Entertaining over the holidays? Look to the staff at Design Lines for some of our family’s favorite holiday recipes. Today, Rob is sharing this delicious rum cake.
The rich yet airy cake is complemented by a rich combination of butter, sugar, and rum drizzled over the top. The cake soaks it up like a sponge and it’s delicious. Make it the night before and let it sit overnight for best results. It’s a very easy recipe, but tastes like a million bucks!
1 cup chopped walnuts
1 (18.25 ounce) package butter recipe cake mix
1 (3.4 ounce) package instant vanilla pudding mix
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
1/2 cup dark rum
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
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. Let sit for 10 minutes in the pan. While letting cake sit, make glaze and pour about 1/2 of glaze into cake pan around cooling cake and let absorb 10 more min, then turn cake out onto serving plate. Brush or pour remaining glaze over top and sides of cake. Allow cake to absorb glaze and repeat until all glaze is used.
To 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 1/2 cup rum.
Come back tomorrow for Molly’s Blue Cheese Chips! Need even more ideas? Check out last year’s 12 days of Christmas!