Rum Cake
Description
This decadent Rum Cake is a showstopping dessert that combines the convenience of cake mix with the depth of homemade flavors. The batter, enriched with instant lemon pudding and eggs, bakes up incredibly moist and tender. The real magic happens with the warm glaze: a simmering blend of sugar, butter, lemon juice, and rum that is spooned over the hot cake. As the cake cools, it absorbs the boozy citrus syrup, creating a complex flavor profile that is both bright and comforting. Topped with toasted pecans, this cake is perfect for holiday gatherings, special celebrations, or whenever you need a sophisticated treat. It pairs beautifully with coffee or tea.Ingredients
Directions
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Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius).
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Grease and flour a Bundt pan or an 11-inch diameter decorative ring mold thoroughly to prevent sticking.
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Sprinkle the chopped pecans evenly into the bottom of the prepared pan.
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In a large mixing bowl, combine the yellow cake mix and instant lemon pudding mix.
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Add the rum, water, oil, and eggs to the dry ingredients.
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Beat the mixture on medium speed for 2 minutes until smooth and well combined.
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Pour the batter over the pecans in the prepared pan and spread evenly.
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Bake for 50 to 60 minutes, or until a cake tester inserted into the center comes out clean.
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While the cake is baking, prepare the glaze by combining sugar, butter, lemon juice, and grated lemon rind in a small saucepan.
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Bring the glaze mixture to a boil, stirring constantly, and boil for 2 to 3 minutes.
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Remove the glaze from heat and let it cool slightly for 1 minute, then stir in the remaining 1/4 cup of rum.
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Remove the hot cake from the oven and immediately spoon the hot glaze over the top, focusing on the crevices and edges.
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Allow the cake to cool in the pan for at least 10 minutes to let the glaze soak in.
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Invert the cake onto a serving plate to remove from the pan and serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 700.3kcal
- % Daily Value *
- Total Fat 57.4g89%
- Saturated Fat 8.9g45%
- Cholesterol 186.5mg63%
- Sodium 62.4mg3%
- Total Carbohydrate 23.8g8%
- Dietary Fiber 3.8g16%
- Sugars 2.3g
- Protein 11.2g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture.
Substitutions: Dark rum provides a richer flavor, but light rum works well too. For a non-alcoholic version, omit the rum and add an extra 1/4 cup of water and a teaspoon of vanilla extract.
Pan Selection: A Bundt pan yields the best results for this glaze-soaked cake, but a tube pan works as well. Ensure the pan is well-greased to prevent the nuts and glaze from sticking.
Glaze Tip: Spooning the glaze over the hot cake helps it penetrate deeper. If the glaze thickens too much before spooning, microwave it for 10-15 seconds to loosen it up.
Variations: Add 1/2 cup of white chocolate chips to the batter for a sweet contrast, or swap pecans for walnuts or almonds.
