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Rum Cake

Rum Cake (Becky's Favorite recipe image
This classic rum cake is the ultimate showstopper for holiday gatherings or special celebrations. Using a convenient yellow cake mix as a base ensures consistent results, while the generous dark rum glaze penetrates every crumb, creating an incredibly moist and flavorful dessert. The addition of chopped pecans adds a delightful crunch and nutty depth that complements the sweet, spiced notes of the rum. It&# 226;ÂÂs a comforting, indulgent treat that pairs perfectly with coffee or tea. Simple to assemble yet impressive to serve, this recipe brings a touch of elegance to any table.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 2435.1
Dietary: Vegetarian
Description
This classic rum cake is the ultimate showstopper for holiday gatherings or special celebrations. Using a convenient yellow cake mix as a base ensures consistent results, while the generous dark rum glaze penetrates every crumb, creating an incredibly moist and flavorful dessert. The addition of chopped pecans adds a delightful crunch and nutty depth that complements the sweet, spiced notes of the rum. It&# 226;ÂÂs a comforting, indulgent treat that pairs perfectly with coffee or tea. Simple to assemble yet impressive to serve, this recipe brings a touch of elegance to any table.
Ingredients
  • 1 cup Chopped pecans
  • 18 1/2 ounce Package yellow cake mix
  • 3 Eggs
  • 1/2 cup Cold water
  • 1/3 cup Oil
  • 1/2 cup Dark rum (80 proof)
  • 1/4 pound Butter
  • 1/4 cup Water
  • 1 cup Granulated sugar
Directions
  1. 1
    Preheat oven to 325ðF (165ðC).
  2. 2
    Grease and flour a 10-inch tube pan or 12-cup Bundt pan thoroughly.
  3. 3
    Sprinkle the chopped pecans evenly over the bottom of the prepared pan.
  4. 4
    In a large bowl, combine the yellow cake mix, eggs, cold water, and oil. Beat on medium speed until the batter is smooth and well blended.
  5. 5
    Pour the batter evenly over the pecans in the pan.
  6. 6
    Bake for 60 to 70 minutes, or until a wooden toothpick inserted into the center comes out clean.
  7. 7
    Allow the cake to cool in the pan on a wire rack for 10 minutes.
  8. 8
    Invert the cake onto a serving plate and remove the pan.
  9. 9
    While the cake cools, prepare the glaze. In a small saucepan, melt the butter over medium heat.
  10. 10
    Stir in the 1/4 cup water and granulated sugar.
  11. 11
    Bring to a boil and cook for 5 minutes, stirring constantly to dissolve the sugar.
  12. 12
    Remove the pan from heat and stir in the dark rum.
  13. 13
    Using a skewer or fork, prick holes all over the top and sides of the warm cake.
  14. 14
    Spoon or brush the warm rum glaze evenly over the cake, allowing it to soak in.
  15. 15
    Repeat the process until all the glaze has been absorbed by the cake.
  16. 16
    Let the cake cool completely before slicing to allow the flavors to meld.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 2435.1kcal
% Daily Value *
Total Fat 71.9g111%
Saturated Fat 10.1g51%
Cholesterol 139.9mg47%
Sodium 46.5mg2%
Total Carbohydrate 383.4g128%
Dietary Fiber 13.6g55%
Sugars 3.3g
Protein 47.4g95%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rum, cake, dessert, glaze, pecans, bundt, baking, holiday, christmas, party, moist, boozy, sweet, glazed, easy, cake mix, dark rum, nutty, comfort food
Read it online: https://www.chefs-mate.com/recipe/rum-cake-beckys-favorite/