We make rum cake whenever we want to bake something easy and delicious (and just the right amount of light and boozy ;D). We found the recipe on allrecipes when we were looking around for an easy way to have fun with our extra rum, and we fell in love at first bite~
This recipe yields one 10 inch bundt pan (we made a 9 inch cake pan and 2 mini bundt cakes’s worth).
Approximate time: 15-20 minutes to prepare and 1 hour to bake.
Golden Rum Cake
1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix (try to get the cake mixes with the pudding mix already included – even less effort!)
1/2 cup water
1/2 cup vegetable oil
1/2 cup rum (we used Jamaican Rum – delicious! Eh, and you can add some more if you, like us, enjoy the taste)
1/2 cup butter
1/8 cup water
1/2 cup white sugar
1/4 cup rum (a teaspoon or so more certainly wouldn’t hurt – see a theme here?)
First, preheat your oven to 325 degrees Fahrenheit. Then grease and lightly flour your pan. Chop your walnuts (or put walnuts in a ziploc bag and either snap walnuts with your fingers or hammer lightly with heavy object), then sprinkle the walnuts evenly over the bottom of the pan.
In a bowl, add the cake and pudding mix(es). Then add the eggs, water and rum. Stir well, and pour the batter into the pans (leave about half and inch of space from the top, as the cake will expand beautifully).
Bake for an hour, or until you can stab a toothpick into the middle of the cake and it comes out clean. As the cake cools for a bit, prepare the glaze.
Yay glaze! We halved the glaze recipe because we always ended up with too much (and believe me, we are fairly liberal with our glazing), but do as you must. In a saucepan, combine the butter, water and sugar. Bring it all to a boil over medium heat and let it boil for 5 minutes, stirring constantly so that the sugar is fully dissolved. Remove the mixture from heat and then stir in the rum.
See how beautifully rounded the top of the cake is? It’s time to cut it all off, because the “bottom” of the cake needs to be flat! Take a large knife and carefully slice horizontally until the the cake is even. You will be left with some cake butts (see below), which are still delicious so if you have extra glaze, pour them over the cake butts and enjoy!
Poke about a bajillion holes into the cake and then pour about half of the glaze onto the cake. Let it sit for about 10 minutes to an hour (the longer the better, so that the glaze seeps into the cake and further moistens the cake), and then gently flip the cake out of the pan and onto a plate. If you want, sprinkle some more chopped walnuts onto the cake. Lastly, pour the remaining glaze over the top.
And that’s it!
– Kellie and Stephanie