Anne Of Cleves Cake Recipe: Tudor-Era Spiced Rum Infusion

This Tudor-era Anne of Cleves Cake brings history to life with its signature almond richness and warm spiced rum infusion—just like the royal cake served in Henry VIII's court. 💛 The secret lies in ground almonds and a subtle rum flavor that creates a moist, tender crumb with a delicate citrus note.

I've recreated this classic dessert after years of studying historical recipes, ensuring every bite transports you back to 16th-century England.

The cake's magic comes from its simple yet sophisticated ingredients: almond flour, citrus zest, and a touch of spiced rum that adds depth without overpowering. Unlike modern almond cakes, this version relies on natural sweetness from honey and a hint of cinnamon for warmth.

The texture is remarkably tender, with a subtle crumb that melts in your mouth—far from the dry cakes of today's shortcut recipes.

What makes this recipe special is its historical authenticity combined with modern convenience. You'll achieve a perfectly moist cake with a golden crust, all while keeping the preparation straightforward.

The almond flavor shines through, making it ideal for special occasions or when you want to impress guests with a dessert that tells a story.

Perfect for holiday gatherings or as a unique centerpiece for dinner parties, this cake pairs beautifully with a cup of Earl Grey tea. The spiced rum infusion adds complexity that elevates it beyond ordinary almond cakes. Let's bring this piece of history to your kitchen!

Ingredients for anne of cleves cake

Almond flour, spiced rum, and citrus zest create this historic cake's signature royal richness.

The almond flour is the heart of this cake—Bob's Red Mill or Anthony's Goods are my go-tos for that fine, consistent grind. If you're using store-brand almond flour, pulse it in your food processor for a minute to break up any clumps. The spiced rum adds depth without overpowering, so Kraken or Captain Morgan work perfectly. For the citrus zest, grab organic oranges and lemons—their vibrant color makes this cake look as good as it tastes. If you can't find fresh nutmeg, Penzeys sells pre-ground that's fresh enough to grate yourself.

No spiced rum? Apple cider or bourbon add complexity, though rum's caramel notes are irreplaceable. Substitute honey with maple syrup at a 1:1 ratio, but you'll lose that floral depth. For the citrus zest, if you only have juice, zest a whole lemon and orange—the color matters more than the flavor here. The vanilla extract is non-negotiable; imitation won't cut it. Want extra moisture? Add 2 tbsp sour cream to the batter. The baking powder must be fresh—if it's over a year old, toss it and buy a new can.

This cake keeps beautifully for 5 days in an airtight container at room temperature, wrapped in parchment. For longer storage, freeze portions for up to 3 monthsEarl Grey tea—just like in the Tudor court!

Step-by-step instructions for Tudor-era spiced rum cake

Let's bring Tudor England to your kitchen with this rich, spiced cake infused with rum.

First, let the 3 whole large eggs sit at room temperature for 30 minutes while you prep everything else. This ensures they blend smoothly into the batter. In a medium bowl, whisk together the 2.5 cups almond flour, 0.5 cup all-purpose flour, 1 tsp baking powder, 1 tsp ground cinnamon, 0.5 tsp ground nutmeg, and 0.5 tsp salt. Sift the dry ingredients once to remove any lumps and create a fine, airy base for the cake.

In a separate small bowl, combine the 1 tbsp orange zest and 1 tbsp lemon zest with the 0.33 cup spiced rum. Let this mixture sit for 5 minutes while you work—this allows the citrus oils to infuse with the rum, intensifying the Tudor-inspired flavors. The zest will brighten the rich, spiced notes perfectly.

In a stand mixer fitted with the paddle attachment, beat the 1 cup softened unsalted butter (it should be pliable but not melted) with the 1 cup granulated sugar and 0.5 cup honey on medium speed for 3-4 minutes. You're looking to create a light, fluffy mixture that nearly doubles in volume. This step is crucial—it incorporates air that will make your cake tender and moist.

Here's the thing—don't rush this part. You'll see the mixture go from pale yellow to a lighter shade as air is incorporated. When you lift the paddle, you should see ribbons form that hold their shape for a few seconds before melting back into the mixture. This is your signal that the butter and sugars are properly emulsified.

Add the 3 whole large eggs, one at a time, mixing on low speed after each addition until fully incorporated. Then add the 1 tsp vanilla extract and mix for another 30 seconds. The batter should be thick and smooth at this point. Now, pour in the rum-zest mixture you prepared earlier, mixing on low speed for 1 minute until fully combined.

I like to scrape down the sides of the bowl with a silicone spatula at this point to ensure all the dry ingredients are fully incorporated. The rum adds moisture and depth, while the citrus zest brings that bright, refreshing contrast to the warm spices. The mixture should be thick but pourable—if it's too stiff, you can add 1-2 teaspoons of milk or cream to loosen it slightly.

With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix just until combined—you should still see some streaks of flour, as overmixing develops gluten and can make the cake tough. Once incorporated, fold in any remaining zest from the bowl using a silicone spatula to ensure even distribution.

This is where the magic happens—the almond flour gives the cake its tender crumb, while the all-purpose flour provides structure. The combination creates a cake that's rich but not dense, with just the right amount of chew. The batter should be thick and smooth, with no visible lumps. If you're worried about the texture, give it a quick taste—it should be sweet, spiced, and just slightly tangy from the rum.

Preheat your oven to 350°F and grease an 8-inch round cake pan or line it with parchment paper. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top and spring back slightly when gently pressed in the center.

Here's a pro tip: If your oven runs hot, start checking at the 30-minute mark. The cake is done when it's set but still slightly moist in the center—it will continue cooking as it cools. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This gradual cooling helps the cake set properly and prevents cracking.

Creative variations of these flavors

Modern Twist

For a contemporary take, swap the spiced rum for vanilla-infused maple syrup—simmer ½ cup maple syrup with 1 vanilla bean for 10 minutes, then cool before using.

This keeps the cake's richness while making it alcohol-free. Add ½ tsp cardamom to the dry mix for an unexpected but delicious Nordic-inspired twist. 💫

Seasonal Adaptations

Spring version: Replace half the almond flour with ground hazelnut flour and add 1 tsp rosewater to the rum-zest mixture. The floral notes complement spring's lighter flavors. For autumn, boost the spices to 1½ tsp cinnamon and ½ tsp clove, plus fold in ¼ cup chopped walnuts for crunch.