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  • Rum Cake

    1 vote
    Rum Cake
    Prep: 15 min Cook: 60 min Servings: 12
    by Walker
    5 recipes
    >
    Now I love to cook and cook all the time but for some reason, I never tried baking. But one Christmas I needed to take something to a family get-together and couldn't think of anything. Then I remembered that my mom used to make a rum cake around the holidays and decided that I would try it. Well, everyone loved it and then I made it again for a potluck at work. Seems that they loved it too. They loved it so much that it became a regular request from my coworkers and friends. So here you go.

    Ingredients

    • Cake---
    • 1 cup chopped, toasted pecans or walnuts
    • 1 18-1/2 ounce yellow cake mix
    • 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
    • 4 eggs
    • 1/2 cup cold milk*
    • 1/2 cup vegetable oil
    • 1/2 cup Bacardi dark rum
    • Glaze---
    • 1/2 cup butter
    • 1/4 cup water
    • 1 cup sugar
    • 1/2 cup Bacardi dark rum

    Directions

    1. Cake:
    2. Preheat oven to 325 degrees F.
    3. Grease and flour 12-cup Bundt pan.
    4. Sprinkle nuts on bottom of pan.
    5. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan.
    6. Bake for 1 hour. Cool in pan. Invert on serving plate.
    7. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
    8. Glaze: Melt butter in saucepan.
    9. Stir in water and sugar. Boil 5 minutes, stirring constantly.
    10. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

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