The Best Rum Cake Recipe | Eat Well With Lex (2024)

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This Jamaican rum cake isn’t your traditional black cake; it is a moist and buttery bundt cake soaked in a Jamaican spice rum glaze. This rum cake recipe is incredibly easy to make and makes the perfect addition to your holiday dinners. It’s a guaranteed crowd-pleaser.

Looking for more dessert recipes? Check out my Lemon Blueberry Cake and Carrot Cake Recipe.

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Imagine a light and crumbly cake drenched in spiced rum that practically melts in your mouth. Trust me, this isn’t just any rum cake—it’s the BEST rum cake you’ll ever have!

You can absolutely whip this cake up for any special occasion but its always my go-to for Thanksgiving dinner, holiday parties, and Christmas dinner. Every time I make this rum cake, it’s a HIT!

Jamaican Rum Cake, but Not Black Cake

Guess what? I’m proudly Jamaican, and we Jamaicans have a not-so-secret love affair with rum. I mean, who can blame us? Rum is practically woven into our culture, and we’ve got a knack for savoring every drop of its rich, flavorful goodness.

Now, when the holiday season rolls around, there’s one thing you can bet your bottom dollar on—rum cake is an absolute must in every Jamaican household. But hold on, this isn’t traditional Jamaican rum cake, the one affectionately known as fruit cake, black cake, or Christmas cake. Oh no, that masterpiece is a whole different ball game—delectable, rich, and bursting with dried fruits soaking up all the rum vibes, plus a dash of warm spices and a hint of molasses.

Now, truth be told, I’m still working on mastering that epic recipe. So, in the meantime, I bring you a twist—a buttery Jamaican rum bundt cake that’s a game-changer in its own right. It’s different, no doubt, but trust me, the taste? Absolutely amazing.

Looking for an incredible traditional Jamaican rum cake recipe? Check out The Seasoned Skillet Jamaican Black Cake.

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Ingredients for Jamaican Rum Cake Recipe

I’ve seen plenty of rum cake recipes that uses box cake mix but this recipe is made entirely from scratch. Here are the ingredients that you’ll need:

  • All-purpose flour: The flour serves as the foundation, providing structure to our bundt cake.
  • Baking Powder and Baking Soda: Both acts as a leavening agent, contributing to the cake’s rise and creating a light, airy crumb.
  • French Vanilla Pudding Mix: Adds layer of richness and depth, ensuring a moist and flavorful cake
  • Unsalted Butter: Adds moisture and richness to the cake, creating a tender crumb.
  • Granulated Sugar: Sweetens the batter.
  • Brown Sugar: Contributes not only sweetness but also a subtle molasses undertone, enhancing the overall depth of flavor
  • Eggs: Eggs act as binders and provide structure.
  • Sour Cream: Sour cream brings a tangy richness, ensuring a moist and tender crumb while enhancing the cake’s flavor complexity.
  • Milk: Milk adds liquid content, maintaining the cake’s moisture balance.
  • Salt: Balances the sweetness of the cake and elevates its overall flavor profile.
  • Vanilla Extract: Add flavor to the cake.
  • Meyers Dark Spiced Rum: The star of the show, dark rum infuses the cake with a deep, complex flavor, adding a delightful boozy kick.

Ingredients for Rum Soak & Glaze

  • Unsalted Butter
  • Brown Sugar
  • Confectioners Sugar
  • Water
  • Vanilla Extract
  • Cinnamon
  • Nutmeg
  • Salt
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How to Make Jamaican Rum Cake From Scratch:

This cake is so easy to make that you would not even believe it. No baking skills are required and it comes together quickly. So if you’ve never made a rum cake before, I highly recommend you give this recipe a try.

In a medium bowl, sift together the flour, pudding mix, baking powder, baking soda, and salt. Set aside.

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Make the Batter:

Using a stand or handheld mixer, beat the butter, brown sugar and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Make sure to scrape down the sides and the bottom of the bowl each time. Gradually add the sifted dry ingredients to the wet ingredients just until combined.

Add the sour cream and slowly pour in the milk and rum while mixing on low speed. Once all the milk and rum is added, increase the mixer speed and mix until just combined. The batter should be creamy but make sure to not over mix.

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The Best Rum Cake Recipe | Eat Well With Lex (6)

Bake the Cake:

Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.

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Prepare the Rum Soak:

While the cake is baking, prepare the rum soak. In a saucepan, melt the butter, water, nutmeg, cinnamon and sugar over medium heat. Stir and bring to a simmer for 2-3 minutes until the sugar is completely dissolved. Remove the mixture from heat and stir in the rum and vanilla extract. Set aside to cool. Reserve 1/4 cup of mixture for the glaze

Soak the Cake:

Once the cake is out of the oven, let it cool in the pan for about 10 minutes. Use a skewer or toothpick to poke holes all over the cake. Pour the rum soak evenly over the warm cake, allowing it to absorb the liquid. Let the cake cool completely in the pan.

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Make the Glaze

Whisk together the reserved rum butter mixture and powdered sugar until smooth. Drizzle the glaze over the cooled cake.

The Spiced Rum Butter Soak and Glaze

The best part of this recipe? Drowning the cake in a dreamy rum butter sauce and capping it off with a cozy spiced rum butter glaze. Here’s the scoop: you whip up this magical sauce that gives the cake a warm hug before it leaves the pan. And guess what? Some of that sauce turns into a fantastic glaze – butter, brown sugar, rum, cinnamon, nutmeg, and powdered sugar join forces to create mouthwatering glaze.

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Recipe Variations

Here are some delightful variations to elevate your Jamaican Rum Bundt Cake recipe:

  • Fruits: Add a burst of fruity goodness by folding in a cup of chopped dried fruits (like raisins, apricots, or pineapple) into the batter.
  • Nuts : For a crunchy twist, mix in a generous half cup of chopped nuts such as pecans or walnuts into the batter.
  • Coconut: For a taste of the tropics, incorporate shredded coconut into the batter or sprinkle it on top of the glaze.
  • Spiced Orange Glaze: Amp up the glaze by adding a dash of orange extract or orange zest, complementing the warm spices.
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Frequently Asked Questions

Can I use a different type of rum in the recipe?

Certainly! While the recipe suggests Meyer’s Dark Rum, feel free to experiment with your preferred rum to customize the flavor to your liking

Can I make the cake without alcohol?

Yes, you can substitute the rum with rum extract or another liquid of your choice. Keep in mind that it will alter the flavor profile.

Can I make this recipe without a Bundt pan?

Certainly, you can use a different cake pan, but the baking time may vary. Adjust accordingly and keep an eye on the cake to prevent overcooking.

Can I freeze the cake?

Yes, you can freeze the cake either before or after adding the rum butter sauce and glaze. Wrap it tightly to retain moisture.

What can I use instead of instant French vanilla pudding mix?

If unavailable, you can omit it, but it contributes to the cake’s moistness. Consider adding an extra egg or a tablespoon of cornstarch as a substitute.

Can I make the cake ahead of time?

Absolutely! The flavors often deepen if allowed to sit, so making it a day in advance can enhance the overall taste. Just store it appropriately to maintain freshness.

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DID YOU MAKE THIS RUM CAKE RECIPE?

Don’t forget to leave a ★ star rating and comment below to let us know much you loved it . We’d love to hear about your experience and any creative variations you’ve come up with.

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Jamaican Rum Cake

A moist and buttery bundt cake soaked in a Jamaican spice rum glaze. This rum cake recipe is incredibly easy to make and makes the perfect addition to your holiday dinners. It's a guaranteed crowd-pleaser.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Servings 12

Ingredients

  • 2 cups All-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 3.4 oz instant french vanilla pudding mix
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter at room temperature
  • 2 large eggs at room temperature
  • 1/3 cup full fat sour cream at room temperature
  • 1/2 cup milk at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup Jamaican spiced rum

Spiced Rum Soak & Glaze

  • 1/2 cup unsalted butter
  • 1/4 cup brown sugar
  • 3 tbsp water
  • 1/2 cup dark rum
  • 1 cup confectioners sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

For Garnish (Optional)

  • powdered sugar or chopped nuts (pecans or walnuts)

Instructions

  • Preheat your oven to 325°F (163°C).

  • Grease and flour a bundt cake pan.

  • In a medium bowl, sift together the flour, pudding mix, baking powder, baking soda, and salt. Set aside.

Make the Batter:

  • Using a stand or handheld mixer, beat the butter, brown sugar and granulated sugar together until light and fluffy.

  • Add the eggs one at a time, beating well after each addition.

  • Stir in the vanilla extract. Make sure to scrape down the sides and the bottom of the bowl each time.

  • Gradually add the sifted dry ingredients to the wet ingredients just until combined.

  • Add the sour cream and slowly pour in the milk and rum while mixing on low speed. Once all the milk and rum is added, increase the mixer speed and mix until just combined. The batter should be creamy but make sure to not over mix.

Bake the Cake:

  • Pour the batter into the prepared bundt pan and smooth the top.

  • Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Prepare the Rum Soak:

  • While the cake is baking, prepare the rum soak. In a saucepan, melt the butter, water, nutmeg, cinnamon and sugar over medium heat. Stir and bring to a simmer for 2-3 minutes until the sugar is completely dissolved.

  • Remove the mixture from heat and stir in the rum and vanilla extract. Set aside to cool. Reserve 1/4 cup of mixture for the glaze

Soak the Cake:

  • Once the cake is out of the oven, let it cool in the pan for about 10 minutes.

  • Use a skewer or toothpick to poke holes all over the cake.

  • Pour the rum soak evenly over the warm cake, allowing it to absorb the liquid. Let the cake cool completely in the pan.

Make the Glaze

  • Whisk together the reserved rum butter mixture and powdered sugar until smooth. Drizzle the glaze over the cooled cake.

DID YOU MAKE THIS RECIPE?Share your creations on Instagram! Tag us @Eatwell.withlex and use #eatwellwithlex! Don’t forget to leave a star rating and comment.

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The Best Rum Cake Recipe | Eat Well With Lex (2024)

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