Ready in 45 minutes
This is such a delicious, easy and crowd pleasing cake. The flavors meld well after a day or two and it freezes very well so is a great make-ahead to have on hand for unexpected company, but I bet it won't last long enough.
"I've made alot of good rum cakes. This one is the BEST! I love the
richness from the milk. I've also tried making this with butterscotch pudding. It boosts the flavor even more. It doesn't read as butterscoth, just richer. And it adds a nice color. My husband says it makes it taste more "golden". I cut the sugar in the glaze a bit. But only because I love the bite of
good rum. Thanks for sharing!!! "
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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 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.
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iceynpink 8 months agoI love this recipe!..i added fresh blueberries instead of nuts..DELICIOUS!!
Mari_the_sweet_baker 1 year agoVery rich in the rum flavor. For this one i used the golden rum, still it was very tasty. I absolutely loved the moist texture. Definately making this again. C:
elizabethbigred 1 year agoYou need to revise you butter to 1stick not 1 butter so everyone will know.
Miashia 1 year agoI made this last week it was the bomb!!! Now I have a few family members want me make them one.
rosaliebrewersimpson 1 year agoVery good
Rcchica 1 year agoWe have been making this for years at xmas time except we use spiced rum. It tastes better on about the third day. Great with a scoop of ice cream
mommyyoder 1 year agoMy grandmother has made this for years, now I do. Every Christmas I make this cake as gifts. I use spiced rum or dark rum.
sheris 1 year agoI prefer a strong taste of spicy rum Kraken worked wonderfully. you could also use Captain Morgans.
Humbug3 1 year agoI made this without the nuts upon request. The cake was really strong! Next time I will continue to heat the glaze after adding the rum to kill some of the potency.
BlueDiva 1 year agoThis recipe rocks. I give it my own little personal touches, and I get more compliments and requests for this cake.
Kynamo1 1 year agoI've done this recipe two years in a row now and have had nothing but great things said about....Really good!!!!
Harlow0326 1 year agoThis is the EXCAT recipe that my mom has used since the 1960s! I've never come across it before! Letting the cake sit covered in an airtight container for a couple days allows the cake to absorb the glaze. Yum!
kmhaslam 1 year ago1 butter should read 1/2 cup butter
behappy 1 year agolove this cake I'm going to make it tonight but what is 1 butter
imbraggn2u 2 years agoBest rum cake I have made. I make it for tons of functions and never have any left over. People always ask me to bring it to events. And of course I added my own little secret twist on it to make it my own. Thanks for sharing and I give you Two Thumbs Up!
shaunta_p2006 2 years agovery simple and very good. although I added brown sugar to the cake and glaze!
samishepard87 2 years ago
summerpls 2 years agoBest Rum Cake I've ever made or eaten ... company loved it also and asked for the recipe .. thanx for sharing this treasure ...
Victorramonjr 2 years agoEasy and delicious, will be a favorite .
Cablekd 2 years agoFor the glaze it states 1 butter... Is tgis a stick, a Tbsp, a 1/2 stick? Please let me know as soon as possible...the cake is baking now!