Rum Cake to Celebrate!
This is a friend’s favorite rum cake recipe! It was passed down to her from her grandmother Edda.
Her aunt Grace, a silver haired teetotaler from way back, 85 years old and all of 100 lbs, actually became a teensy bit tipsy after eating 2 pieces of cake! Aunt Grace enjoyed the 1st piece of rum cake so much, she started to giggle and asked for another piece of cake!
It is one of those recipes that you will love and pass on from friend to friend and relative to relative, over and over again!
Check out the Rum Cake Recipe! Yum…Hic-cup!
Rum Cake Glaze
1 pkg. golden butter yellow cake mix 1 cube butter
1 large box vanilla instant pudding mix 1 c. sugar
1/2 c. oil 1/2 c. rum
1/2 c. water
1/2 c. rum (I used dark rum)
1/2 c. chopped nuts ( I used pecans and you can use any kind or leave the nuts out all together, if allergies are an issue. Besides we have enough nuts in my family without having to add them to a recipe!)
*Grease and flour tube pan (or 9 X 13). Sprinkle nuts on bottom.
*Mix all other ingredients well. Pour over nuts.
*Bake at 325 degrees for 50 minutes. (May be a little less for 9 X 13 pan)
Just before cake is done, mix glaze ingredients and boil for 3-5 minutes, stirring when needed.
Pour over cake while still in pan. Let set for 30 minutes then remove from pan.
(I have never done this in a 9 X 13 pan so I’m not sure if it works as smoothly to remove from pan as it does with a bundt pan)
Did you know this about rum cake?
Rum cakes are very popular at Christmas and are almost always served at weddings and christenings in the Caribbean. There the cakes are always prepared by hand using only the best natural ingredients.
While most people enjoy rum cake for special occasions and as a dessert, some eat it for breakfast. Some recipes contain fruits and nuts, and are high in fiber.