Go Back
+ servings
Rum Cake with Rum Glaze Izing

Rum Cake with Rum Glaze

A delicious cake with rum glaze soaked on top! 
Course Dessert
Cuisine American
Keyword rum cake
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16 slices
Calories 557kcal


Rum Cake

  • 1 cup butter room temperature
  • 1/2 cup shortening
  • 2 cups sugar
  • 4 large eggs room temperature
  • 3 cups all-purpose flour
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/3 cup dark rum

Rum Glaze

  • 1/2 cup butter room temperature
  • 1 cup light brown sugar
  • 1/3 cup dark rum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk

Rum Icing Glaze (optional)

  • 1 recipe rum glaze (see above)
  • 2 cups powdered sugar


For the Rum Cake

  • Combine butter, shortening, and sugar in the bowl of an electric mixer (or mixing bowl and hand mixer). Beat well, until blended. 
  • Add eggs, one at a time, mixing thoroughly between additions. 
  • Add flour. Combine. Add buttermilk. Combine. 
  • Next, add baking soda, salt, baking powder, and vanilla extract. Mix to combine. 
  • Lastly, beat in the rum and pour into a buttered and floured bundt pan. 
  • Bake at 350 degrees F. for 1 hour or until a toothpick inserted in the center comes out clean. 

For the Rum Glaze

  • Combine all ingredients in a sauce pan and bring to a boil. Spoon over the cake while still warm. 

For the Rum Icing Glaze

  • Make a second batch of the rum glaze. Allow it to cool and whisk it with powdered sugar until it's a pourable icing consistency. Add more powdered sugar for a thicker icing. Drizzle over cake. Enjoy! 


Calories: 557kcal | Carbohydrates: 72g | Protein: 4g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 94mg | Sodium: 412mg | Potassium: 107mg | Sugar: 54g | Vitamin A: 635IU | Calcium: 58mg | Iron: 1.4mg