Being that both of my Grandmothers were bakers, my Mom just never really was. I don't think it's because she didn't like it but she always had a full-time career and never had a lot of extra time. Later in her years, baking did become something we did together during the holidays. That said, one of the only things she was known for and would take to parties and gatherings was her Rum Cake. It's a recipe that's not very difficult to accomplish and doesn't take a lot of ingredients.
When my husband and I married, I made this recipe into some smaller loaf-type cakes and took one to his Grandmother's for his family Christmas. Later, when time for desserts, the Rum Cake was missing so I asked his Grandmother what happened to it. She had taken that cake and hid it away for later...all for her little self! She wasn't about to share it with anyone else. I hope you enjoy this recipe as much as she did!
Ingredient preferences:
As far as yellow cake mix, you can use whatever your preference is. Normally, I use Duncan Hines. Over the years, the cake box mixes have gotten slightly smaller in size but it doesn't seem to have too much of an effect on this recipe.
The vanilla instant pudding, I haven't found too much of a difference using the store brand but again, it's a matter of personal preference. I have used Walmart brand and Kroger brand with no issues.
When picking out your Rum for use in this recipe, again it's all about what you're trying to achieve. You'll find several opinions when doing a search on this. Most will say to use a dark or spiced rum. I normally use Bacardi Gold but have used others when I couldn't find it or if someone supplied me with what they wanted to use.
Rum Cake
Cake Ingredients:
1 Box Yellow Cake Mix
1 3.4 oz Box Vanilla Instant Pudding Mix
1/2 C Water
1/2 C Oil
1/2 C Rum
4 Large Eggs
1/2 C Chopped Pecans
Pecan halves for decoration**
Preheat oven to 350°. Add all ingredients except eggs into a mixing bowl, and mix on medium speed until combined. Add eggs one at a time and mix just until each is combined. Stir in chopped pecans.
Grease and flour a bundt or tube pan * https://amzn.to/3ANdF8R then place pecan halves in the bottom. Carefully pour cake mix over pecan halves. Bake the cake for 50-60 minutes or until the cake comes away from the side of the pan.
Glaze Ingredients:
1 Stick Butter
1 C Sugar
1/4 C Water
2 Oz Rum
Combine all ingredients in a small saucepan over medium-high until the mixture comes to a boil, stirring frequently. Boil for one minute. Pour the mixture over the hot cake. Cool the cake in the pan before turning it over to remove.
**The cake posted in the photo above, I decided to use chopped pecans instead of pecan halves in the bottom of the pan. This is the result.
*Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.
When my husband and I married, I made this recipe into some smaller loaf-type cakes and took one to his Grandmother's for his family Christmas. Later, when time for desserts, the Rum Cake was missing so I asked his Grandmother what happened to it. She had taken that cake and hid it away for later...all for her little self! She wasn't about to share it with anyone else. I hope you enjoy this recipe as much as she did!
Ingredient preferences:
As far as yellow cake mix, you can use whatever your preference is. Normally, I use Duncan Hines. Over the years, the cake box mixes have gotten slightly smaller in size but it doesn't seem to have too much of an effect on this recipe.
The vanilla instant pudding, I haven't found too much of a difference using the store brand but again, it's a matter of personal preference. I have used Walmart brand and Kroger brand with no issues.
When picking out your Rum for use in this recipe, again it's all about what you're trying to achieve. You'll find several opinions when doing a search on this. Most will say to use a dark or spiced rum. I normally use Bacardi Gold but have used others when I couldn't find it or if someone supplied me with what they wanted to use.
Rum Cake
Cake Ingredients:
1 Box Yellow Cake Mix
1 3.4 oz Box Vanilla Instant Pudding Mix
1/2 C Water
1/2 C Oil
1/2 C Rum
4 Large Eggs
1/2 C Chopped Pecans
Pecan halves for decoration**
Preheat oven to 350°. Add all ingredients except eggs into a mixing bowl, and mix on medium speed until combined. Add eggs one at a time and mix just until each is combined. Stir in chopped pecans.
Grease and flour a bundt or tube pan * https://amzn.to/3ANdF8R then place pecan halves in the bottom. Carefully pour cake mix over pecan halves. Bake the cake for 50-60 minutes or until the cake comes away from the side of the pan.
Glaze Ingredients:
1 Stick Butter
1 C Sugar
1/4 C Water
2 Oz Rum
Combine all ingredients in a small saucepan over medium-high until the mixture comes to a boil, stirring frequently. Boil for one minute. Pour the mixture over the hot cake. Cool the cake in the pan before turning it over to remove.
**The cake posted in the photo above, I decided to use chopped pecans instead of pecan halves in the bottom of the pan. This is the result.
*Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.