Rum cake is a classic dessert known for its rich flavor and moist texture, infused with the distinct taste of rum. Originating from the Caribbean, this dessert has gained popularity worldwide for its decadent taste and simple preparation.

Whether enjoyed during holidays or special occasions, rum cake is sure to delight with its warm, boozy notes and tender crumb.

Ingredients:

    For the Cake:

• 1 cup chopped pecans or walnuts
• 1 package (15.25 oz) yellow cake mix
• 1 package (3.4 oz) instant vanilla pudding mix
• 4 large eggs
• 1/2 cup cold water
• 1/2 cup vegetable oil
• 1/2 cup dark rum (preferably aged)

    For the Rum Glaze:

• 1/2 cup unsalted butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup dark rum

How to Make Rum Cake:

    Prepare the Cake Batter:

Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan.

Toast the Nuts (Optional):

If using nuts, spread them evenly on a baking sheet and toast in the preheated oven for about 5-7 minutes until fragrant. Remove from oven and set aside to cool.

    Mix the Cake Batter:

In a large bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, cold water, vegetable oil, and 1/2 cup dark rum. Beat with an electric mixer on medium speed until smooth and well combined.

Add Nuts (if using):

Fold in the toasted chopped nuts into the batter until evenly distributed.

    Bake the Cake:

Pour the batter into the prepared bundt pan, spreading it evenly. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.

    Make the Rum Glaze:

While the cake is baking, prepare the rum glaze. In a small saucepan, melt the butter over medium heat. Stir in the water and granulated sugar. Bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes, stirring occasionally.

    Add Rum to Glaze:

Remove the saucepan from heat and carefully stir in 1/2 cup of dark rum. Be cautious as the mixture may bubble up.

    Apply Glaze to Cake:

Once the cake is done and while it’s still hot, poke holes all over the top of the cake using a skewer or toothpick. Slowly pour the hot rum glaze over the cake, allowing it to seep into the holes and absorb.

Cool and Serve:

Allow the cake to cool in the pan for about 10-15 minutes. Gently loosen the edges with a knife and invert the cake onto a serving plate. Let it cool completely before slicing and serving.

Chef’s Note:

For a richer flavor, you can use aged dark rum in both the cake batter and the glaze. The quality of rum will significantly impact the taste of your rum cake.

Ensure the cake has cooled sufficiently before applying the rum glaze to prevent it from becoming too soggy.

Nutrition Information (per serving):

• Calories: Approximately 400 kcal
• Fat: 20g
• Saturated Fat: 7g
• Cholesterol: 65mg
• Sodium: 350mg
• Carbohydrates: 45g
• Fiber: 1g
• Sugar: 30g
• Protein: 4g

Enjoy this decadent rum cake as a delightful dessert, perfect for celebrations or a special treat with friends and family. The blend of rich flavors and moist texture makes it a favorite among dessert enthusiasts.

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