This Spiced Rum Cake Melted My Family’s Hearts – And It’ll Do the Same to Yours

I’ll never forget the first time we baked this spiced rum cake—it filled the house with the warmth of brown sugar, toasted nuts, and that sweet, heady scent of rum that made everyone wander into the kitchen asking “What’s that smell?” What came out of the oven was golden, moist, and soaked with a rum butter glaze so sinful, we actually spooned extra over each slice like it was dessert sauce. From that moment on, this cake became the star of our holiday table—and not just on holidays. We’ve taken it to birthdays, potlucks, cozy Sunday dinners, and once even packed slices in foil for a picnic.

This cake is rich, soft, and utterly indulgent—but the real magic? It only looks complicated. The truth is, it’s surprisingly easy, even for beginner bakers. And the flavor? Deeply spiced, nutty, boozy, and buttery all at once. Each bite is a little celebration.

Trust me: serve this once, and you’ll be asked to bring it everywhere you go.

Preparation Time

• Preparation: 20 minutes

• Baking time: 55–60 minutes

• Glaze cooking time: 5 minutes

• Cooling and soaking time: 30 minutes

• Total time: About 1 hour 55 minutes

Serves: 10–12 people
Difficulty: Medium

The Necessary Ingredients (possible in all kinds of variations)

Here’s what we’ll need to bring this golden, spiced wonder to life.

For the cake:

• 2 cups (240g) all-purpose flour

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp fine sea salt

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp ground allspice

• 1 cup (225g) unsalted butter, softened

• 1 ½ cups (300g) granulated sugar

• ½ cup (100g) brown sugar, packed

• 4 large eggs, room temperature

• 1 tsp vanilla extract

• ½ cup (120ml) sour cream

• ½ cup (120ml) whole milk

• ½ cup (120ml) dark spiced rum (like Captain Morgan or Kraken)

• ¾ cup chopped pecans or walnuts (optional)

• Butter or nonstick spray for greasing the pan

For the rum glaze:

• ½ cup (113g) unsalted butter

• ¼ cup water

• 1 cup (200g) granulated sugar

• ¼ cup (60ml) dark spiced rum

• Pinch of salt

If you’re baking for people with dietary needs, here are some ideas that have worked for me:

• Vegan version: Use plant-based butter, vegan sour cream, and plant-based milk. Replace eggs with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water per egg). It turns out surprisingly rich!

• Gluten-free: Use a high-quality 1:1 gluten-free flour blend. Make sure it includes xanthan gum for structure.

• Nut-free: Simply skip the nuts or replace them with shredded coconut for texture.

• Alcohol-free: Use rum extract (2 tsp) mixed with apple juice or pineapple juice in place of the rum for a similar depth of flavor without the booze.

The Steps of Preparation (possible in all kinds of variations)

Now let’s go into the heart of the recipe—where the scent of spice, sugar, and rum will take over your kitchen in the best possible way.

1. Preheat the oven to 325°F (160°C) and generously grease a 10-inch bundt pan with butter or nonstick spray. Sprinkle chopped nuts into the bottom if using.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.

3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes).

4. Beat in the eggs, one at a time, scraping the bowl after each addition. Then stir in vanilla extract.

5. Add the sour cream and mix well, followed by the milk and rum. The batter may look a little curdled—it’s fine!

6. Gradually add the dry ingredients into the wet, mixing just until combined. Don’t overmix!

7. Pour the batter into the prepared bundt pan and smooth the top with a spatula.

8. Bake for 55–60 minutes or until a toothpick inserted into the center comes out clean.

9. While the cake bakes, prepare the glaze: In a small saucepan, melt the butter over medium heat. Add water, sugar, and salt. Bring to a gentle boil and cook for 4–5 minutes, stirring constantly. Remove from heat and stir in rum carefully.

10. Once the cake is out of the oven, let it cool in the pan for 10 minutes. Poke holes all over the cake with a skewer or toothpick.

11. Slowly pour about half of the warm glaze over the cake while it’s still in the pan. Let it soak for 10–15 minutes.

12. Carefully invert the cake onto a serving plate. Brush or spoon the remaining glaze over the top and sides.

13. Allow to cool completely before serving—or enjoy it slightly warm with whipped cream or vanilla ice cream.

Now that we’ve brought the cake to life, let’s look at why it’s more than just a delicious dessert.

Nutritional Benefits

• Eggs provide high-quality protein that supports muscle repair and keeps you feeling full.

• Spices like cinnamon and nutmeg have anti-inflammatory properties and can help regulate blood sugar.

• Rum, in moderation, may aid digestion—especially in this slow-infused, cooked-down form.

• Nuts add healthy fats and minerals like magnesium and vitamin E (if you include them).

• Sour cream gives probiotics and calcium, helping with gut health and bone strength.

• Brown sugar contains trace minerals such as calcium, potassium, and iron, unlike white sugar.

Want to make this cake your own? Here are a few delicious twists and personal touches we’ve tried:

Possible Additions or Upgrades

• Add a swirl of dulce de leche into the batter before baking.

• Sprinkle the top with toasted coconut after glazing.

• Add dark chocolate chips for extra decadence.

• Use banana rum or coconut rum for a tropical spin.

• Soak raisins or dried cranberries in rum and add to the batter.

• Serve it with spiced whipped cream or rum-laced caramel sauce.

• Turn it into cupcakes or mini bundt cakes for parties.

• Layer with rum custard and fresh cream for a show-stopping trifle.

Let’s round things off with some of the most common questions I get about this cake. If you’re wondering, chances are someone else has too!

Frequently Asked Questions

Can I make this cake a day ahead?
Yes! In fact, it tastes even better the next day as the flavors deepen and the glaze fully soaks in.

Does the alcohol bake out?
Most of the alcohol in the batter bakes out, but the glaze retains some rum flavor and content. Use rum extract for an alcohol-free version.

Can I freeze this cake?
Absolutely. Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before serving.

What’s the best rum to use?
I’ve had the best results with dark spiced rum like Kraken, Captain Morgan, or Sailor Jerry. It adds more depth than light rum.

What if I don’t have a bundt pan?
You can use a loaf pan or two 8-inch round cake pans. Just adjust baking time accordingly—check at 40–45 minutes.

Can I reduce the sugar?
Yes, but not too much or it will affect the texture. I’ve tried cutting up to ¼ cup and it still turned out moist.

Why did my cake stick to the pan?
Make sure to grease the pan very well and let the cake cool 10 minutes before turning it out.

Can I skip the glaze?
Technically yes, but I wouldn’t. The glaze is what makes this cake truly unforgettable.

Can I use white rum?
Yes, but the flavor will be lighter and less spiced. Dark spiced rum gives the best warm, rich profile.

Is this cake suitable for kids?
If using real rum, I’d keep this one for adults. For a kid-friendly version, use rum extract and juice instead.

From my kitchen to yours—this cake is a slice of comfort, nostalgia, and just the right amount of indulgence. I hope it brings warmth to your table like it has to mine.

If you bake this cake, I’d love it if you shared it on social media, tagged your friends, or even brought it to your next gathering. Recipes like these are made to be passed on, savored, and remembered.

Happy baking—and may your kitchen always smell like spiced rum and warm sugar!