Rum Cake

Jim_S

Resident Curmudgeon
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Cake:
1 box yellow cake mix
1 box instant vanilla pudding
1/2 c light rum (I think a little more is better :brows:)
1/2 c water
1/2 c oil
4 eggs, beaten
pecans (optional)

mix all ingredients and beat 2 minutes. Pour into greased and floured bundt pan. Bake at 325F for 50 to 60 minutes (may crumble pecans in bottom of bundt pan before pouring in batter).

Glaze:
1 c sugar
1/4 c water
1/4 c light rum
1 stick butter

Mix ingredients and boil for 2 to 3 minutes. Pour glaze over cake immediately upon removal from oven. Cool in pan 30 minutes.
 

QSis

Grill Master
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I think this is my all-time favorite dessert, jim (well, after ice cream).

My stepmother makes it for me every Christmas. Keeps for MONTHS in the fridge without ever getting hard or stale. LOL!

Lee
 

lilylove

Active member
My favorite question to ask everytime RUM is mentioned.... I love my coconut rum, can I use it in place of regular? In this case I'm thinking I'd only use it in the cake and not the frosting.

Thanks Jim!! Sounds YUmmmmmY!!!
 

QSis

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My favorite question to ask everytime RUM is mentioned.... I love my coconut rum, can I use it in place of regular? In this case I'm thinking I'd only use it in the cake and not the frosting.

Thanks Jim!! Sounds YUmmmmmY!!!

Oh my gosh, YES, Trish! And DO use the coconut rum in the glaze that you pour in all the holes!! Absolutely!

I have never had coconut rum, but I will look for some! Hoo baby!

Lee
 

lilylove

Active member
Lee...

Get a pineapple and slice it up and pour the coconut rum over it!! Let it sit for about a half hour and then eat. OH MY GOD! HEAVEN in a dish!!!
 

QSis

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Whoaaaaaaaaaaaaaaaa! Okay, Trish, I'm all OVER that one!

Lee
 

QSis

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Bump.

I'm going to make this for Christmas dinner's dessert.

Has anyone made it before? Tips or hints?

(I'm not much of a baker, but it looks easy enough!)

Lee
 

QSis

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This is WONDERFUL, Jim, and almost exactly what my stepmother made!

Hers had more glaze, though, so next time, I may actually DOUBLE the glaze!

Such a soft, moist cake!

Taking off the top of the tupperware container to take the second photo this morning was a rum-scented treat! LOL!

Lee
 

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Jim_S

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This was one of my Grandmothers recipes and my favorite when growing up.

It's been a while since I've baked anything though.

Jim
 

Shermie

Well-known member
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Vintage Bacardi Rum Cake

  • Here's a recipe for the Vintage Bacardi Rum Cake.
It's an old recipe that I have, but I was able to Google it. You can use either a 10-inch Tube pan or a Bundt cake pan!! :clap:
  • 1 cup chopped pecans or walnuts
  • 1 package Duncan Hines yellow cake mix **
  • 1 (3 3/4-oz.) package Jell-O vanilla instant pudding and pie filling
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup Wesson or Criso oil
  • 1/2 cup Bacardi dark rum (80 proof )
Glaze:

  • 1 stick butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup Bacardi dark rum ( 80 proof )
  1. Preheat oven to 325 degrees.
  2. Grease and flour 10-inch tube or 12-cup Bundt pan.
  3. Sprinkle nuts over bottom of pan.
  4. Mix all cake ingredients together.
  5. Pour batter over nuts.
  6. Bake 1 hour.
  7. Cool; invert onto serving plate. Prick top with fork.
  8. Spoon and brush glaze evenly over top and sides.
  9. Glaze:
  10. Melt butter in saucepan. Stir in water and sugar.
  11. Boil for 5 minutes, stirring constantly, and remove from heat.
  12. Stir in rum. You may decorate with whipped cream before serving.
  13. ** If using yellow cake mix with pudding already in the mix, omit the instant pudding, using 3 eggs instead of 4 and 1/3 cup oil instead of 1/2.
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QSis

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Shermie's recipe is the same as Jim's. I love that almost everything is 1/2 cup - easy to remember, LOL!

Made one for us this Christmas, too!

Lee
 

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