Tara’s Rum Bundt Cake

So Rum cake… there are so many different variations and types. My friend Enid makes THE best rum pound cake on the planet and I have yet to get her recipe or duplicate it. Until that happens I will keep baking it up until I figure it out.

This version is a bit different but a very VERY good cake.

Why the rum cake? We had a bake sale at work to support the American Cancer Society’s Making Strides Against Breast Cancer this week and it was a pirate theme or treasure island theme. Originally, I was given a recipe idea for a Capt. Morgan’s rum pound cake but in looking at the ingredients I wanted to cut calories so I opted for my own version.

I found a recipe on Allrecipes and adapted it for my taste.

The results were delicious, yummy and perfect tasting.

Original recipe makes 1 -10 inch Bundt cake.


Tara’s Rum Bundt Cake



  • 1 1/2 cups all-purpose flour
  • 1/2 cup wheat flour
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1/4 teaspoon ground allspice
  • 1/4teaspoon ground cinnamon
  • 1/4teaspoon ground nutmeg
  • 1 cups white sugar
  • 3/4 cup applesauce (or oil)
  • 3 eggs
  • 1/2 cup milk
  • 1/4 cup dark rum


  • 1/2 cup butter
  • 1/4 cup water
  • 1/2 cup white sugar
  • 8 fluid ounces dark rum


  1. Preheat oven to 300 degrees F. Grease and flour a 10 inch or 6 mini Bundt pan. Mix together the flour, baking soda, salt, allspice, cinnamon and nutmeg. Set aside.
  2. In a medium bowl, whisk together sugar, oil, eggs, milk and 1/4 cup rum until blended. Make a well in the center of the dry ingredients. Pour in the rum mixture, stirring until combined.
  3. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan. Pierce cake from 20 or so times with a wooden skewer to prepare the cake for the rum glaze. Poke more for more glaze to soak in.
  4. To prepare Rum Glaze: In a saucepan, melt butter and water, then bring to a slow boil. Stir in sugar and continue to boil for 5 minutes, stirring constantly. Let mixture cool for 5 minutes, then mix in rum. Let cool 15 minutes, then apply the rum glaze to the cake.
  5. To apply Rum Glaze: Drizzle a small amount of the rum glaze over the top of the skewered cake while it is still in the pan. When you have added the desired amount of glaze, turn it out of the pan and onto a sheet pan to repeat the procedure on the bottom of the cake. Let the cake sit until the glaze has soaked in. I repeated this about 30 times (with a small dropper but you can use a spoon or whatever you like with less repetitions). Just depends on how boozy or soaked you want it. I left the cakes and glaze on the counter overnight. Right before serving I drizzled more of the glaze over top of the mini cakes.

If you make this let me know! I’d love to know how it came out or how it was changed.


rum pound cake

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