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A non-alcoholic rum cake that even the kids can enjoy.

I don’t know how many times I’ve run into folks who have forgone making a delicious rum cake because they thought there would be booze in it that would intoxicate their children. Folks, when cooking with rum (or any alcohol) all of the alcohol is “burnt off” when heated.

Now that we’ve got that little piece of health info cleared up this cake doesn’t contain real rum anyway. You will be using an extract. However, if you want to sue real rum you most certainly can.

I’m super excited that I came across this recipe over on the Gercakes Blog! If you’d like to get the details on how to make this wonderful recipe please hop on over to the next page for a complete list of ingredients and instructions. Enjoy!

Recipe and image courtesy of Gercakes.

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Quick Tip: No bundt pan? No problem! Feel free to make this cake in a 9×13 pan.

I love holiday cakes and baking, especially when I get to cook with rum. I may or may not have sipped on a few shots of Captain Morgan during the baking of this fabulous rum bundt. The world may never know. LOL You will really enjoy this festive rum cake and if you are expecting guests on Christmas they will enjoy it, too. And don’t worry, all of the rum cooks off during the baking phase so nobody will be getting hammered from eating this cake. I know this may disappoint some of you 🙂

This cake looks like something straight out of a bakery but don’t let that scare you as it is very easy to make, I promise! Plus, you get to make this lovely cake into a bundt and everyone loves bundts. During the holidays I like to fill the hole in the middle with cookies or other festive treats. It looks super cute and makes a great centerpiece for your dessert table. Enjoy!

Recipe and photo courtesy of Group Recipes.

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Quick Tip: The rum will cause steam. Be careful not to burn yourself.

This Homemade Rum Cake is perhaps best suited to holiday gatherings, but it is a straightforward enough recipe that you can make it most any time that you like. It takes about an hour to prep and bake and makes about 10 servings.

Even if you aren’t a drinker, you have to appreciate the depth of flavor that certain spirits can give a dessert. (I remember the whisky sauce that my great-grandmother put over bread pudding–that was to die for!) I love the rich molasses flavor that the dark rum gives to this cake.

Recipe and photo courtesy of Always Order Dessert

GO TO THE NEXT PAGE FOR INGREDIENTS, DIRECTIONS & FURTHER COMMENTS