Molasses-Spiced Rum Cake with Orange Glaze

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

A moist, warmly spiced cake infused with rich molasses rum and topped with a zesty orange glaze for an indulgent dessert. This Caribbean-inspired recipe, ready in about 80 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 320 calories and feeds 12, 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
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup, packed brown sugar
• 3 large eggs
• 1/2 cup dark rum (molasses-based)
• 1/4 cup molasses
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 3 tbsp fresh orange juice
• 1 tsp orange zest

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 (175°C). Grease and flour a 9-inch bundt pan.
2. Step 2: In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp ground cinnamon, 1/2 tsp ground ginger, and 1/4 tsp ground cloves.
3. Step 3: In a large bowl, beat 1/2 cup softened unsalted butter, 1 cup granulated sugar, and 1/2 cup packed brown sugar with an electric mixer on medium speed until fluffy, about 3 minutes.
4. Step 4: Add 3 large eggs one at a time, beating well after each addition. Mix in 1 tsp vanilla extract.
5. Step 5: In a separate small bowl, combine 1/2 cup dark molasses-based rum, 1/4 cup molasses, and 1/2 cup buttermilk.
6. Step 6: Alternately add the dry flour mixture and rum mixture to the butter mixture, beginning and ending with the flour, mixing just until combined after each addition.
7. Step 7: Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: While the cake cools, whisk together 1 cup powdered sugar, 3 tbsp fresh orange juice, and 1 tsp orange zest to make the glaze.
9. Step 9: Invert the cooled cake onto a serving plate and drizzle the orange glaze evenly over the top.