I know - zombie thread. However, some ladies were chatting about rum cakes and kahlua cakes, etc. in another thread here in TWR and it reminded me of this great recipe I've used many times. I love it because it's so easy but the result is an incredibly yummy and pretty cake worthy of special occasions. I've made individual mini-sized bundts too and the directions for those is at the bottom. I've been asked for the recipe many times and am a little embarrassed because I put so little effort into it, given the result.
RUM CAKE
Cake:
1 cup chopped pecans (or walnuts)
1 box yellow cake mix
1 3 3/4 oz. package instant vanilla pudding mix (make sure to use instant)
4 eggs
1/2 c. cold water
1/2 c. vegetable oil
1/2 c. dark rum (not the spiced type, but you could try)
Glaze:
1/4 c. butter (half stick)
1/8 c. water
1/2 c. sugar
1/4 c. dark rum
Preheat oven to 325 degrees.
Grease and flour a 12 cup bundt pan (a 10" tube pan would work).
Sprinkle nuts over bottom of pan.
Mix all cake ingredients together and pour over nuts in pan.
Bake 1 hour, remove, and set on rack to cool. When cool, invert onto serving plate.
Make small holes in the top of the cake with whatever tool you choose; toothpick, very small screwdriver (I like), etc. The deeper the holes, the better the cake soaks up the glaze.
For glaze:
Melt butter in saucepan.
Stir in water and sugar.
Heat at a low boil for 4-5 minutes, stirring constantly.
Remove from heat and stir in rum. (Do NOT add rum while still on burner - it will bubble up suddenly!)
Use a spoon to gradually apply glaze to top of cake, allowing it to soak down into cake, and letting some drip down the sides.
Notes:
You can dust the top with powdered sugar, but do it right before serving. Otherwise it will just sort of melt into the glaze.
For mini bundt cakes (six per pan, two pans needed) fill to 2/3 full and bake for 20-25 minutes. If I remember right this makes about 10 minis.
For Christmas, I've used red and green candied fruit to make "holly" for decoration by adding it to the bottom of the pan with the nuts, before the batter is poured in.
Edit: forgot - freezes well.
RUM CAKE
Cake:
1 cup chopped pecans (or walnuts)
1 box yellow cake mix
1 3 3/4 oz. package instant vanilla pudding mix (make sure to use instant)
4 eggs
1/2 c. cold water
1/2 c. vegetable oil
1/2 c. dark rum (not the spiced type, but you could try)
Glaze:
1/4 c. butter (half stick)
1/8 c. water
1/2 c. sugar
1/4 c. dark rum
Preheat oven to 325 degrees.
Grease and flour a 12 cup bundt pan (a 10" tube pan would work).
Sprinkle nuts over bottom of pan.
Mix all cake ingredients together and pour over nuts in pan.
Bake 1 hour, remove, and set on rack to cool. When cool, invert onto serving plate.
Make small holes in the top of the cake with whatever tool you choose; toothpick, very small screwdriver (I like), etc. The deeper the holes, the better the cake soaks up the glaze.
For glaze:
Melt butter in saucepan.
Stir in water and sugar.
Heat at a low boil for 4-5 minutes, stirring constantly.
Remove from heat and stir in rum. (Do NOT add rum while still on burner - it will bubble up suddenly!)
Use a spoon to gradually apply glaze to top of cake, allowing it to soak down into cake, and letting some drip down the sides.
Notes:
You can dust the top with powdered sugar, but do it right before serving. Otherwise it will just sort of melt into the glaze.
For mini bundt cakes (six per pan, two pans needed) fill to 2/3 full and bake for 20-25 minutes. If I remember right this makes about 10 minis.
For Christmas, I've used red and green candied fruit to make "holly" for decoration by adding it to the bottom of the pan with the nuts, before the batter is poured in.
Edit: forgot - freezes well.
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