Rum Cake

I brought this into work for the 2009 Charitable Giving Campaign Bake Sale.

I expected they’d sell the cake whole and someone would take it home: little did I know that it would be sliced up and we’d have some stumbling around the office that afternoon!

Best served with freshly whipped cream, but it’s fine straight too!

Hardware

  • 10″ Bundt pan. ¬†The round cake pan with the hole in the middle, but the one with the curved bottom (not the angel food cake one, though that would probably work fine too ūüôā
  • a 325 degree oven

Cake Ingredients

  • 18 1/2 oz ¬†(1 package) ¬†yellow cake mix (* See Note Below)
  • 3 eggs
  • 1/2 cup cold water
  • 1/3 cup oil
  • 1/2 cup rum (see options below)

If you have the kind of cake “with pudding in it” then you can just use the above. ¬†If you have the kind of cake mix WITHOUT the pudding, then add

  • 3 3/4 Oz (1 package) Vanilla Instant Pudding
  • 1 egg (4 total)
  • 1/2 cup oil (total: instead of the 1/3 cup above)

Sauce/Glaze:

  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup rum (see options below)

Steps:

  1. Grease/flour the bundt pan (no sticking!)
  2. Combine the cake ingredients in a bowl
  3. Put the cake mix in the bundt pan, and the bundt pan in the oven
  4. Bake the cake for 1 hour, then let it cool
  5. Melt butter in saucepan
  6. Stir in water and sugar.  Boil for 5 minutes, stirring constantly (think syrup, here)
  7. Remove from heat, stir in rum
  8. Invert the cake onto the serving plate
  9. Put some holes (toothpick style) across the cake to allow the glaze to soak in
  10. Slowly pour the glaze over the cake, letting it absorb into the holes you made in step 6 (see options below).

Options:

  • I¬†highly recommend¬†Appleton Estates for your rum choice.
  • I generally mix the rum half and half with¬†Goldschl√§ger (cinnamon liquer)
  • You can remove some of the alcohol “bite” by mixing the rum in step 6 (instead of 7) and letting the alcohol cook out. ¬†This smooths out the flavour of the glaze very well.
  • 1 cup chopped nuts (your choice. ¬†I don’t do this, but I think walnuts would be good) ¬†Before step 3, sprinkle the nuts in the bottom of the bundt pan.
  • I have a turkey baster with a screw-on “injector” needle. ¬†I find that using it makes step 10 MUCH easier: I can inject most of the sauce, letting the rest glaze the outside of the cake.

Attribution: ¬†My mother gave me this recipe: I tweaked it a bit, but she gets all the credit ūüôā

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