Imagine dried fruits soaked in rum for months and then added to the batter. Traditionally rum cake is a vanilla cake that has rum in the batter. Very popular in the Caribbean. First, try to choose rum that has lots of vanilla and spice flavor, light rum won’t give that kind of taste and flavor after baking.
If you are thinking that rum cake will get you drunk then you will be disappointed. If you keep it wrapped inside the fridge, rum cake would last 2 weeks. But we are sure you would finish it before that.
FOR THE CAKE
1 c. chopped walnuts
1 box yellow cake mix
1 (3.4-oz.) package instant vanilla pudding
4 large eggs
1/2 c. (1 stick) butter, melted and cooled slightly
1/2 c. water
1/2 c. dark rum
FOR THE GLAZE
1/2 (1 stick) butter
3/4 granulated sugar
1/3 c. dark rum
1/4 c. water
Preheat oven to 350° and grease and flour a bundt pan. Add chopped walnuts to the bottom of the pan.
In a large bowl, whisk together cake mix and pudding mix. Add eggs, melted butter, water, and rum and mix until combined.
Pour batter into bundt pan and bake until a toothpick inserted in the middle comes out clean 1 hour. Let cool 10 minutes then invert onto a cooling rack.
While the cake is still warm, make the glaze: In a medium saucepan over medium heat, melt butter, sugar, rum, and water. Let boil for 5 minutes.
Poke cake all over with a toothpick then brush the cake with glaze. Let glaze soak in and repeat until you’ve used all glaze.