Rum Cake
Course:
Dessert
"Christmas in Vienna" Star Sarah Drew Makes Rum Cake - Home & Family
INGREDIENTS:
CAKE:
- 1 box butter cake mix (Duncan Hines moist deluxe butter cake or yellow cake is best)
- 1 small package of instant vanilla pudding mix
- 1/4 cup light rum
- 3/4 cup water
- 1/2 cup vegetable oil
- 4 eggs (room temp)
GLAZE:
- 1 cup sugar
- 1 stick butter
- 1/4 cup light rum
DIRECTIONS:
- Preheat oven to 325˚F.
- Grease and lightly flour a Bundt pan
- In a large bowl combine cake and pudding mix add rum, oil, water and eggs
- Beat well until smooth
- Bake 55-60 min at 325˚F.
- Remove from oven and immediately make glaze.
GLAZE:
*Do not prepare in advance. Boil after cake is done*
- Boil all ingredients together until it’s syrupy, just until the sugar dissolves. As soon as it’s boiling, it’s time to pour it over the cake!
- Use a knife to peel the cake away from the sides of the pan, and to give room for the glaze to drip down.
- Pour the boiled glaze over the cake while both are still hot
- Let the cake cool for 30-40 min in the pan, then turn over onto a plate or cooling rack.
- It’s best to eat this cake cold, so it’s good to refrigerate after it’s finished.