Indulge in Decadence with Martha Stewart’s Rum Cake Recipe

Martha stewart’s rum cake recipe is a classic and delicious dessert that features a moist and rum-infused cake topped with a crunchy pecan glaze. To make the cake, combine cake mix, pudding mix, eggs, water, oil, and rum, and bake in a bundt pan.

Once the cake is finished, top it with a mixture of butter, sugar, and more rum, and sprinkle with chopped pecans. Martha stewart’s rum cake recipe is a popular and beloved dessert that is perfect for any occasion, from holidays to dinner parties.

This easy-to-follow recipe yields a deliciously moist and flavorful cake that is infused with rich rum flavor. The crunch of the pecan glaze adds another layer of texture and flavor that perfectly complements the tender cake. Whether you’re an experienced baker or a novice cook, martha stewart’s rum cake recipe is sure to impress your guests and satisfy your sweet tooth. So why not give it a try and add it to your go-to dessert repertoire?

Indulge in Decadence with Martha Stewart's Rum Cake Recipe


The History Of Rum Cake

Discuss The History Of Rum Cake, Including Its Origins In The Caribbean And Its Spread To Other Parts Of The World.

Rum cake, popular for its moist, dense texture and rich flavours, has been a part of caribbean dessert culture for hundreds of years. However, the origin of the cake is somewhat controversial, with several countries vying for the credit. While some sources claim that rum cake originated in the bahamas, others swear that the cake was first baked in jamaica.

Regardless of its origins, it wasn’t long before rum cake spread across the caribbean islands and beyond. Eventually, the cake became a staple in countries like the united states, canada, and the united kingdom.

Explain How The Use Of Rum And Other Spices In The Cake Reflects The Cultural Influences Of Various Regions.

The spices used in the rum cake recipe usually include cinnamon, nutmeg, ginger and allspice. These are common ingredients in caribbean cuisine, where the warm, sweet taste of cinnamon compliments the deep flavour of nutmeg. The addition of ginger brings a slightly spicy kick, while the allspice adds a sweet, peppery note to the cake.

Rum, a popular caribbean spirit, is a crucial component of the cake. The rum is added to the batter before baking, giving the dessert its characteristic moist texture and a distinct rich flavour. The use of rum and other ingredients in the cake is a reflection of the cultural influences of various regions.

As the recipe travelled across the globe, different countries added their own local flavours and techniques to the mix.

Rum cake is a delicious dessert popular across the world. Its rich, rum-soaked texture and exotic spices are a testament to the many cultures and traditions that make up its history.

Ingredients For Martha Stewart’S Rum Cake Recipe

Martha stewart’s rum cake recipe is a classic recipe that’s perfect for special occasions. In order to achieve the perfect rum cake, it’s essential to have the right ingredients. Here is a list of all the ingredients that you’ll need to make martha stewart’s rum cake recipe:

  • All-purpose flour
  • Baking powder
  • Salt
  • Butter
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Milk
  • Dark rum

Importance Of Each Ingredient

  • All-purpose flour: All-purpose flour is the main ingredient in the cake, providing the structure and texture of the cake.
  • Baking powder: Baking powder is a leavening agent that makes the cake rise.
  • Salt: Salt enhances the flavor of the cake and helps to balance out the sweetness.
  • Butter: Butter provides flavor and richness to the cake.
  • Granulated sugar: Granulated sugar sweetens the cake and helps it to brown while baking.
  • Eggs: Eggs provide moisture and structure to the cake.
  • Vanilla extract: Vanilla extract enhances the flavor of the cake and adds sweetness.
  • Milk: Milk adds moisture to the cake, making it tender and soft.
  • Dark rum: Dark rum adds a unique flavor to the cake and provides a boozy kick.

Common Substitutions And Their Impact

Substitutions can be made in a recipe based on personal preferences or dietary restrictions. However, it’s important to note that substitutions in baking can impact the flavor and texture of the cake. Here are some common substitutions for martha stewart’s rum cake recipe and their impact:

  • All-purpose flour: Cake flour can be used as a substitute for all-purpose flour, but it will result in a more delicate and tender cake.
  • Butter: Margarine or vegetable shortening can be used as a substitute for butter, but the flavor of the cake will be altered.
  • Milk: Non-dairy milk such as almond milk or oat milk can be used as a substitute for milk, but it may alter the flavor and texture of the cake.
  • Dark rum: You can substitute dark rum with other types of alcohol or omit it entirely, but it will impact the flavor of the cake.

It’s important to note that while substitutions can be made, it’s always best to use the recommended ingredients for the best results.

Martha Stewart’S Rum Cake Recipe: Step-By-Step Instructions

Martha stewart’s rum cake is a classic dessert that is perfect for any special occasion. The cake’s rich flavor, which is highlighted by a delicious rum-infused glaze, is sure to please everyone. Here are step-by-step instructions on how to make this delectable dessert:

Provide Detailed Instructions For Making The Rum Cake Recipe. Be Sure To Reference The Ingredients List.

To make the cake, you will need the following ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter, room temperature
  • 1 ½ cups granulated sugar
  • 2 large eggs, room temperature
  • ½ cup whole milk, room temperature
  • ½ cup dark rum, such as myers’s

Here are the instructions to make this cake:

  • Preheat the oven to 350°f. Grease a 10-inch bundt pan with butter, then sprinkle flour over the butter and shake off any excess.
  • In a medium-sized bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, cream the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.
  • Beat in the eggs, one at a time, until well combined.
  • Add the flour mixture to the butter mixture in three additions, alternating with the milk and beginning and ending with the flour mixture. Mix until just combined. Be careful not to overmix the batter.
  • Stir in the rum until combined.
  • Pour the batter into the prepared bundt pan and smooth the top with a spatula.
  • Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 45-50 minutes.
  • Cool the cake in the pan on a wire rack for 10 minutes.
  • While the cake cools, make the glaze.

Tips For Success

To ensure that your martha stewart rum cake turns out perfectly, consider the following tips:

  • Use room temperature ingredients. Allow the butter, eggs, and milk to sit out for 30 minutes before beginning the recipe.
  • To know when the cake is done, insert a toothpick into the center of the cake. If it comes out clean, the cake is ready.
  • Don’t overmix the batter. Overmixing can cause the cake to be tough and dense.
  • Let the cake rest in the pan for 10 minutes before transferring it onto a wire rack. This will help it hold its shape.
  • Make sure the cake has cooled completely before adding the glaze. If the cake is still warm, the glaze will melt and run off the cake.
  • Use a sharp knife to release the cake from the pan. If the cake sticks to the pan, gently run the knife along the edges of the pan to loosen it.

Now, you have all the instructions and tips you need to make martha stewart’s rum cake recipe. This delicious dessert is sure to impress your guests. Enjoy!

Flavour Variations For Rum Cake

Martha stewart’s rum cake is a classic dessert that can be modified to suit your taste buds. Here are some popular flavour variations that you can try out to add a twist to this delicious recipe.

Almonds – Perfect For Nut Lovers

  • Add 1/2 cup of chopped almonds to the batter.
  • Top the cake with toasted slivered almonds after baking for some extra crunch.
  • Soak the almonds in rum before adding them to the batter to give the cake a stronger rum flavour.

Chocolate Chips – For Chocoholics

  • Add 1/2 cup of chocolate chips to the batter.
  • Mix in some cocoa powder for a richer chocolate flavour.
  • Drizzle melted chocolate on top of the cake for a decadent finish.

Fruits – A Healthier Option

  • Add 1/2 cup of diced fruits like pineapple, mango, or banana to the batter.
  • Soak the fruits in rum for a few hours to give them a boozy kick.
  • Mix in some cinnamon or nutmeg to enhance the fruit flavour.

These variations can add a unique twist to the traditional rum cake and help you customize the flavor according to your preferences. Try out these tasty ideas and impress your guests with your baking skills.

Serving Suggestions For Rum Cake

Martha stewart’s rum cake recipe is a crowd-pleaser dessert with its moist texture and rich flavor. It’s perfect for serving on special occasions or any time you’re craving something sweet. Here are some serving suggestions to amplify the cake’s distinct flavors and textures:

Pairings That “Match” Well

  • Fresh berries: Serve the rum cake with fresh raspberries or strawberries on top for a refreshing burst of flavor that complements the cake’s sweetness.
  • Whipped cream: Dollop some freshly whipped cream on the side to balance out the cake’s rich flavor with a light and fluffy texture.
  • Hot tea: Pair the rum cake with your favorite hot tea for a cozy and satisfying experience in every bite.
  • Vanilla ice cream: Serve a slice of rum cake with a scoop of vanilla ice cream, and let the cold and creamy dessert blend in with the warm cake for a heavenly bite.
  • Caramel sauce: Drizzle a generous amount of caramel sauce on top of the rum cake, and let the flavors of sweet and salty melt in your mouth.

These pairings bring out the best in the rum cake’s flavors, adding a layer of complexity to this classic dessert that will leave your guests wanting more.

Frequently Asked Questions On Martha Stewart Rum Cake Recipe

What Is Martha Stewart’S Rum Cake Recipe?

Martha stewart’s rum cake recipe is a traditional caribbean-style cake infused with rum and topped with glaze.

How Long Does It Take To Make Martha Stewart’S Rum Cake?

It takes about 30 minutes to prepare the ingredients and 1 hour and 30 minutes to bake the cake.

Can I Substitute Rum With Any Other Ingredient?

Yes, you can substitute rum with a non-alcoholic liquid like apple juice or pineapple juice.

Do I Need To Soak The Cake In Rum Before Glazing?

Yes, you need to soak the cake in rum for optimal flavor before glazing.

Can I Freeze Martha Stewart’S Rum Cake?

Yes, you can freeze the cake for up to 3 months. Just wrap it tightly in plastic wrap and store it in the freezer.

How Can I Make The Glaze For Martha Stewart’S Rum Cake?

You can make the glaze by mixing rum, sugar, and water in a saucepan and simmering until the sugar dissolves. Then pour it over the cake.

How Many Servings Does Martha Stewart’S Rum Cake Yield?

The recipe yields 8-10 servings depending on the size of the slices.

What Occasions Is Martha Stewart’S Rum Cake Perfect For?

Martha stewart’s rum cake is perfect for special occasions like holidays, birthdays, and celebrations.


With its dense texture and rich flavor, martha stewart’s rum cake is an excellent choice for those who seek to impress their guests or treat themselves to a delightful dessert. The recipe is straightforward and easy to follow, and the end result is a delectable cake that pairs perfectly with a hot cup of coffee or tea.

By adding a generous amount of rum to the batter and the glaze, martha stewart has created a dessert that is both sophisticated and indulgent. Whether you are an experienced baker or a novice, this recipe is sure to satisfy your sweet tooth and leave a lasting impression on your taste buds.

So, go ahead and give it a try, and don’t forget to share the joy of this delicious rum cake with your loved ones. Happy baking!

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