Holiday Rum Cake


Rum cake is one of those Holiday recipes that really screams Christmas to me. From the fancy shape of the Bundt pan to the rich, decadence of the rum soak and even the clean, neat look of a little powdered sugar sprinkled on top, I always associate rum cake with the Holiday’s.

This particular recipe is very versatile- it could definitely handle a little more rum, and you could honestly use any type you like! Dark rum for an intense pop of flavor, Coconut rum for a Tropical flare, or Spiced (my rum of choice) for a warm and cozy holiday treat.

I held back on adding more rum to this recipe because my husband is a Rum-humbug… he really can’t stand the flavor of it in baked goods. So as an effort to avoid his grinchy-ness, I refrained from adding what I would consider the appropriate amount of booze. So feel free to adjust, just follow the recipe as normal and increase the amount of Rum as you please!



What You Will Need:

  • Flour
  • Dry Milk Powder
  • Cornstarch
  • Baking Powder
  • Salt
  • Butter (Unsalted)
  • Granulated Sugar
  • Milk (I used 2%, but whole milk would make it a tad bit richer!)
  • Rum
  • Vegetable Oil
  • Vanilla Extract
  • Eggs

Holiday Rum Cake

Course Dessert


  • Bundt Pan


  • 1 3/4 Cup Flour
  • 1/2 Cup Dry Milk Powder
  • 6 Tbsp Cornstarch
  • 4 tsp Baking Powder
  • 1 tsp Salt
  • 1/2 Cup (1 stick) Unsalted Butter
  • 1 3/4 Cups Granulated Sugar
  • 3/4 Cup Milk
  • 3/4 Cup Rum
  • 2/3 Cup Vegetable Oil
  • 1 tsp Vanilla Extract
  • 4 Large Eggs

For the Butter Rum Sauce

  • 1/2 Cup (1 stick) Unsalted Butter
  • 1/4 Cup Honey
  • 1/4 Cup Rum
  • Sprinkle Ground Cinnamon to taste


For the Cake

  • Preheat your oven to 325 degrees Fahrenheit. Butter and flour a bundt pan, making sure to coat the ENTIRE pan! This will ensure an easy release for the cake.
  • Combine the flour, dry milk powder, cornstarch, baking powder and salt in a bowl. Set aside.
  • In a small bowl, whisk together your milk, rum, eggs and vanilla. Set aside.
  • In the bowl of a stand mixer, or with a hand mixer, cream together your butter and sugar until light and fluffy. Add in your dry ingredients and mix well. The mixture will be very crumbly at this point.
  • Slowly add in your liquid to the mixing bowl. You'll want to make sure to go as slow as you can because the ratio of liquid to dry in this recipe is higher, so if you add all your liquid at once, you;ll likely end up with clumps or pockets of unmixed dry ingredients in your batter.
  • Pour your batter into your bundt pan and bake at 325 degree Fahrenheit for approximately 50 minutes or until your fork/toothpick comes out clean and the top (technically the bottom of the cake once completed) is Golden Brown Delicious!
  • Once baked, remove bundt pan from the oven and poke holes all over the top then let cool for about 10 minutes while you make the butter rum sauce.

For the Butter Rum Sauce

  • In a medium saucepan over medium heat, add in your butter. Once melted add in your honey and rum and bring to a boil, stirring occasionally.
  • Once boiling, sprinkle in your cinnamon and reduce the heat to low, letting the mixture simmer for 3-5 minutes, stirring occasionally. Make sure to keep an eye on your mixture, you don't want to caramelize the honey!
  • While the sauce is simmering, grab a plate and turn your bundt pan over onto it. Poke several holes all over the surface so your butter rum sauce can soak into it more evenly. Clean your bundt pan and flip the cake BACK into the pan.
  • Once the butter rum sauce is done, immediately pour over your cake in the bundt pan and let soak for 30 minutes to ensure full absorption!
  • If serving hot, flip cake back out onto your serving dish, slice and enjoy! If serving cold, place in refrigerator for 2 hours or overnight. THEN slice and enjoy!
Keyword Cake, Rum

Leave a Reply

A Baker and Her Chef © Copyright 2020. All rights reserved.
%d bloggers like this: