Aunt T's D.W.I. Rum Cake Recipe - Allrecipes.com
Aunt T's D.W.I. Rum Cake Recipe
  • READY IN 1 day

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

Recipe by  

"An addictive made from scratch moist, spicy, dark rum bundt cake with an intoxicating rum glaze."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 -10 inch Bundt cake Change Servings
ADVERTISEMENT
  • PREP

    30 mins
  • COOK

    1 hr 25 mins
  • READY IN

    1 day

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking soda, salt, allspice, cinnamon and nutmeg. Set aside.
  2. In a medium bowl, whisk together 1 1/2 cups 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. Stir in the walnuts.
  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 15 to 20 times with a wooden skewer to prepare the cake for the rum glaze.
  4. Rum Glaze: In a saucepan, melt 1 cup of butter in water, then bring to a slow boil. Stir in 1 cup sugar and continue to boil for 5 minutes, stirring constantly. Let mixture cool for 5 minutes, then mix in 10 ounces rum. Let cool 15 minutes, then apply the rum glaze to the cake.
  5. To apply Rum Glaze: Gradually drizzle a small amount of the rum glaze over the top of the skewered cake while it is still in the pan. When the top of the cake cannot absorb any more glaze, turn it out of the pan and onto a plate to repeat the procedure on the bottom of the cake. Let the cake sit until the glaze has soaked in, then repeat the procedure from the beginning, putting the cake back into the pan to glaze the top. It may take 24 hours for the cake to completely absorb all of the rum glaze.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

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!

 
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.

 

52 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.

 
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).

 
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!

 
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 :)

 
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.

 
Jan 10, 2006

WOW! This is the best rum cake I've ever had. I used dark rum and coconut rum, and the smell is incredible. I could eat the whole cake myself! Great recipe. Thanks!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

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.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Guilt-Free Munchies
Guilt-Free Munchies

Get healthier takes on your favorite between-meal snacks.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Golden Rum Cake

A yummy, rummy Bundt cake with a simple butter-rum glaze.

Pistachio Cake III

See how to make a moist, delicious pistachio cake.

How to Make Holiday Rum Balls

Make this classic holiday treat using leftover brownies!

Related Menus

Sorry, there are no related menus here yet.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States