BeBetsy Rum Cake

The wonderful aroma of this cake baking in the oven is a sure sign that the holidays are close at hand. This is our family’s go-to cake for every occasion. Everyone loves the rich, moist and fragrant cake.

Of course, this is to be enjoyed by adults only as the rum is in the cake batter and also in the buttery glaze on the outside.

Now here is a little secret – it starts with a yellow cake mix! Oh no, shh, don’t tell.  Normally, I am all about homemade cake but this cake is so amazing that using the mix makes the process simple and the results divine!

See for yourself.

Rum Cake Recipe

Ingredients for the cake:

1  yellow cake mix ( pudding in the mix works best)
3  eggs
1/2 c vegetable oil
1/2 c water
1/2 c rum for cake
1 cup chopped pecans

Preheat oven to 325 degrees. Grease and flour a 12 cup Bundt pan. Sprinkle the chopped pecans over the bottom of the prepared pan.

Combine the cake mix, eggs, water, oil and rum, mixing well. Pour into the pan. Bake until a toothpick inserted in the center of the cake comes out clean. Depending on your oven if may be 45 – 55 minutes.  Cool on a rack for 15 -20 minutes and invert onto your serving plate.  Let the cake continue to cool for another 20 minutes or so until it’s close to room temperature.

Glaze:

1/4 lb. butter (1 cube)
1/4 c water
1 cup sugar
1/4 c rum

Melt the butter in a saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat, stir in rum.  Let cool 5 – 10 minutes.

You will need to poke holes every 1/2 inch or so around the top of the cake and alternating a little side-to-side off center in preparing to glaze it.
I have used a small wooden skewer or a small diameter knitting needle to accomplish this. You want the holes large enough to let in the glaze but not so big as to break the cake when poked. To glaze I use a pastry brush to cover all of the cake to get an even color.  Let the glaze drip off the brush or use a small spoon to get it into the holes. Keep going until the glaze is gone.

This cake is best served after it sits a few hours and the following day it will be even better, just keep it covered. It also freezes very well.

I hope you enjoy this as much as our families do! Sometimes we don’t wait for the forks, we just pick up a thick slice and gobble it down. 🙂

Rum Cake Slice

 

 

 

 

14 Responses to Christmas Rum Cake

  1. The cake looks delicious, Denise ! Pinned 🙂

  2. Ritchil says:

    What a beautiful cake! Thank you for the recipe!

  3. Erin says:

    Looks amazing! What type of rum did you use–what works best?

    • Denise @BeBetsy says:

      Hi Erin, I use good ol’ Bacardi Gold as pictured here. But really any would do. I think the darker rums would be most delish.

  4. Erin says:

    Thanks for the tip, Denise! Can’t wait to give the recipe a whirl. Any chance you have ever tried doing this in a mini bundt pan? I was hoping to make these as “minis” for xmas gifts!

    • Denise @BeBetsy says:

      Great idea Erin! Maybe I should do that too! It would work so well and be so loved by those lucky enough to get one. 🙂

  5. Mary Ellen says:

    Thanks for sharing these at Talking Tuesday Over the Fence! This was my mom’s favorite cake. Pinned for later….

    • Denise @BeBetsy says:

      Thanks so much Mary Ellen. So many of our own memories of our mother involve food and her favorites.

  6. Thank you for the recipe! It sounds wonderful! -Marci @ Stone Cottage Adventures

  7. Angel says:

    Wow Denise
    This looks amazing. I want some now please.
    Angel

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