Homemade Orange Rum Cake Recipe

This moist orange rum cake is bursting with citrus flavor from fresh orange and lime zest, then soaked with a sweet orange-rum glaze after baking. Light, tender, and easy to make, it’s a beautiful cake to add to your holiday dessert table.

When the holidays roll around, dessert is non-negotiable. After all the savory food, somebody is always looking around for something sweet.

This orange rum cake starts with a light citrus-flavored cake, then gets soaked with an orange, lime, and rum glaze while it’s still warm. The glaze seeps into the cake, adding even more citrus flavor along with that touch of rum.

And because we’re feeling fancy, we’re baking it in a Bundt pan for that wow-worthy finish.

While you’re at it, serve this alongside my black fruit cake. A holiday spread with two rum-soaked cakes? Your guests won’t know what hit them.

How to make orange rum cake

Ingredients

This cake uses simple baking ingredients with fresh orange and lime bringing the citrus flavor. The rum comes in with the glaze that soaks into the cake after baking.

• Butter – I use regular sticks of butter. Let it soften to room temperature so it creams easily with the sugar.
• Sugar – Granulated sugar is used in both the cake and the orange-rum glaze.
• Eggs – Bring them to room temperature before mixing the batter.
• Flour – Measure the flour, then sift it before mixing with the other dry ingredients.
• Baking powder and baking soda – Give the cake its rise and light texture.
• Orange – Both the fresh zest and juice are used. The zest flavors the cake while the juice goes into the glaze.
• Lime – You’ll use the zest in the cake and the juice for both the homemade buttermilk and glaze.
• Buttermilk – I usually make my own because I never need the whole carton from the store.
• Rum – Added to the citrus glaze that soaks into the warm cake. Use a rum you enjoy.
• Citrus peel – Optional for decorating the finished cake.

Equipment

• Bundt pan
• Zester
• Electric mixer
• Wire rack
• Mixing bowls
• Baking spray

Instructions

This is a straightforward cake to put together. Get the citrus prepped and your ingredients ready before you start mixing, then the glaze can be made while the cake bakes.

Prep work

• Bring the butter and eggs to room temperature.
• Preheat the oven to 350°F.
• Measure and sift the flour, then combine it with the baking powder and baking soda.
• If making homemade buttermilk, prepare it and let it sit for 15 minutes.
• Zest the orange and lime, then juice the citrus needed for the glaze.
• Grease and flour the Bundt pan well, making sure to get into all the grooves.

Mix and bake the cake

1. Cream the butter and sugar on medium speed until light and fluffy.
2. Mix in the orange and lime zest.

3. Add the eggs one at a time, beating well after each addition.
4. Alternate adding the flour mixture and buttermilk, mixing just until combined.

5. Pour the batter into the prepared Bundt pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean.

Making the orange rum glaze

While the cake is baking, make the glaze.

1. Strain the orange and lime juice into a saucepan, then add the sugar and rum.
2. Bring to a boil over medium-high heat.
3. Reduce the heat to medium and stir until the sugar has dissolved, then remove from the heat.

When the cake comes out of the oven, slowly pour about half of the glaze over it while it’s still warm and in the pan. Let the glaze soak in as the cake cools.

Once completely cooled, turn the cake out onto a wire rack or serving plate. Drizzle with more of the orange-rum glaze as desired. You may not need to use all of it.

Serving ideas

This orange rum cake is flavorful enough to serve on its own, especially with a little extra orange-rum glaze drizzled over a slice.

For something extra, serve it with vanilla or soursop ice cream. Around the holidays, add it to the dessert table alongside black cake, sponge cake, or your other Christmas favorites.

How to store orange rum cake

Once the cake has completely cooled, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.

For longer storage, wrap the whole cake or individual slices tightly in plastic wrap, followed by foil, and freeze. Thaw at room temperature before serving.

Other Caribbean cake recipes

• Cassava black cake
• Marble sponge cake
• Fruit sponge cake
• Pineapple upside down cake

FAQs

Whether you’re hosting a holiday feast or just craving a slice of something sweet and spiked, this orange rum cake is the perfect pick. If you give it a try, don’t forget to leave a star rating and comment below, I’d love to hear how it turned out for you. And hey, don’t be shy… go ahead and pour a little extra glaze on your slice. You deserve it.

Recipe