This rum cake was a fond memory of the Hubby’s and although I couldn’t find my mother-in-law’s Rum Cake recipe card, he did remember that it was from a newspaper clipping. So, with a bit of browsing, I was able to find it!
If you make this recipe you may have noticed that the cake boxes are no longer 520g! When I tried this recipe recently, the cake mix was only 375 grams, but when I looked at the liquid on the box related to the recipe, it was almost the same (and actually a bit more.) So, I used the 375g box with the liquid listed in the recipe. The rum cake came out beautifully (see the picture below, note it’s unglazed) and the Hubby mentioned it was less dense. Not that the cake was bad being light and fluffy, it was just different from what he remembered.
This is due to less batter which means less flour to make it a dense cake. If you want a dense cake, use an additional 145g of flour or cake mix.
Tip of the Day!
Guys! You ever have issues getting a bundt cake out of the pan without it being demolished? Brush the pan generously and completely with melted shortening! It works like a charm!
Don’t use butter as the milk solids can react and grip the batter, and don’t use baking spray as you may not get the full coverage.
The cake below is shown as unglazed as the glaze I used, I wasn’t fond of how it looked. I also made a second cake with the 520 grams of batter and used glaze #2 below. I was told that although it was delicious, the first version with the 375 grams and glaze #1 was tastier. I preferred the fluffiness of version 1 as well, so will be editing the recipe below.
Rum Cake
Ingredients
Cake
- 1 cup chopped pecans or walnuts
- 1 375 g package yellow cake mix just the mix, do not add other ingredients listed on the box
- 1 package vanilla pudding mix 92g
- 4 eggs
- 1/2 cup cold water
- 1/2 cup oil
- 1/2 cup dark rum
Glaze 1
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup dark rum
Glaze 2
- 2 cups icing sugar
- 4-6 tablespoons rum
Instructions
Cake
- Preheat the oven to 325°F and generously grease a 10” bundt pan with melted shortening.
- Stir together the cake mix, pudding mix, eggs, water, oil, and rum until combined.
- Pour batter into the prepared pan and bake for 1 hour.
- Cool 10 minutes in the pan, then invert onto a serving plate.
- Once cooled, glaze the cake.
Glaze 1
- Combine butter, water and sugar in a small saucepan. Bring to a boil; reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker. Remove from the heat and add the rum, mix to combine.
- Poke holes all over bottom of the cake (while it's cooling in the pan) and drizzle half the syrup over the bottom.
- After 10 minutes have passed and the cake has been inverted onto a plate, poke holes in the top with a skewer and drizzle with the other half.
- Sprinkle some walnuts (or pecans) overtop while the glaze is still sticky!
Glaze 2
- Mix both ingredients, adding a tablespoon of rum at a time, until it's the desired consistency. You don't it too thin as it will just run off the cake.