Very Saucy Rum Cake"What a fantastic recipe! I cooked this tonight for Thanksgiving and it evaporated almost instantly! This one definately rates as one I will make again (already made it twice!)! I changed out Tortuga with Bacardi as I couldn't even find Tortuga rum and changed walnuts for pecans. Everything else I made identical! Awesome!" - ArcticFoXX-AK
Yield: 12 Ready in 4 hours
favorite of 43 people 16 people want to try
Verified by stevemur
|1 cupButter; cut in pieces, softened|
|1 largeEgg yolk|
|1 1/2 cupCake flour|
|1 1/2 cupAll-purpose flour|
|1/2 teaspoonBaking soda|
|2 teaspoonsBaking Powder|
|1 3.5-oz pkgInstant vanilla pudding mix|
|1 cupGround walnuts; packed|
|1 teaspoonRum extract|
|1 teaspoonVanilla extract|
|1/2 cupTortuga rum|
|10 ouncesTortuga rum|
Rum Cake Preparation
Pre-heat oven to 325?.
Cream 2 cups sugar and 1 cup softened butter in mixer on low speed.
Add 4 eggs and 1 yolk one at a time beating after each addition.
Mix buttermilk and cream in cup.
Sift together two flours, baking soda, baking powder, salt.
Alternate adding some buttermilk mixture and sifted dry ingredients. Mixing on low.
Add pudding mix. Mix on low.
Add ground walnuts. Mix on low til blended.
Add extracts and 1/2 cup rum.
Grease 12 cups tube pan (bundt).
Bake in center of pre-heated oven for 60 minutes or until cake springs back when touched and stick inserted comes out clean.
Don't bump the oven or open and close the door once baking.
Take out of oven and let cool for 2 hours on wire rack.
Meanwhile melt 1 cup butter on stove top, Add water, mix in sugar, stir til thoroughly mixed in and sugar is dissolved. Add rum.
When cake is completely cooled, poke holes in top and spoon glaze on top and in the holes. Slowly, let soak up.
Much later, turn cakes out and drizzle more on bottom, trying to use as much of the glaze as possible.
Seal in waxed paper and tin or tightly wrap in heavy tinfoil. Refrigerate or freeze. Will keep for months (but it won't last that long, believe me).
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