Rum Cake
What is rum cake?
Popular in the Caribbean, rum cake is a vanilla cake that has rum in the batter. Traditionally, dried fruit is soaked in rum for months and then added to the cake batter, but we have a more accessible homemade version.
What is the best rum for rum cake?
Look for a robust rum that has lots of vanilla and spice flavor. A more subtle light rum won't have a pronounced flavor after the cake bakes.
Does rum cake get you drunk?
Hah! Don't we all wish?! We put 1/2 cup of rum in the cake batter and another 1/3 cup in the glaze, so it likely will not get you drunk after the alcohol bakes off, but it might be best to not let the kids have a taste of this :)
How long does rum cake last?
When tightly wrapped in foil or plastic wrap, rum cake will last up to two weeks in the fridge.
Cooking spray
All-purpose flour
chopped walnuts
box yellow cake mix
(3.4-oz.) package instant vanilla pudding
large eggs
(1 stick) butter, melted and cooled slightly
water
dark rum
(1 stick) butter
granulated sugar
dark rum
water
- Preheat oven to 350° and grease and flour a bundt pan. Add chopped walnuts to bottom of pan.
- In a large bowl, whisk together cake mix and pudding mix. Add eggs, melted butter, water, and rum and mix until combined.
- Pour batter into bundt pan and bake until a toothpick inserted in the middle comes out clean, 1 hour. Let cool 10 minutes then invert onto a cooling rack.
- While cake is still warm, make glaze: In a medium saucepan over medium heat, melt butter, sugar, rum, and water. Let boil for 5 minutes.
- Poke cake all over with a toothpick then brush cake with glaze. Let glaze soak in and repeat until you’ve used all glaze.
