How to make Rum Cake

How to make Rum Cake

Interested in making a delicious Rum Cake? See the recipe details below –


  • 1 1/4 cups Hostess Buttery Margarine (Vegan Butter)
  • 1 1/2 cups sugar
  • 4 Large eggs
  • 1/3 cup powdered milk
  • 2 1/2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 3 Tablespoons rum
  • 1 teaspoon vanilla extract
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 1/2 cup pecans (optional)


  • ½ cup Hostess Buttery Margarine (Vegan Butter)
  • ½ cup sugar
  • 4 Tablespoons dark rum


  • Pre-heat the oven to 350F
  • Cream together the butter and sugar at high speed until light and fluffy
  • Stir in the eggs, a one at a time, beating the mixture well between each one.
  • Add in the flour, powder milk and baking powder into the batter, alternating with the milk –until fully absorbed by the mixture.
  • Then add nutmeg cinnamon, rum and vanilla extract
  • Stir well until everything is fully combined.
    Grease a Bundt pan and if using pecans, sprinkle onto bottom
  • Pour batter into Bundt pan, on top of the pecans.
  • Bake until a toothpick inserted into the centre comes out clean, 55-60 minutes.  Remove from the oven.

Rum Glaze

  • In a small saucepan combine butter, sugar and rum over medium heat. Bring to a boil and simmer for 3-4 minutes stirring constantly to prevent any burns. Remove from heat and cool slightly.
  • Poke little holes into the cake with a toothpick. Spoon the syrup over the cake and let it soak in. Let the cake cool to room temperature before serving