I first tasted Rum Cake in 1978 and have made it every year since then. I was living in St. Joseph, MO and picked up a recipe card at my local grocery/liquor store. That very worn but loved recipe card is still in my recipe box.
My Oldest daughter, Megan, advises that she’s making two this year; one to have at home for her husband and guests and one to take to the in-laws for Christmas Eve. I’ll make one for our family to enjoy on Christmas Day, too. I may have to sneak a piece of rum cake for breakfast with a piping hot cup of coffee. And visions of Rum Cake dance in my head…
RUM CAKE
1 cup chopped pecans
1 package yellow cake mix
1 package instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup Bacardi dark rum
GLAZE:
1 stick margarine
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum
1. Preheat oven to 325 degrees. Grease and flour 10″ tube or bundt pan.
2. Sprinkle nuts over bottom of pan.
3. Mix first seven ingredients together. Pour batter over nuts.
Rum Cake Batter ready for the oven
4. Bake 1 hour. Cool. Invert onto serving plate. Prick top of cake.
Baked Rum Cake
5. Make glaze by melting butter, then stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
6. Drizzle and smooth glaze evenly over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is all gone.
7. When cool, cover cake.
