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My review
Golden Rum Cake
Jackie Smith
"My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter."
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Ingredients
1 h 30 m servings 562 calsOriginal recipe yields 12 servings (1 - 10 inch Bundt pan)
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- US
- Metric
Directions
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Prep
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Ready In
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
- In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
- To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 562 calories; 29.9 g fat; 59.2 g carbohydrates; 5.6 g protein; 83 mg cholesterol; 476 mg sodium. Full nutrition
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Reviews
Read all reviews 12601569 Ratings
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Most helpful positive review
12/16/2006
I've used this recipe quite a number of times and have experimented with many different rums. The best is actually a combination of two different kinds. For the cake, use Bicardi Dark/Select o...
Most helpful critical review
12/3/2007
The recipe is perfect as are the instructions to prepare it. However, as is typical with a yellow cake mix, not even a cup of good rum could disguise that cake mix taste. I use doctored up cake ...
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12/16/2006
I've used this recipe quite a number of times and have experimented with many different rums. The best is actually a combination of two different kinds. For the cake, use Bicardi Dark/Select o...
8/22/2002
Absolutely delicious!! I followed the recipe exactly as to ingredients. I did add one twist, which I do with all glazed bundt cakes, have for over 50 years. I use a wooden skewer to poke 30 t...
11/20/2006
I make this cake several times a year, and I get numerous request for it... I make it as the recipe states. It is easy and delicious. The only thing you need to watch is the glaze. Make sure ...
12/14/2006
These are great to make as a mini cake and give out as gifts, especially to people at work. Divide the batter between 12 mini fluted pans and bake for 20 minutes. The only thing that I do diff...
12/30/2001
This was very good and super moist!! The only thing I'll do differently next time is use about half the amount of nuts as the recipe calls for.. my hubby and I both agreed that the nuts were a l...
3/23/2003
I have been eating this rum cake practically all my life, my mom has made it as long as I can remember. And now, it's my husband's favorite. We make it slightly different, pecans instead of wa...
12/17/2006
This is the same cake recipe I've been making for years and it always comes out great. To make the cake better and easier to glaze, first spray the bundt pan with nonstick spray, sprinkle in c...
4/14/2005
This recipe is very similar to another rum cake I have made a few times, but this came out the best ever. I use coconut rum, and I don't notice a huge coconut flavor at all, it's just the rum I...