Sticky Toffee Pudding Rum Cake

Once upon a time a couple fell in love and ran off to Scotland to be married in the lovely hamlet of Sterling.
While on their honeymoon they had the great pleasure of enjoying a delightful dessert called Sticky Toffee Pudding. Yes, that couple was my husband and I and not being a big pudding fan, I will admit I was a bit skeptical about what we were about to have for dessert. Turns out it is a super moist spicy cake with a creamy caramel sauce. I was in love… with both my husband and this cake which I have been dreaming about it ever since.

For the past six or so years I have been making Rum Cakes every Christmas and it has become a bit of tradition. This year I decided it might be fun to combine my two favorite cake flavors together. It turned out to be a big hit. This cake is a dense, moist cake with a crunchy, chewy caramel topping and creamy butter praline rum flavor. Not exactly easy to make, but worth the effort. It freezes splendidly so you can share it with guests later in the year as well.

Taking the time to make the butter toasted pecans is a must. They turn crunchy and have a wonderful flavor. I always make a huge batch of them and save them in a big mason jar to use on salads and in some rice dishes.
Butter Toasted Pecans
~Melt a tablespoon or so of butter in a skillet and add the pecans on medium heat.
~Toss to coat with the butter and let them toast, tossing so they don’t burn.
~Add 2 tablespoons of brown sugar and toss until coated and caramelized.
~Spread them on a pan to cool.

Good things take effort and apparently 3 bowls. You will need three mixing bowls, a mixer and if you have a food processor, that really helps to mix the butter and sugar. But I am telling you, it is all worth it!!!
PREHEAT OVEN to 350 degrees

Bowl #1 Dry Ingredients – Mix well

2 cups of All Purpose Flower
1/2 Cup of Butterscotch Pudding mix (cook, not instant)
1/2 cup of Nut Flour Blend
1 tsp Salt
1tsp Cinnamon
1/4 tsp of Nutmeg

Bowl #2 Cream together – Food Processor works well
1 cup of Brown Sugar
1 cup of White Sugar
1 1/4 Cup of butter
4 oz of Cream Cheese

Bowl #3 – Mix Together Well
4 Large Eggs
2 Egg Yolks
1/3 Cup of Sour Cream
2/3 Cup of Rum
1/4 Cup of Heavy Cream
1 Tbsp of Oil
1 Tsp of Vanilla
Mix the sugar/butter mixture into the egg mixture until well combined, then add the flour and mix until just combined.

Prepare Your Pans
~1 to 2 cups of toasted butter Pecans
~1 to 2 cups of Caramel bits ( has them, or can cut cubed caramels into small bits)
I use many different sizes of pans to make mini cakes, so depending on the size pans you use, the number of pecans and caramels will need to be adjusted. Grease your pans or use parchment paper cut to fit the bottom of your pan. Sprinkle the bottom of each pan with a handful of toasted buttered Pecans and Carmel pieces (bits). Dollop out the batter to fill 3/4 of each pan.
Sprinkle the top of the batter with more pecans and caramel bits.

The amount of baking time will depend on the size pans you are using. If you use one large Bundt pan then about 45 min. If using mini bundts or small pans start with 20 minutes and check until golden brown on top and crisped on the edges.
Ingredients for the Rum Sauce
3/4 cup of Heavy Cream
1 cup of White Sugar
3 Tbsp of Brown Sugar
3/4 Cup of Rum
1 Tbsp of Maple Syrup
1 Tbsp of good quality Aged Balsamic Vinegar
1/2 Tsp of Salt
1/4 Cup of Water

Making the Rum Sauce
~Heat the Cream on Med High until just hits a simmer then just keep it warm, being careful not to scold.
~In a non-stick saucepan pour water and Sugars in and mix until dissolved. Heat to Med High and while stirring occasional, let bowl for 8 minutes. It will start to turn caramel color and look sticky.
~Very slowly pour the milk into the sugar mix, stirring as you go.
~Add the Maple Syrup, Rum, Salt and Balsamic until well combined.
~Heat on low for 2 minutes and then remove from heat to cool a bit
POKE HOLES in the top of the cakes while they are still warm, using a small skewer or tooth pick.

Almost There…
Pour the Rum Sauce over the Cakes trying to fill the holes. Let cool.

Once the Cakes are cool, scrape a knife around the edges to loosen any sticky
caramel bits before turning the pans upside down on parchment paper to release the cakes.

Poke more holes on the bottom of the cakes and pour rum over the bottoms
(Well, I guess that’s now the top).
Let sit for a few hours before serving or freezing so you give the rum sauce time to be absorbed by the cake.

Tips: You can use Caramel squares cut into bits if you can’t find the little round caramel bits. I usually purchase the caramel bits from They are also delicious in cookies! I like to use Spiced Rum, but white rum works in a pinch. Parchment paper works great if you are using a flat cake pan. I make a copy of the bottom of the pan on the parchment paper with a market and also cut out 4 tabs that go up the side of the pan so I can lift it out easily when tipping it over to put the sauce on the other side.

Grocery List – Total Amounts of all Ingredients
2 cups of All Purpose Flower
1/2 Cup of Butterscotch Pudding mix (cook, not instant)
1/2 cup of Nut Flour Blend
1 1/2 tsp Salt
1tsp Cinnamon
1/4 tsp of Nutmeg
1 1/2 cup of Brown Sugar
2 cup of White Sugar
1 1/3 Cup of butter
4 oz of Cream Cheese
6 Large Eggs
1/3 Cup of Sour Cream
1 1/2 Cup of Rum
1 1/4 Cup of Heavy Cream
1 Tbsp of Oil
1 Tsp of Vanilla
1 Tbsp of Maple Syrup
1 Tbsp of good quality Aged Balsamic Vinegar
1/4 Cup of Water
1 to 2 cups of Pecans
1 to 2 cups of Caramel bits

Click here for more information on other fun classes and events at Lasso the Moon Alpaca Farm/ Lardworks Glass & Fiber Studio.

7 Comments on “Sticky Toffee Pudding Rum Cake

  1. Looks delicious!!!!! Merry Christmas to you and yours!!!๐ŸŽ„๐Ÿ‘๐Ÿผ๐Ÿ™๐Ÿผโค๏ธ๐Ÿ™๐Ÿผโค๏ธโฃ๏ธ

    Sent from my iPhone



  2. That looks delicious and not too much trouble. Thank you, Holly! Hope you had a wonderful Christmas! Elaine


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