Rum cake from scratch – there’s no pudding or cake mix involved and it’s even more delicious than the cake mix version! Can be made with all-purpose flour or with whole wheat pastry flour for a 100% whole grain version.
The special thing about this rum cake, other than being the most awesome rum cake ever, is that you don’t need a bunch of processed junk to make it. Most rum cakes call for cake mix and pudding mix, neither of which I really want to use.
I remember when I moved to Germany, where we don’t have the same cake and pudding mixes, 6 years ago and spent hours looking for a rum cake recipe from scratch. No luck.
But Alejandra from Always Order Dessert has solved that problem with her rum cake from scratch! Now the whole world can enjoy rum cake. :)
The original recipe calls for 1 cup of homemade pudding mix. The recipe for the pudding mix yields 2 1/2 cups and since I didn’t want any pudding mix left over, I scaled down the pudding recipe to what was needed just for the rum cake and it worked perfectly!
I also wanted to try subbing coconut oil for the vegetable oil in the original but I chickened out and used olive oil. Since coconut oil is solid at room temperature (at least in cold winter kitchens), I was worried that it’d make the cake too firm.
If you taste the batter and can taste the olive oil, don’t panic! The olive taste bakes away, or perhaps it’s just all the rum in the syrup that totally covers it up.
The first time I made this rum cake, I made it for a birthday party that I wasn’t even going to, and it smelled so unbelievably amazing that I had to cut into it. And then I cut into it some more.
And then we just cut the cake into slices, made some whoopsie-I-ate-most-of-the-cake-brownies and Mr. Texanerin brought a few cake pieces to the party.
This cake is so ridiculously boozy. Some folks don’t like a strong alcohol taste in their goodies. Not me. I want my cake to be swimming in booze.
If you love boozy desserts, you also have to try my Irish cream brownies. There’s 3/4 cup of Baileys in there!
And this thing is SO moist. I suppose that’s not too surprising considering the amount of butter that goes into it. In addition to what’s in the cake, you also make a butter rum syrup, poke holes in the cake, and then you pour the syrup all over it.
If a whole bundt cake is too much for you, check out my Irish cream bundt cake. It’s basically this recipe, halved to fit a 6-cup bundt pan, and with Irish cream. Just use rum instead and you’ll have yourself a cute little bundt cake. :)
Totally from Scratch Rum Cake (with a 100% whole grain option)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 12-15 servings
Ingredients
- 1 3/4 cup (219 grams) all-purpose flour or whole wheat pastry flour
- 1/2 cup (55 grams) dry milk powder (whole milk or fat-free work)
- 1/4 cup + 2 tablespoons (42 grams) cornstarch
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup (112 grams) unsalted butter, softened
- 1 3/4 cups (350 grams) granulated or raw sugar
- 1/2 cup + 3 tablespoons (160 milliliters) olive oil (canola oil or another vegetable oil would work, too, but I don't recommend coconut oil)
- 3/4 cup (177 milliliters) milk
- 4 large eggs, room temperature
- 3/4 cup (177 milliliters) dark rum
- 1 tablespoon vanilla extract
- 1/2 cup (112 grams) unsalted butter
- 1/2 cup (120 milliliters) water
- 3/4 cup (150 grams) granulated or raw sugar
- 1/4 teaspoon salt
- 1/2 cup (120 milliliters) dark rum
Cake:
Rum Syrup:
Directions
- Preheat your oven to 325°F (162°C). Spray a 12-cup bundt pan very well with cooking spray.
- In a large bowl, combine the flour, dry milk powder, cornstarch, baking powder and salt. Set this aside.
- In a large bowl with an electric mixer or stand mixer, cream the butter and sugar at high speed until light and fluffy. Add the dry flour mix to this. It will resemble fine crumbs.
- In the bowl that just had the flour mix, whisk together the oil, milk, eggs, rum, and vanilla extract. Add this to the crumb mixture and beat until well combined. The batter will be quite thin.
- Pour the batter into the prepared bundt pan and bake for 48-60 minutes, or until a toothpick inserted in the middle comes out clean.
- When there are about 15 minutes remaining on the timer, start the butter rum syrup. In a large saucepan over medium heat, heat the butter, water, sugar and salt until the sugar has dissolved, stirring occasionally. Take the saucepan off the heat and stir in the rum (it'll bubble).
- Let the cake cool in the pan for about 10 minutes and then invert onto a wire rack. Wash and dry the bundt pan and place the cake back into the pan. Poke holes into the cake (I used a meat thermometer to do this) and pour the syrup slowly over the cake. Let soak for 1-2 hours and then invert the cake back onto a serving platter. Cover and store at room temperature for up to 5 days.
Notes
- For German bakers: German flour and American all-purpose are not interchangeable but I've had great luck using 50 grams Type 550 and 169 grams Type 405 in this cake. You could also try whole spelt but I think it'd taste a little whole grainy.
Adapted from Rum Cake from Scratch on Always Order Dessert
This post was originally posted in 2012. Here’s the original picture for kicks and giggles. :D
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274 comments on “Rum Cake from Scratch – The Best Ever!” — Add one!
34 comments are awaiting moderation!
Hi, can I use dry buttermilk powder instead of dry milk powder? I’m not sure if the taste will be off.
Hi! I’m sorry to say that I don’t know as I’ve never used it before. To be no the safe, I’d recommend getting some dry milk.
Do you think coconut sugar could be subbed for the granulated? I don’t have enough granulated on hand and was hoping to avoid a trip to the store 😅
Hey Erin I stumbled across your Rum cake recipe and my question is does it really make one Boozie?
Hello! Do you mean does it make a really boozy cake (yes!) or does it make you tipsy (I don’t think so)? :)
Just found this. Thank you!
I like to put rum-soaked raisins in my rum cakes, and bake them with pecans on top (in the bottom of the pan). I’ll try your great-sounding recipe with these additions soon!!
That sounds super taasty! I hope it turns out well. I’d love to hear how it goes. :)
Hello! Did you use a scale or measuring cups to measure the ingredients? And if you used measuring cups, did you spoon flour into the measuring cups or did you just scoop the flour in the measuring cups?
Hello! Sorry for just now seeing this. I used a scale and the measurements given are for when you properly measure flour. So spooning the flour into the measuring cups. :)
Thank you! Thank you! Thank you!! This recipe is amazing. I’ve been dying to try baking a rum cake but I didn’t want to use cake mix or pudding mix. This is perfect. I subbed Bob’s 1 to 1 baking flour and it worked perfectly!!
HI
IS IT POSSIBLE TO OMIT THE POWDER MILK? OR SUBSTITUTE WITH SOMETHING ELSE ?
I’m afraid not. It’d be best to find a different recipe. Sorry about that!
I want to bake this as a layer cake. Do I need to make any adjustments?
I’m sorry for just now seeing your question! I wouldn’t recommend making this as a layer cake. Bundt cakes are much denser and heavier than layer cakes. If you want to try it anyway, you’d just need to adjust the baking time, but as I’ve never tried it, I have no idea what that would be. Sorry I can’t be more helpful!
I’m so excited to bake this cake! I was getting the ingredients out to find that I don’t have cornstarch. Do you think I can skip it?
6 tablespoons is a lot to omit so I really wouldn’t recommend it. Subbing it with flour might work or might not be good at all. It’s impossible to say without trying it myself. Sorry about that!
Just made two for work. At request, I, partially, subbed in rye flour with white flour. It looks amazing. Playing with adfung some smoked caramel to bottom of the plate. TYSVM. So glad I found your post. I thought, I was gonna have to breakdown and buy cake mix. Many thank yous!
Someone at work requested you add in rye flour? What an interesting request! I’m so glad that it worked. Thanks for the tip! I’d love to hear what happens with the caramel. Thanks a ton for your feedback! I’m glad you liked it.
Can you use dry full fat coconut milk?
I haven’t tried it but I think it’d work!
What kind of Rum can you suggest
I’m so sorry for just now seeing your question! I live in Germany so we have different brands here. The one I usually use isn’t sold in the US but Captain Morgan and Havana Club both have dark rums that work well in this cake. Some people even use spiced rum and like that! Light rum also works. I just prefer dark.
Why is it necessary to turn the cake out of the pan, wash/dry the pan and then put the cake back into the pan? Seems like an unnecessary step to me.
Because it’d likely stick otherwise. You’re welcome to try it without that step. :)
Erin…. I searched for a while for a cake without pudding and finally tried your recipe. From the first time I made it, I’ve never looked back! I’ve made it several time since I found your recipe a few years ago. My family and I found it delicious, moist and full of flavor. And, will all the booze, it lasts a while during the winter months ;)! I sent it to my sister in law and she asked if she had to use the powdered milk. I explained what it replaced and said “Trust me. You won’t regret it.” You’re brilliant and thank you so much for this recipe. If I could give you 10 hearts for this recipe, you’d have them!!
I’m so glad that you’ve been enjoying this recipe for the last few years! I’m surprised that your cake lasts a while. The two of us eat it up in about a day. ;) We just can’t resist! Thanks for sharing the recipe with your family. I hope your sister-in-law will get the powdered milk to try it out. Thanks for your kind comment and sorry for my slow reply. Things have been crazy!
This is amazing me and my wife loved it.
I just pulled this cake out of the oven and it rose perfectly. I live in Albuquerque, NM, and we are at a high altitude. Generally I don’t have to change a cake recipe because I use baking nails to bring the heat to the center of the cake as it bakes. I had baked another bundt cake recently, and the first time I made it, there was a wide crack all around the bottom (facing up in the pan) which, after turning out of the pan, made the cake slump on the plate. I tried it again cutting the baking powder in half (a high altitude trick), and it baked up perfectly on my second attempt. I had thought that the bundt pan’s center tube would take care of the heat being distributed well, but it took reducing the leavening to make it work.
For your rum cake recipe I also cut the baking powder in half. I am wondering, for the person who said that the cake didn’t rise properly, that perhaps she might be at a higher altitude as well. I can’t wait to soak it with the syrup and then pull it out of the pan later. It smells divine!
I’m sorry for just now seeing your comment! (my son and I have been sick for weeks) That’s really interesting about your changes. I don’t know anything about high-altitude baking and had never heard of baking nails before. Thanks for sharing that tip with me! And now if someone says something didn’t rise in the future, I know to ask if they’re at high-altitude. I hope that the cake came out well with your changes and that you enjoyed it. :) Thanks for your feedback and sorry again for my slow reply!
Hello,
I followed the recipe exactly but was very concerned about the mixing method. When I noticed the crumbs after adding the flour I wondered how that would incorporate smoothly with the egg milk mixture without overbearing which I had to do in order to get it incorporated. I have now placed it in the oven and hoping that it won’t be over mixed, rise too high and then deflate…. keeping my fingers crossed.
I’m so sorry for just now seeing your comment! I hope that it worked out well. The mixing process can seem a little strange but always seems to work.
I followed the recipe exactly. It turned out fantastic! I’m so excited to make it for our next gathering. Delicious, moist and yummy. Thanks for sharing you fabulous recipe ; )
I’m so sorry for just now seeing your comment! A bunch of comments landed up in spam over the holidays for some reason. Thanks for your feedback! I’m so glad that it worked out well. :)
Looks like I’ve been searching for this cake forever. I’m making this delectable cake for Thanksgiving. The only rum have on hand right now is Cruzan Black Strap Rum. It is a dark rum so I’m hoping it will not affect the taste of your recipe. Let me know if I should pick up something else. Thank you for this wonderful recipe.
I’d never heard of it so I googled it and I’m really not sure. Does it taste of molasses? If so, I’d pick up a different bottle! It’s an expensive cake to make and isn’t the quickest cake, either. I wouldn’t want you to ruin it! If you try it anyway, I’d love to hear how it comes out.
I just popped mine into oven. I also had no powdered milk, but i DID have powdered BUTTERMILK. I used that. Will let you know how it turns out when it’s cut tomorrow.
Fingers crossed
I hope it worked out! That’s a good idea.
I just made this and the result was awesome. I folled everything to a T. Thanks for sharing!
You’re welcome! I’m glad you enjoyed the cake. :) Thanks for your comment!
Just made this cake and it is soaking in the rum. It realesed perfectly and a bit got left on the wire rack. Yummy!! Rum cake is my father-in-law’s favorite. I’m sure he will love this one!
I’m so glad it released well! I hope that your father-in-law enjoyed it. :) (and sorry for just now seeing your comment! I just got back from vacation)
Hi. I do not have powdered milk. What can i use instead? And if so what is the amounts?
Can i omit the powdered milk all together?
Hello! I’m sorry but there’s no good sub for the powdered milk. I’ve looked into it many times and haven’t found anything. :(
Ok np. So the powdered milk acts like the recipies with pudding mix?
It does! I guess my next step should be to make a recipe that doesn’t use the powdered milk / cornstarch. That would definitely be easier!
i tried this recipe yesterday and found it way too sweet. I might redo it with 1/2 the sugar in the cake and 1/2 the sugar in the glaze, also reducing the amount of the glaze. It filled my mould beautifully and I had not problem getting it out of the tin
I’m glad that it came out of your tin well! I love the sweetness but would like hearing how it comes out with half the sugar. :) Thanks for your comment!
This cake is very boozy and unbelievably moist, and even though the crumb is dense, it’s tender and delicate, which surprised me. When I cut into it I was expecting it to be heavy. I didn’t have any problem getting it to release from the pan. It doesn’t make a deep cake and I think I’d make 1.5 times the recipe the next time. I only used 1/4 cup water in the rum syrup but that was the only change I made to the recipe. There’s a lot of syrup and it took several hours for it all to be absorbed. When I turned the cold cake out of the pan there was still a bit of syrup that had pooled in the bottom of the pan so I brushed that over the outside of the cake. The cake slices cleanly as pictured. Delicious!!
I’m so glad that it came out well for you! What size bundt did you use? Mine was pretty full! If you 1.5x the recipe, I’d love to hear how it works out (and the baking time :)) Thanks for your feedback!
I used the Nordic Anniversary pan, which holds a lot of batter. Most of the pound and bundt cakes I make have considerably more flour and eggs in the batter and the Anniversary pan is perfect for them. I should have used a smaller bundt for this cake.
Oh, interesting! So did I (just in the pictures – something else was used in the video). Thanks for your reply!
Hi ! So happy to have found my way to your blog and this rum cake recipe ! I’m all set to try it tom. May I just ask about how to lessen the boozy taste of the cake ? How much should I reduce the rum baked in the cake if I just want a light rum taste in the cake ? As for the syrup, I think it’s easier to pour or not, according to taste.
I look forward to your reply.
Thank you for sharing this recipe.
All the best to you !
I’m so very sorry for just now seeing your question! I don’t know how I missed it. :( I don’t think the cake itself is actually that boozy. It’s the sauce that really makes it boozy! And for the sauce, I’d just maybe half. Sorry again for my super slow reply!
Thank you Erin !
Was thrilled to receive your reply and so off to the kitchen I found myself trying out the recipe. Now it’s baking in thw oven. I’ll let you know how it goes in a few minutes :)
Oh, gosh. Now I’m nervous! I hope it came out well. :)
HI, I do not have dry powder milk available to me nor cornstarch, what can I substitute? I also want to add pudding in the mix? What are your suggestions? I was thinking that I would put the pudding mix to replace the dry milk and corn starch?
Hi! I can’t really say without doing quite a bit of testing so I would recommend finding a rum cake recipe that already uses pudding mix. Almost every single other one does. :) I’d hate for you to waste time and ingredients by experimenting!
Hello from India. I just tried this recipe for Christmas 2018 and I super loved it. Since I didn’t have a bundt pan handy, I used the disposable baking moulds instead. I made 4 lovely cakes with the recipe given. Thank you so much for spreading cheer with rum (lol) this holiday season.
Hello from Germany! I’m so happy that you enjoyed it. :) I’m happy to have spread the rummy holiday cheer with you. Thanks for your comment and happy holidays! :)
Hi,
Would like to make coconut rum cake. Could you advise how to change recipie to do this?
Many thanks
I’m so sorry for just now seeing your comment! I didn’t realize I wouldn’t have internet at my in-laws over the holidays. :/ I have a coconut rum cake that’s really delicious that you can try. :)
Many thanks for your reply, look forward to baking this 😀
You’re welcome! Hope you’ll enjoy it. :)
I love your recipe. I just need a guide of how to cut down the rum a bit
You can replace some of it with water. :)
Thank you. I rate your recipe #1!
❤️❤️❤️❤️❤️
Thanks so much! :)
Hi. I’ve made the cake twice and can’t get it to release. I tried cooking spray the first time – disaster! Greased with shortening and floured the second time. A little better, but still lost a little on the bottom. Maybe I need to let the cake get to room temp. Not sure. The taste and texture is great. Just can’t get it out. Any ideas?
Hi there! Is your pan scratched up? I used to have that same problem with all bundt cake recipes. They all stuck and as soon as I got a new pan, they all came out well! The other reviewers haven’t mentioned an issue with sticking so I’m thinking that may be the problem. Here’s a helpful article that has some good tips!
I used to use PAM spray, but the formula changed and it’s not very good for baking anymore. I switched to Baker’s Joy spray and it’s working like a charm- even for my most decorative bundt pans that were always leaving bits of the sugar crust in the pan crevices.
Thanks so much for the tip! I actually haven’t used baking spray in years so I didn’t know that about PAM. How strange that they’d change something that had worked so well! Thanks again. :)
Hi there! I have been on the search for a rum cake and I came across this page’s link through FB. I really would love to try this recipe. Will the rum’s taste be overpowering in the cake?
Hello! It’s a very rummy cake :) If you don’t like rum, I definitely wouldn’t recommend it.
I made this recipe today! The cake tasted awesome. I had this cake in the Bahamas this summer and was looking for a recipe to make it. This tastes just like the one I had there.
Thank you! Awesome! and so easy to follow
I’m so very sorry for just now seeing your comment. It landed in spam for some weird reason! I’m very happy to hear that you enjoyed the cake. :) Thanks for your comment and sorry again!
Wow! Erin, this sounds like the rum cake I used to eat back in the 90’s.
That said, I want to make this cake in a large square pan so that I can cut it into individual slices and then apply frosting on top. So I am curious, how can I keep the cake from rising, but not ruin the consistency? Do I simply remove the Baking Powder? Reduce it?
Hi again Erin,
What I am asking in my post below, is how to get an even, flat top, so that each individual slice is the same size and shape.
Hi Vitas! Very sorry for not responding yet. I haven’t had a chance to get on my computer the last few days. You shouldn’t remove the baking powder as the cake will be much too dense without it and as for reducing it, I honestly have no clue. I’ve never made a bundt cake in a square pan but if I did, I wouldn’t reduce the baking powder. And since I’ve never made this cake in a square pan, I really can’t say how well it would do. Here’s a good pan conversion chart that might help you figure out what size pan to use. Sorry I can’t be more helpful!
Thank you very much, Erin.
You’re welcome! Hope it turned out well. :)
I made this several days ago for my bridge group and it was a hit. I made a couple minor changes; replaced milk w/ whole milk organic yogurt and used Captain Morgan Spiced Rum because I didn’t have dark rum on hand. I also sifted my dry ingredients just because. I love pecans, so I chopped some (1/2 cup chopped) and sprinkled in bottom of bundt pan. I felt it was boozier than I like, so next time I’d cut the rum down to 1/4 cup in the syrup, increase water to 3/4 cup & add 1 tsp. rum flavoring. I’ll be sharing this recipe/blog with several bridge partners. Thank you!!
I’m so happy that it worked out well, especially with our changes! So instead of 3/4 cup milk, you used 3/4 cup yogurt? I’m interested in trying that, too. Thanks for your comment and for sharing the recipe / blog with your friends!
Hi,
I have just made a rum cake but don’t have the correct tin. Does the cake rise? And is a loaf Tinax I placed it in the middle of the oven?
Hi! The cake does rise. I’m afraid I understand your last question? If you don’t have a bundt pan, some commenters have told me that these work well as cupcakes (though I have no idea of the baking time).
I just loved it!
I’m happy to hear that. :)
Thank you for the recipe…. I just baked mine, It smells good, looks good and most of all i know it will taste good. I just pinch a small piece off…. hehe. If this comes out perfect i will be saving me $4 per slice that i purchase from the bakery
I hope it came out well! Think of all the money you’ll save. :D Thanks for your comment!
“Where’. Typo…
Thanks for the recipe I started baking about six months ago with it and have now reached the point we’re I have been adapting it to make lots of fun variations including Apple Rum Cake, Chocolate Orange Rum Cake and our new family favourite Pina Colada Rum Cake! Thanks to your recipe at their heart they turn out beautifully every time!
Oooh! Apple rum sounds especially delicious. What do you do for that one? I’d love to try it out. Thanks for your comment! I’m happy that the base recipe has been working out well for you. :)
Please I do not have a bundt cake pan can I use a tube pan?
That should work just fine! Hope you’ll enjoy it. :)
I am a baker, but i have a question. Since we have to return the cake to the bundt pan and pour the butter syrup over it, is it a suitable cake to make ahead and put in the freezer? ANd also, at 325 deg. should it be baked on the lowest rack of the oven. Please advise. Thank you.
Replied via email. :)
Silly question but we don’t drink so don’t want to purchase rum for the purposes of cake. I do have rum extract in my pantry – can I substitute along with 3/4 cup water ? How much extract? Thank you!!
Sorry for just now seeing your comment! I’ve never used rum extract so I looked it up and found this, which says 1 Tablespoon dark rum = 2 Tablespoon rum extract. If that’s really true then no, rum extract won’t work in it’s place. :( Sorry about that!
The alcohol cooks out of the cake while it cooks you just have the rum flavor. No need to worry about the alcohol.
I was wondering if I can use cake flour instead of all purpose flour? I can’t wait to try this recipe since it has so many great reviews!
I haven’t tried it so I unfortunately can’t really say. Sorry about that! I’m thinking you really might need all-purpose flour here. The cake is already pretty delicate with all-purpose flour.
Thank you so much for your very quick response. I will go ahead with the all purpose flour then.
cake or pastry flour is lighter then all purpose flour…
You’re welcome! Hope it came out well. :)
Thank you Erin! I followed your recipe exactly how you have it here and was amazed at how wonderful and delicious it came out. Thank you for sharing your recipes!
You’re welcome! I’m so very happy that you enjoyed it. :) Thanks for coming back to let me know how it came out!
I made this cake last year as Christmas gifts. It never fails people love it. I’m already doing it this year. Thank you. Merry Christmas
Yay! So happy you like it enough to give away as gifts. :) Thanks for your comment!
Can I use regular milk instead of powdered milk? I am wanting to make this for my fiance’s birthday which is also Christmas Eve.
Unfortunately not. :( You need the powder. Sorry about that!
Thank you responding!
You’re welcome! Hope you have a nice Christmas. :)
Made this cake for a company Christmas party this week and it was outstanding! Love that is completely from scratch. I had no issues with the bake time although I set the timer for 48 minutes and it finished a couple of minutes early. Came out perfect. I didn’t have enough olive oil so I used canola instead. That’s the only change I made. Thank you for the incredible recipe! This will be a keeper and made often.
You’re welcome! I’m so happy you liked it. :) I guess the baking time just really depends on the exact bundt pan (the color and shape) used as well as the oven. Thanks so much for your feedback!
I made this over the weekend in a mini bundt pan for my boyfriends birthday and I didn’t even get a chance to eat a whole one! There was 36!
I used the Nordic Ware mini bundt pan that has 12 bundts and they came out super cute and super yummy! His family is already asking that I make another round!
It was nice to find this recipe as 95% of the other recipes I looked at had box cake mix in it. I prefer to do all my cakes from scratch and it was my first time making rum cake.
Aww! I’m sad you didn’t get to eat one yourself, especially after you did all the work. Hopefully you can make them again soon! That’s great to know that they come out well as mini bundts. Thanks for the tip and for your comment. :)
Just made this and can’t wait to dive in. It’s currently waiting on the counter in its butter sugar rum bath.
I hope you’ll enjoy it! I love that you called it a butter sugar rum bath. It makes it sound even more delicious. :D
I used Scotch whiskey instead :) of rum because that’s what I had in hand and it is delicious! Thanks for the recipe. I too have looked for a scratch rum recipe. Glad I found yours!
I’m happy you found it, too! :) And whiskey sounds amazing. I’ll have to try that! Thanks for the tip and for your comment. :)
One last question. Do I sift the flour? If so, is the flour sifted before or after I take the measurements? 1 3/4 cups of sifted flour will weigh less than 1 3/4 cups of unsifted flour. Thanks again.
Nope! A recipe will specifically call for sifted flour if it should be sifted. :)
Thanks so much for clarifying. I’m making 2 gluten free and also a regular version today.
I would love to know how the gluten free cake turned out. Did you substitute the same amount of ap flour to the gf flour? I hear that using buttermilk instead of milk in gf helps with the texture.
What flour did you use for the GF version? I hope it came out well!
Is there a difference in taste if I use vegetable oil instead of olive oil?
Nope. :)
Thank you for your quick reply. I’ll be baking the cake tomorrow. One more question. I currently have Bacardi gold at home. If I use that instead of dark rum, how will that change the flavor? If dark rum does taste better, I’ll go out and buy it. Thanks
You’re welcome! And it’s just a personal preference. Lots of commenters have used lighter rum and have liked it. :) Enjoy!
Is it possible to use vanilla pudding instead of powdered milk for this cake?
I’d have to recommend finding a different recipe (most of them use vanilla pudding powder). I used more sugar, cornstarch and powdered milk powder in this recipe as a replacement for the vanilla pudding powder found in most rum cake recipes.
Thank you so much for this recipe!! I’ve made it 3 times now and each time, I’m totally blown away!
You’re welcome! So happy to hear that you’ve been enjoying the cake. :) Thanks for your comment!
Can I make this on a 9″ round pan instead of a Bundt pan? I need to make a 6″ and a 9″ round cake. Can this be covered with fondant? Thanks
Please see the comment below yours concerning the size. :) And I’ve never used fondant so I unfortunately have no idea. Sorry about that!
I live on a sailboat so I have a very small oven which will not accommodate a bundt pan. Can this be cooked in a different pan?
You definitely could but I have no idea what the baking time would be. I found this useful article about it. Hope that helps! :)
OK so I went to my local HEB and all they had was Skim and low fat powdered milk which I didn’t want or buy. They do however have powdered Buttermilk. Would this work? I often substitute buttermilk for milk in cakes to enhance flavor.
Also what price would you put on this cake for retail?
I’ve never used powdered buttermilk so I unfortunately don’t know if it’d work in this cake. I also live in Germany so I have no idea what this cake would retail for in the US. Sorry I don’t have any answers for you! Wish I could have been more helpful.
I substituted 1/2 cup sour cream for the dry milk…the cake is delish!
Oooh! That sounds delicious. And great to know about that sub! Thanks a ton for sharing. :)
I made this cake for my sister and thought aw that’s way too much glaze, however I had dry areas in my first cake slice so I warmed the remainder of the glazed and put it on the cake and it ended up being perfect and she loved it…this is a keeper…thanks so much
Haha. It really is the right amount. ;) I’m happy you didn’t throw away the glaze! I’m happy you enjoyed the cake. Thanks for your comment. :)
I made this cake for my son’s birthday (he’s 30) on Friday. I was really psyched to make this cake from scratch as I have always made it from a cake mix and pudding mix. When it came out of the oven I noticed it didn’t rise as expected but I went ahead with pouring the syrup on the cake. Unfortunately the cake did not meet my expectations. It was very heavy and dense. I reviewed the ingredient list to ensure I did put everything in. I did not leave anything out.
I’m sorry it didn’t come! Out of all the reviews I’ve gotten for this cake, this is the first saying that it didn’t work out. Could it be that your baking powder has expired? This cake is far from heavy and dense so I’m afraid there must either be an ingredients issue or you accidentally added too much or too little of something (I do this myself all the time!). Or, is your oven perhaps off? That could also be the issue!
Heyy I am about to try this recipe! Do you think I can reduce the amount of dark rum and subtitute it with rum extract + water??
I haven’t tried it but I think it’d work as long as the amount of liquid is the same. I have no idea how much extract to use, though. Hope you’ll enjoy it!
Would you be able to sub the bob’s red mill 1-1 gluten free flour in this? I have to be gluten free and was hoping I could still try this recipe as it looks delicious and I’m not a big fan of coconut which is in your other rum cake recipe.
I’ve had good luck with that flour but since I haven’t tried it with this recipe, I can’t say. I think at the very least you might have to be it a little longer and that it’ll be more difficult to get out of the pan. But I’m really not sure. Sorry about that!
Good evening,
This is a fantastic rum cake recipe. If I wanted to convert it to a chocolate rum cake can you give me some idea of how I can convert? Thanks for your help!,
I’m so happy you liked it! Unfortunately, converting this to a chocolate cake would require a lot of experimenting so I can’t give you an answer. I have absolutely zero idea of how much cocoa powder you’d need to add and how much flour you’d have remove. :/ Sorry about that!
Thanks for your response.. Not a problem
Hi Judy! I made this cake for the first time a few weeks ago. It’s awesome! I found the milk power at my local Walmart and bought their brand. I hope you can find it!! Best of luck!
Thanks for the tip, Samantha! Hopefully Judy was able to find the milk powder. :) I’m happy to hear that you liked the cake! Thanks again for your comment.
Hello – I was searching for a “from scratch rum bundt cake” and landed here. I wish to bake this for Mother’s Day / my dad’s birthday (just 2 days apart this year). I just bought a new bundt pan (on order, should arrive this week!) and my question on this recipe is about the “dry milk powder” – I live in a more rural area, and I am not familiar with this ingredient. I bake from scratch fairly often, and I am not afraid to try out new things, but I don’t know if this is something I would be able to find locally (for me) – if not, is there some way to substitute for this ingredient? I don’t wish to purchase a bulk amount, and have it clutter up my panty…. so if there is anything else I could use, at least the first time, I would be grateful for this information. Thank you so much! I am looking forward to trying out this recipe!
Hello! Do you have a full-sized grocery store? If so, they should have it. I did some googling and couldn’t find a good sub and you unfortunately can’t just leave it out, either. Sorry about that! I hope you’ll be able to find it and that people will enjoy the cake. :)
THANK YOU so much for the prompt answer! I appreciate the information; and I am glad to know and understand that the dry milk powder is an essential ingredient — so I must find some to bake this cake. The recipe is very appealing, and I definitely plan to make it before the week is out — I can search in my regional ares for a grocery store that will sell this, I think I’ll find it, even if I make a bit of a drive – from the reviews, I think it’s well worth it! Again, thanks for being so helpful! (I’ll have to come back and visit here more!)
Could you order it online? They have it on Amazon! And it may be in a weird place at the store. Always ask – if it’s a full-sized store, they should definitely have it. :) I’m happy to hear that you’re going to try out the cake and that you’ll be back again!
I subbed dry Coffeemate for dry milk powder in another recipe and it worked fine. You could try that.
Hi there Erin, this cake recipe really got me interested aside from the fact that my dad’s birthday is coming.
I just want to ask if I could use a regular 9 inch cake pan instead of the bundt pan.. I don’t have a bundt pan available for now.
Hi there! I haven’t tried but I imagine it’d word. According to this chart, it looks like you’d need to use two 9″ cake pans. I hope you’ll enjoy the cake!
Well, the recipe is AWESOME!! However (and it’s a big one) the only dark rum they had in my small town liquor store was Bacardi 151. Guess who didn’t know what the 151 stood for??? Meeee!! I followed the recipe to a T… and it was absolutely fantastic…but, lawdy have mercy it was so strong!! Never fear, though…it WAS eaten!!! Every bite! Next time I will water the rum down a bit (until I use all of this liquid dynamite) and then go with regular proof rum in the future. Live-N-Learn.
Haha. I wouldn’t have known, either! Thanks for the warning, although now I’m kind of curious about it. ;) But I’m happy it worked out well and that you still found it delicious! Thanks a ton for the tip and for your comment. :)
OMG! I just made this cake last night (finished it at 1am) and it’s 1pm the next day (Resurrection Sunday) and I write to let you know it’s all gone! Amazing cake!!!! I can’t tell you how much everyone loved it. My mom said forget ordering cake for my birthday you have to make this one. Thanks so much for the recipe!
By the way I use a scale and I used 180g of AP Flour and 40g of Cake Flour and it turned out great. I like to substitute Cake flour for AP when and where I can (I’m a fan of cake flour it makes for a lighter, spongier cake) so I always try mixing it.
Sounds like something I need to try! Thanks a bunch for your tip. :)
Haha. That cake went quick! I’m very happy to hear that it was enjoyed that much. :) And how awesome that your mom wants this cake for her birthday! Thanks a bunch for your comment and I hope you’re having a nice Easter.
This cake/recipe is everything!!! I’ve made this cake about 12 times within a month. Each time I used different flavorings and alcohol and they all came out perfect!! I have a Nordic ware pan with a lot of intricate details and I’ve found that after I grease/coat it I have to dust it with sugar or it won’t come out the pan. Comes out with no problem with using a regular bundt pan. Thanks so much for this recipe it’s the best I’ve found in a long time😊😊
Hahaha. I love that you’ve made it 12 times in a month! Which pan do you use? Thanks for the tip on dusting it with sugar! I’m thrilled you’re enjoying the cake so much. Would love to hear your favorite flavorings and alcohol combinations! Thanks for your feedback. :)
Hi Erin,
Yes this cake/recipe perfect! My daughter who never really enjoyed cake loves it also!! She’s not a sweets eater but this cake doesn’t stand a chance when I make it. I have two Bavarian Nordic Ware pans, and maybe 6+ traditional bundt pans. Every time I see them in Marshalls or Home Goods I pick up a few. Some flavor combos I’ve tried are pineapple paul mason, apple paul mason, V.S.O.P, coconut rum, strawberry Rum, butter rum brandy, and lemon tequila😋😋. I haven’t made a flavor yet that wasn’t AMAZING!! Also instead of extracts I use lorAnn flavoring oils for stronger flavors 😋😋. Thanks again for this WONDERFUL recipe.. and thanks from my family and friends that have enjoyed the different cakes as well!!!
Butter rum brandy?! Oh, wow. I’ll have to try that one! And that’s great that you found a cake recipe that your daughter likes, too! It’s hard to pass up a boozy cake. ;) Thanks for the reply!
this has been my favorite cake for a while, but when I became pregnant I made it without the rum and it was just as delicious. I used extra milk in the place of the rum in the batter and water in place of the rum for the glaze.
That’s a great tip! Thanks so much. I sometimes have people asking for an alcohol sub and I’m never sure. Now I know! Thanks a ton for your comment. :)
This cake was everything!!!!!!
Thank you
Yay! So happy you liked it. :) Thanks for the feedback!
Hi. I tried this recipe and it was great, though i’m not a fan of too much bitterness from the rum, what can i do to make this less bitter(or boozy)? Thanks.
Hello! What brand did you use? I’ve made this cake with different brands and the cheaper brands sometimes have that bitterness. If you used a good rum and you thought it was too boozy, then just use less sauce next time. :)
I’ve tried made from scratch rum cakes for six years and this is the BEST one! Very moist and taste better than the cake mix version. However, I had the same issue as Heather Stevens (from August 15, 2016)….I also have the Nordic Ware Anniversary Bundt pan and my cake stuck too. I used Pam spray with flour. I will try using shortening to grease the pan next time. Thanks for this great recipe!
That is so weird because that’s the pan I used when I took these pictures! I’m not sure what the issue could be. Does it stick when you initially remove it from the pan or after you add the sauce? I’m so happy that you enjoyed the cake! Thanks a bunch for your comment and sorry for my slow reply.
Hi Erin! Now it’s my turn to apologize for the delayed response! A part of the cake stuck when I was taking it out of the pan. I believe I waited 20 minutes, but did not use a wire rack to cool the pan. I am going to try to make the cake again this weekend & wait longer for it to cool.
I hope it’ll work out better this time! :)
My syrup was rather thin. Did you cook your sugar water Butter for how long. Was it thicken at all before adding the rum
Hi there! The syrup shouldn’t thicken. You basically just melt everything together and make sure it’s well combined and then you pour it over the cake. If it were thicker, it wouldn’t get sucked up. :)
I wonder how this would taste with Hennessy instead of rum? Hmmm…..
I have no idea but I’d love to hear how it works out if you try it. :)
Gonna do it for my job’s Christmas party. *fingers crossed*
Oooh! Yay. Can’t wait to hear how you like it. :)
Thank you, thank you for using grams and millilitres 🙏🏾🙏🏾
You’re welcome! :)
can i use gluten free flour with this recipe?
I haven’t tried it but I think Bob’s Red Mill 1 to 1 GF Baking Flour would work well!
Made this rum cake for the 1st time tonight & I was impressed with how easy it was. I am NOT a good baker, but I can follow a recipe & your recipe is clear & concise. I made a mistake with the butter rum syrup – I didn’t get it hot enough that when I poured the rum in – it boiled off the alcohol ……. so, into the cake went a 1/2 cup of alcohol. It was really moist & ridiculously boozy. The friend I was making it for was very forgiving & said she loved it just the same! I used gold rum, instead of dark & maybe that makes a difference. :)
I wouldn’t say that you made a mistake. You don’t want the alcohol to boil off. ;) It’s supposed to be nice and boozy! I’m happy that you and your friend both enjoyed it and that you found the instructions were clear. :) Thanks a bunch for your feedback!
After making this cake twice, it’s become a family favorite. We do, however, add even more rum because that’s the way we roll!
When my sister retired from work, she asked that I bake the rum cake as gifts to the different departments she had worked with. So, with my two bundt pans stuffed in my carry-on, I went to her house and baked 11 bundt cakes (using the recipe’s amount of rum). Since we couldn’t let the cakes soak up the syrup overnight in the pans, we molded aluminum foil in the shape of the bundt pans and used that instead (worked out great). Everyone loved your recipe. Here’s some of the comments from the various departments: “Your cake is AMAZING,” “It’s so delicious (hiccup),” “I absolutely loved the cake.” Thank you for a great recipe!
Haha. I love that you add more rum! And 11 bundt cakes?! That’s impressive. You’re a nice sister to fly over there and bake for her. :) And how awesome that your foil bundt “pans” worked out well! Thanks for your nice comment and for sharing the feedback from your sister’s colleagues! I’m thrilled you all enjoy the cake so much.
Hi Erin, I was looking for a Rum cake recipe and found your wonderful blog! My husband requested a Rum cake for his 60 TH birthday and I had not ever made one.
I subed a few things….instead of olive oil I used liquid coconut oil by Louana, also I greased the bunt pan with solid coconut oil and used a spray…just in case. We had a few drinks and I added and extra stick of butter into the batter, whoops!!! Well I wasn’t going to start over so in it went for 55 minutes. Well needless to say I was pretty nervous about how it would turn out. It would come out of the pan so I just dug it out put it in a bowl and poured the sauce over it and it was delicious. It was just my husband and I so I did worry he loved it. But in the future I will be more careful to get the ingredients right.
Do you think it was the extra butter that made it stick or should I grease with something else and maybe flour the bunt as well? I always do that with my Mother’s raw apple cake. By the way I bought the Nordic gold 70TH anniversary bunt pan you had advertised! Can’t wait to use it, I found it on Amazon for $39. Thank you for your wonderful recipes, I will be looking for low sugar cakes and deserts in the future.
Heather Stephens
Haha. Aww. I love that you added an extra stick of butter after having a few drinks. I’m sure it made for a memorable birthday cake. ;) And I hope your husband had a great birthday! I checked the Nordic Ware website for how they recommend greasing the pan and they say, “Before each use, brush with solid vegetable shortening and dust with flour or cocoa, or use baking spray with flour in it.” All I used was Pam but think it’s probably better to go with their suggestion. I think the extra 1/2 cup butter was definitely to blame! And I’m so happy to hear that you bought the Crown Bundt Pan. I hope you’ll have lots of fun baking with it! Thanks a bunch for your comment. :)
Hi Erin,
This is Heather again…back for more RUM Yum! My co worker wants me to make this to celebrate a good prognoses with prostate cancer. Now that I have the Crown bundt pan I am concerned about putting the cake back in the pan in order to add the syrup. I am afraid it will break off the delicate tips at the top if I don’t get it exactly lined up…could I just let it cool in the pan, poke the holes and drizzle over, let sit for 2 hrs and turn it out? Or if not how do you make sure to get that pretty cake lined up right to make sure it stays perfect? Thanks for any suggestions, Heather
PS..I could use my old style bundt that is standard and more rounded and would not have to worry about the top being damaged as with the Crown 70th Nordic Ware.
Hi Heather! I’m happy you’re back for more rum. :) And that’s great about your co-worker. I used almost the same rum sauce in my coconut rum cake where I used the Crown Bundt pan. It worked without issue! I thought it was pretty easy to get it lined up (though I didn’t think it would be!). I just lined it up like a regular bundt pan! Sorry I don’t have some neat trick to share. ;) I don’t recommend letting it cool in the pan and then pouring in the sauce. I’m pretty sure it won’t come out, but I could be wrong.
Hi Erin!
I like your this cake. its looking is very beautiful and spicy.
i totally agree with your this recipe.
thanks for this great sharing. scratch rum cake is very nice recipe.
Hi there! I’m so happy you like it. Thanks for your comment! :)
Is there any substitute for the booze?
If you don’t want any rum in your rum cake, I suggest just finding a different recipe. ;) Perhaps a Kentucky Butter Cake would be better? I suppose you could try subbing the rum with orange juice but I have no idea if that’d work.
Rum flavor from the cooking section is a great substitute, tastes a lot like butterscotch when put into the glaze.
Thanks for your suggestion! :) That’s a great idea if you want the rum flavor without the alcohol, but there’s still 3/4 cup of rum in the cake and another 1/2 cup in the syrup and other than another type of alcohol or maybe orange juice, I’m thinking it wouldn’t work very well.
Erin, I’ve made your cake several times just omitting the rum and using the recommended amount of rum extract off the box the rum extract comes in and the cake always comes out nice and moist and everyone loves it, same for the sauce I just omit the alcohol rum for the rum extract and it tastes great. The amount of rum is all I change in both and it’s wonderful. I also add some pecans in the bottom of the pan before pouring in the batter and when pouring the batter I pour half of it in the pan and sprinkle chocolate chips and pecans over batter and then pour in the remaining batter and everyone likes it like that
Oh, wow! That’s crazy that that works (omitting 3/4 cup of liquid from the cake). I’m happy you found a solution! And I love your pecan addition. Sounds wonderful! Thanks so much for your feedback. :)
Wondering if light run can be used instead of dark?
I’m sure that’d work fine! I just personally prefer dark rum. :)
Hey there ! I was wondering if there is anything that I can use instead of the dry milk powder ? Can I put some homemade vanilla pudding instead ?!?
Thanks for answering ! :)
Oh, btw, that cake look amazing !!!
Thanks! :) I haven’t tried this using anything other than dry milk powder so I’m not sure. Do you mean homemade vanilla pudding powder? That could work, but I’m not sure and it may make it too sweet. If you really meant just pudding (and not pudding powder) then I have no idea how you’d sub that in. I wouldn’t recommend it!
Can I use whole milk instead of powdered milk?
I haven’t tried it so I have no idea how that’d work. Sorry about that!
Love rum! I think this is another rum cake that I will have to try :D
I hope you will! It’s terribly delicious. :D
Thanks very much for a great recipe. It’s worth the effort to make this cake from scratch. Ever bite is pure delight.
You’re so welcome! I’m happy you enjoyed it. I actually made it today and am letting it soak now. Can’t wait to dig in. :) Thanks for your feedback!
I have informally dubbed this the “New Years cake” – because it is beautifully tasty, festive, and boozie! We just had it last night and I’m not sure what I enjoyed more, this or the champagne.
I had to make some changes out of necessity, since I did not have all the ingredients in house and was not going to head out on new year’s eve.
I swapped the powdered milk portion for two packets of Carnation instant breakfast (once baked you only really taste but a wonderful hint of chocolate), 2% milk, and sprouted spelt flour because I had it from our CSA portion and not enough flour. The texture was a bit course or grainy but came out golden, moist on the inside, and crispy in the outside. Because of the slight difference in texture created by the spelt flour, I doubled everything in the syrup portion except for time and a half of the rum.
IT WAS MAGNIFICENT! Thank you so much for this!
I’m thrilled that you liked it so much! That’s great that spelt works here. Was it whole grain spelt? And I love how you doubled most of the syrup. That must have been a very, very moist cake. :D Thanks a bunch for your feedback and I hope you’re enjoying the new year. :)
I just made this cake for at least the fourth time. I will be serving it as a dessert for the brunch I’m having. (I believe in dessert after every meal!) Everyone that has tried this loves it… even my two year old! I don’t think there’s anything to worry about since the alcohol should all be cooked out of it. I do love your orange juice suggestion and will have to try that sometime. Thank you for sharing this recipe. It is my go-to for rum cake (WAY better than the box cake recipes) and I will be passing it along to my friends and family.
Hi, Rachel! Sorry for my slow reply. I just got back from a vacation where the hotel had internet issues. I’m so happy that everyone enjoys the cake! And I believe in dessert after every meal, too. ;) By the way, my parents gave me rum cake as a child so I definitely don’t see a problem with it! Thanks so much for the feedback and the rating. :)
My cake is deliciously soaking in the rum syrup! I made it for a friend’s birthday this weekend. He is not crazy about sweets but I am sure he will live this rum soaked goodness!
Oops..love not live!
I hope he’ll love it! And with all that booze, how could he not? ;) Happy birthday to him and thanks for the feedback!
I LOVE this cake. It was full of liquor, moist, and amazing. I made a little extra syrup and used almost all of it I thought I drowns it but it was perfect. My new fav
Wow! You made even more syrup?! I’m impressed. :) So happy that you enjoyed it! Thanks for the feedback. :)
Hi i LOVE the rum bit :D What can i swap the rum with to make for little kiddies? To keep the moist part of it too. Dont think i’d be a great aunty if i got my cousins drunk :p Im thinking of honey but what else would i use..?
Haha. I like how you think. :) I wouldn’t use honey in place of all the rum just because it’d be way too sweet. How about making it an orange flavored cake and using orange juice? I haven’t tried it so I can’t say for sure if it’d work but at least it sounds good. :) I hope you and your cousins will like it!
I just made this cake and it smells wonderful!! I just hope all the syrup is absorbed. At the moment the cake is floating.. I’ll wait overnight and see what happens. .
Thx!
That’s normal! The cake should be floating at the beginning. I hope you enjoyed it! :)
Erin, I’m looking forward to making this cake today. Rum cake was my mothers absolute favorite (deceased 11/2012)and have been looking for a home made from scratch recipe to make in her honor for our family monthly dinner. I will let you know how it goes :) la.
I hope that you and your family will love the cake! If rum cake was your mother’s favorite, I know she’d have loved this scratch version. My mother also made rum cake often but her version uses a cake mix. I much prefer this version and hope you all will, too. :)
Everything was delicious but the cake itself was a bit heavy.
The rum and the syrup and the moistness of it all was amazing. I had to ply myself away from the cake this morning (I made 2- 1 for a party and 1 to keep at home).
The quantity of syrup made form the recipe was too much though.
I’m happy that you liked the cake and I hope the people at the party liked it, too! :) I’ll have to make this again to see about the syrup. Perhaps I went overboard with it. ;) Thanks so much for the feedback!
The people at my party LOVED it. My uncle said “Gina that cake tasted good can you please send a copy of the recipe to my wife, but just incase please make it again to ensure it is the correct recipe you are giving her”. (ie make the cake again for me!)
Both cakes disappeared very fast. I made one and a half times the recipe but next time I will have to double or triple it.
I did use most of the syrup but it took me awhile to pour it on and I had to leave the cake overnight for the liquid to be properly absorbed.
I love making stuff from scratch as my mom was never a fan of overly processed or canned foods growing up. So thank you, not many recipes out there have it without the store bought vanilla pudding.
Hahaha. Sneaky uncle! I’m happy that he liked it that much. :D Be careful with tripling the recipe. It can get a little tricky with baked goods sometimes! And I agree about the pudding thing. This was adapted from the only recipe I found online that didn’t have a pudding or cake mix! Thanks again for your feedback. :)
Hi, the crystallized sugar is what made me click! I can’t wait to try this one for Valentine’s Day! Thanks ;)
I hope you’ll like it! :)
Erin, THANK YOU so much for your delicious Rum Cake recipe. I asked my son and my grandson what dessert they would like for tomorrow (Thanksgivng). Rum Cake was the unanimous choice. Yours looked so good I thought I would try it. I made one from another recipe for the Fall Festival. This on far surpassed it!!! Looking forward to more of your recipes. Thanks again! Mary
Hi, Mary! So sorry for the slow reply. I’ve had a bit of a comment issue. I’m happy that you liked the cake! Your son and grandson must have been thrilled to get a rum cake for Thanksgiving. I know I would have been! ;) Thanks so much for the feedback!
I’m so excited to make this! This will be my first bundt cake and I’m shopping for a pan. Do you think this would work?: http://amzn.to/16BHh4E If so, would the rum syrup keep the two sides stay together? Hope you can help me! Thanks!!
I think it would work but I’m not positive since I haven’t tried it! And that’s a cute pan. Let me know how it goes and good luck. :)
I wondered if you think brown sugar could be used in the "glaze."
I don't see why not. It would definitely taste a little different. More like brown sugar and less like rum. Good luck! :)
Holy, this looks decadent! My mother in law makes an incredible boozy chocolate cake but my hubby doesn't do chocolate cake. I'm thinking he would love this :D Forget him though, I think I would love this :D
Erin, thank you so much! we made THE rum cake over the holidays, and it's indeed the best thing. We wish we had a proper bundt pan though, since we ended up with sooo much batter, and had to use a banana-bread baking pan plus about 10 muffin forms. Plenty of rum cake:) absolutely loving it. Check out how ours turned out: http://fromblck.blogspot.dk/2013/01/the-rum-cake.html
Happy New Year!
Hi ladies! I'm so happy you enjoyed it. I was ecstatic to get your comment! Not only because you made it, but because only a few people actually saw this post that I thought it'd quickly be forgotten and never enjoyed by anyone. So thank you! And thank you as always for your feedback. I really appreciate it! Going to check out your post now. :)
I can't say I've ever had an experience in which I ate the cake I made for someone else's birthday, so I suppose that means that this cake is extra delicious – it sure looks that way! I'm not normally a fan of boozy cake, but I might just make an except for this one!
Well, it wasn't like a birthday cake. Just something extra as part of the present. :) So she got brownies instead! And if you're not a fan of boozy cake, then maybe this isn't for you. It's the booziest cake ever! But I admire your openness to this cake. ;)
Sally, Perhaps if you provided me with your address and preference I just might ship you a box or two of Chex cereal. Re: Puppy chow
Hi! I think you meant this for me because Sally has tons of Chex cereal. :) That is such an incredibly lovely offer but unfortunately it's very expensive to send packages over here. I'll be in the US in June and I will most definitely pick up a few boxes then because I can't wait to make puppy chow! I've never had any version of it and seeing it everywhere on the internet drives me a little crazy. Thank you again for your extremely kind offer! I was actually taken a little aback. Thank you and may you have a wonderful new year!
going out with a bang. YES indeed. Kinda like my peanut butter brownies today Erin. I onestly do not think that I've seen a more moist or soft or buttery cake recipe ever – I want to reach right through the screen! I freaking LOVE rum cakes!
Oh, thank you! And yes. This is the rum cake recipe to end all rum cake recipes. Soooo buttery and moist. And I love your enthusiasm. Thank you. :)
The fact that you want your cake to taste like booze and have it be front & center and not in the background – yes!!! I made rum cake balls about 2-3 yrs ago for a post based on a recreation of rum cake my hubs and I ate in Grand Cayman. We ate enough cake to get tipsy – now that's plenty of cake :) But it WAS pretty strongly doused in rum. I love everything about this cake from the moistness to the rum glaze to the butter!
Ooh, I definitely need to check those out! Rum cake balls. I've never actually made cake balls but rum cake balls sound worth trying!
That rum syrup sounds buttery and delicious, perfect for a bundt!
I still have some left in the fridge but I don't know what to do with it. It's just not the same without the cake. ;)
I had a similar story with a bund cake for Christmas last year. In the end I had to bake another one :D Rum cake sounds wow. I do like rum :D Happy New Year to Mr and Mrs Texanerin!
Thank you and Happy New Year's to you two as well! Oh, sorry. You three. :) What are you going to do? All I know is I'm making cake!
That's so funny that the cake went from a cake to several pieces for the party…sounds like something I would totally do!! We had a nice Christmas and hope you did too!! xoxo
Haha. Well I *had* to try it. How does one know if it's sendable unless you try it?!
hahaha swimming in booze…the perfect cake to end 2012…or begin 2013 eating a slice with a glass of bubbly :-)
Or a glass of rum. :D
Baaahhh this looks so awesome!!
Thanks!
I can't get over how moist this looks. Sounds so good!
The moistness was definitely a huge plus. :)
Holly smokes this cake for sure is using butter and sugar ;-) Well why not? It is the end of the year, is not like you bake like that all the time, plus indulging once in a while is perfectly ok. Just don't eat the cake all at once ;-) and you are right, I don't think there is any point in making this cake healthy! Merry Christmas and happy new year!!
Oh no, you caught me being naughty. :D I feel like I've been caught! And if Sonia sees this, I'll feel like I'm really in trouble. :) I'm kind of sick of sweets so I have no desire to eat the entire second cake. Happy New Year to you, too!
So glad you went out with a bang because I am definitely going to try and squeeze this in before 1/1! And no, I'm not sharing.
Haha, that's the spirit. I hope you get the chance to make it! It's sooo good.
This cake looks absolutely delicious! Why must all desserts with alcohol look so dang good? I mean come ON. Not fair. :P
You're with family right now, right? So make it for them! I'm sure they'll fully support your decision to make this cake + provide you with the alcohol. :D
This cake sounds incredible Erin, definitely worth splurging on!
I most definitely agree with you! :)