We have tweaked several recipes for rum cake and this is our favorite. The most important thing to remember is to use Top Quality Rum, not Bacardi, for the best flavor. We use Appleton Estates Jamaican rum which can be found in most liquor stores. These are nice to give away at the holidays and will freeze nicely too.
1Preheat oven to 325. Spray 5 mini loaf pans with Baker's Joy. (can also be made in a Bundt pan or 2 loaf pans)
2Beat first 6 ingredients together (cake mix through rum), beating well for 2 minutes and scraping down the sides as you go. Stir in pecans by hand. Pour batter into prepared pans. Bake at 325 for 15 minutes, then reduce temperature to 300 and bake for 25 more minutes or until lightly browned and start to pull away from sides of pans. Allow to cool on wire rack while you cook the glaze.
3Melt the butter in a saucepan. Stir in pineapple juice and sugar. Boil for 5 minutes, stirring occasionally. Remove pan from heat and allow to cool for about 5 minutes then stir in the rum.Poke holes in the top of the cakes using an ice pick or chopstick. Pour the glaze into a large measuring cup with a spout and then slowly pour over the cakes allowing the glaze to soak in. Make at least 2 passes over each cake.
4Let cakes stay in the pan until cool then remove from pans and wrap with plastic wrap and put in Ziploc bags. These are better the 2nd and 3rd day after they are baked and do not need to be refrigerated.
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