Here at Aztec Mexican, we love our rum.  And we know it’s not just for drinking. We also love our Aztec Mexican rum cake!  With its deep, rich flavour, rum has become a go-to ingredient in many grown up desserts and treats.

If you love a true slice of cake heaven, we recommend giving this Aztec Mexican Rum Cake a test run.  If you feel daring, you can mix the flavour up with different Mexican liqueurs – you’ll find a variety of flavoured liqueurs in our store, including strawberry, orange, coffee, pineapple, lime and mango.

For this recipe, we recommend Deadhead 6-Year-Old Rum, which is on special in our online store for the month of April (discount code L2103).  This delicious rum can pass as dessert all by itself, with a light body and aromas of coffee, chocolate, cinnamon and nutmeg.  It makes the perfect rum for baking sweets.

Remember to make a slightly smaller batch if you can’t help but sample the key ingredient.  Or make sure you order extra for yourself – you don’t want to leave yourself without a glass or three to enjoy!

Aztec Mexican Rum Cake – Cake de Ron

Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Yield: 8-12 servings


3 cups plain flour
2 teaspoons baking powder
1/2 teaspoon baking soda
A pinch of salt
1½ cups butter, softened
1½ cups granulated sugar
2 teaspoons pure vanilla extract
3 eggs, plus 1 egg yolk
2 tablespoons grated lemon peel
½ cup Deadhead Rum
¼ cup banana liqueur
1 cup heavy (whipping) cream

Rum Syrup

140g butter
¼ cup Deadhead Rum
¼ cup banana liqueur
¾ cup white sugar
¼ cup icing sugar for dusting

Aztec Mexican Rum Cake


Preheat oven to 175ºC.

Sift the flour, baking powder, baking soda and salt together and set aside.

Using a mixer, cream the butter and sugar together. Add in the vanilla extract and eggs, beating until combined. Beat in the lemon peel, and then add the rum and banana liqueur. Gradually fold in the flour mix, alternating with the cream. Blend mixture until just combined.

Grease and flour a bundt pan (circular ring pan) and pour in batter.  Bake your Aztec Mexican rum cake for approximately one hour.  To know if it is ready, insert a skewer into the cake – if cooked through it should come out clean. For something different, try using a muffin pan, or a mini-Bundt muffin pan, which produces eight mini rum cakes.

To make the syrup:

Melt the butter in a two litre saucepan.  Add the rum, banana liqueur and sugar. Slowly bring to a boil and cook until it reduces somewhat. Be sure not to overcook. Remove from heat and let cool.

Remove the cake from the oven and place it on a cooling rack. Use a skewer and poke holes all over the cake. Spoon the syrup evenly over the cake. Let stand for 30 minutes, allowing the syrup to soak in.

Lightly dust with icing sugar and serve!


Acknowledgements and Photo Credit: Recipe adapted from Three Guys From Miami