Go Back
+ servings
Print Recipe
4.67 from 3 votes

Rum Cake

Rum Cake Recipe – On a recent trip to the Virgin Islands I was able to pick up some local rum and so I decided to share a cake recipe with you today on the blog.
Prep Time15 mins
Cook Time1 hr
Resting Time15 mins
Course: Dessert
Cuisine: American
Keyword: rum cake
Servings: 16
Calories: 413kcal


  • Bundt Pan


  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • dash of salt
  • 1 ½ cups unsalted butter, softened
  • 1 ½ cups sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 egg yolk
  • 1 cup rum
  • 1 tablespoon lemon zest
  • 1 cup heavy cream


  • Preheat the oven 350 degrees F. and grease and lightly flour a tube/bundt pan and set aside.
  • In a small bowl whisk together the flour, baking soda, baking powder, salt, and set aside.
  • In a separate medium-sized mixing bowl, beat the sugar and butter together until it is creamy and light.
  • Add in the vanilla, eggs, and egg yolks and continue mixing until well combined. Beat in the rum and lemon zest. Slowly add, alternately, the flour mixture and heavy cream.
  • Pour the cake mixture into the prepared pan and bake for 1 hour or until a cake tester comes out clean.
  • Cool the cake in the pan on a cooling rack for 15 minutes and then remove the cake from the pan and allow it to cool completely on the rack. Slice and serve.


Calories: 413kcal | Carbohydrates: 37g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 109mg | Sodium: 240mg | Potassium: 103mg | Fiber: 1g | Sugar: 19g | Vitamin A: 811IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg