MI Coop Kitchen

Rum Cakes

Recipe by
Great Lakes Energy Cooperative  
1 hr, 15 minutes
Prep: 10 minutes; assembly time about 30 minutes | Cook: 40 - 45 minutes according to cake directions | Servings: Makes about thirty six 1 1/2 inch small cakes


  • 1 angel food cake mix, baked using the directions for 2 loaf pans
  • 2 sticks butter, room temperature
  • 6 cups powdered sugar
  • 1/2 cup light rum
  • 1 pound pecans, finely ground


  1. Cut the cooled angel food cake into 1 1/2 inch slices; cut each slice into 4 squares. Set aside.
  2. Place the butter in a large mixing bowl; blend with mixer on low speed until creamy, about 1 minute.  Gradually add the powdered sugar, blending on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula.  Add half the rum, then blend again on low speed for 1 minute, adding more of the remaining rum until you get a frosting that is spreading consistency but not runny.
  3. Spread out the ground pecans in a shallow pan.
  4. Spread rum frosting generously on all sides of each cake square, then dredge the squares in the ground pecans.  Transfer the rum cakes in one layer to a waxed paper-lined plastic storage container to chill before serving.  Can be stored in an airtight container in the refrigerator for up to 2 weeks.
  5. Makes about 36 rum cakes.

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