Rum Cake I Recipe - Allrecipes.com
Rum Cake I Recipe

Rum Cake I

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"A moist nutty cake with the deep flavor of dark rum."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube or bundt pan Change Servings
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Directions

  1. 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.
  2. 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.
  3. Bake at 325 degrees F (165 degrees C) for 1 hour. Cool, invert on a serving plate and prick the top.
  4. 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!
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Reviews More Reviews

Most Helpful Positive Review
Nov 11, 2007

I have made this recipe for years - except I do mine a little differently.. I take the cake out of the oven poke holes in it and pour the glaze all over the cake while still in the pan. Then I let it sit at least two hours before inverting it. The whole cake is infused with the glaze and the top is nice and crunchy.

 
Most Helpful Critical Review
Dec 23, 2006

I think the person missed a key element...The cake glaze needs to be drizzled IMMEDIATELY on warm cake, NOT after it cools. Every recipe I have seen uses this method. This allows for better soaking into the cake for setting. Just like another person said, even though I tried to use a little more flavor in the cake, it STILL tasted like the 'box cake' it was made of.

 
Sep 12, 2005

This cake was very easy to make and was a big hit. My only suggestion to the recipe is to let it sit overnight once it is glazed. My husband and I tasted it right after the glaze was put on and the rum taste was overpowering. After it sit overnight, the rum had soaked into the cake and it was absolutely delicious!

 
Feb 09, 2004

A friend of mine baked this cake and I loved it so much, I asked her for the recipe. However, I just want to point out that the directions for the glaze are somewhat misleading. I would suggest NOT boiling the glaze for 5 minutes. I did mine on moderately high heat for 5 minutes and it got very dark brown and I think burned. I would suggest on low heat for only a couple of minutes. That should really be noted in the recipe. If anyone else can suggest how they really make the glaze for this one, it would be most appreciated.

 
Nov 14, 2006

I have made this cake a number of times now and it still a crowd favorite. I personally like to use more rum (typically a cup). The response from that is mixed, but the cake is always gone :).

 
Dec 22, 2005

Super cake. I usually make cakes from scratch, however this came out great. I used white cake, banana cream pudding and Captian Morgan's Spiced rum. What a HUGE hit! I made it the night before and let the glaze soak in overnight. Super moist and tasty. This is a keeper.

 
Mar 15, 2003

I used a good quality cake mix with the pudding already mixed in and it was perfect. Tips for the glazing, use chopsticks to poke holes into cake and pour glaze into empty bundt pan then reinsert cake to absorb glaze. Good dessert for Christmas.

 
Oct 21, 2007

YES!! This was so delicious. I served this after a delicious dinner and it was such a hit. I can't believe how easy it was to make. I did make one change. I didn't have instant vanilla pudding however, I did use a box of instant butterscotch pudding. Butterscotch and Rum go VERY well together. I also DOUBLED the glaze recipe. Also, prior to inverting onto a plate. I drizzled about a 1/2 cup of the glaze onto the plate so when I inverted the cake, I knew the bottom would get moist with the liquid gold. Result was a very moist cake all around. This is a keeper.

 

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Nutrition

  • Calories
  • 485 kcal
  • 24%
  • Carbohydrates
  • 51 g
  • 16%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 26.1 g
  • 40%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 452 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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