Thursday, February 27, 2014

Rum Cake

  It has been quite some time since I have posted. I've decided to come back and ramp up my cooking blog.

The winter has been long and cold here in Georgia. Spring will be here soon and once the weather turns hot here in the south it stays that way for a few months!  I've tried the last few weeks to cook labor intensive meals (I prepared tamales alone and what a job that was!)  and meals or recipes that require the oven.

Last Saturday I decided to bake my father a rum cake. While it wasn't fully from scratch, it was delicious and I or he couldn't tell the difference.

This cake has a definite rum flavor. But why make a rum cake if you can't taste the rum?
I've thought about using a coconut rum and topping the cake with toasted coconut. That would be
a nice treat for around the holidays.

I will be joining Miz Helen over at Full Plate Thursday.

A "soaking" glaze makes this cake very moist. I also used a white glaze with pecans that topped off the cake.

Rum Cake:


1 1/2 cups pecan pieces, save 1/2 cup for the top
4 whole eggs
1/2 cup water
1/2 cup canola oil
1/2 cup dark rum
1 box yellow cake mix
1 box instant vanilla pudding mix
Bundt Pan

For the soaking glaze:
1 cup sugar
1/2 cup water
1 stick of butter
1/4 cup dark rum

For the top glaze:
3/4 cup powdered sugar
3 tsp dark rum
1 tablespoon water

Preheat oven at 350 degrees.
Grease a Bundt pan with crisco and spread some of the pecans on bottom of the pan.

Add eggs, oil, water, rum into bowl and mix just until incorporated.
Add pudding mix and cake mix and beat on medium for about 4 minutes. Until mixture is smooth.

Pour into bundt pan and bake at 350 degrees for 40-45 minutes.

At about 30 minutes into baking prepare the soaking glaze.
Melt butter in a saucepan. Add sugar and water. Bring to a boil. When it boils, remove from the heat.
Add rum. Pour into a measuring cup.

When cake is ready, take out of oven and leave in pan. Prick holes into the cake with a skewer or toothpick.
Slowly pour half of glaze over the cake, filling in the holes. Once cake has soaked up the glaze turn the cake over onto the same plate you plan to serve cake on.
Gently prick more holes on the other side and slowly pour the other half of glaze over the cake.

Let cake cool and prepare the top glaze.
Combine the powdered sugar, rum and water in a small mixing bowl and whisk until smooth.
Add remaining pecans to glaze and pour over cake.

Allow glaze to set for 30 minutes before serving.


  1. Hi Maggie,
    Welcome back to blog land! Your Rum Cake looks fantastic, we will just love it. Thank you so much for sharing with Full Plate Thursday and have a great weekend.
    Come Back Soon!
    Miz Helen

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