Recipe courtesy of Sarah Pedrick
Cuthberts' Tea Shoppe Rum Cake
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 430
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 80
- Dietary Fiber
- 1
- Sugar
- 54
- Protein
- 5
- Cholesterol
- 88
- Sodium
- 509
- Total: 1 hr 30 min
- Prep: 20 min
- Cook: 1 hr 10 min
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
Glaze:
2 tablespoons butter
1/4 cup hot water
1 cup sugar
2 tablespoons dark rum, or more to taste
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.
Glaze:
- 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.