A dessert cake with rum in it is known as a “rum cake” or “black cake.” Rum cakes, which are a traditional holiday dessert across the majority of the Caribbean and are related to holiday puddings, are a popular choice. Rum cake’s primary ingredients are flour, rum, sugar, spices, eggs, and butter.
Golden Rum Cake Recipe
At all of our get-togethers, this rum cake is a family favorite. It is particularly unique because of the butter rum glaze. Pouring half of the glaze into the Bundt pan, inserting the cake again, and then drizzling the remaining glaze over the cake's bottom is a simple method for glazing a cake. Invert back onto the platter after allowing the glaze to fully absorb.
Ingredients
- 1 cup chopped walnuts
- 1 18.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 4 pic eggs
- 1 cup dark rum, divided
- ¾ cup water, divided
- ½ cup vegetable oil
- 1 cup white sugar
- ½ cup butter
Instructions
- Set the oven to 325 degrees Fahrenheit (165 degrees C). Ten-inch Bundt pan should be greased and floured. The bottom of the pan should be equally covered with chopped walnuts.
- In a sizable basin, combine the cake mix and pudding mix. Add eggs, 1/2 cup rum, 1/2 cup water, and oil; blend thoroughly. Over the chopped nuts in the pan, pour the batter.
- Bake in the preheated oven for about an hour, or until a toothpick inserted into the cake comes out clean.
- In the meantime, put the remaining 1/4 cup water, butter, and sugar in a saucepan. Over medium heat, bring to a boil; simmer, continually stirring, for about 5 minutes, or until it thickens and turns somewhat darker. After removing from the heat, stir in the final 1/2 cup of rum.
- Ten minutes after baking the cake, invert it onto a serving platter. Glaze the top and sides using a brush. Once the glaze has been completely absorbed by the cake, repeat the process.
Notes
Nutrition Information:
- Protein: 5.6g 11 %
- Carbohydrates: 59.2g 19 %
- Dietary Fiber: 1.1g 5 %
- Sugars: 41.7g
- Fat: 29.9g 46 %
- Saturated Fat: 7.9g 40 %
- Cholesterol: 83.2mg 28 %
- Vitamin A Iu: 319.9IU 6 %
- Niacin Equivalents: 2.1mg 16 %
- Vitamin B6: 0.1mg 7 %
- Vitamin C: 0.2mg
- Folate: 62.5mcg 16 %
- Calcium: 80.4mg 8 %
- Iron: 1.3mg 7 %
- Magnesium: 22.1mg 8 %
- Potassium: 104.8mg 3 %
- Sodium: 476mg 19 %
- Thiamin: 0.1mg 13 %
- Calories From Fat: 269.1
Final Thought:
At all of our get-togethers, this rum cake is a family favorite. It is particularly unique because of the butter rum glaze. Pouring half of the glaze into the Bundt pan, inserting the cake again, and then drizzling the remaining glaze over the cake’s bottom is a simple method for glazing a cake. Invert back onto the platter after allowing the glaze to fully absorb.
