When the holidays roll around, it seems our oven never has a chance to cool down. One of the sweet treats that Justin insists on making each year for friends and co-workers is his rum cake. For years, he would bake half a dozen or more and give them away as Christmas gifts. He ain’t got time for that sh*t now, but in the spirit of goodwill to all mankind, he’s now sharing his special recipe for everyone to enjoy.
Ingredients
- 1 cup chopped walnuts
- 1 package yellow cake mix (18.25 oz)
- 1 package instant vanilla pudding mix (3.4 oz)
- 4 eggs
- ½ cup vegetable oil
- ½ cup water
- ½ cup spiced rum
For the Glaze
- ½ cup unsalted butter
- ¼ cup water
- 1 cup sugar
- ½ cup spiced rum
How to Make It
- Preheat oven to 325°. Thoroughly grease and flour a 10” Bundt or tube pan ensuring all nooks and crannies are covered and dusted. Sprinkle walnuts evenly across the bottom of the pan.
- In a large bowl, whisk together cake mix and pudding mix. Add the eggs, oil, ½ cup water, and ½ cup rum and blend well. Pour batter over walnuts in the pan. Bake for 1 hour or until toothpick inserted in cake comes out clean.
- While cake is baking, prepare the glaze. In a medium pot over medium heat, combine butter, ¼ cup water, and sugar. Slowly whisk mixture until it begins to boil. Let boil for 5 minutes while constantly stirring with whisk. Remove from heat and stir in ½ cup rum.
- As soon as the cake is removed from the oven, use a wooden skewer to poke several holes throughout the cake. Slowly spoon the glaze over the cake, letting it absorb. Be sure to spoon some down the sides of the cake pan to ensure even coverage. Let the cake cool 20 to 30 minutes before running a skewer along the edges of the cake to loosen and carefully turning out onto a serving plate.
