Rum Cake

Melissa Highfill's Note:

Not sure where the recipe is originally from, but it is very intoxicating. Great for a Carribean or Tropical theme...Good for potlucks (not church or job related ones). Best if made the day before and refrigerated. Guessed on prep time and servings...depends on how big you slice the bundt cake and how long you wait between applications of the glaze.

• Total Time: 25 hrs
• Prep Time: 24 hrs
• Cook Time: 1 hrs

Ingredients:

Serves: 12

Yield: 1.0 Bundt C ...

Cake

• 1 (18 ounce) box yellow cake mix
• 1 (3 ¾ ounce) box jello instant vanilla pudding
• 4 eggs
• ½ cup cold water
• ½ cup vegetable oil
• ½ cup Bacardi dark rum (80 proof)

Glaze

• ½ cup butter
• ¼ cup water
• 1 cup granulated sugar
• ½ cup Bacardi dark rum (80 proof)

Directions:

1. Cake: Preheat oven to 325 degrees.
2. Grease and flour a 12c.
3. Bundt pan.
4. Mix all cake ingredients together.
5. Pour batter into prepared Bundt pan.
6. Bake for 1 hour and cool completely.
7. Make the glaze while cake is cooling.
8. Glaze: Melt butter in sauce pan.
9. Stir in water and sugar.
10. Bring to a boil for 5 minutes stirring constantly.
11. Remove from heat.
12. Stir in the Rum.
13. Invert the cake onto a serving plate or cake stand.
14. Prick the top of the cake with a toothpick to allow the glaze to soak in.
15. Drizzle and smooth the glaze evenly over the top and sides.
16. Allow the cake to absorb the glaze.
17. Repeat until all of the glaze is used up.
18. (This will take several applications).

Reviews

[Teriffic]

I was recently in the tropics and they sell rum cakes on most of the Islands. After tasting it I thought "I think I could make this better!" This recipe is awesome. Perfect cake with the perfect amount of rum. Very detectable so you do have to LIKE rum. Big hit with our friends.
I used Bacardi dark rum. I added a cup of finely cut pineapple to the cake recipe. I swapped out the water in both the cake and the glaze for the pineapple juice reserved from the canned pineapple.

[BakerNurse]

This was great - I did change it a little - well, maybe a lot, but here goes: I used a devil's food cake mix and chocolate pudding; then buttermilk instead of water. When the cake came out of the oven, I poked holes in it and poured an additional 1/4 cup of rum over it - let it sit 10 minues, then removed it from the pan - while it was cooling on the rack and I was making the glaze, I poked holes in the top and drizzled another 1/4 cup of rum over the top. I actually painted the glaze onto the cake, and then, as we cut the cake, I used the glaze that had dripped off to paint the cut sides. It was awesome - especially good with Hagen das Dulce la leche ice cream!! Thanks

[Parrot Head Mama]

I can't believe I haven't rated this yet, I've made at almost a dozen times! TOTALLY wonderful, yummy, and now is the official "most requested birthday cake" in my circle of friends. I bought a bunch of flavored rums on a Caribbean cruise a while ago, and it's been sitting in my liquor cabinet. Thanks to this AWESOME recipe, it's now almost gone...I couldn't think of a better, or more tasty, use. I like to use the pineapple rum for the cake and the coconut rum for the glaze. I also like to add about a cup and a half of chopped pecans (that I quick toast a bit in a small pan with about 2 T. of butter). Throw that in the bottom of the pan before putting in the batter. YUM. DELICIOUS!