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
- Preheat oven to 325 degrees. Grease and flour 10″ tube or bundt pan.
- Sprinkle nuts over bottom of pan.
- Mix first seven ingredients together. Pour batter over nuts.
Rum Cake Batter ready for the oven
- Bake 1 hour. Cool. Invert onto serving plate. Prick top of cake.
- 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.
- Drizzle and smooth glaze evenly over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is all gone.
- When cool, cover cake.
