Spiced Rum Bundt Cake

How to sneak rum into your dessert and get away with it
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How to Make a Spiced Rum Bundt Cake Recipe
Photo: Courtesy of Hoffman Media

Streamline the "drinks and dessert" course more efficiently at your next dinner party with the help of this rum bundt cake recipe from Brooke Bell's delightful new cookbook, Cake. The cinnamon- and nutmeg-scented batter gets a boost from rum extract, and the simple glaze on top ensures that a rum punch is the first thing you experience when you dig in. Go the distance by swapping in coconut rum, if you're into that sort of thing.

Spiced Rum Bundt Cake

Recipe adapted from "Cake," by Brooke Bell

Yield: About 12 servings

Prep Time: 20 minutes

Cook Time: 1 hour, plus cooling time

Total Time: 1 hour and 20 minutes, plus cooling time


¾ cup unsalted butter, softened

1½ cups granulated sugar

3 large eggs

2 teaspoons rum extract

3 cups all-purpose flour

1¾ teaspoons baking powder

1½ teaspoons ground nutmeg

¾ teaspoon kosher salt

½ teaspoon baking soda

½ teaspoon ground cinnamon

1¼ cups whole buttermilk

2 cups confectioners' sugar

¼ cup whole milk

1½ tablespoons spiced rum

Grated fresh nutmeg, to garnish (optional)    


1. Preheat oven to 300°F. Spray a 10-cup bundt pan with baking spray with flour.

2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in rum extract.

3. In a medium bowl, whisk together flour, baking powder, nutmeg, salt, baking soda, and cinnamon. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture beating until just combined after each addition. Spoon into prepared pan.

4. Bake until a wooden pick inserted near center comes out clean, 55 to 60 minutes. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack.

5. In a medium bowl, whisk together confectioners' sugar, milk, and rum until smooth. Pour over cooled cake. Garnish with nutmeg, if desired.

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