rum cake

Extra Rich and Moist Rum Cake Topped with A Butter Rum Glaze

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!

Ingredients 

  • 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

Instructions

  1. 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.
  2. In a medium bowl stir together flour, pudding mix, baking powder, baking soda and salt and set aside.
  3. Using an electric mixer cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract and rum.
  4. Gradually add in flour mixture to wet ingredients until blended. Pour batter into bundt pan on top of nuts.
  5. Bake in preheated oven for 55-60 minutes until cake tester comes out clean. Cool completely before inverting.
  6. Butter Rum Glaze
  7. 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.
  8. 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.

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197 comments

  1. Ingredients

    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
    Instructions

    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.

  2. The only thing missing is the nuts in the rum sauce. My all time favorite holiday cake!!!! Our hometown bakery makes some of the best rum cakes!!!!! By the way, that’s Milton’s Quality Bakery. Home owned & home operated!!! MILTON, FL

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