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Grandma Long's Rum Cake Recipe

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This recipe for Grandma Long's Rum Cake, by , is from Verville Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joann V. Long


3/4 c. chopped pecans or walnuts (optional)
1 (18.5 oz.) package yellow cake mix
1 (3.75 oz.) package jello vanilla instant Pudding & Pie filling
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. dark rum (Gma always used Meyers 100% Fine Jamaican original dark rum)

Preheat oven to 350. Bake for 1 hour.

Grease and flour 10" bundt pan. If using nuts, sprinkle them over bottom of pan (we never use nuts). Mix dry cake mix and dry pudding. Then add rum, oil, water, and eggs. Beat for 2 minutes at medium speed. Pour batter into bundt pan. Bake for 1 hour. (Be sure not to under bake.) Cool. Prick top and sides. Drizzle and smooth evenly over top and sides. I use a pastry brush to get into the sides and down the middle. Allow cake to absorb glaze. Repeat until glaze is used up.

1/4 lb. (1 stick) butter
1/4 c. water
1 c. granulated sugar
1/2 c. dark rum
Melt butter in saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and then stir in rum, then glaze cake. Then cool cake completely, cover, and refrigerate. This cake improves with age and keeps well. At out house, it never lasts long. It is Natalie's requested birthday cake every year!

Personal Notes:
Personal Notes:
Kathleen Long first made this cake at Christmas time in about 1992.(?) She found the recipe in a magazine. It was such a hit that she made it every year after that, especially for Natalie's birthday. Natalie still requests this cake on her special day!!!!




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