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Home
> Recipes > Golden Rum Cake
Golden Rum Cake
This moist and rummy cake will be a hit at any get together. It's always a favorite when my family get together.
Recipe by:
Steve
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Recipe Tags:
Caribbean
,
Desserts
,
Cake
,
Egg
,
Christmas
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Prep Time:
30 Mins
Cook Time:
70 Mins
Ready In:
4 Hrs
Serves:
10
Ingredients
Directions
For the Rum Cake
1 (18 ounce) package yellow cake mix
4 ounce vanilla pudding mix or filling
1/2 cup vegetable oil
4 eggs (beaten)
1/2 cup brown sugar
1/2 cup finely chopped pecans
1/2 cup water
1/2 cup dark rum
For the Glaze
3/4 cup butter
1 1/2 cups brown sugar
1/4 cup water
3/4 cup dark rum
1. Preheat oven to 350 degrees F (180 degrees C)
2. Grease a 10 inch Bundt pan
3. Sprinkle the brown sugar and then the chopped pecans in the bottom of the pan. This will serve as the topping of the cake when the cake is turned out of the pan
4. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, eggs and rum. Beat on medium speed until blended. Pour batter into the pan
5. Bake in preheated oven for 50 minutes
6. When the cake has about 10 minutes remaining cook time, make the glaze
7. In a saucepan over medium heat, cook the sugar, butter and water. Bring to a boil for five minutes or until thick
8. Carefully add the rum to the mixture and cook for 1 more minute (Take care when adding the rum to the mixture, especially if cooking over an open flame)
9. Remove the cake from the oven and let it cool in the pan for 5 minutes
10. Use a long toothpick and poke holes all over the surface of the cake
11. Drizzle half of the glaze over the surface of the cake, then let the cake sit for about 10 to 15 minutes to allow the cake to absorb the glaze
12. Carefully invert the cake onto a serving platter and very slowly drizzle the rest of the glaze over the top of the cake, giving the cake a chance to absorb as much as possible
13. Let the cake sit for 2 hours to make sure it's really moist and rummy
14. Slice and serve
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