Dark Rum Bundt Cake with Rum Glaze

Name: Dark Rum Bundt Cake with Rum Glaze
Prep time: 25 min
Cook time: 70 min
Total time: 115 min
Yield: 12 slices
Cuisine: International
Ingredients: 250 g all-purpose flour; 2 tsp baking powder; 300 g sugar for cake; 225 g butter, softened for cake; 4 whole large eggs; 240 ml milk; 1 tsp vanilla extract; 120 ml dark rum for cake; 120 g icing sugar for glaze; 60 ml dark rum for glaze; 55 g butter for glaze

A buttery ring cake carries dark rum in the batter and a warm glaze poured over the cooled top.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 55 minMakes 12 slices

Jump to Recipe

A buttery ring cake carries dark rum in the batter and a warm glaze poured over the cooled top. Cream softened butter and sugar for air, then alternate the flour with milk so the cake stays tender. Allow the glaze to thicken just enough to cling before spooning it over the ridges. This is an alcohol-containing dessert: heating the glaze does not guarantee that the rum disappears. Heat oven to 165°C (325°F); grease and flour a 23 cm Bundt pan, including ridges. Cream cake butter with cake sugar until pale, beat in eggs one at a time and add vanilla; fold in flour and baking powder alternately with milk, then rum.

How to tell when it is ready

Spoon warm glaze onto cooled cake and let it set before cutting.

Tips

Heat oven to 165°C (325°F).
Cream cake butter with cake sugar until pale, beat in eggs one at a time and add vanilla.
Pour into pan and bake 60 to 70 minutes until a deep skewer comes out clean.
Melt glaze butter gently and whisk in icing sugar and rum until smooth.

Troubleshooting

If cake sticks, grease every pan ridge thoroughly.
If glaze runs off, let it thicken before spooning.

Substitutions

Use light rum instead of dark for a milder flavor.
Use milk in the cake rather than cream.

Variations

Add orange zest to cake batter.
Finish with toasted pecans.

Serving suggestions

Serve in thin slices.
Add fresh berries.
Offer with coffee.
Pair with whipped cream.

Make ahead

Prepare the measured ingredients in advance. Cover and refrigerate up to 3 days; keep away from children if serving alcohol-containing glaze.

Storage

Cover and refrigerate up to 3 days; keep away from children if serving alcohol-containing glaze.

Food safety

Contains alcohol even after baking or warming; bake egg cake fully and store glazed cake chilled.

Frequently asked questions

How do I know dark rum bundt cake with rum glaze is ready?

Spoon warm glaze onto cooled cake and let it set before cutting.

How should I store dark rum bundt cake with rum glaze?

Cover and refrigerate up to 3 days; keep away from children if serving alcohol-containing glaze.

Serve in thin slices. Cover and refrigerate up to 3 days; keep away from children if serving alcohol-containing glaze.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Dark Rum Bundt Cake with Rum Glaze