Rum Cake – A Very Adult, Rum-Laden Bundt Cake


Warning: Adult Content. This recipe contains “A” for alcohol, “B” for butter and booze and “C” for cream. This is a rich, buttery cake, laden with rum both before and after baking. If you don’t like rum, don’t make this cake! This is meant to be a bit – how should we put it – aromatic.



3 C. all-purpose flour
2 Tsp. baking powder
½ Tsp. baking soda
¼ Tsp. salt
1 ½ C. (3 sticks) unsalted butter
1 ½ C. sugar
1 Tbsp. vanilla extract
3 Large eggs, at room temperature
1 Large egg yolk, at room temperature
½ C. dark rum

Rum Syrup:

½ C. (1 stick) unsalted butter
¾ C. sugar
¼ C. water
⅔ C. dark rum


1-Position a rack in the middle of the oven. Preheat the oven to 325°F.
2-Thoroughly coat the inside of a 12-cup Bundt pan with baking spray (the kind that contains fat and flour, such as Baker’s Joy); set aside.
3-For the Cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl to aerate and combine; set aside.
4-In a large bowl with an electric mixer on medium-high speed, beat the butter until creamy, about 2 minutes.
5-Add the sugar and beat until very light and fluffy, about 3 minutes more, scraping down the bowl’s sides as needed. Beat in the vanilla.
6-Beat in the eggs one at a time, scraping down after each addition and allowing each egg to be absorbed before continuing.
7-Follow with beating in egg yolk. Be patient with this step. Beat in rum. If mixture looks a little curdled, that’s okay. Add the flour mixture gradually and beat briefly until smooth.
8-Pour into the prepared pan and smooth top with a small offset spatula.
9-Bake the cake for about 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center of the cake shows a few moist crumbs when removed.
10-Let cool on a rack until barely warm to the touch. Meanwhile make rum syrup.
11-Make the Rum Syrup: Melt butter in a small saucepan.
12-Whisk in sugar and water and bring to a boil over medium heat.
13-Allow to boil for a minute or two until sugar is dissolved and mixture thickens a bit. Take off heat and whisk in rum.
14-Pierce cake all over while still in pan (it should still be a tiny bit warm) and slowly begin to brush warm syrup over cake.
15-Allow each application to absorb before adding more.
16-Keep adding rum syrup until you use about half of the rum mixture. Unmold the cake onto a serving platter (we like to use one with a rim to hold any extra liquid), pierce the top, sides and center all over and continue to brush with rum syrup until it is all used.
17-Do this slowly so that the syrup is absorbed; if you see it pooling at the base of the cake you are going too quickly.
18-The cake is ready to serve or store under a cake dome at room temperature for up to 3 days. We like it on days 2 and 3 even more!

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