Glazed bundt cake on a wooden platter with Christmas tree in the background
Photography: Kevin Quigley – Prop Styling: Christa Quigley – Food Styling: Anthony Contrino

There’s something about the combination of almond and rum that is just so magical.  Even though the flavors can transport you to your favorite island, I typically find myself making this cake around Christmas time.  I like to eat this cake the day after it’s made – never warm.  You can save the syrup and drizzle it right before eating.

Almond Rum Pound Cake

Prep Time: 25 minutes
Cook Time: 1 hour
Servings: 12



  • 1 ½ cups all-purpose flour
  • ½ cup almond flour, plus more for greasing
  • 2 teaspoons salt
  • 2 teaspoons baking powder
  • 4 ounces unsalted European-style butter, plus more for greasing, at room temperature
  • 4 ounces almond paste
  • 1 ¼ cups sugar
  • Seeds of 1 vanilla bean, pod reserved
  • 4 large eggs, room temperature
  • cup vegetable oil
  • cup whole milk
  • ½ cup golden rum


  • ½ cup light brown sugar
  • ½ cup sugar
  • ½ cup golden rum
  • 2 ounces unsalted European-style butter
  • Vanilla bean pod
  • Pinch of salt


  • MAKE THE CAKE. Preheat the oven to 350-degrees and generously butter a Bundt pan and coat with a layer of almond flour.
  • In a large bowl, whisk the flour, almond flour, salt and baking powder to combine; set aside
  • In a one cup measure, stir the water and rum to combine; set aside.
  • In a stand mixer fitted with the paddle attachment, cream the butter, almond paste and sugar and vanilla seeds scraping down the sides of the bowl, until lightened, about 3 minutes.
  • Add the eggs, one at a time, only adding the next when the previous is fully combined and mix until light and fluffy, about 5 minutes.
  • With the mixer on low, slowly drizzle in the oil and mix until fully incorporated.
  • Add half of the dry ingredients and beat, on low, until almost completely incorporated.
  • With the mixer on low, slowly add the wet ingredients.
  • Add the remaining dry ingredients and mix until just combined.
  • Pour the batter into the prepared Bundt pan and bake until a toothpick comes out clean, for 40 to 45 minutes.
  • Cool for 15 minutes before flipping the cake out of the pan onto a cooling rack; cool completely.
  • MAKE THE RUM SYRUP. In a small saucepan, combine the brown sugar, sugar golden rum, butter, vanilla pod, salt and ½ cup water and bring to a simmer, without stirring, until the mixture begins to thicken and is the consistency of maple syrup.
  • Drizzle evenly over the cake.
Course: Dessert
Author: Anthony Michael Contrino