Directions: |
Directions:1. Pre-heat oven to 325º. Grease and flour a 10-inch fluted tube pan (Bundt pan). Sprinkle chopped nuts evenly in bottom of pan. *If you're using an intricately patterned pan, as we did, fold the nuts into the batter instead, for a clean release.
2. Stir together cake mix and pudding mix in a large bowl. Using an electric mixer on medium speed. Beat in eggs, 1/2 cup rum, 1/2 cup water, and the oil until combined. Pour batter into prepared pan.
3. Bake until a toothpick inserted into cake comes out clean, (about 1 hour). Let cool in pan on a wire rack 10 minutes.
4. Meanwhile, for glaze, put butter, remaining 3 Tbsp. water and the sugar in a small saucepan. Bring to a boil over medium heat; boil, stirring constantly, 5 minutes. Remove from heat and stir in remaining 1/3 cup rum.
5. Turn out cake onto a serving plate. Brush some glaze over top and sides of cake. Allow cake to absorb glaze, then repeat until all glaze is used. Dust cake with powdered sugar. (Cake keeps up to 3 days in an airtight container at room temperature or up to 3 months frozen). |
Personal
Notes: |
Personal
Notes: "I didn't create this recipe, but if I ever bring a different recipe to gatherings of friends and family, they all ask why I didn't bring THE rum cake". My friend says, "I tweak it this way: Before turning out the cake, I poke holes in it with the back of a wooden spoon and pour in the glaze. I let the cake soak in all that glaze for several hours before turning it out".
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This recipe for Golden Rum Cake is from