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Recipe compliments of www.ITISAKEEPER.com
Rum Soaked Cake
This rich rum soaked cake is perfect for a cold winter evening. Enjoy it warm with a cup of hot tea for a cozy and relaxing holiday night. It is a special treat made easier by starting with a box cake mix.
Ingredients
- ½ cup Chopped walnuts
- 15.25 ounces White cake mix, boxed
- 3.4 ounces Instant vanilla pudding, 1 box
- ½ cup Dark rum
- ½ cup Water
- ½ cup Vegetable oil
- 4 Eggs
Glaze
- 1 cup Sugar
- ½ cup Butter
- ¼ cup Dark rum
- ¼ cup Water
Instructions
- 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.
GLAZE
- 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 oven.
- Allow cake to cool in page for 30 minutes before turning out.
Christina's Notes
- Add Small Holes: place some small holes into the cake so more of the wonderful glaze can be absorbed.
- Dust: Sprinkle with a little powder sugar for a beautiful finish to the cake. Estimate about a quarter cup, just a sprinkle for the top.
- Variation tip: Feel free to add different nuts for the top of the cake. Use your favorite or omit if someone has an allergy.
- Alternate ingredient: Dried cranberries or raisins to taste can be great in this recipe.
- Vanilla Extract: Do not like rum? Simply add a good quality vanilla extract.