Rum Bundt Cake
A supremely moist, boozy Southern bundt cake fitting for any holiday spread. Helen Rosner

This supremely moist, boozy Southern Bundt cake is based on one made by Agnes Nuro, a friend of Bernard L. Herman, writer of our November 2012 story A Bountiful Shore.

Rum Bundt Cake Rum Bundt Cake
This supremely moist, boozy bundt cake incorporates milk powder and cornstarch for the tenderest crumb; the sheen comes from a finishing butter–rum glaze.
Yield: serves 12-16


  • 8 tbsp. unsalted butter, plus more for pan
  • 2 cups flour, plus more for pan
  • 2 34 cups sugar
  • 14 cup dry milk powder
  • 3 tbsp. cornstarch
  • 1 tbsp. baking powder
  • 1 tsp. kosher salt
  • 1 cup dark rum
  • 12 cup milk
  • 12 cup canola oil
  • 1 tbsp. vanilla
  • 4 eggs


  1. Heat oven to 325°. Grease and flour a 10″ Bundt pan; set aside. Whisk together flour, 1 34 cups sugar, milk powder, cornstarch, baking powder, and salt in a large bowl; set aside. Whisk together 12 cup rum, milk, oil, vanilla, and eggs in a medium bowl until smooth; pour over dry ingredients, and whisk until just combined. Pour batter into prepared pan, and smooth top; bake until golden brown and a toothpick inserted in the middle comes out clean, about 1 hour. Let cool for 20 minutes, and then unmold and let cool.
  2. Bring butter, remaining sugar, and 14 cup water to a boil in a 2-qt. saucepan over high heat; cook, stirring to dissolve sugar, for 5 minutes. Remove from heat, and stir in remaining rum. Place cooled cake, top side down, on a wire rack set over a baking sheet, and poke holes all over the bottom and sides. Slowly pour syrup all over cake, letting it soak into the cake as you pour. Let cake cool completely before serving.