Canadian Rum Cake
A rich, moist Canadian Rum Cake featuring dates, walnuts, and a hint of rum, ideal for celebrations or cozy gatherings with a deep, caramelized flavor profile.
Ingredients
Instructions
- Chop dates and walnuts, then set aside.
- Cream butter and brown sugar until well blended.
- Fold chopped dates and walnuts into the butter mixture.
- Pour boiling water over baking soda and add to the batter.
- Add beaten eggs, then stir in the flour and salt until smooth.
- Add rum or rum flavoring and blend well.
- Pour the batter into a greased 10-inch Bundt pan.
- Bake in a preheated 300°F oven for 1 1/2 hours.
- Cool in the pan on a wire rack for 10 minutes.
- Invert onto a serving plate and drizzle with fondant icing if desired.
Tips & Substitutions
Ensure your dates are fresh for optimal sweetness and moisture. If you don't have walnuts, pecans or almonds can be used as a substitute. For a non-alcoholic version, consider using rum flavoring. When mixing, avoid overworking the batter to keep the cake light and fluffy. Baking at 300°F ensures even cooking without burning.
Serving Suggestions
This Canadian Rum Cake pairs beautifully with a scoop of vanilla ice cream or whipped cream. For added flavor, drizzle with a simple fondant icing or serve alongside a Lemon Yogurt Dip for a refreshing contrast. It makes an excellent dessert for gatherings, complementing coffee or a light dessert wine.
Storage & Reheating
Store any leftover rum cake in an airtight container at room temperature for up to a week. For longer storage, wrap slices tightly in plastic wrap and keep them in the freezer for up to three months. To reheat, place individual slices in the microwave for about 15-20 seconds or warm them in the oven at 300°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Canadian Rum Cake contains roughly 417 calories, with 4g protein, 71g carbohydrates, and 10g fat. It is a good source of dietary fiber (14% of the Daily Value). Note that it is relatively high in sodium, at 1049mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this rum cake ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors meld. You can bake it a day or two in advance and store it properly. Just make sure to wrap it tightly to keep it moist.
What can I use instead of rum?
If you prefer not to use rum, you can substitute it with 2 tablespoons of rum flavoring. Alternatively, apple juice or a light syrup can work for a non-alcoholic version, though the flavor will differ slightly.
How do I know when the cake is done baking?
To check if the rum cake is done, insert a toothpick into the center; it should come out clean or with a few crumbs attached. If it comes out wet with batter, continue baking and check every 5-10 minutes until done.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).