Hot Buttered Rum Cake Recipe
1

Hot Buttered Rum Cake


geraldine quesenberry Recipe

By geraldine quesenberry
carrienow


I worked in a hospital for 27 years and we loved to share our recipes. I use to make this cake every christmas for the staff. I always had to make two so some could be taken home. It looks beautiful on a footed serving plate with the glaze pooling around the cake and is usually the center of attraction on my dessert table for my family christmas parties. I hope it will become a tradition with your family and friends as well. Enjoy!

pinch tips: How to Remove a Yolk


Rating:
Serves:
10
Prep:
20 Min
Cook:
35 Min

Ingredients

1
box duncan hines butter recipe cake mix
1 stick
butter, room temperature
3
eggs
1/2 c
bacardi light rum, with water to equal 2/3 cup
1 1/2 c
walnut pieces

GLAZE FOR RUM CAKE

2 stick
butter, room temperature
1 c
sugar
1/4 c
water
1/2 c
rum
1/2 c
walnut pieces-chopped fine

Directions Step-By-Step

1
Soften butter 15 minutes. Preheat oven to 375 degrees.Grease and flour tube pan. Put all ingrediates in a bowl and beat at high speed for 4 mintes.Stir in nuts. Pour in pan and bake 35-40 minutes until toothpick comes out clean. Cool in pan 15 minutes on a wire rack. remove from pan.
2
GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes stirring constantly. Remove from heat - add rum and stir. Add remaining nuts. prick cake all over with fork. pour glaze over cake.
3
Hint: I sometimes use Bacardi Dark Rum for Glaze and I like to brush the glaze on every 10 minutes so it has time to absorb well. I will glaze it about 3 times and if I have any glaze left I will serve it on the side for those who like more glaze.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy