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Rum Cake

By

Rate this recipe 3/5 (280 Votes)

Ingredients

  • 1 package of yellow cake mix (butter yellow is best)
  • 1 package of instant vanilla pudding
  • 1/2 cup of oil
  • 4 eggs
  • 3/4 cup of water
  • 3/4 cup of rum
  • 1 cup of sugar
  • 1/4 cup of butter
  • 1 cup chopped walnuts or pecans
  • 2 Tablespoons brown sugar

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 325 degrees.
Grease bundt pan.

Combine walnuts and brown sugar and place in a circle in the bottom of the pan.

Step 2

Beat cake mix, dry pudding mix, oil, eggs, 1/2 cup of water and 1/2 cup of rum for about 3 minutes. Pour into pan and bake for 1 hour at 325 degrees

Step 3

SAUCE:
Boil sugar, butter, and 1/4 cup of water for 2 minutes. Add 1/4 cup of rum and boil 1 minute more.

Step 4

Cool cake in pan for about 20 minutes. Prick entire bottom of cake with a toothpick and brush about 2/3 of the sauce over it using a basting brush. Invert cake on to plate. Prick top and sides and brush remaining sauce all over (including the inside of the center hole).

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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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