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.
Notes
The original recipe asked for a 520g box of yellow cake. When I made a version this way, it was okay, but the version with the 375g box was preferred.
Same with the glazes, the version 2 of the glazes was good, but version 1 was better.