RUM CAKE! I have been contemplating posting this recipe, because it is one of my SIGNATURE cakes that I’ve been making for years! But in starting this blog, I vowed to share some of my secret recipes, and this is one of those recipes. It is bar far, one of my most requested cakes to make and definitely one of my most favorites to eat…..I’m not a fan of Rum cakes made from a packaged cake mix because frankly, in my opinion, if you’ve tasted one you’ve tasted them all. This recipe is definitely going to make you a star. Give it a try and let me know how it turned out for you……
2 cups Cake flour
1 1/2 cups Sugar
4 tsp. Baking powder
1 tsp. Salt
1/2 cup Butter, softened
3 Tbsp. Vegetable oil
3/4 cup Walnuts, finely chopped
1 (3 1/2 oz.) pkg. INSTANT Vanilla pudding mix (I used French flavored)
1/2 cup Whole milk
1/2 cup Vanilla rum (regular & dark Rum will be fine)
1/2 cup Vegetable oil
2 tsp. Vanilla extract
1/2 cup REAL Butter
1/4 cup Water
1 cup Sugar
1/2 cup Vanilla rum (I’ve also used Captain Morgan’s Spiced rum and it was YUM!)
1 tsp. Vanilla
Preheat the oven to 325 degrees. Let’s start by preparing the bundt cake pan. Using a spray such as Baker’s Joy, generously spray the pan all over. Either chop or using the end of a rolling pin, crush the walnuts finely and sprinkle onto the bottom of the bundt pan. Set this aside while you prepare the cake.
Cut the butter into cubed pieces.
To a large mixing bowl, combine the cake flour, sugar, baking powder, salt, cubed butter, and 3 Tbsp. vegetable oil. Using a medium low speed, mix these ingredients together for about 3 – 5 minutes or until fine pellets form. This is a crucial part of the recipe, so please do not rush it.
This is the consistency you should have when the cake has been properly mixed.
Once this consistency has been reached, it’s time to add the pudding mix.
Add the milk to the bowl.
Add the Vanilla rum.
Add the eggs, and vegetable oil.
Add the vanilla extract.
Using a medium speed on your mixer, mix these ingredients for about 3 – 4 minutes or until the batter is smooth and silky, as pictured below.
Pour the batter into the prepared bundt pan. Place into preheated oven for about 55 – 60 minutes, or until cake tester tests done.
While the cake is baking, half way through the bake time, start preparing the glaze. In a small sauce combine ALL of the glaze ingredients. On medium high heat, allow the glaze to come to a boil and then reduce the heat to medium and cook for an additional 5 minutes, or until it has thickened slightly, as pictured. After the glaze has thickened, remove from heat and add the vanilla. NOTE: For a LESS alcohol flavored glaze, add the rum to the saucepan at the beginning of cooking. For a MORE stronger alcohol taste, do not add the rum until after you remove the glaze from the heat, then add it in.
If you timed it right, by the time the glaze is done cooking, the cake is ready to be removed from the oven. While the cake is still warm, spoon the HOT glaze over the top of the cake, a little at a time, allowing the glaze to seep through the cake to absorb it. DO NOT pour it all at once. PATIENCE! LOL!
Once all the glaze is finished, allow the cake to cool completely before removing it from the pan. Turn it over onto a large serving plate. This cake tastes better the longer it sits, preferably the next day. Slice and serve.
NOTE: During the holidays, I usually bake these up in smaller 6-cup sized pans and pass them out as gifts. Baby bundts would also work nicely. The bundt pan I used in the picture is a 12-cup pan.