Today was a fun day. Why might you ask? Because today I made Classic Holiday Rum Cake!
A few weeks ago my mother gave me a rum cake recipe that dates back to the 1970’s. I was anxious to try this bundt cake since I love a good old-fashioned recipe. Plus, I thought it would be a great dessert to serve to my family this Christmas.
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Not only does this Classic Holiday Rum Cake taste amazing, it’s also a super simple recipe and one that can easily be modified to be gluten-free. I just love that option because no one likes to feel left out on a great dessert, right? (You can find a gluten-free option included in the recipe.)
NOTE: when making gluten-free rum cake you must be careful to find gluten-free rum. Whenever in doubt, it’s always best to contact the company directly and verify if a particular product is considered to be gluten-free. Often a product itself may be gluten-free but may be cross-contaminated during processing or packaging. (See additional note at the end.)
The original recipe calls for Bacardi dark rum (80 proof) however I used Captain Morgan Original Spiced Rum (70 proof). The cake turned out just fine and my husband thought that the spiced rum added additional flavor.
Hey, did I mention that there is scrumptious rum glaze drizzled all over the top of this cake? Although most of the glaze soaked into the cake you can still see streaks where it cascaded over the sides. Slowly pour the glaze over the top while the cake is still warm. As a result, the cake absorbs the glaze, thus you’ll get a delicious hint of rum in every bite.
If you look closely you can see where the rum glaze soaked into the cake.
Disclaimer: Manufacturer’s formulations and policies may change at any time. Therefore it’s important to always read product labels yourself and contact the manufacturer with concerns. We have found that most companies are eager to help answer your questions.
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