Rum Cake – A modern twist on a timeless treat. Looking to add some Caribbean warmth to your baking? This rum cake recipe blends indulgence with simplicity, creating a dessert that’s perfect for gatherings or a special treat at home. With a buttery sponge infused with rum and topped with a glossy glaze, this cake is sure to win over even the pickiest eaters.
Rum isn’t just for cocktails – it shines in baking, too, lending a deep, rich flavour to cakes, puddings, and even glazes. Whether you’re celebrating Christmas or just fancy an afternoon pick-me-up, this London-inspired take on a rum cake will have your family reaching for seconds.
Ingredients List
For the Cake
- 120ml dark or spiced rum (my favourite brand is Bacardi)
- 525g pre-made yellow cake mix
- 100g custard powder
- 4 eggs
- 120ml cold water
- 120ml vegetable oil
- 1 cup chopped pecans or walnuts
For the Topping
- 1 tin sliced pineapple
- 6–8 glacé cherries
For the Glaze
- 120ml dark or spiced rum
- 110g unsalted butter
- 60ml water
- 200g granulated sugar
Step-by-Step Instructions
Prepare the Cake
- Preheat your oven to 160°C (fan-assisted) or 325°F. Grease and flour a 10-inch Bundt pan, then sprinkle the chopped nuts evenly across the base.
- In a large bowl, mix together the cake mix, custard powder, eggs, water, oil, and rum. Whisk until the batter is smooth and free of lumps.
- Pour the batter into the prepared pan over the nuts. Bake for approximately 1 hour, or until a skewer inserted into the centre comes out clean.
- Allow the cake to cool for 10 minutes before inverting it onto a serving plate. Use a fork or skewer to gently prick holes across the top to help the glaze soak in.
Create the Glaze
- In a small saucepan, melt the butter over medium heat. Add the water and sugar, stirring continuously until the sugar dissolves. Simmer gently for 5 minutes.
- Remove the pan from the heat and stir in the rum. Be careful, as the mixture may bubble slightly.
Assemble and Finish
- Spoon or brush the glaze evenly over the cake, making sure to coat the top and sides thoroughly. Reserve a small amount of glaze for the decoration.
- Arrange the pineapple slices around the top of the cake, placing a glacé cherry in the centre of each slice. Brush the fruit lightly with the remaining glaze for a shiny finish.
The Final Touch
Congratulations, you’ve just baked a London-inspired rum cake that’s both indulgent and full of festive cheer! This recipe is a crowd-pleaser and a brilliant introduction to the magic of baking with rum.
Serve it as a show-stopping dessert or with afternoon tea for a luxurious treat. Don’t forget to snap a photo before your family devours it!
For those with a culinary flair, try experimenting with different fruits or swapping the nuts for shredded coconut for a tropical twist.
Pro Tip: Pair a slice of this cake with a steaming cup of tea or a cheeky glass of rum over ice for the ultimate indulgence.
Share your creations with us on social media using #LondonMumsRumCake. Let’s see those baking masterpieces!