Rum Cake Recipe – Yummiest You Could Find

One of my grandmothers was a chef when she was young, so she would always make incredible food. The other was never much of a cook, but she always made these wonderful rum cakes for special occasions, such as Christmas, that would trump any desserts anyone else would ever make. That’s where I inherited this rum cake recipe.

For a long time, I never tried making rum cakes, I was so sure it must be incomprehensibility complicated. But, as so many wonderful things in life are, this rum cake recipe actually isn’t. The secret is in the unholy amounts of butter that goes into it, but there are days to eat salads and then there are days to be happy. Some of the rum evaporates, but a tiny bit of alcohol will still be left in the dessert, so they might not be suitable for children.


Rum Cake Recipe – Ingredients:


  • 9 oz unsalted butter
  • 5 eggs
  • 1 tsp vanilla extract
  • 9 oz chocolate
  • 7 oz castor sugar
  • 5 oz slenderizing flour
  • 4 oz chopped walnuts (or any other nuts, like hazelnuts or pecans)


for the glaze:

  • 9 oz confectioners sugar
  • 2 oz rum


Rum Cake Recipe – Instructions:

1. Separate the eggs and store the egg whites in the fridge until you’ll need them. Melt the chocolate over a double boiler and let cool a bit before the next step. Preheat the oven to 180°C and line a deep baking tray with baking paper.


2. Cream the butter and sugar together until light and fluffy. Add the vanilla extract, then the egg yolks slowly, one by one. Add the slightly cooled melted chocolate. Combine the flour and the walnuts in a separate bowl.

eggs and yolks


3. In another clean bowl (be careful there’s not fat in it, otherwise the egg whites won’t whisk as stiffly) whisk the egg whites until stiff peaks form.


4. Add half of the flour/walnut mix to the chocolate mix, fold in, then fold in a third of the egg whites. Add the other half of the flour and walnuts then another third of the egg whites. Lastly very carefully add and fold in the last third of the egg whites.



5. Pour (it’s going to be quite stiff, so pouring might not be the right word) in the prepared baking tray, even out the top with a spatula and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.



6. In the meantime make the glaze – sift the sugar so there’s absolutely no lumps, then add the rum and whisk. You’ll need a thick but liquid mixture. If it’s not liquid enough, add a water by tablespoons until it’s pourable. Pour over the still hot slices once you’ve taken them out of the oven.



7. Let the cake cool completely and slice it into small squares, or use a cookie cutter to make interesting shapes. This dessert is at its best if left to sit over night.

rum cake