My mom wasn’t a very big drinker. She was diabetic and tried very hard to make sure we ate our veggies, took our vitamins and limited our sugar intake. BUT, that didn’t stop her from soaking pound cake with liquor on special occasions. I laughed out loud when I found this recipe for rum cake and saw that it was written by her. She may not of indulged much or imbibed frequently, but when she did, she went whole hog. I’m having a hard time not diving into the cake while it is cooling in the pan! It smells crazy delicious. Unfortunately, I have to share this tomorrow at work or else it would be a very good time to put on my stretchy-pants.
Butter and flour your bundt or tube pan. This step is essential for easy removal of the cake when cooled. If you just used butter, the cake will be soft on the outside and it is possible that it might not let go of the intricate shape of the pan during removal. The flour on top of the butter insures a kind of seal or slight crust to the outside of the cake, helping it hold its shape and slide right out of the pan.
Mix together all of the cake ingredients. That includes dry cake mix, pudding mix, 1/2 c. water, 1/2 c. veggie oil, 1/2 c. dark rum, and the 4 eggs.
At this point you are going to want to drink the batter. You are not Rocky. You are not prepping for a boxing championship. Don’t drink the batter. (Ooooooh! I need that on an apron!)
Once you have poured the batter over the nuts, knock the pan a couple of times on the counter to smooth out and release any trapped air. Place in a 325 degree oven for one hour.
Remove cake from oven and check for doneness by the toothpick test. Let it cool in pan.
Flip the cake onto your serving dish, and make the rum glaze. Put one stick of butter in a sauce pan and melt. Once melted, add water and sugar. Bring to a boil and boil for 5 minutes, stirring constantly. It should thicken slightly. (and bubble and foam up like crazy)
Take mixture off of stove and add the rum. Poke about 101 holes in the top of the cake (where you find your pecans) and all along the sides. Slowly ladle glaze over top of cake and over the sides. Let it soak in. Ladle again. Soak. Continue this madness until the cake is all rummy and begs to be eaten.
Eat the cake. Eat the whole cake if you have to. Just eat the cake. Who am I kidding? You won’t be able to stop once you start. This cake will gain you fast friends and turn your enemies. It solves global warming and balances our national debt. It cures depression, buys you a drink, and walks your dog. This cake is amazing…..and it’s all yours.
- 1 c. chopped pecans or walnuts
- 1 pkg. yellow cake mix
- 1 (3.4 oz) pkg. vanilla pudding mix
- 1/2 c. cold water
- 1/2 c. vegetable oil
- 1/2 c. dark rum
- 4 eggs
- 1/4 lb. butter
- 1/4 c. water
- 1 c. granulated sugar
- 1/2 c. dark rum
- Preheat oven to 325 degrees.
- Grease and flour 10 inch tube or 12 cup Bundt pan.
- Sprinkle nuts over bottom of pan.
- Mix other cake ingredients together; pour batter over nuts.
- Bake 1 hour.
- Cool. Invert onto serving plate.
- Make glaze: Melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
- Prick top of cake with toothpick.
- Drizzle and smooth glaze over top and sides. Allow cake to absorb glaze.
- Repeat until glaze is used up.