Molasses-Spiced Rum Cake with Citrus Glaze

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A moist rum cake rich with molasses and warm spices, finished with a bright citrus rum glaze for a festive dessert. This Caribbean-inspired recipe, ready in about 75 minutes, layers all-purpose flour, baking powder, ground cinnamon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup (1 stick), softened unsalted butter
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 3 large eggs
• 1/2 cup dark rum (preferably molasses-rich)
• 1/4 cup molasses
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 3/4 cup powdered sugar
• 2 tbsp fresh orange juice
• 2 tbsp dark rum for glaze

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour a 9-inch bundt pan. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp salt.
2. Step 2: In a large bowl, beat 1/2 cup softened unsalted butter with 1 cup granulated sugar and 1/4 cup brown sugar until light and fluffy, about 3 minutes. Add 3 large eggs one at a time, beating well after each.
3. Step 3: Mix in 1/2 cup dark rum, 1/4 cup molasses, 1/2 cup buttermilk, and 1 tsp vanilla extract until combined.
4. Step 4: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just incorporated.
5. Step 5: Pour batter into the prepared bundt pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: While the cake cools for 10 minutes, whisk 3/4 cup powdered sugar with 2 tbsp fresh orange juice and 2 tbsp dark rum until smooth to make the citrus rum glaze.
7. Step 7: Invert the cake onto a wire rack, drizzle the glaze evenly over the warm cake, and allow to cool completely before serving.