rum cake
(2 ratings)
Inspired from a visit to the Cayman Islands, the sweet, rich flavor of the dark rum truly makes this recipe addicting. A fun variation is to use miniature cake or muffin pans, to create individual servings that can be easily served for a party, or wrapped as gifts. Plus, the smaller the size, the more rum glaze per serving which definitely adds to the moisture and zing of the cake.
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(2 ratings)
prep time
30 Min
cook time
1 Hr
Ingredients For rum cake
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1 cchopped walnuts
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1 pkgyellow cake mix
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1 pkginstant vanilla pudding mix
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4eggs
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1/2 cwater
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1/2 cvegetable oil
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1 cdark rum
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1/2 cbutter, cold
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1/4 cwater
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1 csugar
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1/2 cdark rum
How To Make rum cake
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1Glaze In a saucepan, combine butter, ¼ 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 cup of rum.
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2Cake Preheat oven to 325 degrees. Grease and flour a 10 inch bundt pan (or mini pans). Sprinkle chopped nuts evenly over the bottom of pan.
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3In a large bowl, combine cake mix and pudding mix. Mix in the eggs, ½ water,½ cup oil and ½ cup of rum. Blend well. Pour batter over chopped nuts in pan.
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4Bake for 60 minutes, or until a toothpick inserted comes out clean. Let sit for 10 minutes in pan, then turn out onto serving plate. If baking a large cake, gently poke small holes with a kabob spear (or small knife) into the cake.
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5Brush glaze over the top and sides of cake. Allow cake to absorb glaze and repeat until all the glazed is used.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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