Molasses-Spiced Rum Cake with Vanilla and Citrus

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A moist, tender rum cake infused with molasses and spiced with warm cinnamon and nutmeg, finished with a sweet vanilla and citrus glaze inspired by classic Caribbean rum profiles. This Caribbean-inspired recipe, ready in about 80 minutes, layers all-purpose flour, baking powder, baking soda 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
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup, softened unsalted butter
• 1 cup, packed dark brown sugar
• 3 large eggs
• 1/4 cup molasses
• 1/4 cup 10 Cane rum
• 2 tsp vanilla extract
• 1/2 cup buttermilk
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 2 tbsp fresh orange juice

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Instructions

1. Step 1: Preheat oven to 350°F and grease a 9-inch bundt pan with butter and flour.
2. Step 2: In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/2 tsp salt.
3. Step 3: In a large bowl, beat 1/2 cup softened unsalted butter and 1 cup packed dark brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Step 4: Add 3 large eggs one at a time, beating well after each addition.
5. Step 5: Mix in 1/4 cup molasses, 1/4 cup 10 Cane rum, and 2 tsp vanilla extract until combined.
6. Step 6: Alternately add the dry flour mixture and 1/2 cup buttermilk to the wet ingredients in three additions, beginning and ending with the flour mixture. Mix each addition just until incorporated.
7. Step 7: Pour the batter into the prepared bundt pan and smooth the top.
8. Step 8: Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
9. Step 9: While the cake cools for 15 minutes, whisk 1 cup powdered sugar with 2 tbsp fresh lemon juice and 2 tbsp fresh orange juice to make a glaze.
10. Step 10: Invert the cake onto a serving plate and drizzle the citrus-vanilla glaze over the warm cake. Let cool completely before slicing.