Golden Rum Cake
Used 3 oz pkg. Cook & Serve vanilla pudding, not instant and didn't add anything else to recipe.
For a sharper rum flavor in cake, mix in rum last- after other wet ingredients (water, oil, eggs) already beaten in to dry ingredients. For a weaker rum flavor in cake, mix 1/2 c. rum with the 1/2 c. water before beating in to dry ingredients. Similarly, to decrease the alcohol in the glaze, cook the 1/2 c. of rum on low heat in a separate pan while water, butter, and sugar mixture cook- then add rum as specified. Used Gosling's Black Seal rum for both the cake and glaze and really like the flavor - great dark rum that doesn't leave lingering alcohol or cough syrup like flavors/smells. Also agree with other bakers in letting cake cool in pan for about ten minutes then pouring glaze in to let soak for an hour or so. My mother is a cookbook author so I was quite happy to learn that this is an easy recipe she likes and has baked for our family :) Cake gets better every day it sits!
41 users found this review helpful
Jan. 8, 2012