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Delicious St. Thomas Rum Cake
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Description
So, I’m not actually a fan of rum cake or wasn’t until I tasted authentic, homemade, warm rum cake while sailing in the beautiful waters of St. Thomas. Given to me by Captain Kathleen from Daysail High Pockets, this is a recipe I treasure. I’m not one to generally like liqueur-infused desserts buuuut this (as well as my mom’s Kahlua Flan) is definitely an exception. The combination of flavors is YUM! Bon appetit!
Ingredients
- FOR THE CAKE:
- 1 box (about 18.25 Oz. Box) Betty Crocker Chocolate Or Yellow Cake Mix (With Pudding In The Mix)
- 4 whole Eggs
- ½ cups Dark Rum (original Recipe Calls For Paradiso Rum But Any Brand Will Do!)
- ½ cups Water
- ⅓ cups Vegetable Oil
- _____
- FOR THE GLAZE:
- 1 stick Unsalted Butter
- ½ cups Water
- 1 cup Sugar
- ¼ cups Dark Rum
Preparation
Preheat oven to 325 degrees.
Add cake mix, eggs, dark rum, water and vegetable oil. Beat with an electric mixer on low speed until mixed. Switch to medium speed and beat for 3 minutes until thick and smooth.
Pour into prepared bundt pan (heavily sprayed with Pam).
Bake for 25 minutes. Check with a skewer. You may need to bake another 5 minutes.
Be careful, it sticks to the pan and is dry if you overcook it.
Should you wish to have half chocolate and half yellow cake, just use two bundt pans.
To make the glaze:
Add the butter, water and sugar to a pan over the heat. Bring the mixture to a slow boil, then add dark rum, and slow boil for 5 minutes. Drizzle over the cake when done. Serve and enjoy!
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