Tuesday, December 21, 2010

Think Harder Rum Cake

I know you're all busy, so I'll keep this short and sweet. I just wanted to share this cake with you that I made last Christmas that I'll be making again for this years' festivities. It was so good, that I'm pretty sure it will become a Christmas tradition. And it's a good one because it's loaded with booze- rum to be exact.

I also wanted to share with you a conversation that happened between Mr. h and I that made me laugh:

Mr. H: Remember that rum cake you made last year?

Me: Yes, why do you ask?

Mr. H: Because it was GOOD.

Me: Yeah, I know. I was thinking of making it again this year.

Mr. H: well you should really think harder.

Well if that wasn't a clue, I don't know what is. This cake was good, really good. It starts off with a cake mix and you add some yummies to make it extra tasty. It's simple and delicious, but it's the glaze that's the star. You brush the rummy glaze on and it soaks into the cake. When it sets, it turns to a flaky buttery crust- almost like a glazed cake donut...but better!

Golden Rum Cake adapted from All Recipes

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  • 1 cup chopped walnuts, optional
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1/2 cup dark rum
  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup white sugar
  • 1/4- 1/2 cup dark rum (I used 1/4 cup)

Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan, if using.

In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.

About 5 minutes before the cake is done, make the glaze. In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in desired amount of rum (1/4-1/2 cup).

While cake is still hot use a skewer to poke holes all over the top of the cake (which will become the bottom). Brush on glaze allowing some of it to soak down the sides, between the cake and the pan. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used, this may take up to 10 minutes.

Allow to cool completely before serving. Tastes best on day 2, so make it a day in advance if possible.

Store any uneaten cake in an airtight container at room temperature.

It's even good served on paper plates and eaten with a plastic fork :-)


Rebecca said...

Oh my goodness! This looks ridiculously delicious. And not just because of the rum! ;) Definitely going to try this.

Cassie said...

That looks and sounds delicious! I think I'm a little drunk just looking at that glaze. :)

And that pan is absolutely beautiful!

Keeley said...

I think I'll make this for Christmas Eve! As a matter of fact, I'm pretty sure I even have that same cake pan (or one VERY similar).

Merry Christmas!

oneordinaryday said...

Your mister cracks me up. This does sound darn good though, so I think I'd be siding with Mr. H.

Jodi said...

Not only does that cake sound fantastic, but your pictures as usual are amazing, I need to get some tips on taking good food pics!

Nonna said...

I want to thank you so much for your lovely blog. I just enjoy each new post so much. You have inspired so many people to bake yummy creations for their families and friends, including me !!!

Have a beautiful Christmas and here's to a wonderful New Year too !


Foodiewife said...

We are never too busy to read your posts, Monica. I'm not a big fan of rum... but, I think I'd change my mind if I had a taste of this. Ooooh, look at those edges! Wow!
PS: Yes, I did my giveaway and you missed the announcement. I deleted it, recently, just to clean up my post.

Merry Christmas!

Unknown said...

First, I love that bundt pan. Second, I can see the yumminess oozing from that cake! Merry Christmas.

Healthy and Homemade said...

Okay, that bundt pan is seriously amazing. The cake looks great! Anything that is better than a glazed donut is a must try in my book!

Avril said...

Good job thinking harder Monica! Gorgeous, gorgeous cake. And goodness do I just love that cake pan!!!

Merry Christmas Sweetie!
~avril :-)

Becky @ Becky's Place said...

I just may have to make and take this to my sister's house on Christmas Eve, along with the cookie tray. Wonder if it has to be dark rum? I'm not a drinker much but I do have some clear rum in the fridge for making daquiris. But should work.

Jane said...

I think this is the prettiest cake I've seen made with that particular pan. Shiny and beautiful! I'd love to try this recipe. Your photos are so bright, clean, and appealing--really wonderful.

From the Kitchen said...

Beautiful--deliciously beautiful!

Sending you and Mr. H. best wishes for a merry Christmas and a blessed new year.


Julie said...

A giant glazed cake donut? Oh yeah! Sounds like a winner to me :)

OvenDelights said...

ok now I'm mad (just kiding),why didn't you share this sooner? I've always wanted to make this cake but didn't have the recipe, I got one online but really wasn't sure if it would turn out well. This really looks amazing! I'm not going to wait any longer I will defintely make this for Christmas! Thank you for sharing! :)

Peters said...

YUM-O! I make this too and there is never any left over at my house! At Thanksgiving I added pumpkin. It was a nice twist. But I don't have a super fab bundt pan like yours. I wonder if it's too late to add to my list..hee hee. Thanks for the funu blog.

Katie said...

Yummy yum yum! That looks delicious and I love how golden the glaze makes the outer crust. MMM

All That's Left Are The Crumbs said...

What a beautiful cake. You can almost taste it through the picture. No wonder your husband wanted it again.

marla said...

Now this rum cake looks sinfully fabulous! Happy Holidays :)

Anonymous said...

Whoa! This looks so good!!

Sugarplum Kawaii said...

I've been away from 'blogland' for quite a few weeks...I've really missed reading your delicious write-ups. My... a giant Rum cake! Superb! (-;

Treehouse Chef said...

I love Rum cake also. I make it a couple of times a year but I don't have that bundt pan and I want one. I did buy a Rum cake from a company that ships called www.Rumtastic.com , it was beyond delicious!!!!!!!!! Merry Christmas to you and your family. I must say that your blog is my very favorite. It use to be pioneer woman before she got so busy.

Jennifer Pemberton said...

I have this same recipe. It was given to me at my wedding shower along with a bundt pan and cake keeper. This recipe is a hit among my family and friends and so simple!

tamilyn said...

You had me at rum....

Diane Schmidt said...

Looks so delicious and pretty!

Lalycairn said...

Monica - I went ahead and made it chocolate. It was outrageous. I took pictures, but all I had was an angel food pan, so the pictures don't look that great, but oh my! Was it ever good. Definitely even better the 2nd day as you said.
AMAZING!!! ;) Thanks.


Christine said...

HII I was wondering, if I use light rum instead of dark would there be much difference in flavor or texture?

Monica H said...

Lalycairn- yay! I'm so glad it turned out well for you. I actually ended up making the same cake recipe (minus the glaze) with a chocolate cake mix and Kahlua. so good! I bet the rum was fantastic. Thanks for leting me know!

Christine- Either rum should be fine. In fact I was a little low on dark rum when I made it a couple days agao, so I used light and dark rum together- it was great. So just use what you have on hand.

Let me know how you like it!

Roz | La Bella Vita Cucina said...

This rum cake is absolutely beautiful Monica! With all the booze, I bet it is so yummy! I hope that you have been having a wonderful Christmas! Happy New Year, if I don't get back to comment sooner! Blessings, Roz

Jennifer said...

I made this cake for Christmas. Three times! LOL It is delicious! Thank you so much for this recipe! I did make one small change. I only used rum in the glaze. No water. Wonderful!

Shirley said...

Beautiful and Tasty .looks out of this world and Yummy !
I make this cake often and friends and Family request this cake during the holidays .I Bake several thru the year . Which is why i have to have more than one Bundt pan !!
Easy recipe and tastes awesome !!

Unknown said...

First off...that cake looks amazing!!!

Second...I need that cake pan.

Third...I love your husband. He is ricockulously hilarious and I'm sad I didn't get the chance to meet him. Soon...

Unknown said...

A friend posted this recipe and I fell in love immediately. Mostly with the cake pan (which I had to have) but once my daughter and I made the cake....oh my YUM!

I have found a mini version of this cake pan and will be making them for Christmas 2011 as gifts to friends and co-workers. At about $5 a cake, it's a great gift. Another friend suggested I search yard sales for antique dessert plates to put them on just to make them that much more unique and different.

Thank you so much for your blog, I am finding my cooking heart again and loving trying the different things you have here.

Lalia Harris said...

I love this cake! I laugh about your comment about the paper plate & plastic fork. It rarely makes it beyond a napkin in our family! We've been known to just stand around the cake plate & eat it.

I know you adapted yours from Allrecipies.com but the original came out of a magazine ad by Bacardi. ;-)

Kelly said...

This cake just won me a Kindle at work! I made it for a bake off. It was gone in half an hour and I didn't even get to try some! So THANK YOU and now I am off to make another so I can finally taste it! Love your blog.

Anonymous said...

New to baking here. I made this for my kids twice now. Their favorite cake by far. My question is how do you get the outside to look so golden? Mine always comes out darker. Not sure if it's the way I'm greasing the bundt pan or what.

FF14 Gil said...

This specific meal merely received us a Ipad at the office! I made it to get a prepare off of. It was gone by 50 % an hour and that i didn't actually get to attempt a few! So Many thanks and today We are on create one more in order to ultimately flavor it! Really like your blog post.
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Stacey M. said...

This is the Bacardi Rum Cake recipe that's been around since the 60's. It was published by the Bacardi Company in magazines as part of an ad campaign. You can find this exact recipe many places on the internet if you search Bacardi Rum Cake.

Naomi said...

Sunday Dec 22, 2013... Attempting this cake right as I type. Wish me luck ♡

Anonymous said...

Use Ron Cazador rum aged 23 years. It's really a merry Christmas then lol!

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