A simple natively constructed formula for sodden and tasty Rum Cake with finished with Butter Rum Glaze ideal for any event!

Today I'm sharing a formula from Holiday Thyme! It was a hard choice to pick only one since I adore every one of the formulas I made for the book however I chose to impart to you my Rum Cake with Butter Rum Glaze. In contrast to most rum cake formulas, this one doesn't originate from a crate cake blend (not that there is anything amiss with that) and wow is it stunning.

Rum is another flavor that helps me to remember the occasions so what ideal approach to praise the season than with a rum cake. This scents so great when it is heating. After it has cooled somewhat, finish it off with a margarine rum coating for an extraordinary sweet to serve at your vacation get-togethers. I constantly prefer to save a tad bit of the coating to likewise shower on the cuts directly before filling in too.


Also try our recipe : REAL DEAL SOUTHERN CARAMEL CAKE RECIPE #caramel #cake

Ingredients :
  • Non-stick cooking spray
  • 1 cup chopped walnuts
  • 3 cups all-purpose flour
  • 3.4 ounce box instant vanilla pudding mix
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup 2 sticks unsalted butter, room temperature
  • 1½ cups sugar
  • ½ cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup light rum
  • Butter Rum Glaze
  • ½ cup 1 stick butter
  • 1 cup sugar
  • ¼ cup light rum
  • ¼ cup water

Instructions :
  1. Preheat oven to 350 degrees Fahrenheit. Generously spray a standard 10-inch bundt pan with cooking spray. Sprinkle walnuts evenly on the bottom of bundt pan and set aside.
  2. In a medium bowl stir together flour, pudding mix, baking powder, baking soda and salt and set aside.
  3. Using an electric mixer cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract and rum.
  4. Gradually add in flour mixture to wet ingredients until blended. Pour batter into bundt pan on top of nuts.
  5. Bake in preheated oven for 55-60 minutes until cake tester comes out clean. Cool completely before inverting.
  6. Butter Rum Glaze
  7. In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and cook for 3-4 minutes stirring constantly. Remove from heat and cool slightly.
  8. Using a toothpick poke small holes all over cake. Generously brush cake with glaze. Drizzle remaining glaze on top of cake. Reserve a small amount to pour on slices when serving.
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