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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rum Cake Recipe

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This recipe for Rum Cake is from Our Favorite Recipes, 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:  
Cake

1 (18 1/4 ounce) box yellow cake mix
1 (3 1/2 ounce) box vanilla instant pudding mix
1/2 cup vegetable oil
1/2 cup water
1/2 cup dark rum (Meyers dark rum)
4 eggs

Glaze

1/4 cup water
1/2 cup butter
1 cup sugar
1/2 cup dark rum
Directions:
Directions:
1. Preheat oven to 350 degrees.

2. Grease and flour Bundt cake Pan.

3. In large mixing bowl, combine all cake ingredients and blend on high for 2 to 3 minutes.

4. Pour into Bundt pan and bake for 45 minutes.

5. While cake bakes, combine in small saucepan, water and butter. Heat over medium heat until butter melts.

6. Add sugar and boil for 5 minutes, stirring constantly.

7. Remove from heat and stir in dark rum.

8. Remove cake from oven and turn out into a 9 inch pie plate (with a lip) immediately.

9. When cake is nearly cool, using a fork, poke holes all over the inside, outside and top.

10. Slowly pour glaze over cake.
Personal Notes:
Personal Notes:
I love this cake. The rum is very strong.

 

 

 

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