Christmas Rum Cake

Christmas Rum Cake.Christmas Rum CakeThe first time I made my Christmas Rum Cake was in December 1987. I had two treasures in my hands. The first one, a copy of the first edition of Mi Cocina a la manera de Caracas (My Cuisine, Caracas Way), signed and dedicate by its author, Don Armando Scannone. The second one, a bottle of the first edition of rum añejo Bicentenario, numbered and signed by Don Alberto J. Vollmer.maceration for Christmas rum cake I wanted to bake cakes to give to my Dad, my grandparents and my friends. I also wanted to do something with that particular añejo, absolutely unknown to me, because, at that time, we lived in what we called “Saudi Venezuela.” We loved imported whiskey and erroneously believed that rum wasn’t good enough for, let’s say, “nice” people. Christmas rum cake So, without knowing it would be a sacrilege, because the añejo was a collector’s edition —launched in preparation to celebrate the bicentennial of the Hacienda Santa Teresa, later in 1996— I used that ultra premium rum in the making of my first Christmas Rum Cake, guided by a torta negra (black cake)  recipe on Scannone’s book.Christmas rum cakeIn making the maceration, I replaced the black beer indicated by Don Armando by doubling the amount of rum. As if having a premonition that something good would result from that invention, I saved a little bit of this rum, fruit and spices mixture. The cakes were a success and in January, the following year, I decided to combine the mixture with new ingredients and let it age until Christmas.Christmas rum cake I have baked my Rum Cake for Christmas over two decades, always reserving some of the “mother” maceration, as if it were a solera, for the following year. Christmas rum cakeWhen I moved to Southern California, in November 2007, I made some changes to get the thick consistency of the maceration in a short time, and incorporated Rhum Orange Liqueur to the formula.
Alberto J. Vollmer, Christmas rum cake
Alberto J. Vollmer at the Hacienda Santa Teresa, circa 1996. Photo: Memo Vogeler

Over time, Mi Cocina and Bicentenario defined two of my greatest pleasures. The first one, cooking and seeing my guests eating what I cook. The second one, enjoying Ron de Venezuela, a name that is now a Controlled Denomination of Origin, a brand and my home country’s best ambassador around the world.Christmas rum cake I keep baking and giving my Rum Cake for Christmas. If stored in a tin or in a tightly closed container, you can keep it fresh for several weeks. Here is my recipe and I hope you enjoy it as much as I’ve enjoyed it throughout the years.Christmas rum cake  

Christmas Rum Cake
5 from 4 votes

Christmas Rum Cake

Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Servings: 12


  • 12 Tbs. of unsalted butter
  • 1 2/3 cup of brown sugar
  • 5 eggs
  • 1 Tsp. of salt
  • 2 cups of all-purpose flour
  • 1 Tsp. of baking powder
  • 2 cups of Rum nuts, dry fruits and spices maceration, that must be processed by pressing a food processor 3-4 times an being careful not to over process


  • Have all the ingredients at room temperature.
  • Preheat the oven to 350°F.
  • Butter and flour a donut-shaped baking pan.
  • In a bowl, combine the flour, baking powder, salt and reserve it.
  • In another bowl, with an electric mixer at low speed, beat the butter for a minute.
  • Add the sugar, increase the speed and continue beating for 3-4 minutes, until fluffy.
  • Add the eggs one at a time and beat for one minute each, until well blended.
  • Reduce the speed and add the dry ingredients.
  • Beat for 4-5 minutes, until the mixture is uniform.
  • With a spatula, incorporate the maceration, folding carefully.
  • Pour the mixture into the pan and bake for 50 minutes or until toothpick inserted, comes out clean.
  • To prevent the cake from getting dry, you may need to cover it with parchment paper over the last few minutes in the oven.
  • Transfer the pan to a rack and let cool down for 10 minutes.
  • Unmold on a serving dish. It tastes better the next day. Sprinkle with powdered sugar before serving.
Course: Dessert
Cuisine: Venezuelan

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