Ron's Rum Cake

Recipe by Nana Lee
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat the oven to 325º F. and grease and flour a Bundt cake pan.
  • Spread the pecans over the bottom of the pan and set aside.
  • With an electric mixer, beat the eggs until they are a light lemon color.
  • Add the cake mix, pudding mix, water, vegetable oil, and rum. Beat until thoroughly combined.
  • Pour into the prepared pan and bake in the middle of the preheated oven for 55 to 60 minutes, until a toothpick inserted in the cake comes out clean.
  • Remove the cake from the oven and let it cool for 5 minutes before removing it from the pan.
  • Toward the end of the cake’s baking, make the glaze.
  • In a medium saucepan, bring the butter, sugar, water and rum to a boil.
  • Reduce the heat to low and let the mixture continue to simmer for 3 minutes.
  • Remove from the heat.
  • While the cake is still warm, poke small holes in the top with a carving fork and pour the hot glaze over the cake.
  • Let the cake sit for an hour before serving to absorb the glaze.
  • VARIATION:
  • Glaze the cake a second time.
  • An hour after applying the first glaze, melt 4 tablespoons unsalted butter in a medium saucepan.
  • Stir in 1 cup light brown sugar, 1 tablespoon cornstarch, 1/2 cup water and 1/2 cup light rum.
  • Bring this to a boil and stir until it has thickened.
  • Pour the hot glaze over the cake and let it sit for another hour before serving.
Advertisement