Molasses-Spiced Rum Cake with Citrus Glaze
A moist rum cake rich with molasses and warm spices, finished with a bright citrus rum glaze for a festive dessert. This caribbean-inspired desserts 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
Instructions
- 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.
- 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.
- Step 3: Mix in 1/2 cup dark rum, 1/4 cup molasses, 1/2 cup buttermilk, and 1 tsp vanilla extract until combined.
- Step 4: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just incorporated.
- 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.
- 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.
- Step 7: Invert the cake onto a wire rack, drizzle the glaze evenly over the warm cake, and allow to cool completely before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Molasses-Spiced Rum Cake with Citrus Glaze take to make?
Total time is about 75 minutes (20 min prep + 55 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Molasses-Spiced Rum Cake with Citrus Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Molasses-Spiced Rum Cake with Citrus Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Molasses-Spiced Rum Cake with Citrus Glaze for a different number of people?
The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Molasses-Spiced Rum Cake with Citrus Glaze?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
