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Mom's Rum Cake

SUBMITTED BY: Laura      PHOTO BY: Jessica Arena

"I got this from my mom. When she makes it, we all fight over it. It's delicious and easy to make."
SERVINGS & SCALING
Original recipe yield: 1 -10 inch tube pan
    
About  scaling  and  conversions

INGREDIENTS

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1/2 cup rum
  • 1/2 cup chopped pecans
  • 3 tablespoons butter
  • 1/4 cup water
  • 1 cup white sugar
  • 1/2 cup rum

DIRECTIONS

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
  2. Combine cake mix and pudding mix.
  3. In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.
  4. Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)
  5. To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2003 by kjgmn10
I used the glaze recipe from this one, as I had already made a yellow cake from scratch. YUM, was this wonderful!!! I reduced the amount of glaze that I allowed to absorb into the cake, and with the glaze I reserved, I spooned onto individual servings of the cake. It was fantastic and I will definitely be making this again :)

10 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2006 by SUNDEVILS1
I have to say I have been using this recipe for two years and have gained some noteriety for it. Whenever there is a bake sale or picnic I am asked to bring the rum cake. In fact it fetched $130 at a cake auction ! The glaze is the trickiest part but just keep sttirring and it will thicken. The nuts at the bottom of the cake become soaked with the glaze and many people have told me that is their favorite part. If you like rum- you will LOVE this cake ! YOu can always cut back on the rum in the glaze a bit if you don't like a real strong rum taste. Most of the rum cooks off though, so don't worry about getting drunk by eating this cak.

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2004 by JDVMD
Instead of poking holes in the cake, I poured the glaze into the Bundt pan and merely reinserted the cake into the pan allowing it to absorb all of the glaze. Took about an hour to do so.

6 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 14

Amount Per Serving

Calories: 419

  • Total Fat: 19.1g
  • Cholesterol: 68mg
  • Sodium: 387mg
  • Total Carbs: 50.4g
  •     Dietary Fiber: 0.8g
  • Protein: 3.8g

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