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Easy Almond Rum Cake

Last Updated On: December 05, 2024 | Published: December 04, 2024 by Melissa Diamond | 1 Comment

This moist, delicious Almond Rum Cake has fantastic flavor from almonds, almond extract, and a decadent rum glaze.

Closeup of sliced Almond Rum Cake on a cake plate.

It is a twist on our go-to rum cake recipe, and it couldn't be simpler to make! Nobody would guess that it is a cake mix recipe. While this is a great dessert no matter what time of year, we especially love rum cakes for winter, Christmas, and New Year's celebrations!

Table of Contents

How to Make Almond Rum Cake

You can find the full, printable recipe at the bottom of this post. Here is a quick look at our steps!

Preheat oven to 325 degrees F
Grease and flour a 10 or 12 cup bundt pan.
Sprinkle the bottom of the prepared pan with the sliced almonds.

Sliced almonds sprinkled at the bottom of prepared bundt pan.

Sift the cake mix into your mixing bowl. Add all of the other ingredients
Mix a medium speed for one minutes. Scrape the sides and bottom of the bowl and mix one more minute. Pour batter into the prepared pan.
Bake for 45-50 minutes or until a skewer or toothpick inserted into the cake comes out clean or with just a few crumbs attached.
During the last 15 minutes of baking, make the glaze.

For the Rum Glaze

In a saucepan, stir the glaze ingredients (sugar, butter, water, rum) over low heat until butter has melted. Raise the heat to medium heat, stirring constantly until it begins to boil. (Be careful-It may boil over if you are not stirring.) Boil for 3 minutes and remove from heat.
This glaze will be poured over the cake just after the baked cake is pulled from the oven and still in the pan. Pour the warm glaze over the cake (still in pan) and let it sit for 15 minutes.

Cake after the glaze has been poured over it, while still in the bundt pan.

After 15 minutes has passed, when the glaze has been absorbed, place your cake plate/pedestal upside down against the cake pan and then flip it all as one so that the cake plate is now right side up with the inverted pan on top. Remove the can pan to reveal the cake.

So pretty!

Freshly Baked Almond Rum Cake, just after turning out the pan.

Once sliced, you will notice that the buttery rum glaze is concentrated mainly around the top and sides of each slice. It adds just the right amount of rum flavor without soaking the cake through and through.

Almond Rum Cake, sliced, on a cake plate.

FAQs

This cake is fine at room temperature. We recommend 2-3 days in an airtight container or under a cake dome. After that, we recommend moving to the refrigerator for freshness.

If you do refrigerate, it is best to move it to room temperature a couple of hours before serving for the very best texture and flavor. This will allow the cake a chance to warm and soften.

While a small portion of the alcohol may bake out of the cake, the majority does not.

According to a study from the US Department of Agriculture's Nutrient Data Laboratory, it can take longer than 2 ½ hours for alcohol to fully bake out food. Factors like the baking temperature, method, etc. all play a role (per this alcohol & baking article).

Traditionally, dark rum is the popular choice for rum cakes. Clear/Light rum is sweeter and lighter, and so the flavor of the rum is a bit more subtle.

Dark rum has a deeper, richer flavor. It really comes down to personal preference, we have tried both dark and light rum in our recipe and like both. The cake in our photo is made with light rum.

More Boozy Cakes

In addition to rum cakes like our Banana Rum Cake and Eggnog Rum Cake, we have many more fun and flavorful "boozy cakes" for you to add to your list!