Adult Rum Cake

    1 day 1 hour 40 minutes

    This moist and spicy rum cake has a boiled glaze that bubbles for several minutes when cooking. This helps it congeal and will avoid turning your cake into a soggy mess!

    55 people made this

    Serves: 14 

    • Cake
    • 2 cups (250g) plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 pinch salt
    • 1 teaspoon ground allspice
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1 1/2 cups (300g) white sugar
    • 1/2 cup (125ml) vegetable oil
    • 3 eggs
    • 1/2 cup (125ml) milk
    • 1/4 cup (65ml) dark rum
    • 3/4 cup (95g) chopped walnuts
    • Glaze
    • 250g butter
    • 1/4 cup (65ml) water
    • 1 cup (200g) white sugar
    • 1 cup and 2 tablespoons (290ml) dark rum

    Preparation:30min  ›  Cook:1hour10min  ›  Extra time:1day resting  ›  Ready in:1day2hours40min 

    1. Preheat oven to 180 degrees C. Grease and flour a 25cm ring tin.
    2. Cake: In a large bowl mix together the flour, bicarbonate of soda, salt, allspice, cinnamon and nutmeg. Set aside.
    3. In a medium bowl whisk together 1 1/2 cups sugar, oil, eggs, milk and 1/4 cup rum until blended. Make a well in the centre of the dry ingredients. Pour in the rum mixture and stir until combined. Mix in the walnuts.
    4. Pour mixture into prepared tin. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool in the pan. Pierce cake 15 to 20 times with a wooden skewer to prepare the cake for the rum glaze.
    5. Glaze: In a saucepan melt butter in water then bring to a slow boil. Stir in 1 cup sugar and continue to boil for 5 minutes stirring constantly. Remove from heat and let glaze cool for 5 minutes. Stir in rum. Let cool 15 minutes.
    6. Drizzle a small amount of the rum glaze over the top of the skewered cake while it is still in the pan. When the top of the cake can't absorb any more glaze turn the cake out of the pan and onto a plate to repeat the procedure on the bottom of the cake. Let the cake sit until the glaze has soaked in. Put the cake back into the pan and reglaze the top. It may take 24 hours for the cake to completely absorb all of the rum glaze.

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    Reviews in English (47)


    Most awesome, I wouldn't suggest this for children as it is soaked in pure rum...with all it's alcohol content. Ten ounces of rum in the glaze and a 1/4 cup in the mix is almost a whole pint. Be careful, and remember that this cake is supposed to serve 14. I've read that some cooks had a problem with the glaze; it's almost like making candy to make this glaze, you need to boil down the ingredients...the mixture will bubble furiously, and it needs to for several minutes before it will set as a candied glaze (not the easiest for an inexperienced cook). If you need practice on glazing, read up; preparing the glaze correctly will help so this cake won't become a soggy mess...(as some reviewers have stated) It is most awesome and deserves to be made correctly and served at every winter holiday!  -  26 Dec 2005  (Review from Allrecipes USA and Canada)


    Wonderful in every way. Nice weight, texture and great combinations with the spices and nuts. I've added this one to one of the many cakes I make for the holidays. Did have a suggestion -- add the glaze by injection. I had about half the glaze left over. Perfect. I had a friend make this but I guess they did not follow instuctions and it did not work, but it was the best when I made it and my friend loved it too.  -  18 Nov 2003  (Review from Allrecipes USA and Canada)


    I was asked to bake the traditional Rum Cake and I want to surprise my family with something more impressive, I made it, this recipe was a hit. But I think that for the next time I will lower the glaze ingredients, because is a little bit too much of glaze, I didn't use it all in the cake, so what I did is reheated when I served the cake and if someone ask me I will drip it as a sauce over the cake, that I decorate with chantilly cream and fruits (strawberries and kiwis).  -  31 Jul 2002  (Review from Allrecipes USA and Canada)