Eric's Rum Cake Recipe

Eric's Rum Cake Recipe
This rum cake recipe has been a work in progress, and I've (quite literally) been making and perfecting this cake recipe over the past 10 or so years. If you try this and follow the recipe to the letter, you won't be disappointed!

I'll add that as good as this cake sounds, it can be even better. How? Let it age. I say this knowing full well that aging the cake will be both the easiest and hardest thing you've ever done. 

Why it's easy: Bake the cake, put the glaze on the cake, cover, and let it sit for a week.

Why it's hard: The cake has to sit for a week without someone eating some (or all) of it.

However, I promise....if you let the cake age, the sugars/butter starts to recrystallize, and the flavors become even more awesome. 

Maybe just bake two, huh? One to age, and the other to be a shield for the first. 

This cake works well for get-togethers, office functions, and family cravings. This cake also makes a really great breakfast cake. Don't ask me how I know that. ;-)

Eric's Rum Cake Recipe

--Ingredients--

Cake
  • 1 cup chopped pecans 
  • 1 (~520 g) package yellow cake mix - For best results, use a yellow, vanilla, or french vanilla ultra-moist version  (You just use the cake mix as is, do not add other ingredients listed on cake box.)
  • 1 (~92 g) package french vanilla instant pudding mix
  • 4 eggs
  • 1⁄2 cup cold water (or substitute milk for richer flavor)
  • 1⁄2 cup cooking oil
  • 1⁄2 cup Myers's Original Dark Rum


Glaze
  • 1⁄2 cup butter
  • 1⁄4 cup water
  • 1 cup raw turbinado sugar or natural cane sugar
  • 1⁄2 cup Myers's Original Dark Rum

Baking Instructions:

  1. Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan, such as the Tulip Mold, the Crown Mold, or the Swirl Mold.
  2. Stir together cake mix, pudding mix, eggs, water/milk, oil and rum.
  3. Pour batter over nuts.
  4. Bake at 325 in oven for 1 hour.
  5. Cool 10 minutes in pan.
  6. Invert onto serving plate and prick top.


For Glaze:
  1. Melt butter in saucepan.
  2. Stir in water and sugar.
  3. Boil 5 minutes, stirring constantly.
  4. Remove from heat.
  5. Stir in rum.
  6. Brush glaze evenly over top and sides of cake.
  7. Allow cake to absorb glaze.
  8. Repeat until glaze is used up.

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