Rum Cake
Try this Rum Cake recipe, or contribute your own.
Try this Rum Cake recipe, or contribute your own.
- Carbohydrate 102.28631005684 g
- Cholesterol 141.612500155467 mg
- Fat 201.121925162816 g
- Fiber 7.95600022315979 g
- Protein 44.8515750006146 g
- Saturated Fat 41.7979875448162 g
- Serving Size 1 1 recipe (1128g)
- Sodium 851.313000422927 mg
- Sugar 94.3303098336798 g
- Trans Fat 10.9323325053735 g
- Calories 2694 calories
Step-by-step
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube or Bundt pan. Sprinkle walnuts over the bottom of the pan.
- Mix together the yellow cake mix, 1/2 cup dark rum, eggs, 1/2 cup cold water, cooking oil and instant vanilla pudding. Pour batter over nuts.
- Bake at 325 degrees F (165 degrees C) for 1 hour. Cool, invert on a serving plate and prick the top.
- To Make Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and sugar. Boil for 5 minutes, stirring constantly. Remove mixture from heat and stir in rum. Drizzle and smooth glaze evenly over the top and sides of cake. Enjoy!
As a busy housewife, I'm always on the lookout for delicious and easy desserts to make for my family. This Rum Cake recipe is a favorite of mine because it's simple to prepare and always a crowd-pleaser. The combination of moist cake, sweet glaze, and decadent rum flavor makes it a perfect treat for any occasion.
I love that I can use a simple yellow cake mix as the base for this cake, which saves me time and effort. The addition of dark rum gives it a rich and sophisticated flavor that elevates the ordinary to the extraordinary. The glaze is the perfect finishing touch, adding a touch of sweetness and shine to the cake. Overall, this Rum Cake is a winner in my kitchen and I highly recommend it to anyone looking for a delicious and hassle-free dessert.
