Aunt T's D.W.I. Rum Cake

Aunt T's D.W.I. Rum Cake


"An addictive made from scratch moist, spicy, dark rum bundt cake with an intoxicating rum glaze."


1 d servings 507 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 507 kcal
  • 25%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 50.8g
  • 16%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 203 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking soda, salt, allspice, cinnamon and nutmeg. Set aside.
  2. In a medium bowl, whisk together 1 1/2 cups sugar, oil, eggs, milk and 1/4 cup rum until blended. Make a well in the center of the dry ingredients. Pour in the rum mixture, stirring until combined. Stir in the walnuts.
  3. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan. 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 1 cup of butter in water, then bring to a slow boil. Stir in 1 cup sugar and continue to boil for 5 minutes, stirring constantly. Let mixture cool for 5 minutes, then mix in 10 ounces 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 skewered cake while it is still in the pan. When the top of the cake cannot absorb any more glaze, turn it out of the pan 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 pan to glaze the top. It may take 24 hours for the cake to completely absorb all of the rum glaze.
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  1. 52 Ratings


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. ...

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 -- ad...

I was asked to bake the traditional Rum Cake and I want to surprise my family with something more impressive, I made it, this recipe was a hit. But I think that for the next time I will lower t...

AWESOME! AND SO YUMMY! I had never made a rum cake before and wanted to try before Christmas gets here. My husband said it's the best rum cake he's ever had. When it was time to add the glaz...

I was extremely disappointed. It turned out to be a soggy mess and smelled so strong of alcohol we could not even eat it. Will not make this one again.

This has become one of our favourite desserts! It's well worth the effort and wait. For a healthier version... substitute the 1/2 cup of vegetalbe oil for 1 cup mashed over-ripe bananas OR 3/4...

I do not know what I did wrong in preparing this cake, but it turned out horredously. Maybe it was just my expectations of what I like in a rum cake. I don't know. I ended up with not a glaze...

Love this cake! I use Captain Morgan's Tattoo Black Rum. It is full of spice - so tasty. Depending on the group I'm bringing cake to, I will cut back a bit on the butter and add more rum for the...

WOW! This is the best rum cake I've ever had. I used dark rum and coconut rum, and the smell is incredible. I could eat the whole cake myself! Great recipe. Thanks!