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Rum Cake with Butter Rum Glaze

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Moist and delicious rum cake topped with a butter rum glaze is the perfect ending to your holiday dinner.

Ingredients

  • FOR THE CAKE:
  • 1 cup Chopped Walnuts
  • 3 cups All-purpose Flour
  • 3-½ ounces, weight Instant Vanilla Pudding Mix
  • 2 teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 1 cup Unsalted Butter, Room Temperature
  • 1-½ cup Sugar
  • ½ cups Vegetable Oil
  • 4  Large Eggs
  • 2 teaspoons Vanilla Extract
  • ½ cups Light Rum
  • FOR THE GLAZE:
  • ½ cups Butter
  • 1 cup Sugar
  • ¼ cups Light Rum
  • ¼ cups Water

Preparation

For the cake:
Preheat oven to 350 F. Generously spray a standard 10-inch bundt pan with cooking spray. Sprinkle walnuts evenly on the bottom of the bundt pan and set aside.

In a medium bowl stir together flour, pudding mix, baking powder, baking soda and salt and set aside.

In the bowl of a stand mixer cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract and rum. Gradually add flour mixture into wet ingredients until blended. Pour batter into the bundt pan on top of nuts.

Bake in the preheated oven for 55-60 minutes until a cake tester comes out clean. Completely cool it in the pan before inverting it onto a rack or platter before glazing it.

For the butter rum glaze:
In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and cook for 3-4 minutes stirring constantly. Remove from heat and cool slightly.

Using a toothpick poke small holes all over the top of the cooled cake. Generously brush cake with glaze. Drizzle remaining glaze on top of cake. Reserve a small amount to pour on slices when serving.

3 Comments

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dawnalee on 12.17.2012

Making this today. Yum! Is it a cake that’s better the next day after the glaze has really settled in?

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Haley on 12.17.2012

I love rum cake! My dad’s co-worker makes it for him every year for xmas. This year I won’t be home for xmas, so now I can make it myself. Thanks!

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bdladie on 12.11.2012

I make this but use a mix of Banana rum and spiced rum. To die for!!!

2 Reviews

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terrilw on 12.16.2013

Oh, my, this was heavenly! I’m not a big fan of rum, but this was amazingly good and my friends agreed. I only used about half the glaze to brush on the cake. Drizzling the cut pieces with additional glaze is probably a good idea even though I didn’t do it and it was perfectly good without it.

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Minnow in Hampton Roads on 1.21.2013

This was SO good! It reminded me of a cake my beautiful aunt used to bring every Christmas to our family’s home. Thanks for this recipe – it really brought back some childhood memories and now I can share it with our extended family.

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