This amazing, rum-soaked cake is a holiday staple in our house. Since I started making this cake for holiday parties, several years ago, I now get requests along with party invitations. “Hey, are you coming to our New Year’s party this year? And if so, could you bring some rum cake?” This year, I’ve made 11 of them so far, to give to friends and family.
The funny thing is, no one asked for the recipe until this year, and it never occurred to me to give it out before now. One of my friends said, “I just assumed it was a secret family recipe that you kept for yourself.” Huh. It is a family recipe in that my mom has been making it for the holidays as long as I can remember. But beyond that it’s just plain delicious. See those pecans in the top? They let the rum glaze soak down into the cake so you get plenty of flavor in every bite.
Wanna make a delicious, fluffy, rich, boozy cake for your New Year’s Eve celebration? Or just for yourself? Or for any holiday, really. Or for dinner on a non-holiday. Just don’t eat the whole thing and go drive around, OK?
- 1 box of yellow cake mix
- 1 small box of vanilla instant pudding mix
- 4 eggs
- 1/2 cup cold water
- 1/2 cup vegetable oil
- 1/2 cup rum (any rum will do, but I’m partial to Captain Morgan or another spiced rum)
- 1 cup chopped pecans (if you’re allergic or don’t care for nuts, you can omit these)
1. Preheat the oven to 325.
2. Grease and flour a standard size Bundt pan. Sprinkle the chopped pecans into the bottom of said pan.
3. Mix all of the cake ingredients together. No fancy tricks. Just throw it in a bowl and mix it.
4. Pour the batter over the nuts into the Bundt pan.
5. Bake for 1 hour. Cool for 10 minutes and then invert onto a serving platter. Make sure the platter is slightly larger than the cake, because you’re going to pour glaze over it and you don’t want to run out of room.
6. Use a straw or chopstick or something similar to poke holes all over the top of the cake, so that the glaze sinks in all nice-like.
- 1 stick of butter
- 1/4 cup water
- 1 cup of white granulated sugar
- 1/2 cup rum
Making the Glaze
1. Melt the butter in a saucepan.
2. Stir in the water and the sugar.
3. Bring to a boil and keep it there for 5 minutes, stirring constantly.
4. Remove from heat and pour the rum in slowly, stirring carefully. If you pour the rum in fast it may foam up.
5. Drizzle the rum glaze over the cake slowly. I use a small ladle or a large serving spoon to pour it slowly.
6. Let the glaze soak into the cake, and then use a small spoon to scoop up what ends up at the bottom and pour it over the top again. Repeat until the cake has absorbed most of the glaze. It’s OK (more than OK, it’s delicious) to have a bit of glaze left at the bottom so the cake has a bit of extra rum kick for a few bites.
Let me know if you make this cake for your New Year’s Eve celebrations! Or whenever. It’s good all the time, I promise.