Golden Rum Cake

Golden Rum Cake Recipe

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terry predmore


This rum cake is moist and delicious. It keeps well and seems to get even better a day or two after making it. I have made it with and without nuts in the bottom of the pan. I prefer it without, just my personal taste. The yellow cake mix adds quite a bit of depth of taste N richness to this recipe. With the vanilla instant pudding keeping it moist! I have made this probably 25 times. And it was always asked for at work for parties. One year I did not make it, and brought something else. I was chewed out by several for not bringing it! I think the 1/4 cup rum is fine, cut it back if you like?


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    1-regular size box of yellow cake mix, i use dunkin hines
  • ·
    1-3.4 oz box instant vanilla pudding
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    1/2 c water
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    1/2 cup veg oil
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    1/2 c rum, i use myers dark
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    4-large eggs

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    1-stick butter, i use salted
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    1/4 c water
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    1-c white sugar
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    1/4 c rum

How to Make Golden Rum Cake


  1. Beat all the listed cake ingredients together until well mixed. Then pour them into a buttered and floured bundt pan. Bake at 325 for 50 min. A gas oven bakes a little dryer and quicker then electric. So keep an eye on it if you're using gas!
  2. For the rum glaze, melt the butter and add all the other ingredients and cook just until the sugar has melted. I do this just before the cake is ready to come out.
  3. After the cake comes out let it set just a minute or two. Then pour the glaze over the cake. There is no need to poke holes etc in the cake. As the cake will pull away from the pan somewhat as it cools. Allowing the hot glaze to penetrate the cake. It actually bathes in the glaze as it sits. Wait 20-25 min and place a plate over the bundt pan and turn it upside down. The cake will release from the pan. Due to the prepared buttered and floured pan you started with. The pan will still be pretty warm, if you need oven mittens, ware them?

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