Rum Cake

My aunts dropping off homemade rum cake always signaled the beginning of the holiday season. Deep, dark, and dense, they were always a treat I've enjoyed. My version is a bit lighter and doesn't have the candied bits they loved, but I've made sure there is plenty of rum to get you into the holiday spirit.

Yield: 8 - 10

Author: Foodie On The Fly

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Rum Cake

Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 4 M

Ingredients

• 1 cup chopped walnuts
• 1 (18.25 oz.) package yellow cake mix
• 1 (3.5 oz.) package instant vanilla pudding mix
• 4 eggs
• ½ cup dark rum (Bacardi Gold Rum)
• ½ cup water
• ½ cup vegetable oil

Glaze

• 1 cup white sugar
• ½ cup butter
• ¼ cup water
• ½ cup rum (Bacardi Gold Rum)

Instructions

1. Preheat oven to 325 degrees F.
2. Grease and flour a Bundt pan.
3. Sprinkle nuts over the bottom of the pan.
4. In a large bowl combine the cake mix and vanilla pudding mix. Add the eggs, 1/2 cup dark rum, 1/2 cup water, and 1/2 cup oil. Mix until well blended. Pour batter over the nuts in the pan.
5. Bake for 50 minutes or until a skewer comes out clean. Cool in the pan and prick the top of the cake. Pour the glaze over and let sit until the glaze is fully absorbed. Invert the cake on a serving plate.

To Make the Glaze

1. Melt the butter in a saucepan.
2. Stir in 1/4 cup water and 1 cup sugar. Boil for 2 - 3 minutes, stirring constantly. Remove glaze from heat, and stir in 1/2 cup rum.
3. Drizzle and smooth evenly over the top and sides.

Notes:

Tastes even better the next day.

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