Malibu Rum Cake
Prep time
Cook time
Total time
A sticky & moist rum cake with the wonderful aroma and flavour of coconutty Malibu Rum.
Recipe type: Cake, Baking
Cuisine: Western
Serves: 4
  • 175g unsalted butter, softened
  • 125g self raising flour
  • 175g caster sugar
  • 50g ground almonds
  • 4 eggs
  • 1 tsp vanilla extract
  • 50ml Malibu rum
For the Rum Glaze
  • ½ cup butter
  • 1 cup caster sugar
  • ¼ cup water
  • ½ cup malibu rum
  1. Blend the butter and sugar together until pale and fluffy.
  2. Beat the eggs and add a little at a time and continue blending,
  3. Add the vanilla extract and rum and mix, the amount of rum can be adjusted to your taste.
  4. Fold in the ground almonds and flour, if the mixture is too runny add a little more flour, until the mixture falls off a spoon when tapped on the side of the mixing bowl.
  5. Add the mixture to a greased loaf tin and bake at 180 degrees C until golden brown and a skewer inserted in the middle comes out clean.
  6. Melt the butter in a sauce pan, then add the sugar and water and bring to a gentle boil until the sugar has dissolved. Turn the heat down and add the rum. Take off the heat unless you want to allow most of the alcohol to evaporate, in which case allow to boil for a few minutes.
  7. The main rule here is either the cake or the glaze can be hot, one of the two has to be cold. In this case the glaze was cold.
  8. Remove the cake from the oven, leave in the tin and using the skewer put holes in the top. Pour the glaze over the top of the cake. You may need to do this in stages and top up the glaze as it gets absorbed into the cake.
  9. Once the cake has cooled completely remove from the tin and enjoy.
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