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Holiday Rum Cake
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Description
This cake has been a holiday favorite with our family for many years. It’s quick, easy and delicious!
Ingredients
- 1 package Yellow Cake Mix
- 1 box Vanilla Instant Pudding (small)
- 4 whole Eggs
- ½ cups Water
- ½ cups Vegetable Oil
- ½ cups Light Rum
- 1 stick Butter
- 1 cup Sugar
- ¼ cups Light Rum
Preparation
Preheat oven to 350 degrees. Prepare a bundt baking pan. I use a non-stick cooking spray. You can grease and flour, if you prefer.
In a large mixing bowl combine cake mix, instant pudding, eggs, water, oil and 1/2 cup of rum. Beat on medium speed for 2 to 3 minutes.
Pour into your bundt pan and bake. Check with a toothpick to tell when cake is done.
Directions for glaze:
While the cake is baking, melt butter in a sauce pan. Add rum and sugar and slowly bring to a boil and boil for 2 minutes, stirring constantly.
Once cake is baked (cool in pan for 7 to 10 minutes), remove and pour glaze over warm cake.
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matthewsfam on 8.18.2009
This cake is divine! I like to use dark rum in the cake & glaze though.
Also, the glaze recipe I use is a smidge different. 1 stick butter, 1/4 cup water, 1 cup sugar & 1/2 cup dark rum. Melt butter over medium heat, add water & sugar, stir constantly until mixture begins to bubble. After boiling begins, stir constantly for 5 minutes. Remove from heat & stir in 1/2 cup rum.
Once the cake is cooled, prick all the sides with a toothpick and then “baste” with the glaze. Use a basting brush and keep brushing every so often that the glaze gets absorbed into the cake. YUM!