Rum Cake

Darci Juris

By
@keepitinthekitchen

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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Comments:

Prep:

30 Min

Cook:

1 Hr

Ingredients

1 c
chopped walnuts
1 pkg
yellow cake mix
1 pkg
instant vanilla pudding mix
4
eggs
1/2 c
water
1/2 c
vegetable oil
1 c
dark rum
1/2 c
butter, cold
1/4 c
water
1 c
sugar
1/2 c
dark rum

Directions Step-By-Step

1
Glaze
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.
2
Cake
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.
3
In 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.
4
Bake 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.
5
Brush glaze over the top and sides of cake. Allow cake to absorb glaze and repeat until all the glazed is used.

About this Recipe

Course/Dish: Cakes