Nana's Rum Cakes – Mundelein, IL: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (224) 475-0534 to check today's hours. Know the hours? Send them to us.

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668 E Hawley St, Mundelein, IL 60060

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Address668 E Hawley St, Mundelein, IL 60060

Phone(224) 475-0534

StyleCake shop

CountyLake County

Time zoneCentral Time

From city center0.7 mi southwest

About Nana's Rum Cakes

Nana's Rum Cakes is a cake shop at 668 E Hawley St, about 0.7 mi southwest of central Mundelein.

It is one of 12 bakeries and sweet shops we list in Mundelein — about one per 2,720 people living in the city. If you want to compare, Tony Cannoli sits 0.5 mi from here.

Opening hours for Nana's Rum Cakes are not verified in our data. A quick call to (224) 475-0534 before you go saves a wasted trip, especially on holidays.

What to order

Typical items at a cake shop like this one — the bakery's own selection may differ.

Full menu

Cake flavors

Red velvetButtermilk cake with a light cocoa note and vivid red color, traditionally layered with tangy cream cheese frosting.
Lemon chiffonAiry oil-based sponge brightened with fresh zest and juice; springy and tangy, a frequent pick for showers and summer weddings.
Almond wedding cakeWhite cake perfumed with almond extract and finely ground almonds, delicate and fragrant, long a classic choice for wedding tiers.
MarbleVanilla and chocolate batters swirled together in the pan, so each slice reveals its own ribbon pattern and two flavors.

Fillings

Cookies & cream mousseWhipped vanilla mousse folded with crushed chocolate sandwich cookies, giving a speckled look and soft crunch between layers.
Cannoli creamSweetened ricotta with mini chocolate chips and a hint of orange zest, borrowed from the Sicilian pastry shop.
Raspberry preservesTart, seedy raspberry jam spread between layers; it cuts through rich buttercream and leaves a vivid ribbon of color in each slice.
Lemon curdSilky, tangy curd cooked from lemon juice, eggs and butter, adding a bright, puckery layer to vanilla or almond cake.

Frostings & finishes

Rolled fondantPliable sugar paste rolled over the cake for a seamless matte surface, used for sculpted shapes and detailed themed designs.
Stabilized whipped creamAiry, lightly sweetened cream held firm with a stabilizer; well suited to fruit cakes and kept refrigerated until serving.
Ganache dripGlossy chocolate poured over a chilled cake so it runs down the sides in controlled drips, a popular modern finish.
Semi-naked finishThin scrape of buttercream that lets the cake layers peek through, giving a rustic look often dressed with fresh flowers or fruit.