Rum Cake ( Homemade )

This is the perfect cake for the holidays! Keeps well, and can be frozen ahead of time. I love the fact that this is really homemade...no cake mix here!

• Ready In: 1 hr 15 mins
• Serves: 24
• Yields: 1 cake

Ingredients

• Rum Cake

• 1  cup white sugar
• 1  cup dark brown sugar
• 1⁄2 cup  softened butter
• 4  eggs
• 1 1⁄2 cups milk
• 1  teaspoon vanilla
• 3  cups flour
• 1  tablespoon baking powder
• 1 (3 1/2ounce) package instant vanilla pudding
• 1⁄2 teaspoon salt
• 1⁄2 cup rum

• Rum Glaze

• 3⁄4 cup butter
• 1⁄4 cup water
• 1  cup white sugar
• 1⁄2 cup dark brown sugar
• 1⁄2 cup rum

Directions

1. In a large bowl, mix together the sugars, butter, eggs, milk and vanilla. Beat well.
2. In another bowl, combine the flour, baking powder, pudding mix and salt.
3. Stir the flour mixture into the creamed mixture, stirring only until combined. Do not overbeat.
4. Slowly stir the 1/2 cup rum to this mixture until incorporated.
5. Pour mixture into a 10" greased and flour bundt pan.
6. Bake in a 350 degree oven for 50-60 minutes or until toothpick comes out clean. Put the cake to cool on a rack for 5 minutes.
7. While the cake is baking, make the rum glaze.
8. Melt the butter in a saucepan. Add the water and sugars.
9. Boil for 5 minutes, then remove from the heat and carefully stir in the rum.
10. Pour about 1/4 of the glaze over the cake.
11. Let set for 5 minutes and then invert onto a serving plate. Using a large meat fork, poke holes all over the top of the cake, and then very slowly drizzle the remaining glaze over the top.
12. I ended up with about a 1/2 cup of glaze left, which we used for ice cream topping.