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Rum Cake

rum cake

Buttery and delicious, one slice of this rum cake is all you need. The rich and moist cake is sweetened with Florida Crystals® Organic Raw Cane Sugar and topped with mouth watering brown sugar glaze.


Prep Time
Bake Time
Rum Cake
Rum Cake
Rum Cake
tabitha blue
Meet the Chef: Tabitha Blue

Tabitha is the creator, recipe developer and mastermind behind the, as well as a mother of six, an author, and a life coach. With her multi-passionate spirit, she is here to inspire others to fulfill their dreams, too.

1 cake
For the Rum Cake
  • 1/4 cup milk, room temperature
  • 1/3 cup sour cream, room temperature
  • 1/3 cup rum
  • 1 cup butter, room temperature
  • 1 3/4 cups Florida Crystals® Organic Raw Cane Sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 2 1/4 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt


For the Brown Sugar Glaze
  • ½ cup butter
  • 1/2 cup Florida Crystals® Organic Raw Cane Sugar
  • ½ cup Florida Crystals® Organic Light Brown Raw Cane Sugar
  • ¼ cup rum
  • Florida Crystals® Organic Powdered Raw Cane Sugar for garnish


To make the cake

Step 1
Preheat the oven to 350º F.

Step 2
Whisk milk, sour cream and rum then set aside.

Step 3
In a large bowl whip the butter for 1 minute. Add the sugar and beat for an additional couple of minutes. Mix in the vanilla. Add the eggs and egg yolks, one at a time, mixing just until combined.

Step 4
Combine the cake flour, baking powder, baking soda, and salt. Add 1/2 of the dry ingredients to the batter at a time, mixing just until combined. Repeat with the milk/sour cream mixture.

Step 5
Pour into a well prepared bundt pan and bake at 350º F for 50 minutes or until a toothpick comes out clean.

To make the glaze

Step 6
Add ingredients to a saucepan over medium heat. Stir until butter has melted. Bring mixture to a boil, stirring, and boil for 2 minutes.

Step 7
Poke holes all over the cake and gently pour most of the sauce over the cake, reserving just a little. Let the cake soak up the glaze and then invert onto a platter. Top with remaining glaze and sprinkle a dusting of Florida Crystals® Organic Powdered Raw Cane Sugar.