The BEST Rum Cake Recipe

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3 eggs

 

1.5 teaspoon cinnamon

2/3 cup butter, softened

1 1/2 cups white sugar

2 teaspoons lemon zest

2 teaspoons lemon juice

3/4 cup milk

2 1/3 cups all-purpose flour

2 teaspoons baking powder

1/2 cup finely chopped almonds

2 shots of  dark rum

powder sugar

 

What To Do

  1. Preheat oven to 300 degrees . Grease bundt pan well.
  2. Whisk the eggs in a bowl.
  3. In a large bowl, cream the butter with the sugar. Beat in the egg , lemon juice, lemon rind, 1 shot of rum and milk.
  4. In another bowl, stir together the flour, baking powder, and cinnamon. Beat into the creamed mixture. Place batter into the prepared pan.
  5. Bake at 300 degrees F1.5 hours or until cake tests done when a toothpick inserted in the center comes out clean. As soon as you remove the cake from the oven, sprinkle the top evenly with the 1 shot of rum.
  6. Sprinkle with powdered sugar

The BEST Rum Cake Recipe

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Ingredients

  • 3 eggs
  • 1.5 teaspoon cinnamon
  • ⅔ cup butter, softened
  • 1½ cups white sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • ¾ cup milk
  • 2⅓ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ cup finely chopped almonds
  • 2 shots of dark rum
  • powder sugar

Instructions

  1. Preheat oven to 300 degrees . Grease bundt pan well.
  2. Whisk the eggs in a bowl.
  3. In a large bowl, cream the butter with the sugar. Beat in the egg , lemon juice, lemon rind, 1 shot of rum and milk.
  4. In another bowl, stir together the flour, baking powder, and cinnamon. Beat into the creamed mixture. Place batter into the prepared pan.
  5. Bake at 300 degrees F1.5 hours or until cake tests done when a toothpick inserted in the center comes out clean. As soon as you remove the cake from the oven, sprinkle the top evenly with the 1 shot of rum.
  6. Sprinkle with Powdered Sugar

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Comments

  • Katrina Wiese

    Curious, as you are gluten-free, do you bake this GF? My son and I were just diagnosed gluten-intolerant so I am trying to figure out this baking thing now with GF flours and xanthan gum, etc. Thanks!! ~ Katrina

  • ashley

    I also didn’t catch when to add the nuts. I just added them in the finished mixture and tossed folded them around. Also I’m not too sure what to do with the cake after it is finished. Usually you let cakes sit for at least 10 minutes to cool to make for an easier glide out of the cake but this says to immediately sprinkle the rum once you take it out from the oven…. Then jumps into sprinkle the top with powdered sugar…. So I sprinkle the rum on the bottom of the cake and then immediately flip it over and cover with powdered sugar?… I don’t let it sit for any bit to cool?..