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BUTTER RUM CAKE
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Product Details
Prep Time: 15 min Cook Time: 55 min Total Time: 1 hour 10 min
Ingredients
For the Cake:
- ½ cup finely chopped walnuts
- 1 box yellow cake mix
- 1 small package vanilla instant pudding milk
- ½ cup milk
- 4 eggs
- ½ cup rum
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the Rum Glaze:
- ½ cup butter
- ¼ cup water
- 1 cup granulated sugar
- ½ cup rum
Instructions
To Make the Cake:
- Preheat oven to 325 degrees
- Spray a large Bundt pan (12 cup) with nonstick cooking spray
- Sprinkle the chopped walnuts on the bottom.
- Combine cake mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through until very smooth
- Pour into Bundt pan
- Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back
- Remove from oven and place on a cooling rack while making the rum glaze; do not remove from the bundt pan
To Make the Rum Glaze:
- Combine butter, water and sugar in a small saucepan
- Bring to a boil; reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker
- Remove from the heat and add the rum, mix to combine
- Poke holes all over bottom of cake with wooden spoon
- Pour rum/butter syrup evenly all over bottom of cake
- Allow cake to cool 10 minutes in pan before turning out onto serving platter
Recipe can be found at:
http://www.creative-culinary.com/rum-butter-cake/
BUTTER RUM CAKE
