history of rum cake

The Rum Cake is a centuries old tradition.

The rum cake originated in Britain and was traditionally eaten at Christmas time. It is now often consumed during the winter months all over Europe and North America. Food historians agree that it dates back centuries ago but there is no clear agreement on when or where this tradition started. There are claims that Greeks were making cakes flavored with wine as far back as 200 B.C., while others argue that Romans came up with these types of sweet treats after having discovered fermentation techniques around 50 A.D. Despite their early popularity throughout Europe, rum cakes didn’t reach American soil until colonial times when they became more widespread.

Varieties of rum cakes

Rum Cake Recipe that we know today is more closely associated with the Caribbean islands of Jamaica, Trinidad and Tobago. This version typically includes dark rum along with fruits such as raisins or dried apricots which are soaked in rum to give them an even stronger flavor. Rum cakes also often include spices like cinnamon, nutmeg and allspice; some recipes may call for cloves instead while others will use both types of spices together. These ingredients make these rum cakes deliciously moist due to their high sugar content (usually brown sugar), but they’re not overly sweet either because the alcohol makes it easy to balance out flavors without adding too much extra sweetness into the mix.

Traditional ingredients

Traditional rum cake uses rum – rum cake recipes usually include rum or brandy, but other liquors like whiskey and sherry can also be used.

Some rum cakes use fruits such as raisins, dried apricots, peaches, mangoes and pineapples. They are soaked in rum for a few days to give them an even stronger flavor. Other ingredients could include citrus juices (lemon juice is common), spices (cinnamon cloves , allspice) nuts (pecans).

Rum Cake has different toppings depending on the recipe being followed. This will often depend on how it’s served. When eaten plain with coffee or tea it might just have butter spread over top of each slice before serving; this also helps with keeping the rum cake fresh for longer periods of time. When eating it as a dessert, rum sauce or rum glaze is often poured over top.

Before you begin be sure to have the best rum in the world available. Get Yolo Rum delivered today at buy.yolorum.com.

Yō Ho Yolo Rum Bundt Cake Recipe

This recipe is an alteration of King Aurthur’s Caribbean-Style Rum Cake.

Cake Ingredients:

  • ½ cup Yolo Rum Gold
  • ½ cup Yolo Rum Silver
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1½ cups sugar
  • 3.4-ounce box instant vanilla pudding mix (not sugar-free)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 8 tablespoons unsalted butter, softened
  • ½ cup vegetable oil
  • ½ cup milk, at room temperature
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup almond flour, for dusting baking pan, optional

Rum Syrup Ingredients:

  • ½ cup Yolo Rum Silver
  • ¼ cup water
  • 8 tablespoons unsalted butter
  • 1 cup sugar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract


  • Preheat the oven to 325°F.
  • To make the cake: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
  • Place the flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a mixing bowl, and mix at medium speed until everything is thoroughly combined and the mixture is sandy looking.
  • Beat in the milk, then beat in the eggs one at a time. Scrape the bowl thoroughly, and beat briefly to recombine any sticky residue.
  • Stir in the rum and vanilla.
  • Spritz a 10-cup to 12-cup Bundt pan with cooking spray. For an extra layer of nutty flavor, sprinkle the inside of the pan with almond flour and turn the pan to coat evenly; shake out any excess. Pour the batter into the prepared pan and spread level with a spatula.
  • Bake the cake for 50 to 60 minutes. When done, a cake tester, long toothpick, or strand of uncooked spaghetti will come out clean when inserted into the center. Remove the cake from the oven.
  • Leave the cake in the pan to cool slightly while you make the syrup
  • To make the syrup: In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook (without stirring) for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.
  • Use a long skewer to poke holes all over the cake. Pour about 1/4 cup of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used.
  • Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release, don’t force it. Place it in the oven, turn the oven to 350°F, and warm for about 10 minutes, to soften the sticky syrup. (If your oven is one that preheats by making its upper element red-hot, place the cake on a lower rack and tent it with aluminum foil to protect it.) Remove the cake from the oven, and tip it onto the serving plate.
  • Serve with hot coffee or tea. The cake is very moist, fragrant and potent.
  • Wrap securely (or place under a cake cover) and store at room temperature for several days. Freeze for longer storage, up to 1 month.

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