Christmas Rum Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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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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