Oh wow. This is GOOD Rum Cake. I never had it or made it before this. Yum Rum Cake! I found a conventional recipe and altered it a little. It’s a tiny bit more “rummy” than the regular kind, but it’s not bitter or overly rum-tasting. This is an incredibly moist cake, too. My family eats it up immediately. I barely got a few photos in before it was gone!
Rum Cake
1 box of yellow or white cake mix (they are about 18oz or so)
1 1.75oz instant vanilla pudding mix
4 eggs, beaten
1/2 cup vegetable oil
1/4 cup cold milk
3/4 cup rum
Preheat your oven to 325 degrees. Grease a Bundt cake pan.
Combine all ingredients in a large bowl. Blend with an electric hand mixer for 2-3 minutes, until batter is smooth and there are few lumps. Pour the mix into the Bundt pan, and bake for one hour.
Allow the cake to cool in the pan, then invert on a serving dish.
You can serve this cake with various things: warmed strawberry jam (yum!), vanilla yogurt, orange glaze, or a rum glaze.
Rum Glaze:
1/2 cup butter (not margarine)
1/4 cup water
1 cup granulated sugar
1/2 cup rum
In a small saucepan, melt the butter; stir in the sugar and the water. Bring to a boil and boil for 5 minutes, stirring constantly. Remove from the heat and stir in the rum. Drizzle onto the rum cake
I personally prefer an orange glaze or strawberry glaze, or even sprinkle with fresh blackberries from the garden! It’s a great and easy dessert. I can’t say it’s exactly the most healthful of things; you’ll probably need some serious health insurance leads after eating too many slices… but OOOHHHH it’s sooo good!