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PW’s Mother-in-Law’s Christmas Rum Cake

4.90 Mitt(s) 10 Rating(s)10 votes, average: 4.90 out of 510 votes, average: 4.90 out of 510 votes, average: 4.90 out of 510 votes, average: 4.90 out of 510 votes, average: 4.90 out of 5

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Level: Intermediate

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Description

This is my mother-in-law’s recipe, one she prepares every Christmas, and while it contains some ingredients some might find patently objectionable and morally repugnant, I have absolutely no problem embarrassing myself by eating piece after piece each and every year. It’s but one in a sea of rum cake recipes, but because it’s so easy and so delicious, I feel compelled to share.

Ingredients

  • FOR THE CAKE:
  • 1 box (about 18 Oz.) Yellow Cake Mix
  • 1 package (3.5 Oz.) INSTANT Vanilla Pudding Mix
  • 4 whole Eggs
  • ½ cups Cold Water
  • ½ cups Canola Oil
  • ½ cups Rum (dark Or Light Is Fine)
  • 1 cup Chopped Pecans
  • Brown Sugar (optional)
  • _____
  • GLAZE
  • 1-½ stick Butter
  • ¼ cups Water
  • 1-½ cup Sugar
  • ¾ cups Rum

Preparation

Preheat oven to 325 F.

Grease and flour a bundt cake pan. Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts.

Mix all cake ingredients together. Pour batter into pan over nuts. Smooth out ’til the top is even. Bake for 1 hour, or a little less if the pan is black. Do not overbake!

Glaze:

While cake has ten minutes to go, make the glaze.
Melt butter in saucepan. Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds.

Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes. Invert the cake onto a serving plate. Prick surface a hundred times with a fork (gently, please.) Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure glaze has soaked in.
Eat. Enjoy. And don’t feel guilty. It’s Christmastime!

9 Comments

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Avatar of midwestjennifer

midwestjennifer on 2.1.2011

I have made this cake multiple times for work functions. It’s a great recipe! I used coconut rum instead of regular rum, and put 3/4 cup of coconut in the mix. Tast-ee!!!

Avatar of noelleb

noelleb on 12.26.2010

OK, I tasted the cake and it was very good. A few thoughts if you are planning to make this: 1) Depending on your oven, I would start checking the cake for doneness at 45 minutes, so it doesn’t get over baked. 2) Don’t add brown sugar to nuts, otherwise you’ll get a hard carmel crust on the top of the cake. 3) Someone mentioned using a food injector, which would be a very good idea, once you pour 1/3 of the glaze over the cake’s bottom. There’s so much glaze, which tends to slide over everything. A food injector would solve this problem. I would make this cake again :)

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noelleb on 12.24.2010

I baked this tonight for a Christmas party. Haven’t tried it yet, but will report back. A few notes…considering all the ingrediants, this is an expensive cake. I mixed brown sugar with nuts which carmelized on the top of the cake, giving it a burnt look not to mention a carmel “crust.” The glaze is overwhelming. The recipe makes waaayy too much glaze. Most ended up as a big, buttery mess on the bottom of a plate. Perhaps one should put the cake in some kind of low, round pyrex dish so A) it can be absorbed and B) it doesn’t go all over the place. I’ll let you know how it tastes. Stay tuned…

Avatar of cinbadl

cinbadl on 12.8.2010

Oh I forgot to mention, I didn’t use a b undt pan, I used my tube pan and an injector to inject the rum glaze INTO the cake. mmmmmmmmmm

Avatar of cinbadl

cinbadl on 12.8.2010

Oh yeah…I made this for my office Christmas party…..oh yeah. I altered it slightly, adding vanilla and nutmeg to give it an eggnogishy flavor.

It’s a big hit!! It went in record time!

10 Reviews

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Avatar of Sugarfixation

Sugarfixation on 1.13.2013

My Nana has been making this exact Rum Cake for years…… I have had it as my birthday cake for years.

Avatar of Twyla

Twyla on 1.4.2012

I made this for a New Year’s Party is was AWESOME!!
I used dark rum and I also put brown sugar with the pecans. Everyone loved it and I’ll make it again for any occassion. On a side note, I didn’t give it to any children. I would have loved to know if that would have been OK?

Avatar of pinkychris

pinkychris on 11.15.2011

The first time I made this it was perfect! The second time it was mushy. What happened?

Avatar of stephanie june

stephanie june on 5.20.2011

i made these as muffins since i could not find a bundt pan in any stores near me (and also last minute). the cake as muffins were a bit boozy but were amazing. i must get a bundt pan because i am sure it works better as a bigger cake not individual sized. although the muffins were well received! ;)

Avatar of tifferrific

tifferrific on 1.4.2011

I really like this rum cake! It is really light and flavorful. The only thing I would do differently is cookthe glaze a little longer, beacuse it tasted like I was pounding them back. Ha ha. But, I don’t drink , my family thought everything about it was great!

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