Spiced Rum Bundt Cake with Nutmeg Glaze
A moist, tender bundt cake infused with warm spices and rum extract, finished with a silky spiced rum glaze. The combination of nutmeg, cinnamon, and rum creates a sophisticated flavor profile perfect for fall gatherings or holiday entertaining. Buttermilk ensures exceptional tenderness while the lower baking temperature develops deep flavors without over-browning. The glossy glaze adds visual appeal and an extra layer of rum flavor that makes this cake memorable.
Ingredients
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons rum extract
- 3 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
use blend with xanthan gum
- 1 ¾ teaspoons baking powder
- 1 ½ teaspoons ground nutmeg
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 ¼ cups whole buttermilkregular milk + lemon juice1 cup milk + 1 tablespoon lemon juice per cupdairy-free
let sit 5 minutes before using
- 2 cups confectioners' sugar
- ¼ cup whole milk
- 1 ½ tablespoons spiced rumdark rum + pinch of spices1:1 plus small pinch cinnamon and nutmegalcohol-free
maintains flavor profile
Instructions
- 1
Preheat oven and spray bundt pan with baking spray
- 2
Beat butter and sugar until fluffy, scraping bowl sides
- 3
Add eggs one at a time, beating well after each addition
- 4
Beat in rum extract
- 5
Whisk together flour, baking powder, nutmeg, salt, baking soda, and cinnamon
- 6
Add flour mixture alternately with buttermilk to butter mixture, beginning and ending with flour
- 7
Spoon batter into prepared pan
- 8
Bake until wooden pick inserted near center comes out clean
- 9
Cool in pan, then remove and cool completely on wire rack
- 10
Whisk together confectioners' sugar, milk, and rum until smooth
- 11
Pour glaze over cooled cake
Tips
Use room temperature ingredients for better mixing and a smoother batter texture.
Don't overmix once flour is added to prevent a tough cake texture.
Let cake cool completely before glazing to prevent the glaze from melting off.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week.
Cake can be baked 1 day ahead and glazed before serving.
Slice with sharp knife, wiping blade between cuts for clean slices.
Common Mistakes
Don't open oven door during first 45 minutes to avoid cake falling.
Ensure cake is completely cool before glazing to prevent melting.
Don't overmix batter after adding flour to avoid tough texture.
Substitutions
Dairy-Free Swaps
let sit 5 minutes before using
Gluten-Free Swaps
use blend with xanthan gum
General Alternatives
maintains flavor profile
FAQ
Can I make this cake without alcohol?
Yes, substitute the spiced rum in the glaze with additional milk and add extra vanilla extract or rum extract for flavor.
What if I don't have a bundt pan?
Use two 9-inch round pans or a 9x13 inch pan, reducing baking time by 10-15 minutes and checking for doneness.
How long will this cake keep?
Covered at room temperature for 3 days or refrigerated for up to 1 week. Freezes well for up to 3 months without glaze.