Sunday, June 7, 2009

Intoxicatingly Good Rum Cake

Golden Rum Cake

Been craving for rum cake lately and a few minutes of searching found me this great recipe. The resulting cake is everything I dreamed it to be. It's dense, moist, smells fantastic, and it's drenched in alcohol. What is not to love, eh?

Another great thing about it is that it's a cinch to make, even a kid can do it. I wouldn't serve it to my little niece though.

I followed the recipe instructions to the letter, but instead of one big cake, since I do not have a bundt cake pan, I made 12 mini bundt cakes with the batter and cut the cooking time to 20-25 minutes or until a toothpick inserted into the center comes out clean.

Golden Rum Cake


1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum

1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum


1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.

2. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.

3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.

4. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

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