Rum Cake ( Homemade )

READY IN: 1hr 15mins
YIELD: 1 cake




  • In a large bowl, mix together the sugars, butter, eggs, milk and vanilla. Beat well.
  • In another bowl, combine the flour, baking powder, pudding mix and salt.
  • Stir the flour mixture into the creamed mixture, stirring only until combined. Do not overbeat.
  • Slowly stir the 1/2 cup rum to this mixture until incorporated.
  • Pour mixture into a 10" greased and flour bundt pan.
  • 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.
  • While the cake is baking, make the rum glaze.
  • Melt the butter in a saucepan. Add the water and sugars.
  • Boil for 5 minutes, then remove from the heat and carefully stir in the rum.
  • Pour about 1/4 of the glaze over the cake.
  • 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.
  • I ended up with about a 1/2 cup of glaze left, which we used for ice cream topping.