Christmas Rum Cake
- Ready In:
- 2hrs
- Ingredients:
- 12
- Yields:
-
1 cake
ingredients
- 1 (18 ounce) box yellow cake mix, box
- 1 (3 ounce) package vanilla instant pudding mix
- 4 eggs
- 1⁄2 cup cold water
- 1⁄2 cup canola oil
- 1⁄2 cup dark rum or 1/2 cup light rum, is fine
- 1 cup pecans, chopped
- brown sugar (optional)
- 3⁄4 cup butter
- 1⁄4 cup water
- 1 1⁄2 cups sugar
- 3⁄4 cup rum
directions
- Preheat oven to 325.
- Grease and flour Bundt cake pan.
- Sprinkle nuts over bottom of pan.
- If desired, sprinkle a couple of tablespoons of brown sugar over the nuts.
- Mix all cake ingredients together.
- Pour batter over nuts.
- Smooth out ’til the top is even.
- Bake 1 hour, or a little less if the pan is black. Do not overbake!
- While cake has ten minutes to go, make the glaze.
- Melt butter in saucepan.
- Stir in water and sugar.
- Boil 4 to 5 minutes, stirring constantly.
- Turn off flame and pour in rum.
- Stir to combine and reheat for 30 seconds.
- Remove cake from oven.
- Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake.
- Allow to sit for five minutes.
- Invert the cake onto a serving plate.
- Prick surface a hundred times with a fork (gently, please.)
- Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides.
- Cool to room temperature before serving to ensure glaze has soaked inches.
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RECIPE SUBMITTED BY
sidMILB
Burbank, CA
I'm from Oklahoma (Sooner born/Sooner bred); I've lived in the Southeastern-most corner of Tennessee, the FM 1960 area of Houston, in San Diego for eight years, and I now live in Burbank. I have a DBF and a DBC (dear blind cat) named Floyd. I wish I had never found this site, because I can't develop a standard repertoire of meals since I'm always browsing for and finding new recipes. It's a good problem.