Rum Cake is one of the moistest cakes you will ever have the opportunity to enjoy. Make them mini for easy travel, or go big to a show stopping dessert during the holidays. This recipe is loaded with ingredients that you simply can't resist, especially the butter rum glaze. We simply can't get enough of it!
Things You Will Need:
- 1 cup chopped walnuts
- 3 cups all-purpose flour
- 3.4 ounce box instant vanilla pudding mix
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter
- 1½ cups sugar
- ½ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup light rum
- Butter Rum Glaze
- ½ cup butter
- 1 cup sugar
- ¼ cup light rum
How To Prepare:
- Preheat oven to 350 degrees Fahrenheit. Sprinkle walnuts evenly on the bottom of greased bundt pan and set aside.
- In a medium bowl stir together flour, pudding mix, baking powder, baking soda and salt and set aside.
- Using an electric mixer cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract and rum.
- Gradually add flour mixture to wet ingredients. Pour batter into bundt pan on top of nuts.
- Bake in preheated oven for 55-60 minutes until cake tester comes out clean. Cool before inverting.
Butter Rum Glaze:
-
In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and cook for 3-4 minutes stirring constantly. Remove from heat and cool slightly.
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Using a toothpick poke small holes all over cake. Generously brush cake with glaze. Drizzle remaining glaze on top of cake. Reserve a small amount to pour on slices when serving.
Note: If you're allergic to nuts, you can always swap out for maraschino cherries, or any other fruit of choice. The walnuts are a pretty amazing addition to this dessert, but if you can't have them a simple substitution will result in a treat that is just as good. Promise!
Article Source: Mother Thyme
YUM
Yum
Janyce, make this for Rita
❤