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!
- All done! Now take a photo, rate it, and share your accomplishments!
Adapting the Base Ingredients
Replacing the commercial yellow cake mix with standard all-purpose flour requires adjusting your leavening agents and spices to replicate that familiar structure. Commercial mixes contain precise ratios of emulsifiers and starches that keep dense batters from turning heavy. When building from scratch, incorporating instant vanilla pudding powder alongside the flour maintains the necessary moisture retention and structural crumb.Sequencing the Pan and Batter
Preparation of the Bundt pan dictates whether the cake releases cleanly after baking. Coat every crevice of the ten-inch tube pan thoroughly with vegetable shortening and flour before scattering chopped walnuts across the bottom. Pour the batter gently over the nuts so they remain evenly distributed across the base rather than clumping in the corners.Managing the Glaze Application
Boiling the sugar, water, and butter mixture for exactly five minutes thickens the syrup so it absorbs correctly without pooling at the base. Prick the inverted cake thoroughly with a skewer while it remains warm, allowing the dark rum and sugar syrup to penetrate deeply into the crumb rather than running off the exterior surface.
