Christmas Gifts: Rum Cake

My family loves liquor. And a dessert that combines liquor and cake? A dream come true! So it should come as no surprise that rum cake is a staple at our holiday gatherings. I have tried several different recipes, from Emeril to Martha, but the best cake by far is the one that my Aunt Katherine makes-- A recipe that she learned from her aunt. And here I am sharing this beloved family recipe with all of you. Well, turns out this recipe isn't so secret... The beloved rum cake recipe is the one on the Bacardi Rum website. Oh well, it's still delicious!

I made mini versions of these cakes for my friends and wraped them in plastic wrap and put them into festive red boxes with tissue paper.

Bacardi Rum Cake

1 cup chopped, toasted pecans or walnuts
1 (18-1/2) ounce yellow cake mix
1 (1-3/4 ounce )instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Bacardi dark rum
---Glaze---
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum

 

Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of Bacardi Rum Cake. Use brush or spoon to put extra dripping back on cake. 

 

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

The longer this cakes sits, the better the taste and it freezes beautifully.