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Apple Spiced Rum Cake with Apple Cider Caramel Glaze

Delicious Apple Spiced Rum Cake with Apple Cider Glaze
Print Recipe



  • 2 cups flour
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter softened
  • 1/2 cup instant vanilla pudding mix dry
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 4 large eggs
  • 1/2 cup spiced rum
  • 3 apples peeled & grated
  • 2 teaspoons vanilla
  • butter for greasing pan
  • flour for dusting pan

Rum Syrup

  • 1/2 cup unsalted butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup spiced rum
  • 1/2 teaspoon vanilla
  • Caramel Glaze
  • 1 cup apple cider
  • 3 tablespoons butter
  • 1/2 cup firmly packed light brown sugar
  • 2 tablespoons heavy cream


  • Preheat oven to 325°F. Generously grease cake pan and lightly flour. Set aside.
  • Place all of the cake ingredients except the rum and vanilla in the bowl of a stand
  • mixer. Beat on medium speed for 2 minutes, scraping down the sides of the bowl
  • after one minute.
  • Add the rum, and vanilla and beat for another minute. Pour the batter into the
  • prepared pan, filling the molds 3/4 of the way.
  • Bake cakes for 25 to 30 minutes or until a cake test comes clean. Leave the cakes in
  • the pan to cool slightly while you make the soaking syrup.
  • In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring
  • to a boil then reduce to a simmer and cook for about 5 to 8 minutes, until the syrup
  • thickens slightly. Remove from the heat and stir in the vanilla.
  • Spoon a tablespoon of syrup over the cakes while still in the pan. Allow the syrup to
  • soak in, and then repeat again and again until all the syrup is used.
  • Cover the pan loosely with plastic wrap and allow the cakes to sit out overnight to
  • cool completely and soak in the syrup. Loosen the edges of the cake and invert on to
  • a cooling rack over a sheet pan lined with parchment paper.
  • Pour apple cider into sauce pan, bring to a boil. Boil until reduced by half. Add
  • remaining caramel ingredients to sauce pan and bring to a boil. Boil for 10 minutes,
  • occasionally swirling the pan. Drizzle over cakes.


Can use large muffin pans in place of mini bunt cake pans.
Author: Meseidy - The Noshery a Guest Post on A Southern Fairytale