First things first: preheat your oven to 325°F (165°C). This gives your cake the best chance of baking evenly and developing a beautiful golden color on top.

Grease your 10-inch bundt pan thoroughly with butter, making sure to cover all surfaces. Then lightly dust the pan with flour to help the cake release smoothly after baking. For extra protection, you can line the bottom of the pan with a parchment paper circle, but this step is optional.

In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. This ensures the dry ingredients are well combined, and you avoid clumps of baking powder or spices in your batter.

In a large mixing bowl, beat the unsalted butter and brown sugar together until the mixture is light and fluffy. This process takes a few minutes, but it’s essential for creating a soft, airy texture in the cake.

Add the eggs to the butter-sugar mixture, one at a time, mixing well after each addition to ensure they’re fully incorporated. Then, stir in the vanilla extract for that lovely, aromatic sweetness.

Incorporate the Dry Ingredients

Slowly add the flour mixture into the wet ingredients, stirring gently with a spatula after each addition. You want to mix just until everything is combined—be careful not to overmix, as this could affect the cake’s fluffiness.

Stir in the dark rum, dried fruits, and orange zest. These ingredients are what make this rum cake special! The rum infuses the cake with a rich, tropical flavor, while the dried fruits add sweetness and texture.

Carefully pour the batter into the prepared bundt pan, using a spatula to even it out on top. Tap the pan gently on the counter to release any air bubbles that could cause holes or uneven spots in your cake.

Now, pop the pan into your preheated oven and bake for 50-60 minutes. You’ll know it’s ready when the cake turns golden brown and a toothpick or cake tester comes out clean, or with just a few crumbs attached.

Once the cake is baked, remove it from the oven and let it cool in the pan for about 10-15 minutes. This short resting time allows the cake to set, so it doesn’t break apart when you flip it out.

While the cake cools, you can prepare the glaze. In a small saucepan, melt the unsalted butter, then add the sugar and stir until it dissolves. Bring the mixture to a simmer for a couple of minutes, then add the dark rum and cook for another 2-3 minutes until it slightly thickens.

Once the cake has cooled, drizzle the rum glaze over the top, allowing it to soak into the cake. This adds a layer of sweetness and moisture, making the cake even more irresistible.

Give the cake about 15 minutes to let the glaze set before you slice it. This waiting period helps the glaze soak in and ensures the cake holds its shape.