Greg DuPree
Hands-On Time
25 Mins
Total Time
2 Hours 10 Mins

Rum cake for breakfast? Don’t worry, the rum flavor is subtle and simply imparts a sweet spiciness to the tender pound cake. But for a non-alcoholic version, it’s okay to substitute the rum for an equal amount apple cider. Soaking the raisins in the warm rum plumps them, and piercing the bottom and top of the warm cake infuses the insides with the rum syrup. If you don’t have dark brown sugar on hand, the recipe also works with light brown sugar. The cake can be made a day ahead of time, just wrap it tightly and store at room temperature.

How to Make It

Step 1

Preheat oven to 350°F. Grease and flour a 15-cup Bundt pan. Combine raisins and ¾ cup of the rum in a small bowl and microwave for 30 seconds. Drain raisins; reserve rum.

Step 2

Whisk baking powder, salt, and 3½ cups of the flour in a medium bowl. Toss together drained raisins, grated apple, and remaining ½ cup flour in a small bowl.

Step 3

Beat butter, dark brown sugar, and granulated sugar in a large bowl with an electric mixer on medium until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating after each addition; beat in vanilla.

Step 4

Add flour mixture in 3 parts and reserved rum in 2 parts, beginning and ending with flour mixture. Mix just until combined. Fold in raisin mixture.

Step 5

Spoon batter into prepared Bundt pan and bake until a toothpick comes out clean, 65 to 75 minutes.

Step 6

Meanwhile, whisk together cardamom, 1 cup of the powdered sugar, and remaining 6 tablespoons rum in a small bowl.

Step 7

Pierce bottom of warm cake all over with a fork and drizzle with ½ cup of the cardamom glaze; let stand for 20 minutes. Invert cake onto a plate and let cool completely.

Step 8

Whisk milk, remaining 1 cup powdered sugar, and remaining cardamom glaze. Drizzle over cake.

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