
I made a rum cake for Mother’s Day. I have made this recipe before, the first time for Christmas two years ago. It immediately became a family favorite.

The recipe, Carribean Rum Cake from King Arthur Flour, is a bit intimidating to people like me, who don’t often bake cakes from scratch. Not intimidating because it’s hard, it’s actually very easy, but because of the amounts of the ingredients. A stick of butter. A cup of sugar. Add another of each of those for the soaking syrup. Four eggs in the cake batter. A cup of rum overall. You just have to go for it and remind yourself that this is for a special occasion.

This was the first recipe I tried when I bought this Bundt pan (also from King Arthur Flour). I had never owned a Bundt pan before, and I loved this style. The brand is Nordicware, made in Minnesota!, and they have many beautiful styles of Bundts.

Part of what makes this cake so deliciously moist is the soaking syrup. Butter, sugar, rum and water are heated and poured on top of the cake after it comes out of the oven. The cake sits overnight as the syrup soaks in. This is a heavy cake.

For all you moms out there, this slice is for you! I hope you had a great Mother’s Day.

So pretty ❤ Reminds me of a flower
I agree, this is still my favorite of all their pans. Thanks for stopping by!
Yum, yum, yum, I’m tasting it virtually, Cynthia, looks so good, I bet it tasted good.
Thank you, it’s delicious! I’m considering having a piece for breakfast, but it probably wouldn’t look good for me to be smelling like rum all day haha. I’ll have to wait until later 🙂
The cake tin is amazing – I love the dramatic swirl that it gives the cake.
Isn’t it so special? I agree, “dramatic” is the right word for it. The company makes lots of other styles but this one is my favorite. Thanks for your comment 🙂
Wow. That cake came out completely perfect!
Thank you, I appreciate that! Wish I could share a piece with you 🙂
fantastic!
Thank you! It’s a terrific recipe.