My husband’s grandmother introduced me to rum cake nearly 30 years ago. She always made one (or more) at Christmas, and even though she’s been gone since 2009, I still make at least one for Christmas, and it always makes me think of her, especially since this is her recipe!
Not only is this a great cake to make for your family, it makes a great gift too.
I also love this recipe because it doesn’t use a cake mix but it is still so easy.
Of course, you will need rum for this recipe, not rum extract. I like to use Bacardi Gold. I have found that the darker rums work best for this recipe.
Ingredients:
Cooking Spray
1 c. chopped walnuts or pecans
3 c. all-purpose flour
3.4 oz. box instant vanilla pudding mix
2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. salt
2 sticks (1 cup) unsalted butter, room temperature
1 1/2 c. sugar
1/2 c. vegetable oil
4 large eggs
2 tsp. vanilla
1/2 c. rum
Directions:
- Preheat the oven to 350 (F). Spray a Bundt pan with cooking spray. Pour the nuts on top of the cooking spray.
- Stir together flour, pudding mix, baking powder, baking soda, and salt. Set aside. (I usually just use a large measuring cup for this step).
- Cream butter and sugar. Mix in the vegetable oil, eggs, vanilla, and rum.
- Gradually add in the flour mixture. Pour the batter into the prepared Bundt pan (on top of the nuts).
- Bake 50 to 55 minutes.
When the cake has about 10 minutes of cooking time left, begin preparing the glaze.
Glaze:
1 stick unsalted butter
1 c. sugar
1/4 c. rum
1/4 c. water
Directions for the Glaze: Combine all the ingredients and cook on medium heat until it comes to a low boil. Let it slowly boil for 3 to 4 minutes. Keep it on low heat until you are ready to pour it over the cake.
Once the cake is done, let it cool for about 10 to 15 minutes. It needs to be cool enough to get it out of the pan but still warm. Invert it on a plate so that the nuts are on the top.
While the cake is still warm, pour the glaze over it.
Click here for a printable copy of this recipe.