A rainy Wednesday
My friend has been craving Rum Cake all week. She got a recipe from her friend, and she even went out and bought ALL of the ingredients for me! Now that’s dedication!
Now, at first, I was very hesitant to make this cake. All of the rum cakes that I have tried in the past have been, well, much TOO rummy. However, she assured me that this one would be different. And she was right! This cake is so moist, and has just the right amount of rum to make you say yum!
Here is what we did…
What we were listening to: “We Speak No Americano” by Yolanda Be Cool
Recipe courtesy: Drew
- 4 eggs
- ½ cup water
- ½ cup oil
- ½ cup white rum (I used Malibu)
- 1 pkge (3.4 oz) instant vanilla pudding mix
- 1 pkge white cake mix
- Powdered sugar (for sprinkling over the cake)
- 1 stick of butter
- ¼ cup white rum
- ¼ cup water
- 1 cup white sugar
Preheat oven to 350 degrees.
Next, add the pudding and cake mixes. Mix thoroughly.
Grease a Bundt cake pan (I am sure 2 round cake pans, or a 9×13 inch cake pan will work just fine). Pour batter into the pan.
Put it in the oven, and set the timer for 50 minutes.
When the cake has about 5-10 minutes left of baking time, its time to start making the glaze! This glaze makes the cake deliciously moist.
Combine butter, rum, water, and sugar in small saucepan. Place over heat and bring to a boil for 1 minute
After the timer beeps, take the cake out of the oven. Do not flip yet! Use a knife or fork and poke holes in the bottom of the cake. Next, pour the glaze evenly over the bottom of the cake. Let the cake sit, cool, and soak up the rummy goodness for at least 20 minutes.
Once cooled, flip the cake over onto a plate. Sprinkle powdered sugar over the top of the cake.
Viola! A rum cake!
Photographed by: Irina Li
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