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!!! "
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.
ChristinaR83 4m agoI've made this several time to rave reviews! I used captain Morgan spiced rum. For a thicker glaze, use half the rum (1/4 c). As mentioned, tastes great a few days after baking to let the glaze soak in. I bake 1-2 days ahead and keep in fridge before eating. Thanks for the recipe!
iceynpink 2y agoI love this recipe!..i added fresh blueberries instead of nuts..DELICIOUS!!
Mari_the_sweet_baker 3y 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 3y agoYou need to revise you butter to 1stick not 1 butter so everyone will know.
Miashia 3y agoI made this last week it was the bomb!!! Now I have a few family members want me make them one.
rosaliebrewersimpson 3y agoVery good
Rcchica 3y 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 3y 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 3y agoI prefer a strong taste of spicy rum Kraken worked wonderfully. you could also use Captain Morgans.
Humbug3 3y 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.