In honour of sweet memories and timeless flavors

This cake is a tribute to my parents, whose wedding cake was—of course—a rum cake. My father often reminded me, “They just don’t make them like they used to.” And he was right. This decadent dessert brings back all the nostalgia, the richness, and the celebration that a real rum cake should. Sweet, buttery, and infused with just enough rum to feel special, it's the kind of dessert that turns any Sunday supper or festive gathering into an occasion.

I first came across a version of this recipe in The Montreal Gazette, shared by Susan Semenak, who credited Elizabeth Vargas and adapted it from the King Arthur Flour website. Over time, I’ve made it my own — with a few tweaks to suit my taste and kitchen style. I hope it becomes part of your story too.

❤️ Why you’ll love this Vintage Rum Cake

• Moist and rich texture – Thanks to the pudding mix and buttery base

• Deep rum flavor – Balanced, not overpowering, with the option to mellow it out

• Perfect for gatherings – Feeds a crowd and keeps beautifully overnight

• Nostalgic charm – A classic dessert that brings vintage flair back to the table

• Pairs beautifully – Serve it with berries, whipped cream, or even crème fraîche

Vintage Rum Cake

Makes one 10-inch cake or Bundt cake

For the cake:

• 2 cups all-purpose flour

• ½ cup instant vanilla pudding mix

• 2 tsp baking powder

• 1 tsp salt

• 1½ cups sugar

• ½ cup unsalted butter, at room temperature

• ½ cup canola oil (divided)

• ½ cup milk

• 4 large eggs, at room temperature

• ½ cup dark or spiced rum

• 2 tsp vanilla extract

For the rum syrup:

• ½ cup unsalted butter

• ¼ cup water

• 1 cup sugar

• ½ cup dark rum

• ½ tsp vanilla extract

Preheat the oven to 345°F (175°C). Generously butter and flour a 10- to 12-cup Bundt pan. Tap out any excess flour and set aside.

1. In a medium bowl, whisk together the flour, pudding mix, baking powder, and salt.

2. In a stand mixer, cream together the sugar and butter until light and fluffy. Add 3 tbsp of the oil and continue mixing.

3. Reduce the mixer speed and slowly add the dry ingredients. Mix until the texture is crumbly and even.

4. In a separate bowl, whisk together the eggs, vanilla, remaining oil, and milk. Stir in the rum last.

5. With the mixer on medium speed, slowly pour in the wet ingredients. Gradually increase to high speed and beat for about 10 seconds until the batter is smooth. Scrape down the sides with a spatula.

6. Pour the batter into the prepared pan, smoothing the top with a spatula.

7. Bake for 50–55 minutes, or until a skewer inserted into the center comes out clean.

8. While the cake bakes, prepare the syrup: In a saucepan, combine butter, water, and sugar. Bring to a boil, then reduce to a simmer for 4 minutes. Remove from heat and stir in vanilla and remaining rum (or add all the rum at the start for less punch).

9. When the cake is done, let it cool in the pan for 15 minutes. Gently loosen the edges and invert onto a wire rack. Wash and dry the pan, then carefully place it back over the cake and flip it again so it’s back in the pan.

10. Poke holes in the cake with a long wooden skewer.

11. Pour the syrup slowly over the cake while still in the pan, allowing it to soak in.

12. Cover loosely with plastic wrap and let rest overnight at room temperature.

13. The next day, loosen the edges and invert the cake onto a serving platter.

Serving Suggestions

Serve with lightly sweetened whipped cream, fresh berries, or even a dollop of crème anglaise. This cake keeps beautifully and gets even better the next day.