prohibition rum cake
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Great with a scoop of vanilla ice cream
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yield
12 serving(s)
prep time
10 Min
cook time
1 Hr
method
Bake
Ingredients For prohibition rum cake
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1 boxduncan hines golden butter cake mix
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1 pkgvanilla instant pudding (3.5 oz)
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1/2 cwater
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1/2 clight rum
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1/2 ccanola oil
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4 lgeggs
- GLAZE #1:
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1/2 cunsalted butter
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1 csugar
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1/4 cwater
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1/4 clight rum
- GLAZE #2:
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1/2 pkgpowdered sugar (package size is 1 lb)
- NOTE: THIS CALLS FOR HALF OF A 1 POUND PACKAGE OF POWDERED SUGAR
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1/4 clight rum
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1/4 tspsalt
How To Make prohibition rum cake
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1Preheat oven to 300 F. Grease and flour a 10 inch bundt pan or an angel food pan
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2Cake: Combine first five ingredients (cake mix thru oil) in the electric mixer bowl and beat until blended. Add eggs, one at a time, and beat between each addition.
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3Pour into prepared pan and bake for 1 hour.
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4During last 10 minutes of baking, prepare the first glaze. In a small saucepan, bring the butter, sugar and water to a boil. Simmer for 3 minutes. Add the rum. If you want the alcohol to burn off, continue simmering for another minute.
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5Remove the cake from the oven use a fork or a skewer to poke holes in the top of the cake. Pour the first glaze over the cake. Let absorb for 30 minutes, then remove the cake from the pan.
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6Make the second glaze: Combine powdered sugar, rum, and salt. Drizzle over COOLED cake.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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