Rum Cake I

Rum Cake I

129

"A moist nutty cake with the deep flavor of dark rum."

Ingredients

{{adjustedServings}} servings 485 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 485 kcal
  • 24%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 51g
  • 16%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 452 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube or Bundt pan. Sprinkle walnuts over the bottom of the pan.
  2. Mix together the yellow cake mix, 1/2 cup dark rum, eggs, 1/2 cup cold water, cooking oil and instant vanilla pudding. Pour batter over nuts.
  3. Bake at 325 degrees F (165 degrees C) for 1 hour. Cool, invert on a serving plate and prick the top.
  4. To Make Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and sugar. Boil for 5 minutes, stirring constantly. Remove mixture from heat and stir in rum. Drizzle and smooth glaze evenly over the top and sides of cake. Enjoy!
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Reviews

129
  1. 150 Ratings

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I have made this recipe for years - except I do mine a little differently.. I take the cake out of the oven poke holes in it and pour the glaze all over the cake while still in the pan. Then I...

This cake was very easy to make and was a big hit. My only suggestion to the recipe is to let it sit overnight once it is glazed. My husband and I tasted it right after the glaze was put on an...

A friend of mine baked this cake and I loved it so much, I asked her for the recipe. However, I just want to point out that the directions for the glaze are somewhat misleading. I would suggest ...