Rum Cake

2016-06-26

This recipe was brought to us in 2009 by Vanessa's coworker Melinda White, with whom she worked at CenCal Health.

Cake:

• 1 c. chopped walnuts or pecans
• 1 pkg. yellow cake mix
• 1 (3 3/4 oz.) pkg. instant vanilla pudding
• 4 eggs
• 1/2 c. cold water
• 1/2 c. Wesson oil
• 1/2 c. Bacardi dark rum (note: do not use diluted rum)

Glaze:

• 1/4 lb. butter
• 1/4 c. water
• 1 c. granulated sugar
• 1/2 c. dark rum

Preheat oven to 325 degrees. Grease and flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix the cake mix, pudding mix, eggs, 1/2 cup cold water, oil and 1/2 cup Bacardi dark rum together. Pour batter over nuts and bake the cake for 1 hour. Cool. Invert on serving plate. Prick top and drizzle with glaze. Allow cake to absorb glaze. Repeat until the glaze is used up.

To make the glaze, melt butter in saucepan, stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Baked cake, ready to be glazed.	Rum glaze being cooked in saucepan.

• Use less water and more rum in the cake.
• Make a double glaze to make it extra extra rummy and moist.
• Use an infuser (baking syringe) to blast the glaze in.
• Make the cake the night before and glaze it. The next morning when the glaze is cooler and puddled around the base of the cake (because you made a double glaze) drizzle/glop the glaze over the top to make pretty drips down the side.
• Use wide skewers or the fat end of tapered chopsticks to make the holes into which you drip the glaze.