Aunt T's D.W.I. Rum Cake Recipe

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Most Helpful Positive Review

Dec 26, 2005

Most awesome, I wouldn't suggest this for children as it is soaked in pure rum...with all it's alcohol content. Ten ounces of rum in the glaze and a 1/4 cup in the mix is almost a whole pint. Be careful, and remember that this cake is supposed to serve 14. I've read that some cooks had a problem with the glaze; it's almost like making candy to make this glaze, you need to boil down the ingredients...the mixture will bubble furiously, and it needs to for several minutes before it will set as a candied glaze (not the easiest for an inexperienced cook). If you need practice on glazing, read up; preparing the glaze correctly will help so this cake won't become a soggy mess...(as some reviewers have stated) It is most awesome and deserves to be made correctly and served at every winter holiday!

—Kat Kirby

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Most Helpful Critical Review

Jun 30, 2003

I was extremely disappointed. It turned out to be a soggy mess and smelled so strong of alcohol we could not even eat it. Will not make this one again.

—BRANDTFL

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50 Ratings

Dec 16, 2003

Wonderful in every way. Nice weight, texture and great combinations with the spices and nuts. I've added this one to one of the many cakes I make for the holidays. Did have a suggestion -- add the glaze by injection. I had about half the glaze left over. Perfect. I had a friend make this but I guess they did not follow instuctions and it did not work, but it was the best when I made it and my friend loved it too.

—GOURMETBAKER

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Nov 22, 2002

I was asked to bake the traditional Rum Cake and I want to surprise my family with something more impressive, I made it, this recipe was a hit. But I think that for the next time I will lower the glaze ingredients, because is a little bit too much of glaze, I didn't use it all in the cake, so what I did is reheated when I served the cake and if someone ask me I will drip it as a sauce over the cake, that I decorate with chantilly cream and fruits (strawberries and kiwis).

—MERY PLATA

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Dec 28, 2007

AWESOME! AND SO YUMMY! I had never made a rum cake before and wanted to try before Christmas gets here. My husband said it's the best rum cake he's ever had. When it was time to add the glaze I inserted a teeny funnel in the holes and put about 1/4 cup at a time in. It took a few minutes longer but was well worth the wait. This is NOT for your kid's birthday party! Thank you for a great holiday recipe. I made this a second time this week and it was fabulous! This time I let it sit about 20 hours prior to serving. The texture was wonderful and it held it's shape well. The flavor was out of this world - sweet and spicy flavor was perfect. I used spiced rum this time. To make this work you really need to put some care and time into it. If you do, you'll be glad you did!

—Tryna P.

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Jun 30, 2003

I do not know what I did wrong in preparing this cake, but it turned out horredously. Maybe it was just my expectations of what I like in a rum cake. I don't know. I ended up with not a glazed cake but a soggy cake sitting in a puddle of sugared rum. The glaze never crystallized. Although I do like the taste of rum I could not even make myself eat a single bite because the smell of the alcohol was SO strong. With all the good reviews though, I may have just done something wrong. I had to throw out the whole cake though because nobody in the house would even try it and I won't try it again, just in case this is what it's supposed to be like.

—BONB49931

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Nov 27, 2009

This has become one of our favourite desserts! It's well worth the effort and wait. For a healthier version... substitute the 1/2 cup of vegetalbe oil for 1 cup mashed over-ripe bananas OR 3/4 cup apple sauce OR a little more than 1/2 cup plain or vanilla yogurt. Some great additions to the recipe that I've tried include adding Coconut, Mashed Bananas, Chocolate Chips, Chopped Pecans or Raspberry Puree. It's been delicious every time :)

—Candace

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Jan 07, 2010

I have very fond memories of my mother's bookkeeper making a traditional rum cake every Christmas for my family when I was growing up. Inspired by the childhood memory I wanted to make one myself for our New Year's party this year. This recipe was a wild success! My only suggestion, make extra glaze! I served the cake with whipped cream and the extra glaze and very shortly after I received a standing ovation from my guests. I plan to continue the Christmas rum cake tradition with my family and this recipe! Thank you, Aunt T.!!!

—LaLeeRu

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Nutrition

Calories
507 kcal
25%

Carbohydrates
50.8 g
16%

Cholesterol
81 mg
27%

Fat
26.4 g
41%

Fiber
1.1 g
4%

Protein
5.3 g
11%

Sodium
230 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Aunt T's D.W.I. Rum Cake

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
** Calories: 507
** Calories from Fat: 238

% Daily Value *
** Total Fat 26.4g 41 %
** Saturated Fat 10.3g 52 %
** Cholesterol 81mg 27 %
** Sodium 230mg 9 %
** Potassium 90mg 3 %
** Total Carbohydrates 50.8g 16 %
** Dietary Fiber 1.1g 4 %
** Protein 5.3g 11 %
** Sugars 36.4g
** Vitamin A 10 %
** Vitamin C < 1 %
** Calcium 4 %
** Iron 13 %
** Thiamin 17 %
** Niacin 17 %
** Vitamin B6 4 %
** Magnesium 7 %
** Folate 23 %

* 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.