couple cupcakes. I just tried one. It was so delicious! *This recipe is definitely a keeper. =)
    I’m sure she will love her “drunken” cake. Thank you for posting this recipe with the detailed instructions. *Would you happen to know how to make a chocolate version? Thanks again for everything. It is appreciated.
    P.S. The only thing I did differently was to substitute pecans in place of the walnuts. I toasted the nuts in the oven at 350degrees for 8mintues or until they were fragrant. I turned the nuts once during the cooking time.

    Reply

    • Michelle on July 25th, 2014 at 1:07 pm

      Hi Rebecca, You’re such a sweet mom! What a fun cake to celebrate your daughter’s 21st! I have never tried to make a chocolate rum cake, but it sounds phenomenal! I’ll add it to my list 🙂

      Reply

  134. Joanye on July 30, 2014 at 6:34 am

    May I substitute white rum for the dark rum.

    Reply

  135. Diana Wilson on September 2, 2014 at 10:44 am

    I was longing for my mom’s best ever rum cake that she made by doctoring up from a yellow cake mix but I didn’t have any mixes on hand when I went searching for a “from scratch” recipe. This recipe is amazing… so rich and moist. I’m not a great baker but this was easy to make and came out perfectly. This will be my new go to cake recipe.

    Reply

  136. Nikki on September 6, 2014 at 3:40 pm

    The cake came out perfectly moist and is sooo good. My husband enjoyed except for the walnuts and I took some to work for co-workers to try and they loved it too. I have to make another one for them and this time I will more add some rum. Thanks for sharing this recipe. No more boxed cakes for me!

    Reply

  137. Adreana on September 17, 2014 at 1:10 pm

    I am going to try this recipe today, sounds good, after I bake the cake I will comment on how it turned out.
    I’m making this cake for my grocer, he love homemade cakes and so do I.

    Reply

  138. Theresa on September 24, 2014 at 4:15 pm

    Has anyone tried this as a cupcake version instead of a bundt cake??

    Reply

  139. Sophia Cedric on October 15, 2014 at 3:23 am

    I love homemade rum cake. Your post is helpful for me, your content and all comments also will be so much good.

    Reply

  140. Vee jones on October 17, 2014 at 3:46 am

    Made this rum cake last Thanksgiving and it came out great and delicious can’t wait to bake it again this holiday season 2014. Thank you very much Michelle,for your fantastic recipe and website

    Reply

  141. TheMidnightBakeshop on October 22, 2014 at 12:15 am

    Thank you for sharing this recipe! I have done it three times since September 30 and I have nothing but wonderful compliments. A Peurto Rican man said it was just like how his mother made it. My boss told me, ‘Are you sure you are not Italian?’ Apparently it reminds him of the Baba Au Rhum but better! So I did tell everyone where I got the recipe from. I will definitely try many of your recipes very soon! Thanks again!

    Reply

  142. Yolanda Jones on November 26, 2014 at 11:02 am

    Hi ! I have made this cake from your recipe many times and its the most requested cake from my family, co-workers and friend, so I sincerely thank you for sharing this awesome recipe, my cakes are always moist with the soothing rum flavor and excellent presentation…. I do have a question regarding the flour, is it possible to use cake flour ? if so, what would I need to omit ? if not, I will stick to the original- just curious !
    Thanks again for sharing this aawesome recipe ! God Bless You !!!

    Reply

    • Michelle on November 28th, 2014 at 12:50 pm

      Hi Yolanda, Cake flour will create a more tender crumb; it will definitely affect the texture, but I haven’t tried using it yet, so I can’t say for sure what modifications would need to be made.

      Reply

  143. Julia on November 28, 2014 at 8:45 am

    This is awesome and easy , I made it on T.G. While the bird was in the oven for my son who loves rum cake . It was YUMMO!
    But ,yes fresh ingredients are a must. I threw out my flour, baking soda,and powder and began anew this holiday season-
    otherwise it can be a disaster. I will bake this MANY times again.

    Reply

  144. Mrs j on December 9, 2014 at 1:10 pm

    I want to make this as a tiered wedding cake.

    Is it 1.5 x recipe for a 10 inch cake?

    Can it be stacked?

    Can I put ganache and fondant on it?

    Note I have made it many times as a bundt and cup cakes, this is my all time favourite recipe.

    Thank you

    Reply

    • Michelle on December 14th, 2014 at 5:53 pm

      I have not tried adapting this to a layer cake, so I couldn’t say how much the recipe would need to be increased for a 10-inch cake. I also don’t know about stacking, ganache or fondant. Since it’s for a wedding, I would suggest doing a trial run to see if all of those things work.

      Reply

  145. pepi on December 13, 2014 at 6:48 pm

    I have only tasted a rum cake once and it was a wedding cake, but I must say I love this recipe to the point I am baking a second cake for a Christmas party. Thank you so very much for this recipe. I will try your other recipes very spoon. This cake is heavenly amd super scrumptious.

    Reply

  146. Terry Corbet on December 19, 2014 at 3:35 am

    Having immensely enjoyed making my cake following your ‘from scratch’ recipes, I would like to share my experience with you. What I have to relate is not really a comment and too long for this format, but since I find no way to send you an email, and since you evidently have full editorial control, I assume that you will delete this, which is fine. I am not writing for any 15-minutes of fame; I am writing to share my results. After reading the tale, you may find some place where the experience would be useful to pass along to others.

    As stated above, I created the pudding from scratch as a prelude to making the cake. The pudding was so good that I may have added a tad too much to the cake because the cake turned out to be not baked to the color that it should have had. I either did not leave it in the oven long enough, or because my mix was very, very moist, it would have been necessary to bake for something closer to 70 minutes.

    In any case, when skewering the cake, I did not get the sense that it was under-baked,; the skewer came out clean. The main clue was that the top of the cake was only slightly browned and the sides were almost still white. It was not until I had committed to plating the cake that I decided it would need some additional oven time. So, what do you do when you have your cake already glazed and sitting on a glass stand for presentation? If you are me, you put the whole shooting match back into the oven and see if you can get something good from a few minutes on broil!

    So, by now you, and all your readers will be laughing out loud, but guess what — I almost pulled it off. With my fingers crossed that I was not going to witness the shattering of my precious glass serving dish, I managed to add significant coloring to the top and enough on the sides to get closer to what it should have been with another 5-6 minutes at about 300 degrees.

    Now, here is the reason for exposing my ineptness, the top of my cake actually exceeded even yours! The extra, intense broilering toasted the nuts, and crystallized the glazing that I had already infused. I know that you baking pros would never make my mistake, but my suggestion is that you might want to document a method or preparation that would involve something like that blow-torch process that Jullia Childs showed for finishing off a meringue pie. You are the expert, so you will, I am sure come up with the right way to do it, all I am really saying is that the cake gets a really, really special effect when additional heat is applied to the top after the glazing has been done.

    Reply

  147. Radhika on December 23, 2014 at 9:31 am

    Hi,
    here in india, the instant vanilla pudding mix isn’t available..
    can you just help me out here and tell me what exactly can i use to substitute it?

    thank you in advance! 🙂

    Reply

    • Michelle on December 24th, 2014 at 12:34 pm

      Hi Radhika, Please see the link in the recipe for a homemade vanilla pudding mix – you can use that.

      Reply

  148. Jeff Bishop on December 23, 2014 at 11:24 pm

    This is a great recipe and makes a great rum cake. I’ve done this recipe quite a few times and always made a mess with the rum syrup. Making it tonight I used a syringe to inject the rum syrup into the cake, no mess. Fingers crossed!

    Reply

  149. VickyBee on December 25, 2014 at 6:56 am

    Made this yesterday for a December 24 birthday dinner. It’s FAR better than the old Bacardi rum boxed cake mix recipe! The texture was perfect, and the flavors were wonderful – no artificial taste that you can get with boxed mixes. The process was a little unusual, but it all turned out fine. I use a dark metal Bundt pan, and the cake’s color was a beautiful tan. Be sure to butter all the nooks and crannies of the pan and lightly dust it with flour before you scatter the nuts on the bottom. I used golden rum because we were out of dark, and the flavor was very traditional. Everyone raved. I will never make the boxed-mix version again. Thank you!

    Reply

  150. Susan on December 29, 2014 at 2:47 am

    This is fantastic!!

    Made it tonight. Substituted cake flour (substitute measurements on side of Swan’s Down box) & melted coconut oil for the canola oil. Cooked perfectly–light, brown & beautiful. I was concerned, when I looked at how much syrup there was (my 16-year old suggested the cake would be nothing but mush). But, this cake soaked it all up, like a champ!

    Thanks for the recipe!

    Reply

  151. Robert Gehl on January 10, 2015 at 1:56 pm

    This is the single most incredible cake I’ve ever tasted.

    Reply

  152. Mary Ann Seward on January 19, 2015 at 7:17 pm

    Thank you so much for this recipe! I just altered it a bit so I could make it in a 9 x 13 pan, and it was so delicious, we could hardly believe it. Even plain, the cake was moist and flavorful. Thank you for your generosity in sharing it with us!
    Mary Ann Seward

    Reply

  153. patty carbo on March 7, 2015 at 1:18 pm

    Hello
    I just realized I forgot to put the milk in the cake lol
    Any idea of how this will come out?
    Thanks!

    Reply

  154. Trisha on March 23, 2015 at 3:49 pm

    can this recipe be used for cupcakes?

    Reply

    • Michelle on March 25th, 2015 at 2:53 pm

      Hi Trisha, I’ve never tried it; if you do, let em know how they turn out!

      Reply

  155. Kia on April 6, 2015 at 6:34 pm

    I have made this recipe for years and it is my all time favorite cake. The moist Ness and flavor is unbelievable. I was wondering how I could make this as just a vanilla cake. Do I moist the rum or replace it with milk or another liquid?

    Reply

    • Michelle on April 8th, 2015 at 10:36 am

      Hi Kia, You would absolutely need to replace the rum with another liquid because you’ll be losing liquid. I think milk should work okay.

      Reply

  156. Nancy on April 23, 2015 at 12:53 pm

    Thank you for sharing! I love cooking and bikini. But I don’t have. I copy your recipe and it came out delicious! My question is…. What do you suggest to substitute sugar and don’t change any taste?

    Reply

    • Nancy on April 23rd, 2015 at 12:56 pm

      Sorry! I meant I love cooking and baking. But I don’t have enough time.

      Reply

  157. Lauren on July 29, 2015 at 2:39 pm

    I made this last night. It turned out perfect, very dense yet moist and fluffy. (if thats possible). Thanks for the new recipe!

    Reply

  158. Judy Brown on September 2, 2015 at 7:17 pm

    This is by far the best, best, BEST rum cake recipe ever. I have made it numerous times and it is a no way to fail recipe. It gets rave reviews every single time I make it. Follow the directions on putting on the syrup so that all of the yummy goodness gets in the cake and not just around the cake.
    Love this recipe and will be making it over and over again for sure.

    Reply

  159. april on September 8, 2015 at 11:59 am

    Im praying right now that this turns out delicious, but my batter was not thin at all. it was like regular cake mix. I live in Germany and didnt have access to corn starch so i did the flour substitution. I hope it comes out delicious! I will be sure to pick up some corn starch next time i go to the store though.

    Reply

  160. Pam on November 10, 2015 at 1:42 pm

    I made this rum cake for a boat yard party we were having and I entered into the dessert contest. Even though I did not win, this was the best rum cake ever. I am glad I made it and everyone enjoyed it so much. I made it with Goslings dark Bermuda rum. Will make it again!!!

    Reply

  161. Jeri on November 21, 2015 at 9:40 am

    Can I freeze cake for about one week’s time? Will it be okay?

    Reply

    • Michelle on November 21st, 2015 at 11:11 am

      Hi Jeri, Yes, this should freeze extremely well!

      Reply

  162. Tina on December 22, 2015 at 2:45 am

    Hi Michelle. I can’t wait to try this rum cake from scratch. I just made it from a cake box recipe and it was way too sweet. I’m hoping I can cut down the sugar in the cake recipe. Would it still rise ok if I do that? Thank you!

    Reply

    • Michelle on December 22nd, 2015 at 10:13 pm

      Hi Tina, I haven’t tried reducing the sugar, so I can’t say for sure how it would impact the recipe, but you try it, let me know how it turns out!

      Reply

  163. Brandi on January 6, 2016 at 11:35 pm

    I made this cake for Christmas and it was incredible! When asked what he wanted for Christmas, my boyfriend’s only request was a rum cake. This recipe did not disappoint and thus a new tradition came to be. Thank you!

    Reply

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