Posted by: lbnassar | November 1, 2009


Quite possibly the best Rum Cake recipe EVER.

****Makes 12 servings.

  • 1/2 c. walnuts or pecans, chopped
  • 1 each 3.4 oz. pkg of instant vanilla pudding mix
  • 1 pkg. yellow cake mix
  • 1/2 c. light rum
  • 1/2 c. water
  • 1/2 c. vegetable cooking oil (Crisco is my choice – I do not like canola)
  • 4 eggs

Step 1:  Grease and flour a 10″ bundt pan.  Sprinkle the nuts evenly around the bottom.

Step 2:  Combine all of the other ingredients in a large bowl and mix for 2-3 minutes (until blended and smooth).

Step 3:  Pour batter gently over the top of the nuts in the bundt pan and bake at ~325 degrees F for 50-60 minutes. (I check it at 50 and generally leave it for 5 more.)

Step 4:  Remove from oven and puncture all over with a cake tester or sharp, slim knife.  Prepare glaze while it starts to cool.

Step 5:  Glaze:  Heat 1 c. sugar, 1/2 c butter, 1/4 c rum and 1/4 c water in a saucepan to boiling, stirring constantly.

Step 6:  Put glaze in a plastic measuring/pouring cup.  Gently pour over cake in the pan.  Let sit for 30 minutes and remove.  NOTE:  This is better left overnight, or at least as long as possible before turning out of the pan.  Use a nice cake platter for presentation!


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