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Spiced Rum Cake

Spiced Rum Cake


After everything that 2020 has thrown at us, we think it's time to kick the dessert table up a notch!! If you agree, this delectable Spiced Rum Cake is for you. This cake is easy to make and features On Point Distillery's Quarterdeck Spiced Rum. This particular rum has all the holiday spices packed into one bottle which makes it the perfect way to spice up (and booze up) this holiday classic.

Let us know what you think and don't forget to tag us in your posts, @onpointdistillery, for a chance to be featured on our Instagram page! Happy Baking!!


Spiced Rum Cake



1 cup finely chopped pecans or walnuts

1 package yellow cake mix

1 (3 3/4-oz.) package Jell-O vanilla instant pudding

4 eggs at room temperature

1/2 cup water at room temperature

1/2 cup vegetable oil

1/2 cup On Point Distillery's Quarterdeck Spiced Rum


1 stick butter

1/4 cup water

1 cup granulated sugar

1/2 cup On Point Distillery's Quarterdeck Spiced Rum



Set eggs and water aside so they come up to room temperature.

Preheat oven to 325 degrees.

Grease and flour 10-inch tube or 12-cup Bundt pan.

*note: I use 2 loaf pans so I can give one away!!

Sprinkle nuts over bottom of pan.

Mix all cake ingredients together in a bowl.

Pour batter over nuts.

Bake for 1 hour.

Cool for 15 minutes.

Depending on the pan you used, transfer to a serving plate.

While cake is cooling, prepare glaze:


Melt butter in 2 qt saucepan or larger.

Stir in water and sugar.

Boil for 5 minutes, stirring constantly, it will bubble up.

Remove from heat and slowly stir in rum.

Prick the top of the cake all over with a skewer, toothpick, or cake tester.

Slowly spoon and brush the glaze evenly over the top and sides. It will take time for the cake to absorb the rum syrup.

Let the cake sit for 1-2 hours to cool and to absorb the syrup completely.


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