​Orange & Rum Soaked Pound Cake Recipe: This Moist Rum Cake Recipe Is Incredible by Gale Gand

​Orange & Rum Soaked Pound Cake Recipe: This Moist Rum Cake Recipe Is Incredible

There's nothing like a fresh, homemade rum cake during the holidays. Not only is the smell of the rum cake intoxicating while it bakes in the oven, but the rum glaze it soaks in makes the cake super moist and absolutely delicious. This easy from-scratch rum cake recipe is no exception. This rum pound cake needs a place on your holiday dessert table.

This moist cake recipe has the addition of orange in the cake and the glaze. The citrus notes brighten the cake and make it even more irresistible. I made this cake at a holiday appetizer and dessert class I gave at Elawa Farm recently. Needless to say, it was a hit with everyone.

Be sure to use a tube pan or angel food cake pan and not a Bundt pan to bake this rum cake recipe. You can serve this cake for dessert as-is, or decorate it to look like a Christmas wreath with dried kiwi, whipped cream, cranberries, cherries and pomegranates. This rum cake dessert is as beautiful as it is delicious!

Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 1/2 hours
Servings: Makes 1 10-inch cake



  • 1 cup milk
  • 1/2 cup (1 stick) butter
  • 4 eggs
  • 2 cups granulated sugar
  • 2 teaspoons vanilla
  • rind of 2 oranges
  • 1 teaspoon salt
  • 2 cups flour
  • 2 teaspoons baking powder


  • juice of 2 oranges
  • 1/2 cup powdered sugar
  • 1/3 cup dark rum
  • 1 cup heavy cream
  • 1 tablespoon granulated sugar


  • dried cranberries, cherries or pomegranate kernels (optional)
  • dried kiwi, cut up (optional)

Here's how to make it: 

  1. Butter and flour a straight-walled 10-inch tube pan such as an angel food cake pan (not a Bundt pan), or spray it with nonstick baking spray.
  2. In a saucepan, bring to a boil the milk and butter. 
  3. Meanwhile, with a whip attachment to your mixer, beat the eggs 5 minutes until very light and very fluffy. Add the sugar, vanilla, orange rind and salt. Gradually add half the flour while mixing on low, then half the hot milk/butter, then the remaining flour, then the remaining hot milk/butter. Add baking powder and mix a bit more. 
  4. Pour the batter into the tube pan. Bake in a preheated 350 degree F oven for 1 hour. 
  5. While the cake bakes, combine all the glaze ingredients in a saucepot until hot and thoroughly combined. Set aside. 
  6. Let cool in the baking pan for 5 minutes. Poke with a skewer all over and pour the syrup into the cake pan and let soak in. Cool another 30 minutes then turn it out and cool completely.
  7. Pipe a wreath of whipped cream on the top and garnish with red fruit and green dried kiwi, if desired.

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Tube Pans $10 & Up
Vanilla $4 & Up
Flour $2 & Up
Powdered Sugar $2 & Up

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Donna John
Delicious!! I love rum cake!
Elisa Schmitz
OMG, our family loves rum cakes. Thank you for sharing this easy, delicious and beautiful dessert recipe, Gale Gand !
What a flawless looking cake. I’m intrigued.

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