Make Ahead

Regine’s Rum Cake

November  4, 2014
1 Rating
Photo by Regine
Author Notes

For me, the best edible gift, and maybe a most popular one, is a rum cake. Some make it using a cake mix (it is delicious), and some buy it (example, Tortuga Rum cakes). But here is my from scratch rum cake that all my friends ask me to make over and over. You can make it either in one 12 cup bundt pan (or an angel tube pan), or in two 6 cup bundt pans, or in about 10 mini bundt pans. You can wrap cake(s) with a transparent cellophane gift wrapping paper and tie with a colorful ribbon. The post office has made a lot of money with this cake which I have mailed to various friends within and outside the United States. —Regine

  • Prep time 10 minutes
  • Cook time 1 hour
  • Serves 12
  • Cake
  • 2 cups all purpose flour (not cake flour)
  • 4 large eggs
  • 3 teaspoons baking powder (equivalent to 1 tbsp)
  • 1 1/2 cups sugar
  • 1 package (about 3 3/4 oz) Jello vanilla or French Vanilla pudding mix – but I have, by the way, made this cake a few times and with success without the pudding mix because I noticed last minute I did not have any.
  • 1/2 cup vegetable oil
  • 1/2 cup milk (regular or 2%)
  • 1/2 cup water
  • 1/2 cup rum (My favorite is Haitian Barbancourt but is is also good with Appleton or Diplomatico)
  • 3 teaspoons vanilla extract (equivalent to 1 tbsp)
  • Rum Glaze
  • 1/2 cup unsalted butter (equivalent to 1 stick, or 4 oz, or 8 tbsp). Use only real butter.
  • 1/4 cup water (equivalent to 4 tbsp)
  • 1/2 cup rum
  • 1 cup sugar
In This Recipe
  1. Preheat oven to 325°. Spray (I used a Baking Spray) one 12 cup bundt pan, or two 6 cup bundt pans, or about 10 mini bundt pans.
  2. In bowl (stand alone mixer), place all ingredients for cake and start mixing by hand; then continue beating with a stand alone cake mixer until all ingredients are well mixed (maybe 1 to 2 minutes). You may, however, choose to first beat the eggs separately before you dump all ingredients into bowl.
  3. Pour batter into 12 cup bundt pan and bake for 55 to 60 minutes or until a toothpick/skewer inserted around the middle comes out clean. If using two 6 cup Bundt pans, it will take about 45 minutes. If using 12 mini Bundt pans, it will take about 30 minutes or less. Cool for 15 minutes, invert cake onto a rack, and place pan(s) back on top of the cake(s) by making sure the indented sides of the pan coincide with the cake's. Turn pan over so cake fits in nicely and then slowly pour the syrup all over the cake’s surface - on top of and around the cake. Leave cake in pan for about 1 hour or until all syrup is absorbed into cake and the top has dried up a bit. Unmold and serve (even better one day after) or wrap as an edible gift. See pictures. Note: If using 2 6 cup Bundt pans, or 12 mini Bundt pans, you will of course need to split the syrup accordingly.
  4. For the Glaze: Melt butter, sugar, and water in saucepan. Make sure sugar is totally dissolved (see SybilC’s review). Remove from heat and add rum. I like to use microwave instead but be careful because the mixture can easily boil and flow all over the microwave..
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9 Reviews

Sybilc April 19, 2020
I have made my sister’s cake several times for Holiday parties to rave reviews. The first time I made it however, as a nonbaker, I did not dissolve the sugar properly in the syrup and the butter and sugar separated after I poured it on my cake. I remade the cake and the next time I used the saucepan method to make the syrup making sure the sugar had completely dissolved (basically bringing the sugar, water, and butter to a boil) before removing it from the heat and adding the rum. Worked great!
Author Comment
Regine April 19, 2020
Haha. Thanks dear sister Sybilc. Happy you are now a Rum cake baker specialist. 😀 I will edit recipe to clarify sugar in syrup must be totally dissolved. Love u!
Author Comment
Regine January 9, 2018
Wp, yes. Cake batter has 1/2 cup each oil, water, rum and water.
Wp January 9, 2018
Are the following ingredients IN THE CAKE batter?
1/2 cup vegetable oil
1/2 cup milk (regular or 2%)
1/2 cup water
1/2 cup rum (My favorite is Haitian Barbancourt but is is also good with Appleton or Diplomatico)

I ask because it seems really wet. Thanks!
Author Comment
Regine November 9, 2015
Silly me. So sorry. I will fix. 1 cup sugar for the syrup. Thanks so much!
Connie O. November 9, 2015
The list of ingredients for the glaze are:
1/2 cup butter
1/4 cup water
1/2 cup rum
However, the instructions for making the glaze state "Melt butter, sugar, and water in saucepan.". What sugar? I think this may be the ingredient error that Coing was referring to.
Coing January 19, 2015
I think it was that the ingredients for the syrup are missing, or seem to be
included with the cake ingredients.
Author Comment
Regine January 19, 2015
Coing i only saw your comments. I dont seem to see any errors myself. Please let me know what errors you are referring to so i can check further. Thanks.
Coing November 5, 2014
There seem to be some errors in the ingredient list.