Indulge in this buttery, moist rum cake recipe passed down from Grandma—nostalgic, rich, and perfect for holidays or gifting with love.
Ingredients You’ll Need
You only need a handful of classic ingredients for this showstopper, and each one truly shines in its own way. From the toasted pecans adding crunch to the deep molasses notes of dark rum, every component makes Grandma’s Famous Rum Cake moist, flavorful, and utterly unforgettable.
- Pecans: Chopped pecans sprinkled in the pan toast as the cake bakes, giving every slice a buttery crunch and a burst of nutty aroma.
- All-purpose flour: The backbone of the cake, providing structure so it’s just dense enough to soak up all that gorgeous rum glaze.
- Baking powder and baking soda: This dynamic duo lifts the cake to a tender crumb – don’t skip, or the cake won’t be as fluffy as it should!
- Salt: Just half a teaspoon wakes up all the flavors and balances out the cake’s richness.
- Granulated sugar: Lends sweetness as well as a touch of crispness at the edges of every slice.
- Brown sugar: Adds a hint of molasses depth and keeps the cake extra moist.
- Unsalted butter: Softened butter is key for the velvety crumb and luxurious flavor you expect in Grandma’s Famous Rum Cake.
- Eggs: Four large eggs provide richness and help the cake hold together perfectly.
- Vanilla extract: Just a tablespoon rounds out the flavors, fitting in seamlessly with the rum.
- Buttermilk: For that lovely, subtle tang and unbeatable moistness.
- Dark rum: The star of the show! Use your favorite, and don’t be shy; it adds warmth, aroma, and unmistakable character.
- For the glaze – Butter: What’s better than butter? Melted into a glaze, it envelops every bite with richness.
- For the glaze – Water: A little helps dissolve the sugar and keep the glaze pourable.
- For the glaze – Sugar: Melts into the butter for a glossy sheen and extra sweetness on top.
- For the glaze – Dark rum: Again, it’s all about that deep, boozy finish! Pour it in for a true signature touch.
How to Make Grandma’s Famous Rum Cake
Step 1: Prep Your Pan and Pecans
Start by preheating your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan with determination – every nook and cranny counts. Evenly sprinkle the chopped pecans right onto the bottom of the pan; as the cake bakes, they’ll roast gently, creating that caramelized, nutty crown that makes every slice of Grandma’s Famous Rum Cake extra special.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. Whisking helps aerate the mix, so your cake gets a lighter crumb. Set that bowl aside for just a second while the anticipation builds – we’re about to get buttery!
Step 3: Cream Butter and Sugars
In your largest, happiest mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. You’re aiming for a fluffy, pale, cloud-like texture – this step is what gives Grandma’s Famous Rum Cake its luscious tenderness. Don’t rush: let the mixer do its thing, and remind yourself that good things come to those who wait.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well with each addition for an ultra-smooth batter. After the last egg, pour in the vanilla extract and give everything a quick blend. This is where the batter starts to smell irresistible!
Step 5: Alternate Dry Ingredients and Buttermilk
Now the magic happens: add the dry ingredients to the butter mixture in thirds, alternating with buttermilk. Begin and end with the dry mix, and use a gentle hand – too much mixing here, and your cake won’t be as airy. The goal is just-combined and velvety smooth.
Step 6: Stir in the Rum
It’s time for the showstopper! Pour in that dark rum and give the batter a final, thorough stir. Suddenly, those familiar aromas transform into the signature scent of celebration – this is when Grandma’s Famous Rum Cake truly becomes itself.
Step 7: Bake the Cake
Pour the batter evenly over the pecans in your prepared bundt pan. Smooth the top and pop it into the oven. Bake for 50 to 60 minutes, or until a toothpick comes out clean with only a few moist crumbs. As it bakes, the whole house will fill with a buttery, boozy fragrance that’s pure nostalgia.
Step 8: Make the Warm Rum Glaze
While the cake works its magic in the oven, combine butter, water, and sugar in a saucepan. Bring to a gentle boil, stirring constantly for 4–5 minutes (careful, it’s hot and bubbly!). Take the pan off the heat and stir in the dark rum – inhale deeply because this is liquid gold for your Grandma’s Famous Rum Cake.
Step 9: Glaze & Cool
Once your cake tests done, let it rest in the pan for about 10–15 minutes (enough time to set your serving plate). Invert the still-warm cake carefully, then slowly spoon or brush that warm glaze over the cake, letting it soak in as you go. Take your time; the goal is for every bite to glisten and burst with flavor.
Step 10: Let It Rest & Enjoy
Patience makes perfect! Allow the cake to cool completely and, if you can, let it rest overnight. The flavors meld, deepen, and intensify. By the next day, you’ll understand exactly why this is Grandma’s Famous Rum Cake.
How to Serve Grandma’s Famous Rum Cake
Garnishes
The crowning glory for Grandma’s Famous Rum Cake is all about contrasts and color. Try a dusting of powdered sugar for a snowy effect, a scatter of extra toasted pecans, or even a few thin orange or lemon zest curls for a burst of brightness. For a party, I love adding fresh berries and a dollop of whipped cream alongside each slice.
Side Dishes
This cake pairs beautifully with simple sides that balance its bold flavor. Think: a small scoop of vanilla bean ice cream, a puddle of crème anglaise, or a bit of tangy Greek yogurt on the side. For coffee or tea lovers, a hot mug is always a winning companion to a warm slice.
Creative Ways to Present
Show off your Grandma’s Famous Rum Cake on a pretty pedestal cake stand, or slice it at the table for a bit of drama. For individual servings, cut the cake into cubes and thread onto skewers with chunks of fresh fruit, then drizzle with leftover glaze for a fun dessert platter. You can even use extra cake for a luscious rum cake trifle layered with whipped cream and berries!
Make Ahead and Storage
Storing Leftovers
One of the joys of Grandma’s Famous Rum Cake is how well it keeps. Wrap leftover slices tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The rum and butter glaze actually help the cake stay moist and flavorful, making it even tastier on day two!
Freezing
Want to make the cake in advance? Go right ahead! Wrap the cooled, ungarnished cake (either whole or in slices) in a double layer of plastic wrap and pop it in the freezer for up to two months. Thaw overnight in the fridge before serving, and refresh with a touch of glaze or syrup if you want to revive that signature shine.
Reheating
If your slices have lost a little moisture, just warm them gently in the microwave for 10–15 seconds. This brings the cake’s buttery texture right back to life, and lets that gorgeous rum aroma fill the air all over again. It’s hard to beat a slightly warm piece of Grandma’s Famous Rum Cake!
FAQs
Can I use a different type of nut instead of pecans?
Definitely! Walnuts, almonds, or even hazelnuts work beautifully in this cake. Just keep the rough chop for a similar crunchy texture, or skip the nuts altogether if you prefer a nut-free version.
Do I have to use dark rum, or can I substitute another spirit?
Dark rum gives the cake its signature deep, molasses-like flavor, but spiced rum is a delicious twist. If you need an alcohol-free version, try using rum extract mixed with apple juice – though the flavor will be a bit different.
How do I prevent the cake from sticking to the bundt pan?
The key is to really grease and flour your bundt pan thoroughly, getting into every crevice. You can also use a baking spray with flour if you’re worried. Letting the cake cool for 10–15 minutes after baking also makes it easier to release.
Is this cake safe for kids to eat?
Most of the alcohol in the cake bakes off in the oven, but the glaze retains some of its boozy kick. If you want to make a kid-friendly batch, simply skip the rum in the glaze or use a rum-flavored extract mixed with water for a similar flavor.
Don’t Miss These Classic Dessert Favorites
If you enjoyed Grandma’s Famous Rum Cake and you’re craving more nostalgic, crowd-pleasing desserts, you’re in for a treat. Try our Lazy Daisy Oatmeal Cake — a simple vintage bake with a caramelized broiled topping that pairs beautifully with coffee. For a fruity twist, the Banana Cheesecake Delight blends creamy richness with banana flavor, making it a retro favorite. Chocolate lovers will adore our Old-Fashioned Chocolate Pie with Golden Meringue, featuring a luscious filling and fluffy topping. And if you’re looking for something truly indulgent, don’t miss the Caramel Brownie Cheesecake, a layered dessert masterpiece. Lastly, celebrate the holidays with a touch of class by baking our Vanilla Almond Christmas Cookies, which pair beautifully with your favorite hot drink.
These sweet classics make perfect companions for your rum cake and help build a rich dessert repertoire that Google and your readers will love.
Grandma’s Famous Rum Cake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Grandma’s Famous Rum Cake is a moist, tender bundt cake brimming with buttery richness and bold rum flavor. Made entirely from scratch—no mixes needed—it’s crowned with crunchy pecans and drenched in a luscious butter-rum glaze that soaks into each bite. A showstopper for holiday gatherings or special occasions, this classic cake only improves as it rests overnight for ultimate flavor.
Ingredients
Cake
- 1 cup chopped pecans
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup unsalted butter, softened
- 4 large eggs
- 1 tablespoon vanilla extract
- ½ cup buttermilk
- ½ cup dark rum
Glaze
- ½ cup unsalted butter
- ¼ cup water
- 1 cup granulated sugar
- ½ cup dark rum
Instructions
- Prepare the Pan and Pecans: Thoroughly grease and flour a 10-inch bundt pan. Sprinkle chopped pecans evenly across the bottom of the pan to create a crunchy topping once the cake is flipped out.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this bowl aside—you’ll alternate adding it with the wet ingredients later.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy; this will take about 3–4 minutes with a mixer.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, fully incorporating each before adding the next. Stir in the vanilla extract for fragrance and flavor.
- Combine Wet and Dry Ingredients: With the mixer on low, alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
- Stir in the Rum: Gently stir the dark rum into the batter until smooth and evenly distributed.
- Bake: Pour the cake batter evenly over the chopped pecans in the prepared bundt pan. Bake at 325°F (163°C) for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Glaze: While the cake bakes, combine the butter, water, and sugar in a saucepan. Bring to a boil over medium heat and cook for 4–5 minutes, stirring constantly. Remove from heat and stir in the dark rum.
- Glaze the Cake: Let the baked cake cool in the pan for 10–15 minutes. Invert it onto a serving plate. While the cake is still warm, slowly spoon or brush the hot glaze all over, allowing it to soak in completely.
- Cool and Serve: Allow the cake to cool entirely before slicing and serving. For best flavor, make the cake a day ahead to let the rum and butter flavors fully infuse.
Notes
- For extra flavor, toast the pecans before adding them to the pan.
- This cake tastes even better the next day after the glaze has fully soaked in.
- Use a high-quality dark rum for the richest flavor.
- If desired, omit the pecans for a nut-free version.
- Store tightly wrapped at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: 440 kcal
- Sugar: 38g
- Sodium: 170mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg