prohibition rum cake
Great with a scoop of vanilla ice cream
No Image
prep time
10 Min
cook time
1 Hr
method
Bake
yield
12 serving(s)
Ingredients
- 1 box duncan hines golden butter cake mix
- 1 package vanilla instant pudding (3.5 oz)
- 1/2 cup water
- 1/2 cup light rum
- 1/2 cup canola oil
- 4 large eggs
- GLAZE #1:
- 1/2 cup unsalted butter
- 1 cup sugar
- 1/4 cup water
- 1/4 cup light rum
- GLAZE #2:
- 1/2 package powdered sugar (package size is 1 lb)
- NOTE: THIS CALLS FOR HALF OF A 1 POUND PACKAGE OF POWDERED SUGAR
- 1/4 cup light rum
- 1/4 teaspoon salt
How To Make prohibition rum cake
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Step 1Preheat oven to 300 F. Grease and flour a 10 inch bundt pan or an angel food pan
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Step 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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Step 3Pour into prepared pan and bake for 1 hour.
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Step 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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Step 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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Step 6Make the second glaze: Combine powdered sugar, rum, and salt. Drizzle over COOLED cake.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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