RUM CAKE
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Dessert
Serves: 8
Ingredients
  • FOR THE CAKE
  • 1 Cup Minced Pecans
  • 4 Eggs
  • ½ Cup Vegetable Oil
  • ½ Cup Water
  • ½ Cup Good Quality Dark Rum
  • 1 - 15.25 Ounce Package Vanilla Cake Mix
  • 1 - 3.4 Ounce Package Instant Vanilla Pudding
  • FOR THE GLAZE
  • 1/2 Cup Butter (1 Cube)
  • 1 Cup Sugar
  • ¼ Cup Water
  • ½ Cup Good Quality Dark Rum
Instructions
  1. Preheat oven to 325 degrees F.
  2. Generously grease a bundt pan.
  3. Sprinkle minced pecans into the bottom of the buttered bundt pan.
  4. Add 4 eggs to a standing mixer and beat.
  5. Add vegetable oil, water, and rum and beat on medium speed to combine.
  6. Add cake mix and pudding mix and beat to combine.
  7. Do not over beat.
  8. Pour batter into bundt pan.
  9. Bake for approximately 1 hour until cake tester comes out clean.
  10. Cool in pan on a cooling rack for 5 minutes before beginning the glazing process.
  11. While the cake is baking prepare the glaze.
  12. Melt butter in a small saucepan.
  13. Add sugar and water.
  14. Boil for 5 minutes over medium heat, stirring occasionally, until sugar is dissolved and glaze begins to thicken.
  15. Remove from heat and add rum.
  16. Stir to combine.
  17. While the cake is still in the pan and using a long skewer, poke it with many holes.
  18. Slowly pour half of the glaze over the cake, taking time to allow it to be absorbed as you pour.
  19. Turn the cake out onto a serving platter.
  20. Again, poke the cake with holes.
  21. Pour the remaining half of the glaze over the cake, taking time to allow it to be absorbed.
  22. Serve warm or at room temperature with a dollop of whipped cream.
  23. ENJOY!
Recipe by After Orange County at https://afterorangecounty.com/2014/05/01/rum-cake/