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Rich Rum Cake

We like a touch of rum for the holidays, and this orangey rum cake is decadent alone or with big swoops of whipped cream. —Nancy Heishman, Las Vegas, Nevada
  • Total Time
    Prep: 35 min. Bake: 25 min. + cooling
  • Makes
    12 servings

Ingredients

  • 4 large eggs, room temperature, separated
  • 2-1/2 cups confectioners' sugar
  • 3/4 cup orange juice
  • 1/4 cup butter, cubed
  • 3/4 cup rum
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup packed brown sugar, divided
  • 1 teaspoon vanilla extract
  • 3/4 cup butter, melted
  • Optional: Whipped cream and finely chopped glazed pecans

Directions

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. For sauce, in a saucepan, combine confectioners' sugar, juice and 1/4 cup cubed butter; cook and stir over medium-low heat until sugar is dissolved. Remove from heat; stir in rum. Reserve 3/4 cup for serving.
  • Preheat oven to 375°. Grease and flour a 10-in. tube pan. Sift flour, baking powder, cinnamon, salt and nutmeg together twice; set aside.
  • In a bowl, beat egg whites on medium until soft peaks form. Gradually add 1/4 cup brown sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form.
  • In another bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup remaining brown sugar and the vanilla, beating on high speed until thick. Fold a fourth of the egg whites into batter. Alternately fold in flour mixture and remaining whites. Fold in melted butter.
  • Transfer to prepared pan. Bake on lowest oven rack 25-30 minutes or until top springs back when lightly touched. Immediately poke holes in cake with a fork; slowly pour remaining sauce over cake, allowing sauce to absorb into cake. Cool completely in pan on a wire rack. Invert onto a serving plate. Serve with reserved sauce and, if desired, whipped cream and glazed pecans.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Nutrition Facts
1 slice (calculated without whipped cream and pecans): 371 calories, 17g fat (10g saturated fat), 103mg cholesterol, 233mg sodium, 44g carbohydrate (35g sugars, 0 fiber), 3g protein.

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Reviews

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Average Rating:
  • Naomie
    Dec 9, 2018

    Spectacular! You need to love rum. Not a crumb left and was the first item wiped out on the dessert buffet. A keeper for sure. Also travels well. I made the cake minus the glaze and shipped to my girlfriend with instructions.

  • LindaS_WI
    Mar 21, 2018

    Wow, what a dessert. You have to LOVE rum if you're thinking about making this cake because it's not subtle. My book club went crazy over this one. I suppose if you aren't a fan of an intense rum flavor (or are serving to children) you could substitute orange juice for some or all of the rum.

  • leslieCA
    Dec 24, 2016

    This cake has promise but you need to reduce the amount of rum way down. I am making it again but using 1/3 the amount of rum listed.

  • pajamaangel
    Dec 13, 2016

    I should have read this recipe all the way through. I never would have made this cake if I had. The rum was way too strong for us and we had to throw away the cake which means a waste of good rum as well.