Swedish Rum Cake

When you think of Sweden, you think of very tall, blonde, attractive…cakes of course! With hints of dark rum and citrusy lemon peel, you will not be able to resist seconds!

  • Servings: 16
  • Cook Time: 60 mins
  • Main Ingredient: rum


  • 1.75 cup sugar
  • 1.75 cup butter (softened)
  • 4 eggs
  • 2/3 cup milk
  • 1 Tbsp. dark rum
  • 1 tsp. lemon peel (grated)
  • 2 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 can Baker's Joy® Original Non-Stick Baking Spray with Flour
  • 1 cup heavy whipping cream
  • 3 egg yolks
  • 1/4 tsp. salt


Preheat oven to 325°F. Spray a 10 or 12-cup bundt pan with Baker's Joy® spray. (If using a 10-cup pan, fill 3/4 full and make three to four cupcakes with remaining batter.) In medium bowl, combine flour, baking powder and salt; set aside. Beat butter with sugar in a large bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, rum and lemon peel. Gradually beat in flour mixture just until blended. Spoon batter into prepared pan. Bake for 50 to 60 minutes or until toothpick inserted into center comes out clean. Cool cake on wire rack for 10 minutes. Remove from pan. To serve, place on serving plate and, drizzle with Rum Sauce. Serve warm or cold. Rum Sauce: Combine all ingredients in a small saucepan. Cook over low heat until thickened, stirring constantly. Recipe is courtesy of Nordic Ware®