Add a photo

Aunt T's D.W.I. Rum Cake

By: Terri  
"An addictive made from scratch moist, spicy, dark rum bundt cake with an intoxicating rum glaze."

Rating: This weblink has been rated 38 times with an average star rating of 4.2 Read Reviews (30)

Rate/Review | 622 people have saved this

Prep Time:
30 Min
Cook Time:
1 Hr 25 Min
Ready In:
1 Day

Servings  (Help)

Calculate

 

Original Recipe Yield 1 -10 inch Bundt cake
 

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 1/2 cups white sugar
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/2 cup milk
  • 1/4 cup dark rum
  • 3/4 cup chopped black walnuts
  •  
  • 1 cup butter
  • 1/4 cup water
  • 1 cup white sugar
  • 10 fluid ounces dark rum

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking soda, salt, allspice, cinnamon and nutmeg. Set aside.
  2. In a medium bowl, whisk together 1 1/2 cups sugar, oil, eggs, milk and 1/4 cup rum until blended. Make a well in the center of the dry ingredients. Pour in the rum mixture, stirring until combined. Stir in the walnuts.
  3. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan. Pierce cake from 15 to 20 times with a wooden skewer to prepare the cake for the rum glaze.
  4. Rum Glaze: In a saucepan, melt 1 cup of butter in water, then bring to a slow boil. Stir in 1 cup sugar and continue to boil for 5 minutes, stirring constantly. Let mixture cool for 5 minutes, then mix in 10 ounces rum. Let cool 15 minutes, then apply the rum glaze to the cake.
  5. To apply Rum Glaze: Gradually drizzle a small amount of the rum glaze over the top of the skewered cake while it is still in the pan. When the top of the cake cannot absorb any more glaze, turn it out of the pan and onto a plate to repeat the procedure on the bottom of the cake. Let the cake sit until the glaze has soaked in, then repeat the procedure from the beginning, putting the cake back into the pan to glaze the top. It may take 24 hours for the cake to completely absorb all of the rum glaze.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 507 | Total Fat: 26.4g | Cholesterol: 81mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2005 by Kat Kirby 
Most awesome, I wouldn't suggest this for children as it is soaked in pure rum...with all it's... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 16, 2003 by GOURMETBAKER 
Wonderful in every way. Nice weight, texture and great combinations with the spices and nuts.... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 30, 2003 by BRANDTFL 
I was extremely disappointed. It turned out to be a soggy mess and smelled so strong of... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 30, 2003 by BONB49931 
I do not know what I did wrong in preparing this cake, but it turned out horredously. Maybe... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2002 by MERY PLATA 
I was asked to bake the traditional Rum Cake and I want to surprise my family with something... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2003 by CHERYL FISCHER 
I really like this cake and I have made this for several friends and they keep coming back for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 28, 2007 by Tryna P. 
AWESOME! AND SO YUMMY! I had never made a rum cake before and wanted to try before Christmas... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2006 by CRIMPKIN 
WOW! This is the best rum cake I've ever had. I used dark rum and coconut rum, and the smell... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 14, 2004 by ANITA MAJUMDAR 
This happens to the be favorite Rum Cake for all whom have had it. I have made it with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2003 by Ladan 
It was really good.I baked it for our Chrismas Party at work and everyone said that is wonderful. MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?