Sunday, November 11, 2012

Holiday Rum Cake

by Ronica Skarphol Brownson

This cake was made famous by the Bacardi company, and has become a popular one for the holidays. My husband's Grandma Mitzi made it every year, and it wouldn't be Christmas in our house without it! It stays moist and delicious for a long time due to the preservative qualities of the rum and butter glaze, and stays nice in the refrigerator or the freezer. It is one you can mail or give as a gift, and it's always a popular dessert. You can cook the glaze longer to make sure to rid it of the alcohol if you like, but it won't be as tasty or stay quite as moist if you do. I say leave it in. 
  • ---Cake---
  • 1 cup chopped, toasted pecans or walnuts
  • 1 18-1/2 ounce yellow cake mix
  • one 3.4 ounce package (4-serving size) instant vanilla pudding mix  
If your cake mix has pudding in it, you can skip the added pudding and reduce the number of eggs to 3 and the amount of oil to 1/3 cup.
  • 4 eggs
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1/2 cup Bacardi dark or gold rum

  • ---Glaze---
  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup Bacardi dark or gold rum


Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt or tube pan. (Or use Wilton Cake Release. I love that stuff! Works on my most intricate pans.) Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan for 10 minutes. Invert on serving plate. Prick top with fork or knife. Drizzle glaze (recipe follows) over top of the cake. Use brush or spoon to put extra dripping back on cake. Easiest to slice with a serrated knife.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself. 

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