In December, my grandfather passed away. He lived 92 very full years and was surrounded by family and good friends. I’m so grateful that my son had the opportunity to spend so much quality time with him. I know that he has many fond memories of his Pop Pop, as do I.
Now, If you’ve read my About page, you’ll know that I’m self proclaimed recipe hoarder. Somehow, someway I end up walking away from every gathering, trip to the grocery store, dentist or salon with recipes. Sometimes they are scribbled on the backs of envelopes, on paper plates or in my check book. Sometimes, they aren’t even recipes – just a list of ingredients. And, if I’m lucky, I even score bona fide recipe cards – complete with a recipe!
You’re probably wondering where I’m going with all of this. Well, my grandfather’s wake was no different from most other functions I’m at. Here I was, standing between my mother and my sister in the receiving line (I’m not even sure if that’s what you call it at a wake), when one of my parent’s friends comes through. And, wouldn’t you know it…he hands me a recipe card with his wife’s Rum Cake recipe!
The recipe wasn’t unsolicited. He’s not some guy that goes around handing out recipe cards at wakes. I had a slice of his wife’s Rum Cake a few months prior and asked him for the recipe. He promised to get it for me and then I hadn’t seen him for a while. Until the wake.
So, here I was collecting recipes at a wake. That’s definitely a first for me. In any case, this Rum Cake is A-MAZING! It’s extremely moist and very rummy! Not runny. Rummy. It’s most definitely a keeper! Thank you, Mrs. Konasavage, for sharing your recipe with me!
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Mrs. Konasavage’s Rum Cake
Compliments of It’s a Keeper
www.itisakeeper.com
Cake
1/2 cup chopped walnuts
1 boxed white cake mix
1 (3.4 ounce) package instant vanilla pudding
1/2 cup dark rum
1/2 cup water
1/2 cup vegetable oil
4 eggs
Glaze
1 cup sugar
1/2 cup butter
1/4 cup dark rum
1/4 cup water
Preheat oven to 325 degrees. Grease and flour a 10 inch tube or bundt pan. Sprinkle nuts over bottom of pan. Combine cake mix, pudding and other cake ingredients. Beat for 4 minutes. Pour into prepared pan over nuts. Bake at 325 degrees for 50-60 minutes or until a cake tester comes out clean.
Once cake has finished baking, make the glaze mixture by melting butter and sugar in a sauce pan. Remove from heat and add water and rum. Pour hot glaze over hot cake as soon as it is removed from the overn. Allow cake to cool in page for 30 minutes before turning out.
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Thank you for this recipe. I tried it today. I usually always put a little bit of my own twist on things — to make it personalized. I did swap out eggnog for the water in the cake ingredients, and added some fresh ground nutmeg and vanilla. Other than that, I followed your recipe. The cake is fabulous. 5 stars — a keeper — will make frequently. Debra
I’m so glad you liked it! Thanks for checking back!
I stumbled upon your website through Tasty Kitchen, and I just realized that this recipe of yours is nearly *identical* to the BEST rum cake I have ever had, from when I went sailing in St. Thomas a few years back. I have been meaning to make this cake…and you just reminded me to get on it already =) So, thank you! And to all of you contemplating making this cake…DO IT. You won’t regret it!
Thanks for the comment! This cake is pretty incredible! Thanks for stopping by. 🙂
Ooh, I just made this today and I used coconut rum…..Awesome!!!
I will have to try that next time! I love coconut rum! Thanks, Kate! 🙂
Christina, your story made me chuckle! My question is, since the cake is still in the pan when you pour the glaze over it, are you actually pouring the gaze on the bottom of the cake? It sounds delicious, I can’t wait to try it!
Glad it made you smile! 🙂 Yes, you pour the glaze over the “bottom” of the cake. It takes a bit for it all to soak in. Enjoy! 🙂
dah…. probably even it should have read….
I love it. Your grandfather was probleming have a little giggle too 🙂
He probably was! 🙂 I definitely take after my grandmother in the recipe hoarding division! 🙂