Almond Rum Cake

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"This is a simple butter cake with almonds on bottom and dark rum sprinkled over the baked cake."
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2 h servings 293 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 39.5g
  • 13%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 222 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch tube pan and sprinkle the almonds evenly over the bottom.
  2. Separate the eggs. In a bowl, beat the egg whites with the cream of tartar until stiff. Set aside.
  3. In a large bowl, cream the butter with the sugar. Beat in the egg yolks, then the vanilla, almond extract, lemon juice, lemon rind, and milk.
  4. In another bowl, stir together the flour, baking powder, and baking soda. Beat into the creamed mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly. Turn batter into the prepared pan.
  5. Bake at 300 degrees F (150 degrees C) for 1-1/2 hours or until cake tests done when a toothpick inserted neat the center comes out clean. As soon as you remove the cake from the oven, sprinkle the top evenly with the rum. Transfer to a rack to cool. Makes about 14 servings.


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Not bad but definitely average. The rum flavour is lost.

This cake was SOOOOOOOOOOO good. I too adapted it a little more to add more rummy goodness. I left out the lemon zest and juice and added 2 tsp of rum. I also used 6 tbsp of butter and 1/4 cu...

I used the basis of this recipe to make a very rummy cake that came out super good. What I changed: Swap almond extract for equal amounts of rum extract. Leave out the lemon zest. Swap the 2 tsp...

This is an excellent recipe, instead of using rum I used almond extract, curshed almonds and a box of white cake mix.

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