Spiced Rum Cake

Although you could really make this cake any time of year, it always seems like a good fit for the holidays to me. While it's relatively simple to make, there's still a bit of a wow factor to it, especially when they taste it. You can experiement with different rums (light, dark or even spiced). I've also liked adding some ginger bits to the nut lining.

Spiced Rum Cake
Spiced rum cake


Servings: 16

1cup, chopped Walnuts
1/2 cup Butter
3/4 cup Brown sugar
1 whole Egg
2 1/2 cup Flour
1 1/2 tsp Baking soda
1tsp Cinnamon, ground
1 tsp Ground ginger
1/2 tsp Ground cardamon
1/2 tsp Salt
3/4 cup Honey
1/2 cup Dark Rum
1/2 cup Hot water


  1. Preheat oven to 325°
  2. Grease well a deep bundt pan and line the bottom with the chopped walnuts.
  3. Melt the half-cup of butter in a pan large enough for all ingredients. Set aside to cool.
  4. Mix together brown sugar and egg. Add to cooled butter.
  5. Sift together flour, baking soda, salt and spices.
  6. Combine honey, rum and hot water.
  7. Add honey mixture and dry ingredients alternately to butter-egg pot. Stir until well combined.
  8. Pour into bundt pan and bake 1 hour.
  9. Cool cake for 10 minutes.
  10. Prick top of cake with a long-tinned fork. Turn out onto a plate and prick sides and top.


1/2 cup Butter
1/4 cup Water
1 cup Sugar
1/2 cup Dark Rum
  1. Melt butter over low medium heat
  2. Add water and sugar, and bring to a boil for 5 minutes, stirring constantly.
  3. Remove from heat and stir in rum.
  4. Spoon glaze over top of cake.
  5. Wait for glaze to soak in, and then repeat. Keep repeating until all the glaze is used.

Nutrition Facts

Servings Per Recipe 16

Amount Per Serving
Calories 285 Calories from Fat 99
Total Fat 11g 17%
Saturated 4g 21%
Trans Fat 1g
Cholesterol 15mg 5%
Total Carbohydrate 40g 13%
Dietary Fiber 1g 5%
Total Sugars 29g
Protein 5g