Rum & Almond Cake

People people people!  I’m now officially the Queen Bee Baker!!! Ok, I may not have officially been awarded the title at my office bake sale for Lunch Box Gift  a colleague and I organised the other week (Leslie Plaisted, well done Queen Bee Baker 2014!), but I have literally blown people’s heads off with this boozy and super moist cake.

Charity bake sale

I have no doubt in my mind that my niece would not spit out an ounce of this cake, but with her only being six years of age I haven’t been able to hold a taste testing session with her to verify this.   So I have looked to those of a legal age and they’re all loving it and requesting the recipe.

The beauty of this cake is that you can chuck all the ingredients in the food processor all at the same time.  After that simple process it does take a good 65 minutes to cook and then you do have to allow it to cool a little in order to glaze it.   BUT there is more booze in the glaze – WHOOP! So I know we can all be patient and wait it out!

I am no fan of rum but I have converted myself and will be making this for my family this Christmas.


The prep. part

Cake mixture

  • 6 eggs
  • 3 egg yolks
  • 700g plain flour
  • 235g unsalted butter
  • 600ml of dark or white rum. I’ve tried both and both work their magic beautifully
  • 2 tsps of Madagascan vanilla extract
  • 1 tsp of almond extract
  • 400g fruit sugar
  • 2 tsps of baking powder
  • 1/2 tsp of salt
  • 200g flaked almonds, 100g to be added to the cake mixture and 100g to be placed on top of the cake.

The glaze

  • 350g fruit sugar
  • 40ml water
  • 350ml of dark or white rum
  • 120g unsalted butter

The cooking/assembling part

  • Preheat the oven to 160°C and grease the base and sides of the baking tin.
  • Throw all the ingredients for the cake mixture into the food processor and blitz until the mixture is smooth.  You may need to scrap the sides to ensure all the mixture is mixed into together properly.
  • Pour the mixture into the tin and place in the oven for 65 minutes.
  • Check it is cooked through by inserting a skewer into the centre of the cake. If it comes out clean the cake is ready.
  • Remove the cake from the tin and place on a rack to cool.
  • Place the ingredients for the glaze into a small saucepan and let the ingredients melt down and merge together.  Do not stir.
  • Remove the glaze from the heat.
  • Turn the cake upside down on the rack and place a plate underneath it.
  • Using a skewer, pierce holes a third of the way down all over the base of the cake.
  • Brush the glaze over the base and the sides of the cake.

Cake cooked and brushed with glaze

  • Leave the cake to stand for a little while, then turn it over and repeat the process, this time making sure you don’t pierce holes to close to the edge of the cake.  Leave a little of the glaze to brush over the flaked almonds.
  • Once you have glazed the top of the cake, sprinkle the remaining 100g of flaked almonds on top of the cake to cover the holes and then brush with the remaining glaze.
  • Leave the cake to stand, allowing the glaze to stick and soak into the cake.

Cake standing

Serve with this topping Nigella uses for her Guinness cake.

2014-11-18 18.38.00

Maybe you’ll be lucky enough to have someone make one for you this Christmas.  If you see this under the Christmas tree with your name on it maybe hold back on having that extra glass of wine at lunch!

Rum cake all wrapped up






4 thoughts on “Rum & Almond Cake

  1. Arielle

    It looks delicious! I love the way you put the cake in the package (that is not the word I am looking for but I can’t remember how to say ‘enveloper’ in english haha i’m french!). I love your blog, your food posts are always so lovely 🙂

    Liked by 1 person

    1. Nim's Din

      Thank you!!! Really sweet of you! I think we would say wrapped up. I got you though, it makes sense what you said 😉. I just used greaseproof paper/baking parchement – simple but effective! X


  2. Pingback: Focaccia with Pomegranate Caramelised Red Onions and Rosemary | Nim's Din.

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