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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Jamaican Rum Cake Recipe

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This recipe for Jamaican Rum Cake is from Made with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. chopped pecans
1 (18.25 oz.) box yellow cake mix
1 sm. box instant vanilla pudding
4 eggs
1/2 c. vegetable oil
1/2 c. water
1/2 c. dark rum

Glaze:
1 stick (1/2 c.) butter
1 c. sugar
1/4 c. water
1/4 c. rum
Directions:
Directions:
Preheat oven to 325º. Spray bunt or tube pan with nonstick cooking spray. Sprinkle pecans around bottom of pan.

Place cake mix, pudding, eggs, oil, water, and rum in a large bowl. Beat with electric mixer for 2 minutes. Pour in prepared pan and bake for 45 minutes - 1 hour.

While cake is baking, prepare glaze. Combine all glaze ingredients except rum in a saucepan and bring to boil for 1 minute. Remove from heat and add the rum. When cake is done, remove from the oven and pierce thoroughly with a toothpick. Immediately pour glaze over the top. Cool completely before removing the cake from the pan.
Personal Notes:
Personal Notes:
I cut the glaze in half and added powdered sugar until the consistency was more of a frosting than a glaze. Also I bake it for 45 minutes. The alcohol bakes out.

 

 

 

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