"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Rum Cake Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Rum Cake, by , is from Our Family, Our Food, 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!

Contributor:  
Contributor:  
Suzanne Hope

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients

1/2 cup crushed walnuts
1 1/2 cups granulated white sugar
1/2 cup unsalted butter
3 tablespoons + 1/2 cup vegetable oil
1 3/4 cups all-purpose flour
1/4 cup cornstarch
4 teaspoons baking powder
1 teaspoon kosher salt
one 3.4oz box of store bought vanilla pudding mix
3/4 cup whole milk
4 large eggs
3/4 cup dark rum
1 tablespoon pure vanilla extract

For the Rum Syrup:

1/2 cup unsalted butter
1/2 cup water
3/4 cup granulated white sugar
1 teaspoon kosher salt
1/2 cup dark rum


Directions:
Directions:
1. Preheat oven to 325 degrees. Grease and flour a bundt pan, and drop crushed walnuts into the bottom of the pan. Set aside.

2. In the base of a mixer, cream the 1 1/2 cups granulated sugar and the 1/2 cup butter. Add the 3 tablespoons oil, flour, cornstarch, baking powder, and kosher salt combining until evenly distributed. (Mixture will look like fine crumbs.) Mix in the pudding mix.

3. In a separate bowl, whisk together the eggs, milk, rum, vanilla extract, and remaining vegetable oil. Add to the dry mixture and mix well until combined. The batter will be smooth, thin, and pour easily.

4. Pour into the prepared bundt pan and bake for 50 to 60 minutes, or until a tester inserted in the cake comes up clean.

5. Let cool in pan for 10 minutes, then invert onto a rack. Let cool for 20 to 30 minutes.

6. While the cake cools, prepare the rum syrup: In a large saucepan with high sides, combine the butter, water, granulated sugar, and salt. Cook over medium heat until the butter completely melts and the sugar dissolves. Let reduce slightly, keeping an eye on it so it doesn’t boil over. Remove from the heat and stir in the rum (it will bubble).

7. Wash and dry the bundt pan, then place over the cool cake and invert the cake back into the pan. Pour the hot rum syrup all over the cake and let soak for 8 hours (overnight). In morning, invert the cake back onto a serving platter.

Keeps covered for 1 week at room temperature.

Personal Notes:
Personal Notes:
I have made this as is, as well as experimented with various flavors. Chocolate is a big hit (sub chocolate pudding and add about 1/3 cup cocoa in with the flour). I've used different fruit purees instead of the milk. Make it your own, everyone loves a rum cake!

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!