Cuthberts' Tea Shoppe Rum Cake

Recipe courtesy Sarah Pedrick

Show: Food Network SpecialsEpisode: Christmas Festivals

Rated: 4 stars out of 5Rate itRead users' reviews (12)

RECIPE
COMMENTS & REVIEWS(12)

Cook Time:
1 hr 10 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 1 hr 10 min
Total:: 1 hr 30 min

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Ingredients

Oil, for greasing pan
Flour, for coating pan
1 package yellow cake mix (without pudding)
1 small package vanilla pudding
4 eggs
1/2 cup combination of cooking oil, dark rum, and cold water, mixed together in equal parts
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Directions

Preheat oven to 325 degrees F. Oil and flour a large bundt pan and set aside.

Mix all remaining cake ingredients together in a mixing bowl until combined, about 2 minutes. Pour batter into prepared pan. Bake for 50 to 60 minutes. Let cake cool.

Poke holes in cake and drizzle half of the glaze over the cake. Invert onto a serving plate and then drizzle the rest of the glaze over the top and sides of the cake. Serve.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Glaze:

2 tablespoons butter

1/4 cup hot water

1 cup sugar

2 tablespoons dark rum, or more to taste

Melt butter in a small saucepan. Stir in hot water and sugar and bring to a boil while stirring constantly. Boil for 5 minutes while still stirring constantly. Remove from heat and stir in rum.

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Comments & Reviews

recipe Cuthberts' Tea Shoppe Rum Cake
Dena Cincinnati, OH 11-19-2007
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Fantastic
Rated: 5 stars out of 5

My husband and I absolutely LOVED this recipe. Tastes just like what we grew up with. The icing is a little challenging to... get just right, but other than that....Delicious. We make it for all our guests, and they beg to take some home every time. So Good!!! Also, it is a half cup of each like it says....not divided among the three ingredients.Read more
recipe Cuthberts' Tea Shoppe Rum Cake
Jenny apopka, FL 06-20-2007
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Altered, but good
Rated: 4 stars out of 5

The Recipe is very easy, and it tastes quite good. I didn't follow it exactly as I didn't have everything on hand, and at 3am... I wouldn't have been able to get them. I used chocolate pudding in place of vanilla, and cocnut rum in place of dark rum. Also I added Shredded coconut to the mixture, it helped to bring out the coconut flavor of the rum. Over all it was pretty good. My first shot at rum cake!Read more
recipe Cuthberts' Tea Shoppe Rum Cake
Anonymous 11-14-2006
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Just Like I remember
Rated: 5 stars out of 5

My grandmother used to make a rum cake almost identical to this one. I am glad to have an old favorite back in my life.
recipe Cuthberts' Tea Shoppe Rum Cake
Amy Royal Oak, MI 12-12-2005
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A great Christmas dessert
Rated: 5 stars out of 5

I accidentally made this cake using a brand with pudding already in the mix...it still turned out great. I was able to use... some of the rum I brought back from Puerto Rico. It was a hit at the party I brought it to. The batter was very thick when mixing, and I was afraid it would turn out dry, but it was moist and delicious.Read more
recipe Cuthberts' Tea Shoppe Rum Cake
CATHY jacksonville, FL 09-13-2005
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cuthbert's tea shoppe rum cake
Rated: 4 stars out of 5

My guests raved about the cake all night. Two guests asked for the recipe. All the cake was comsumed before the evening... ended. I think that is what one means when they say the proof is in the eating.Read more
recipe Cuthberts' Tea Shoppe Rum Cake
Peter Oakland, CA 05-08-2005
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1/2 cup mystery solved?
Rated: 4 stars out of 5

I'm pretty positive it's 1/2 cup EACH rum, oil, and water. I tried the other way and the batter was impossibly thick. It... seemed wrong so I checked around and found a similar recipe on other sites clearly labelled 1/2 cup each. Maybe somebody at foodtv could fix this?Read more