Rum cake is a holiday tradition for us. It doesn’t matter the holiday! We’re having a rum cake. It’s awesome. It’s so tasty. It has a bit of the sharpness from the rum, but mostly it’s just sweet and heavenly. Even my aunt who hates alcohol loves a good rum cake!
This rum cake would be a great addition to any party: holiday, birthday, or otherwise! It has a butter rum glaze to top it off. YUM!
Cake is something that took me a long time to like. When I was little, I wanted nothing to do with cake. I only ever wanted the ice cream. I think the problem was that most of the cakes I was exposed to when I was little were dry and cheap and awful! I remember being unable to swallow most bites of cake when I was little. Now that I’m an adult and know a good cake, I’m all about cake… especially this rum cake!
Thanks to Jennifer at Mother Thyme for this DELICIOUS and BEAUTIFUL recipe!
- Non-stick cooking spray
- 1 cup chopped walnuts
- 3 cups all-purpose flour
- 3.4 ounce box instant vanilla pudding mix
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1½ cups sugar
- ½ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup light rum
- Butter Rum Glaze
- ½ cup (1 stick) butter
- 1 cup sugar
- ¼ cup light rum
- ¼ cup water
- Preheat oven to 350 degrees Fahrenheit. Generously spray a standard 10-inch bundt pan with cooking spray. Sprinkle walnuts evenly on the bottom of bundt pan and set aside.
- In a medium bowl stir together flour, pudding mix, baking powder, baking soda and salt and set aside.
- Using an electric mixer cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract and rum.
- Gradually add in flour mixture to wet ingredients until blended. Pour batter into bundt pan on top of nuts.
- Bake in preheated oven for 55-60 minutes until cake tester comes out clean. Cool completely before inverting.
- Butter Rum Glaze
- In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and cook for 3-4 minutes stirring constantly. Remove from heat and cool slightly.
- Using a toothpick poke small holes all over cake. Generously brush cake with glaze. Drizzle remaining glaze on top of cake. Reserve a small amount to pour on slices when serving.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Mother Thyme.