Rum Kahlua Bundt Cake

Renée G.

By
@ReneeCooks

Back in the 70's it was all the rage to make a bundt cake to take to church suppers, backyard get-togethers, card parties or family reunions. Then, like many things...they sort of gave way to whatever the next fad was. Today, however, they are kind of making a come back; well, in my circle of friends, anyhow.

This cake is so flavorful and moist...you don't even need a glaze or frosting, but since the batter stained page I tore out of a Family Circle magazine forty years ago has a recipe for a glaze, I'll include it. Hope you enjoy as much as so many of my friends and family have.


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Rating:

Comments:

Serves:

10

Prep:

20 Min

Cook:

50 Min

Method:

Bake

Ingredients

1 box duncan hines butter cake mix
1 small pkg. instant vanilla pudding mix (i used french vanilla)
4 eggs
¼ cup dark rum
¼ cup kahlua
½ cup vegetable oil
½ cup water

GLAZE

1 stick butter
¼ cup dark rum
½ cup water
1 cup sugar

Directions Step-By-Step

1
Preheat oven to 350º F. Grease and flour (shake out excess flour) a standard 10” bundt pan.
2
In bowl of electric mixer, beat eggs; add the remaining cake ingredients beat on medium speed for 4 minutes.
3
Pour into prepared pan and bake for about 50 minutes. Remove from oven and set on wire rack.
4
MAKE THE GLAZE

In a small saucepan melt the butter and then stir in the remaining ingredients; boil for exactly 3 minutes.
5
Pour over the warm cake still in the bundt pan.
6
Cool for 1 hour before loosening around the edges with a spatula or butter knife and turning out onto cake plate or pedestal.
7
This cake is even better the next day
8
Store covered in refrigerator for 1 week or under dome of cake pedestal for 3 - 4 days on the counter.

May be frozen - thaw in refrigerator overnight before serving.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Alcohol
Regional Style: Southern