Photo: Rum Cake - Semi-Homemaker Recipe
Ingredients
Cake:
- 1 1/2 cups pecan pieces, reserve 1/4 cup
- 4 whole eggs
- 1/2 cup water
- 1/2 cup canola oil
- 1/2 cup gold rum, Bacardi
- 1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
- 1 (1-ounce) small box sugar-free instant vanilla pudding mix (recommended: Jell-O)
Glaze:
- 1 cup granulated sugar
- 1/4 cup water
- 1 stick butter
- 1/2 cup gold rum (recommended: Bacardi)
Directions
For Cake
Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med. about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
NOTE**The glaze needs to be prepared approximately 10 minutes before cake is ready.
For Glaze
Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Should make approx. Pour into a large measuring cup that will hold that amount or more. Set Aside
Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.
NOTE** Make sure you have plenty of paper towels underneath the base as the glaze will run down the sides of the cake.
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By ktosborne_11147496
paris, KY
on May 04, 2013
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This was one of the best easy rum cakes I have ever made!! My daughter in law wanted a coconut rum cake for her birthday so I used this recipe and just added some coconut to the topping and to the batter and it was awesome!!! I also used coconut flavored rum. The glaze really set the cake off, it seemed like a lot of glaze at first but I did it the way she suggested(on the top while in the pan and then once removed on the bottom and it was perfect. I found its best to make this a day ahead so flavors can soak in.
By mafindley_11928267
Flint, TX
on April 14, 2013
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This was very good! I used spiced rum because I had that on hand. I was leery of using all the glaze so I maybe used half total. I was afraid of it being too strong. I may use a little more next time. She says "Should make approx." but doesn't finish the sentence.
By mflippo70
on January 24, 2013
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I usually make cakes with icing but was in the mood for something different. I made this cake and used only half of the pecans called for. It is the best cake I've ever made! My wife agreed. First time and it very tasty, especially when it's still warm. I sent the recipe to my mother-in-law who is wonderful cook but she likes new recipes to work with.
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