How to Bake Ravishly Rich Rum Cake

Posted Mar 06, 2009 by Mitestarossa / comments 0 comments / Print / Font Size Decrease font size Increase font size

This is a fast and easy Rum Cake Recipe without sparing the delicious taste.

This is a fast and easy Rum Cake Recipe without sparing the delicious taste.  This recipe is a favorite in my family.  My step father has this cake every year on his birthday.  It is so yummy.

PREPARE PAN & OVEN - Preheat oven to 350 degrees. Heavily butter the inside of a Bundt pan with softened butter. Coat the sides of the Bundt pan with 1 cup finely chopped pecans.

PREPARE THE CAKE - Combine 4 eggs, 1/2 cup water, 1/2 cup oil, 1/2 cup rum, cake mix and pudding mix in large bowl. Mix with a mixer at low speed until smooth. Pour into the Bundt Pan.   All alcohol evaporates during baking.  Children may consume this cake safely. BAKE - For 50 minutes or until a fork in the center comes out clean. Cool for 15 minutes then turn upside down to release cake from pan. Let cool. MAKE GLAZE - Melt 1 stick butter over medium heat. Add in 1 cup sugar and 1/4 cup water and bring to a boil. Cook for 5 minutes, turn off the burner and stir in 1/2 cup rum. APPLY GLAZE - Turn cake upside down and poke with a toothpick. Apply 1/3 of the glaze. Turn it right side up on serving plate. Poke all over with a toothpick and apply remaining 2/3 glaze.

Serve immediately.  You can also refrigerate the cake and it will last longer than you can control yourself.  I prefer warm or cool, but if you store it in the refrigerator, you may want to warm up your slice before consuming it. 

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