Don't miss another recipe! Get our daily picks delivered right to your inbox!   
home > recipes > meals / dishes > desserts > cakes > by cake flavor > cakes with alcohol (rum, whiskey, etc) > rum

Dark Rum Cake

recipe at a glance
Rating: 4/5
1 review

ready in: over 5 hrs
serves/makes:   16

recipe id: 105566
cook method: oven, stovetop

recipe tools

Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest
save to yummly


non-stick cooking spray
2 cups coarsely chopped pecans (divided)
2 cups packed dark brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup cold butter, cut in 1/2-inch pieces
3 eggs
3 cups all-purpose flour
2/3 cup milk
1/3 cup dark rum


1/2 cup butter
1 cup sugar
1/2 cup dark rum


Heat oven to 350 degrees F. Coat a large (12-cup) Bundt pan or 10-inch tube pan with vegetable oil. Sprinkle about 1/2 cup of the chopped nuts into the bottom.

Combine brown sugar, baking powder and salt in large bowl of an electric mixer. On low speed, add butter a slice or two at a time, then increase speed to medium-high and beat until thoroughly blended, about 3 minutes.

Beat in eggs one at a time. Add the flour alternately with the milk. Beat in the rum. Fold in the remaining pecans.

Transfer to prepared pan, and bake 55 minutes to 1 hour; the top of the cake should spring back when lightly pressed.

Meanwhile, make the glaze: Melt the butter with the sugar in a heavy 1-quart saucepan over medium-high heat. Add 1/4 cup water and bring to a boil, watching carefully to avoid boil-over.

Reduce to a simmer and cook about 5 minutes, until sugar is completely dissolved and mixture is thick. Remove from heat and add the rum.

When cake tests done, cool 10 minutes in pan, then pierce all over with a very thin skewer. With cake still in pan, spoon some of the glaze over the cake and allow to soak in for 5 minutes.

Invert cake onto a wire rack. Spoon remaining glaze on top and sides of cake, allowing the syrup to soak in before adding more.

Cake is best when allowed to cure at least a few hours, preferably for 24.

added by



Nutritional data has not been calculated yet.

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes

more recipes like dark rum cake

comments & reviews

number of 5 star votes on this recipe
number of 4 star votes on this recipe
number of 3 star votes on this recipe
number of 2 star votes on this recipe
number of 1 star votes on this recipe
number of unrated comments on this recipe0

Guest at

REVIEW: 4 star recipe rating
I made this without the pecans because I didn't have any one hand, even though it is traditional for rum cakes. It produced a dense, extremely moist cake with a ton of rum flavor. My only issue with the recipe is that the glaze instructions are a little wonky. It doesn't tell you that you need 1/4 c water in the ingredients and it should probably be added with the sugar and butter rather than later.

Rum Cake
View more rum cake recipes
Alcohol Cakes
View more alcohol cakes recipes
Cakes By Flavor
View more cakes by flavor recipes
View more cakes recipes
Recipe Newsletter
Subscribe to our free email newsletter to get our daily recipe picks, cooking tips, and more!

free recipe newsletter signup!