Rum soaked cake

    1 day 1 hour 55 min

    This fantastic cake will warm the cockles of your heart. It's warmly spiced, dotted with walnuts and soaked in a rum syrup. The perfect ending to any meal.

    60 people made this

    Serves: 14 

    • 250g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 pinch salt
    • 1 teaspoon ground allspice
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 300g caster sugar
    • 125ml vegetable oil
    • 3 eggs
    • 125ml milk
    • 4 tablespoons dark rum
    • 100g chopped walnuts
    • 225g butter
    • 4 tablespoons water
    • 200g caster sugar
    • 285ml dark rum

    Prep:30min  ›  Cook:1hr25min  ›  Extra time:1day soaking  ›  Ready in:1day2hr55min 

    1. Preheat oven to 150 C / Gas 2. Grease and flour a 26cm round tube cake tin. Mix together the flour, bicarbonate of soda, salt, allspice, cinnamon and nutmeg. Set aside.
    2. In a medium bowl, whisk together 300g sugar, oil, eggs, milk and 4 tablespoons rum until blended. Make a well in the centre of the dry ingredients. Pour in the rum mixture, stirring until combined. Stir in the walnuts.
    3. Pour batter into prepared tin. Bake in the preheated oven for 60 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin. 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 225g butter in water, then bring to a slow boil. Stir in 200g sugar and continue to boil for 5 minutes, stirring constantly. Let mixture cool for 5 minutes, then mix in 285ml 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 cake while it is still in the tin. When the top of the cake cannot absorb any more glaze, turn it out of the tin 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 tin to glaze the top. It may take 24 hours for the cake to completely absorb all of the rum glaze.


    If you can get your hands on black walnuts, use these instead.

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    Reviews in English (46)


    I made this a week or so before christmas,and froze it, however I de frosted the cake for a family occasion in early january a few weeks later. It was enjoyed by everyone that ate it, I found it was best kept in the fridge as its very moist and it will keep for days.It goes well with cream or ice cream warm or cold. Id certainly make this again.  -  15 Jan 2012


    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!  -  26 Dec 2005  (Review from Allrecipes US | Canada)


    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.  -  18 Nov 2003  (Review from Allrecipes US | Canada)

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