Christmas Rum Cake

by Cara Byte

Christmas Rum Cake

Elevate your holiday celebrations with the exquisite Christmas Cake Rum! This delectable treat is infused with the rich flavors of rum, creating a moist and indulgent cake that is perfect for Christmas or any special occasion. To effortlessly achieve a stunning presentation, our elegant Fluted Tube Pan is the ideal choice. Its unique design not only adds a touch of sophistication to your baking creations but also ensures even baking and easy release. Crafted with precision, our Fluted Tube Pan is a must-have for creating show-stopping desserts that will impress your guests. Let the aroma of rum and the allure of elegant design fill your home this holiday season with our Christmas Cake Rum baked to perfection in our exceptional Fluted Tube Pan.



  • Petal Non-stick Cast Aluminum Fluted Tube Pan (OR other Baker's Secret Fluted Pan Size 9")
  • Mixing Bowls
  • Whisk (Stainless Steel)
  • 2-1 Scraper & Spatula 10"
  • Brush and Spatula Set
  • 4pcs Measuring Cups with Scraper
  • Set of 3 Cooling Rack


  • 1 cup chopped pecans
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 5 eggs
  • 1/2 cup full-fat sour cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1 cup unsalted butter
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 Tbsp of orange zest
  • 1/2 cup rum
  • 1/2 cup milk

Rum Icing:

  • 3 Tablespoons salted butter
  • 2 Tablespoons rum
  • 1/4 teaspoons vanilla extract
  • 1 cup confectioners’ sugar


  1. Preheat the oven to 350°F and generously grease a 10-inch Fluted pan. Spread the pecans evenly at the top of the greased pan.
  2. Prepare the cake batter by combining flour, baking powder, and salt in a large bowl. Set aside. In another bowl, whisk or use a mixer to cream together butter, brown sugar, granulated sugar, and zest for 2 minutes. Add eggs, sour cream, and vanilla, and mix on medium speed until well combined. The mixture should look curdled and will come together once the dry ingredients are added.
  3. Gradually add the dry ingredients to the wet ingredients, mixing on low speed. While the mixer is running, pour in rum and milk slowly. Increase the speed to medium and beat until the batter is fully combined. Mix until thick.
  4. Evenly pour or spoon the cake batter over the pecans in the Fluted pan.
  5. Bake for 1 hour, or until a toothpick inserted into the cake comes out clean with only a few moist crumbs. Please note this is a large and dense cake, so it may take slightly longer in your oven.
  6. Once baked, remove the cake from the oven and cool it for 1 hour inside the pan. Then, carefully invert the slightly cooled Fluted cake onto a cooling rack. Glaze and serve it while it's still warm, or wait for it to cool completely.
  7. To make glaze, use a small saucepan using medium heat to melt butter and rum together. Add vanilla extract, salt, and confectioners' sugar to the melted mixture and stir until smooth. Drizzle the glaze over the cake before slicing and serving. The glaze thickens as it cools.

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