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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Ingredients:
1 box(es) yellow cake mix |
1 box(es) french vanilla instant pudding mix |
4 eggs |
1/2 cup(s) water |
1/2 cup(s) vegetable oil |
1/2 cup(s) dark rum |
1/2 cup(s) butter |
1/4 cup(s) water |
1 cup(s) sugar (pure cane) |
1/2 cup(s) bacardi rum (dark) |
Directions:
1. Preparation:
2. For the Cake:
3. Preheat oven to 325 degrees Fahrenheit.
4. Grease and flour a bundt pan.
5. In a mixing bowl, combine all cake ingredients and mix until batter is smooth.
6. Pour batter into the prepared bundt pan.
7. Bake for 1 hour. Remove from oven and allow to cool.
8. Invert cooled cake onto a serving plater. Using a fork or toothpick, prick the top of the cake to form small holes that will absorb the rum glaze.
9. For the Glaze:
10. Melt the butter in a heavy saucepan.
11. Whisk in the water and sugar.
12. Slowly bring the sugar mix to a light boil and cook for 5 minutes, constantly stirring.
13. Remove the sugar mix from the heat and stir in the rum.
14. Allow the glaze to slightly cool before glazing the cake.
15. Drizzle and smooth some of the glaze over the top and sides of the cake. Allow the cake to absorb the glaze and then repeat until the glaze is gone.
16. Your rum cake is ready to serve
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